This hamburger hashbrown casserole is super easy to prepare and makes a great family dinner any day of the week! It's loaded with perfectly seasoned ground beef, veggies, hashbrowns, and of course, lots of melted cheese! You can even assemble your casserole the night before to save yourself some extra time!
Easy Hamburger & Hashbrowns Casserole
I love the ease of a great casserole- they are simple to prepare, make tasty leftovers, and you don't need any side dishes! This hamburger hash brown casserole meets all the criteria, and it's one of my most-requested family dinners!
To save time, you can even brown the ground beef and dice the veggies in advance. Sometimes, I'll assemble the whole thing and pop it in the fridge so I can bake it for dinner the next day!
Best part is there are no canned soups!
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If you're looking for some easy family dinners to make with ground beef, check out my full collection of ground beef casseroles! If you're short on time, these 5-ingredient casseroles are always a hit, too!
🥘 Hamburger Hashbrown Casserole Ingredients
This casserole is made with a few simple ingredients that you can grab on your weekly grocery trip. For quicker and easier preparation with the same great flavor, I recommend using a bag of frozen and thawed hash browns!
- Olive Oil - 1 tablespoon of extra virgin olive oil.
- Yellow Onion - ½ cup of yellow onion (diced)
- Garlic - 2 teaspoons of minced garlic (about 2 cloves).
- Ground Beef - 2 pounds of ground beef.
- All-Purpose Seasoning - ½ Tbsp all-purpose seasoning
- Beef Broth - 1 cup of beef broth (or stock).
- Peas & Carrots - 12 ounces of frozen peas and carrots (thawed).
- Sour Cream - 1 cup of sour cream.
- Cheddar Cheese - 2 cups of shredded cheddar cheese.
- Hashbrowns - 20 ounces of hash browns (fresh or a 20-ounce bag of frozen hashbrowns, thawed).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
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🔪 How To Make Hamburger Hashbrown Casserole
Casseroles are famously easy to prepare, and this hamburger hash brown casserole is no different! To get started, grab a 3-quart baking dish, a large skillet, a wooden spoon, a colander, and a dish towel.
This casserole makes 8 hearty servings and the leftovers taste even better the next day!
Prepare The Ingredients
- Prep. Preheat your oven to 375°F (190°C) and lightly oil or spray a 3-quart baking dish with non-stick cooking spray.
- Saute onions and garlic. Heat a large skillet with 1 tablespoon of extra virgin olive oil over medium-high heat and add ½ a cup of diced onions. Saute until translucent, about 2-3 minutes, then add 2 teaspoons of minced garlic and cook for 30 seconds more.
- Brown the beef. Add 2 pounds of ground beef and brown it until no pink remains. Use a wooden spoon or spatula to break up the meat as it cooks.
- Simmer. Use a colander to drain the ground beef mixture and return it to the pan. Add ½ tablespoon of all-purpose seasoning and stir to combine. Pour in 1 cup of beef broth and bring to a simmer, then remove from heat.
- Dry the hashbrowns. Meanwhile, place 20 ounces of thawed hash browns in a clean dish towel then twist and squeeze tightly over the sink to remove all excess water. Add 1 cup of sour cream, 12 ounces of frozen peas & carrots, the dried hash browns, and ⅔ (about 1 ½ cups) of the shredded cheddar cheese, to the skillet beef mixture and stir to combine.
Assemble And Bake
- Bake. Pour the beef and hash brown mixture into your prepared baking dish. Place your casserole in the oven, uncovered, and bake at 375°F (190°C) for 40 minutes.
- Melt the cheese. Remove the casserole from the oven and top it with the remaining cheddar cheese. Return to the oven for 5-10 minutes to let the cheese melt, then remove it from the oven and serve hot.
This casserole is a full meal all on its own, though some fluffy butter herb Rhode's dinner rolls are always a welcome addition! You could even top the casserole off with your favorite hot sauce if you like things spicy! Enjoy!
💭 Angela's Tips & Recipe Notes
- If you'd like to add more veggies, try sauteing some diced bell peppers or mushrooms with the onions and garlic, or you could use more frozen and thawed veggies like corn (added at the same time as the peas & carrots).
- If you like a little heat, try adding some diced jalapenos!
- You can assemble this casserole the night before, wrap it tightly with plastic wrap, and refrigerate it for up to 24 hours before baking. Add 10-15 minutes to the total time when cooking a cold casserole.
- If you want to freeze this casserole, I recommend doing so before you bake it. Assemble as directed, let it cool, then wrap it tightly with a layer of plastic wrap and a layer of foil and freeze for up to 2 weeks. Transfer it to the fridge to thaw overnight before baking.
🥡 Storing & Reheating
Place leftovers into an airtight container, or cover the casserole dish tightly with plastic wrap, and refrigerate for up to 3 days.
Reheating Hamburger Hashbrown Casserole
Individual portions of this casserole can be reheated in the microwave, or you can cover the whole casserole (in the baking dish) with foil and reheat it in the oven at 375°F (190°C) until heated through.
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❓ FAQ
Yes, and it's one of the many reasons I love this casserole! You can save time by browning the ground beef in advance, or you can assemble the entire casserole and cover it in the fridge overnight. After that, just bake as directed (but add 10-15 minutes to account for the casserole being cold).
If you plan to freeze this casserole, it is best done before you bake it. Especially if using already frozen and thawed hash browns, because the texture can turn a little mushy. Just assemble it as directed, wrap it tightly in plastic wrap and foil, and pop it in the freezer until needed (it's best within 2 weeks).
You don't have to serve anything on the side, but if you'd like a fuller plate, try whipping up some quick green veggies like steamed broccoli or sauteed green beans!
😋 More Family Favorite Casseroles
- Cinnamon Roll Casserole - A sweet breakfast casserole that is a hit with both kids and adults!
- Campbell's Green Bean Casserole - This classic green bean casserole recipe isn't just for holidays!
- Mashed Potato Casserole - Super creamy, super cheesy, baked mashed potatoes the whole family will love.
- Pepperoni Pizza Casserole - This tasty pasta bake has less than 5 ingredients and all the flavor of a cheesy pepperoni pizza!
- Baked Spaghetti and Meatballs - Repurpose your leftover spaghetti into a tasty pasta bake with juicy meatballs!
- Chicken Divan Casserole - A cheesy chicken, broccoli, and rice casserole that makes a great dinner any day of the week!
📋 Recipe
Hamburger Hashbrown Casserole
Ingredients
- 1 tablespoon olive oil
- ½ cup yellow onion (diced)
- 2 teaspoon garlic (minced)
- 2 pounds ground beef
- ½ tablespoon all-purpose seasoning
- 1 cup beef broth (or stock)
- 12 ounces peas and carrots (thawed)
- 1 cup sour cream
- 2 cups cheddar cheese (shredded)
- 20 oz hash browns (fresh or frozen and thawed)
Instructions
- Preheat your oven to 375°F (190°C) and lightly oil or spray a 3-quart baking dish with non-stick cooking spray.
- Heat a large skillet with 1 tablespoon of olive oil over medium-high heat and add the onions. Saute until translucent, about 2-3 minutes, then add the minced garlic and cook for 30 seconds more.1 tablespoon olive oil, ½ cup yellow onion, 2 teaspoon garlic
- Add the ground beef and brown it until no pink remains. Use a wooden spoon or spatula to break up the meat as it cooks.2 pounds ground beef
- Use a colander to drain the ground beef mixture and return it to the pan. Add the all-purpose seasoning and stir to combine. Pour in the beef broth and bring to a simmer, then remove from heat.½ tablespoon all-purpose seasoning, 1 cup beef broth
- Meanwhile, place the thawed hash browns in a clean dish towel then twist and squeeze tightly over the sink to remove all excess water. Add the sour cream, frozen peas & carrots, dried hash browns, and ⅔ of the shredded cheddar cheese, to the beef mixture and stir to combine.12 ounces peas and carrots, 1 cup sour cream, 20 oz hash browns, 2 cups cheddar cheese
- Pour the beef and hash brown mixture into your prepared baking dish. Place your casserole in the oven, uncovered, and bake at 375°F (190°C) for 40 minutes.
- Take the casserole from the oven and top with remaining cheddar cheese. Return to the oven for 5 minutes to let the cheese melt, then remove it from the oven and serve hot.
Equipment You May Need
Notes
- If you'd like to add more veggies, try sauteeing some diced bell peppers or mushrooms with the onions and garlic, or you could use more frozen and thawed veggies like corn (added at the same time as the peas & carrots).
- If you like a little heat, try adding some diced jalapenos!
- You can assemble this casserole the night before, wrap it tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the total time when cooking a cold casserole.
- If you want to freeze this casserole, I recommend doing so before you bake it. Assemble as directed, let it cool, then wrap it tightly with a layer of plastic wrap and a layer of foil and freeze for up to 2 weeks. Transfer it to the fridge to thaw overnight before baking.
- To store: Place leftovers into an airtight container, or cover the casserole dish tightly with plastic wrap, and refrigerate for up to 3 days.
- To reheat: Individual portions of this casserole can be reheated in the microwave, or you can cover the whole casserole (in the baking dish) with foil and reheat in the oven at 375°F (190°C) until heated through.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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