Make hamburger hash brown casserole with a handful of ingredients for a simple meal that’s both easy to make and full of warm flavors! Ground beef is perfect for dinner, while breakfast sausage is a great choice for mornings.
Casseroles are great to make for easy meals. They’re full of flavors that everyone loves, they’re not overly time-consuming, and you probably already have the ingredients to make them in your kitchen! Enter this recipe for frozen hash brown casserole. It’s super simple to make, but this hearty dish is both flavorful and filling — perfect for a quick dinner.
The secret to this ground beef hash brown casserole is the cream of mushroom soup! It creates a creamy sauce that seeps into every pocket between the frozen hash browns and ground beef. Add some garlic, salt, and pepper for flavor, and you’re done!
Even better, you can make this hash brown ground beef casserole for any meal. Beef works great for dinner, but you can swap in breakfast sausage for a cheesy, brunch-appropriate frozen hash brown casserole!
How to Make Hamburger Hash Brown Casserole
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat your oven to 350 degrees F and grease a 9×13 baking pan.
STEP TWO: Cook ground beef in a large skillet over medium heat until browned, stirring and breaking up larger pieces with a wooden spoon or spatula as it cooks. Then, drain the grease and transfer the beef to a large bowl.
STEP THREE: Add cream of mushroom soup, half of the hash browns and shredded cheese, salt, garlic powder, and black pepper to the hamburger meat. Stir to combine, then transfer the mixture to your prepared baking pan.
STEP FOUR: Spread the remaining hash browns over the pan, then cover with foil and bake for 30 minutes. Uncover the pan and sprinkle on the remaining shredded cheese, then return to the oven without the foil. Bake uncovered for another 25-30 minutes, until cheese is melted and bubbling.
STEP FOUR: Allow hamburger hash brown casserole to cool for 10 minutes. Garnish with green onions and minced parsley, then serve.
What to Serve With This Ground Beef Hash Brown Casserole
- Air Fryer Mushrooms
- Air Fryer Spaghetti Squash
- Sliced Potatoes in the Air Fryer
- Ninja Foodi Baked Potato
- Instant Pot Garlic Mashed Potatoes
- Cajun Corn on the Cob
Variations for Frozen Hash Brown Casserole
- Try a different flavor. You won’t get the same saucy texture without soup, but you can change up the flavor in your cheeseburger hash brown casserole! Swap cream of mushroom soup with cream of celery or cream of chicken.
- Swap the protein. Instead of hash brown ground beef casserole, make it with ground turkey or chicken. You can also make a stellar breakfast casserole by using breakfast sausage. All the same steps still apply!
- Choose your favorite hash browns. This recipe works best with frozen shredded potatoes — no need to thaw! I typically use the Ore Ida brand, but other brands work just as well.
- Pick a different cheese. Cheddar tastes great in this frozen hash brown casserole, and I always have it on hand. Colby Jack or Monterey Jack are great substitutes, and Pepper Jack makes it a little spicy. You can even try mixing a few cheese varieties together!
More Casserole Recipes
- 5-Ingredient Hash Brown Casserole
- Broccoli Casserole with Ritz Crackers
- Green Bean Casserole without Fried Onions
- Green Bean Casserole with Cream Cheese
- Crockpot French Toast Casserole
- Green Bean Tater Tot Casserole
- Breakfast Tater Tot Casserole
- Sausage Green Bean Potato Casserole
- Easy Sweet Potato Casserole
Storing and Reheating Hamburger Hash Brown Casserole
If kept in an airtight container, leftovers will keep for up to 5 days. Reheat in the microwave on high for two minutes, adding extra cheese on top if desired.
You can also reheat hamburger hash brown casserole in a toaster oven set to 350 degrees F for 10-15 minutes, or until heated through.
Why Is My Hash Brown Ground Beef Casserole Soggy?
This can happen for a variety of reasons, such as using too much soup mixture or not baking for long enough. However, I’ve found that the most likely culprit is that I didn’t strain my meat well enough.
Extra grease from the beef can accumulate at the bottom of the pan. To make sure your casserole doesn’t become soggy, use a thin strainer after browning your beef and shake the strainer to fully get rid of extra liquid.
How Do You Keep Ground Beef Hash Brown Casserole From Drying Out?
After you bake your casserole, it’s important to keep the dish tightly covered. This will prevent air from getting into the pan and drying out the top layer of potatoes and cheese.
If you find that your casserole has dried out, add a tablespoon of water over the top of the dish before reheating in the microwave or cover it with a damp paper towel.
More Beef Recipes
- Ninja Foodi Beef Stew
- Beef Wellington Without Mushrooms
- Mississippi Pot Roast with Potatoes and Carrots
- Instant Pot Beef Stroganoff
- Sausage Balls
- Steak Fajitas
- Air Fryer Hamburgers
- Air Fryer Cube Steak
- 2 pounds lean ground beef
- 2 cans (10 ounces each) cream of mushroom soup
- 1 bag (30 ounces) frozen shredded hash browns, divided
- 3 cups shredded sharp cheddar cheese, divided
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon cracked black pepper
- Preheat the oven to 350 F and grease a 9x13” baking dish with nonstick cooking spray.
- Add the ground beef to a large skillet and cook over medium heat, stirring occasionally, until browned– about 8 minutes.
- Drain the grease from the beef and then transfer it to a very large bowl.
- Add the cream of mushroom soup, half of the hashbrowns, half of the shredded cheddar cheese, and the salt, garlic powder, and black pepper. Stir to combine and transfer the mixture to the prepared baking dish.
- Spread the remaining hash browns over the beef mixture. Cover the pan with foil and bake for 30 minutes.
- Then uncover the pan and sprinkle over the remaining cheddar cheese.
- Bake for an additional 25-30 minutes, or until the cheese is melted and bubbling.
- Allow the casserole to cool for 10 minutes before serving. Garnish with sliced green onions or minced parsley and enjoy.
Amount Per Serving: Calories: 732Total Fat: 49gSaturated Fat: 24gTrans Fat: 2gUnsaturated Fat: 19gCholesterol: 191mgSodium: 1404mgCarbohydrates: 13gFiber: 1gSugar: 5gProtein: 57g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.