Hamburger Hashbrown Casserole

A serving spoon with some casserole on it to show up close

This easy cheesy Hamburger Hashbrown Casserole is a ground beef casserole recipe with shredded hash brown potatoes, browned ground beef, corn, and a cream of mushroom creamy sauce, and topped with lots of cheese! It's a family favorite and perfect for those busy nights when you need something quick to prep.

Course Casserole, Dinner

Cuisine American

Keyword hamburger hashbrown casserole

Prep Time 10

Cook Time 55

Total Time 1 5

Servings

Calories 350kcal

Author Jessica - Together as Family

Equipment

Ingredients

1 pound lean ground beef (I use 93/7)
16 oz shredded hashbrowns completely thawed
1 onion finely diced
1 can (15 oz) corn drained
1 can (10.5 oz) condensed cream of mushroom soup
1/2 cup sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
½ teaspoon black pepper
2 cups shredded cheddar cheese

Instructions

Preheat the oven to 350℉. Spray a 9x13 casserole dish with nonstick cooking spray. Set aside.
In a large skillet pan, over medium-high heat, brown and crumble the ground beef until it's no longer pink. Drain the excess grease from the pan.
^{*If wanted, cook the ground beef with the onion to soften the onion. I do this!}
1 pound lean ground beef
In a large mixing bowl, add the cooked ground beef, shredded hash browns, onion, corn, cream of mushroom soup, sour cream, garlic powder, onion powder, kosher salt & pepper. Stir until it's well combined.
16 oz shredded hashbrowns, 1 onion, 1 can (15 oz) corn, 1 can (10.5 oz) condensed cream of mushroom soup, 1/2 cup sour cream, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, ½ teaspoon black pepper
Transfer the ground beef mixture to the prepared pan and spread it out evenly. Evenly spread the shredded cheddar cheese on top of the casserole.
2 cups shredded cheddar cheese
Bake for 40-45 minutes or until the cheese is golden brown and the casserole is bubbly.
Remove the casserole from the oven and let it sit for 5 minutes before serving it warm. Garnish with chopped parsley if wanted.

Notes

Tip : If the shredded hash browns are not completely thawed, they will end up not softened and cooked in the bake time given in the recipe. I recommend making sure they're completely thawed if using frozen shredded hash browns (or thaw them in the microwave if needed) OR what I do is, I buy a 20 ounce bag of Simply Potatoes (refrigerated, ready-to-use shredded potatoes) and just use the entire bag in the recipe. You can find the simply potatoes by the eggs and butter at the grocery store.

Ground Beef & Onion : Make sure the excess grease is well drained from the meat. Use a white onion, yellow onion, or sweet onion. My family prefers softened onion so I always cook the finely diced onion with the ground beef, instead of the adding the diced onion raw into the casserole mixture.

Salt : Because kosher salt has larger flakes you need more of it, so if you're using table salt or sea salt (with smaller flakes) you may want to only use 3/4 teaspoon salt.

Cheese : Any variety cheese can be used, we think cheddar cheese tastes the best and gives the best flavor. I have also mistakingly added the shredded cheese in with the other casserole ingredients (into the large bowl) and it's worked out just fine. So if you want the cheese inside the casserole rather than just the top, stir the shredded cheese in with the other ingredients and combine well.

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