This hearty casserole combines seasoned ground beef, crispy hashbrowns, and a creamy, cheesy sauce for a comforting family meal. It’s easy to assemble and perfect for busy weeknights.
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Comforting Hamburger Hashbrown Casserole
Casseroles are one of my favorite things to cook and this recipe for Hamburger Hashbrown Casserole doesn’t disappoint. It’s made with simple pantry staples like ground beef, frozen hashbrowns, cream soup, and plenty of cheese. It’s an easy casserole for busy weeknights since it uses basic ingredients and comes together quickly .
One of the best things about this recipe is how little effort it takes to put together. You can assemble everything in just a few minutes, pop it in the oven, and let it bake while you tackle the rest of your evening. Serve it with a simple green salad, steamed vegetables, or buttered rolls for a complete meal that’s filling, budget-friendly, and sure to earn a spot in your regular dinner rotation.
Want More Quick & Easy Comforting Weeknight Meals? Here are a few of our favorites:
Ingredients for Hamburger Hashbrown Casserole:
- ground beef
- onion
- cream of mushroom soup
- sour cream
- shredded cheddar cheese
- bag frozen shredded hashbrowns
- garlic powder
- black pepper
- salt
- butter
How to Make Hamburger Hashbrown Casserole
Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a large skillet over medium heat, cook the ground beef and onion until beef is browned; drain any excess grease.
In a large bowl, combine the cooked beef, cream of mushroom soup, sour cream, 1 cup of cheddar cheese, hashbrowns, garlic powder, salt, and pepper. Mix until well combined.
Spread the mixture evenly into the prepared baking dish. Drizzle melted butter over the top and sprinkle with remaining ½ cup cheddar cheese.
Bake uncovered for 60 minutes, or until the casserole is hot and bubbly and the top is golden brown.
Let rest for 5 minutes before serving.
Hamburger Hashbrown Casserole
Hashbrowns, ground beef, cream of mushroom soup, sour cream, cheese and seasonings mixed together and baked in a casserole dish until golden brown.
Servings: 8
Calories: 490kcal
- 2 lbs ground beef
- 1 small onion diced
- 1 10.5 oz can cream of mushroom soup
- 1 ½ cups sour cream
- 1 ½ cups shredded cheddar cheese divided
- 1 30-32 oz bag frozen shredded hashbrowns
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 tablespoons butter melted
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Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
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In a large skillet over medium heat, cook the ground beef and onion until beef is browned; drain any excess grease.
-
In a large bowl, combine the cooked beef, cream of mushroom soup, sour cream, 1 cup of cheddar cheese, hashbrowns, garlic powder, salt, and pepper. Mix until well combined.
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Spread the mixture evenly into the prepared baking dish. Drizzle melted butter over the top and sprinkle with remaining ½ cup cheddar cheese.
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Bake uncovered for 60 minutes, or until the casserole is hot and bubbly and the top is golden brown.
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Let rest for 5 minutes before serving.
Calories: 490kcal | Carbohydrates: 4g | Protein: 26g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 135mg | Sodium: 397mg | Potassium: 394mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 569IU | Vitamin C: 1mg | Calcium: 217mg | Iron: 2mg
