Hamburger Hashbrown Casserole – easy recipes with ground beef
There’s something wildly comforting about a casserole that doesn't pretend to be fancy. This hamburger hashbrown casserole is pure feel-good food—like the edible version of fuzzy socks and a cozy blanket. I make this when I want dinner to feel like a warm hug from Grandma, minus the 'why aren't you married yet?' conversation.
We've got crispy hashbrowns meeting savory ground beef, all tucked under a gooey cheese blanket. This dish pulls zero punches—it’s rich, satisfying, and simple enough for even a Tuesday night meltdown meal. Best part? It reheats like a champ. Meal prep? Check. Fridge raider-proof? Double check.
I’m telling you, once you scoop into that first cheesy corner, you'll get it. This one’s for all of us who’ve ever stood in front of the fridge thinking, 'What can I throw together that doesn't require a culinary degree or an emotional breakdown?' Hamburger hashbrown casserole, my friends. It's the answer.
Servings: 6 servings
Ingredients
- 1 lb ground beef
- 1 bag (about 20 oz) frozen hashbrowns, thawed
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1 small onion, finely chopped
- 2 cups shredded cheddar cheese
- Salt and pepper, to taste
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Chopped parsley (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, cook the ground beef and chopped onion over medium heat until the beef is browned. Drain the excess grease.
- In a large bowl, mix together the sour cream, cream of mushroom soup, garlic powder, onion powder, salt, and pepper.
- Stir in the thawed hashbrowns, cooked beef mixture, and 1 1/2 cups of the shredded cheese.
- Spread everything evenly in a greased 9x13 inch baking dish. Top with the remaining 1/2 cup of cheese.
- Bake uncovered for 35–40 minutes, or until the top is golden and the edges are bubbly.
- Garnish with chopped parsley if you’re feeling a little fancy, and serve hot.