Cheesy Hamburger Hashbrown Casserole

Name: Cheesy Hamburger Hashbrown Casserole That Transforms Weeknight Dinners
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 pound ground beef, cooked and drained; 4 cups frozen shredded hashbrowns, thawed (no need to drain); 2 cups shredded cheddar cheese, divided; 1 small onion, finely diced; 1 can (10.5 oz) condensed cream of mushroom soup; 1 cup sour cream (full fat works best); ½ cup milk (whole or 2%); 2 cloves garlic, minced; 1 teaspoon salt; ½ teaspoon black pepper; Optional: 1 teaspoon Worcestershire sauce for extra depth

Author : Molly Hardin

Author: molly

Published: October 18, 2025

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I’ve always loved dishes that bring everyone to the table without a fuss, and the cheesy hamburger hashbrown casserole is my go-to for busy nights. It’s simple, hearty, and packed with flavors that hit all the right notes—melty cheese, savory hamburger, and crispy hashbrowns come together in a way that’s just unbeatable. What makes this recipe stand out is how effortlessly it turns basic ingredients into a meal your family will keep asking for.

My experience making this casserole spans years, and each time I tweak it slightly, it gets better. This recipe’s charm is in its ease and flexibility. You don’t need a lot of special skills or fancy ingredients—just a few staples and some love for comfort food. If you’re looking to add a reliable, crowd-pleasing dish to your repertoire, you’re in the right place. I’ll walk you through everything you need to know so your cheesy hamburger hashbrown casserole turns out just right every time.

Ingredients for Cheesy Hamburger Hashbrown Casserole

For this recipe, clarity on ingredients is key to getting the flavors and textures spot-on. Here’s exactly what you’ll need, with descriptions that avoid any confusion:

1 pound ground beef, cooked and drained
4 cups frozen shredded hashbrowns, thawed (no need to drain)
2 cups shredded cheddar cheese, divided
1 small onion, finely diced
1 can (10.5 oz) condensed cream of mushroom soup
1 cup sour cream (full fat works best)
½ cup milk (whole or 2%)
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
Optional: 1 teaspoon Worcestershire sauce for extra depth

Make sure your hashbrowns are thawed but not soggy, and that you drain the cooked beef well to avoid excess grease. Using freshly shredded cheddar cheese will really boost the flavor.

How to Prepare Cheesy Hamburger Hashbrown Casserole

Let me guide you through this casserole step-by-step so you nail it the first time:

Preheat your oven to 350°F (175°C). This warming step helps everything cook evenly and get that golden top.
Cook the ground beef in a large skillet over medium-high heat. Add the diced onion and minced garlic halfway through cooking the beef. Stir occasionally. Cook until the beef is no longer pink and the onions feel soft—about 7-8 minutes. Drain any excess fat once done.
Mix the wet ingredients: In a large bowl, combine the cream of mushroom soup, sour cream, milk, salt, pepper, and Worcestershire sauce if you’re using it. Stir until smooth and creamy.
Combine everything: Add the cooked beef mixture, thawed hashbrowns, and 1 ½ cups of shredded cheddar cheese into the bowl with your creamy base. Mix gently but thoroughly, making sure all the hashbrowns get coated. The textures should meld together nicely here.
Transfer to a baking dish: Pour this mixture into a greased 9×13-inch casserole dish. Smooth the top evenly with a spatula. Sprinkle the remaining ½ cup cheddar cheese evenly over the top.
Bake uncovered for 45-50 minutes. The top should bubble and get golden, while the cheese melts into a gorgeous crust. Let the casserole rest 5 minutes before serving so it sets properly and is easier to portion out.

Trust me, giving it those last five minutes resting time makes a world of difference, so don’t skip it. You want that perfect balance of gooey inside with a slightly crisp top.

Why You’ll Love This Cheesy Hamburger Hashbrown Casserole

Super easy to prepare with pantry-friendly ingredients you likely already have.
Fills your kitchen with irresistible savory aromas that pull everyone to the table.
Perfect for busy weeknights—can be prepped ahead and baked when you’re ready.
Customizable: add veggies, spice it up, or swap out the soup for cream of chicken if you prefer.
Leftovers reheat nicely and often taste even better the next day.

I’ve found this recipe hits that magic sweet spot of comfort food that doesn’t take hours or tons of steps—just pure, satisfying flavor.

Frequently Asked Questions about Cheesy Hamburger Hashbrown Casserole

Can I use fresh potatoes instead of frozen hashbrowns?

You can, but frozen shredded hashbrowns are your best bet for convenience and texture. If using fresh potatoes, you’ll need to shred, rinse, and thoroughly dry them to avoid excess moisture, which can make the casserole watery.

What can I substitute if I don’t have cream of mushroom soup?

Try cream of chicken or cream of celery soup for a slightly different flavor. Or make a simple homemade white sauce with butter, flour, milk, and seasoning if you want full control over ingredients.

Is this casserole freezer-friendly?

Yes! You can prepare it fully, cover it tightly with foil or plastic wrap, and freeze it before baking. When ready, let it thaw overnight in the fridge, then bake as directed, adding an extra 10-15 minutes if needed.

How can I add more veggies to the casserole?

Mix in diced bell peppers, mushrooms, or a cup of frozen peas when you combine the beef and hashbrowns. Just be mindful not to add too much moisture, or your casserole will become runny.

Can I use ground turkey instead of beef?

Absolutely! Ground turkey works well and is a lighter alternative. Just be sure to cook it thoroughly and drain excess fat like you would with beef.

Storage & Reheating Instructions for Cheesy Hamburger Hashbrown Casserole

Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, microwave individual portions or warm in a 350°F oven covered with foil to avoid drying out, for about 20 minutes until heated through. If frozen, thaw overnight before reheating. This casserole keeps its creamy, cheesy texture nicely, but avoid overcooking at reheating time.

Nutritional Information Disclaimer

The nutrition facts for this cheesy hamburger hashbrown casserole depend heavily on the specific brands and ingredients you use. Factors like cheese fat content, soup variety, and portion sizes can affect calories, fat, protein, and carb counts. This article does not provide exact nutritional data — if you need precise info, it’s best to calculate it using your own ingredients based on your recipe portions.

Share Your Experience with This Cheesy Hamburger Hashbrown Casserole

I love hearing how you make this casserole your own. Tried a twist with extra spices or a veggie boost? Made it ahead for a crowd? Drop a comment below sharing your tweaks or questions. If this recipe becomes a weeknight staple for you like it is for me, a thumbs-up or rating is always appreciated. Happy cooking!