This hamburger hashbrown casserole is a super creamy, hearty, beefy casserole that is sure to become a family favorite. This casserole has it all, beef, potatoes, carrots, and peas so it’s a complete meal in one, baking in one casserole dish.
This takes just about 20 minutes of prep time and about 45 minutes of hands-off baking time. The ingredients are easy to find at most grocery stores. The best part is it’s a hearty comfort food dish your family will love in your monthly dinner rotation!
If you love hearty, beefy casseroles as much as I do, I hope you’ll try my hamburger casserole (my son’s all-time favorite dinner!), hamburger potato casserole, taco casserole, and Johnny Marzetti casserole next!
Hamburger Hashbrown Casserole Ingredients
- Ground Beef –Â I use a mix of 80/20. I like the flavor the 20% of fat brings to the dish.
- Onion: Use either a yellow or white onion.
- Garlic: Use fresh garlic, not the stuff that comes already minced in a jar.
- Salt + Black Pepper
- Hash Brown: I like to use the shredded type of frozen hashbrowns. I prefer to thaw them before adding them to the casserole.
- Cream of Mushroom Soup: You can use any of the “cream of soups.” That said, I like the flavor of the mushroom best in this casserole.
- Sour Cream: I use the flavor of full fat.
- Milk: I use full fat but any type will work.
- Mozzarella Cheese + Cheddar Cheese: I love the combo of these cheeses but feel freeze to add your favorites.
- Worcestershire Sauce: This adds great flavor, don’t skip it.
- Frozen Peas and Carrots: These are best added thawed and very well drained.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? This hamburger hashbrown casserole with frozen hashbrown makes a dish that will last up to four days in the fridge.
- Can You Freeze This Casserole? Yes. Place this casserole in the freezer for up to 6 months. Thaw it in the fridge overnight, then bake according to the recipe.
- Make Ahead Tips: You can make the casserole a day before, and just store it in the fridge until you need to bake it.
- Food Safety: If you’d like more info on food safety check out this link.
Serving Recommendations
This casserole is delicious served with my sweet and cake-like Bisquick cornbread, authentic southern cornbread, easy-peasy butter swim biscuits, beer bread, or buttery crescent rolls.
Even though this casserole is already loaded with veggies, I like to also serve a “kid favorite vegetable side” like my Arkansas green beans or sticky-sweet brown sugar glazed carrots! I promise both of these recipes will get your kids (actually your whole family) eating their vegetables!
How to Make Hamburger Hashbrown Casserole
- Cook the ground beef, onion, garlic, salt and pepper.
- Brown the ground beef, and drain off excess fat. Set aside.
- Combine the cooled beef and the rest of the ingredients
- Pour the mixture onto the baking sheet.
- Bake until the hash browns are golden brown.
- Remove from the oven and add the remaining cheese. Bake again until the cheese melts.
- Garnish with parsley.
***See the full instructions below.
More Beefy Casserole Recipes
- John Wayne Casserole
- Mexican Casserole
- Dorito Casserole
- Mexican Tater Tot Casserole
- Shredded Beef Enchiladas
- Stuffed Pepper Casserole
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Hamburger Hashbrown Casserole
Ingredients
- 2 pounds ground beef
- 1 cup onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (20-ounce) bag frozen hash browns, thawed
- 2 (10.5-ounce) cans cream of mushroom soup
- 1/2 cup sour cream
- 1/4 cup milk
- 2 cups mozzarella cheese, Divided shredded
- 2 cup cheddar cheese, shredded
- 1 tablespoon Worcestershire sauce
- 1 (12-ounces) bag frozen peas and carrots, thawed and well drained
Garnish (optional)
- 2 tablespoons parsley, chopped
Instructions
- Preheat the oven to 350°F (177°C) and spray a 9X13 baking pan with a non-stick cooking spray; set aside.
- In a 12-inch skillet, cook the ground beef (2Â pounds), onion (1Â cup), garlic (4Â cloves), salt (1Â teaspoon), and black pepper (1/2Â teaspoon), over medium-high heat until there's no longer any pink in the beef. Drain off excess fat. Remove from the cooktop and let cool.
- In a large mixing bowl, combine the cooled beef, hash browns (1 bag), soup (2 cans), sour cream (1/2Â cup), milk (1/4Â cup), 1 cup mozzarella, 1 cup cheddar, thawed peas and carrot (1 bag), and Worcestershire sauce (1Â tablespoon).
- Pour into prepared baking dish and spread evenly.
- Bake, uncovered for 40-50 minutes, or until the hash browns are golden brown.
- Remove from oven and sprinkle the top with the remaining 1 cup mozzarella and 1 cup cheddar. Return to oven and continue to cook until cheese is melted. Garnish with parsley.
Fans Also Made:
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I made this and my family absolutely loved it. We have two folks who have gluten issues so I used gluten free soup. I am making it again tomorrow and will be halving it this time.
Love this recipe, I made a couple of additions. I added crushed red pepper flakes, chopped green pepper, whole. Canned peas and carrots, better flavor, Imo. Pineapple chunks, 3/4 can drained, was suggested not to do. Excellent. Mushrooms, green peppers, extra garlic, double cheese. Made once already getting requests.
Wow, that’s amazing! I’m so happy it was a hit 🙂
What can I substitute for the mushroom soup?
Hi Bonnie. You can use any of the “cream of” soups.
So good
Great recipe