Hamburger Hashbrown Casserole

This hamburger hashbrown casserole is the kind of easy, cozy dinner that always hits the spot. You get seasoned ground beef, tender hash browns, and a creamy, savory sauce that bakes up thick and comforting, then it’s finished with a bubbly layer of melted cheese on top. It’s simple, filling, and family-friendly, and the best part is you can toss it together fast with everyday ingredients and let the oven do the work.

Why You'll Love This Hamburger Hashbrown Casserole

If you’re in the mood for true comfort food, this ground beef hashbrown casserole delivers. The beef adds rich, hearty flavor, the hash browns give it that classic casserole texture, and the cream of mushroom soup ties everything together into a creamy, savory base that tastes way more “from scratch” than you’d expect. Then the mozzarella melts into a golden, stretchy topping that makes every scoop feel extra satisfying. It's just delicious, look at what this reader had to say:

This is a great recipe! I added cut up cooked green beans and bacon, and served it with sour cream. It's like eating a loaded baked potato. My husband loved it too! -Lisa

It’s also one of those dependable recipes that works for real life. It’s perfect for busy weeknights because it’s mostly hands-off once it hits the oven, but it’s also great for feeding a crowd since it bakes up in a big dish and reheats well. If you want to round it out into a full comfort-food dinner, serve it with crock pot mac and cheese or Bisquick cheddar bay biscuits. 

Ingredients You'll Need

• Ground beef: 1 lb (500g). This gives the casserole that hearty, classic “hamburger” flavor.
• Frozen hash browns: 18 oz (500g), thawed. Thawing helps the casserole bake up creamy instead of watery.
• Cream of mushroom soup: 1 cup. This is the shortcut to a rich, savory, creamy sauce.
• Onion: 1, diced. Adds sweetness and depth as it bakes.
• Milk: ¼ cup. Loosens the soup slightly so everything mixes evenly and bakes up creamy.
• Salt and pepper: to taste. Season the filling well so it doesn’t taste bland.
• Shredded cheese: 2 cups mozzarella or cheddar. Mozzarella gives you that gooey melt, cheddar adds more flavor.
• Fresh parsley: for serving. Optional, but it brightens up the finished dish.

If you’ve got extra frozen hash browns, you should also try my chicken hashbrown casserole. And if you love easy comfort-food bakes like this, my french fry casserole is another one you’ll want to add to your list.

How To Make Hamburger Hashbrown Casserole

Step 1: Prep work

Preheat your oven to 350°F (180°C). Grease a 9x13-inch baking dish (or a similar size) with nonstick cooking spray and set it aside.

Step 2: Brown the ground beef

Heat a large nonstick skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up into small crumbles as it cooks. If there’s a lot of grease, drain it off so the casserole doesn’t turn oily.

Step 3: Mix the casserole filling

In a large bowl, combine the cooked ground beef, thawed hash browns, cream of mushroom soup, diced onion, milk, salt, and black pepper. Stir until everything is evenly coated and the mixture looks creamy throughout.

Step 4: Bake and add cheese

Transfer the mixture to the prepared baking dish and spread it into an even layer. Bake for 45 minutes, until the edges are bubbling and the center is hot. Remove from the oven, sprinkle the shredded cheese evenly over the top, then bake for another 10–15 minutes, or until the cheese is melted and bubbly.

Step 5: Rest and serve

Let the casserole rest for 5–10 minutes so it sets up and scoops cleanly. Garnish with fresh parsley and serve warm. Sour cream on top is optional but really good.

Expert Tips To Make The Best Hamburger Hashbrown Casserole

• Thaw and dry the hash browns so the casserole isn’t watery. Frozen hash browns hold a lot of moisture. Thaw them completely, then squeeze out extra water with paper towels or a clean kitchen towel. This one step is the difference between a thick, creamy hamburger hashbrown casserole and one that bakes up soupy.
• Brown the beef well for maximum flavor. Don’t just cook it until it’s no longer pink. Let it sit for a minute between stirs so it gets real browning, then break it up small. Those browned bits add depth to the whole casserole and keep it from tasting flat.
• Drain excess grease so the filling stays creamy, not oily. If your ground beef is on the fattier side, drain most of the grease after browning. Leaving too much fat can make the casserole separate and feel greasy under the cheese.
• Soften the onion for a sweeter, less crunchy bite. If you don’t like crunchy onion, sauté it in the skillet for 2–3 minutes (either before or after the beef) until slightly softened. It melts into the casserole and adds great flavor without standing out.
• Warm the soup and milk together for easier mixing. Cream of mushroom soup can be thick, and cold ingredients can clump. Stir the soup and milk together first until smooth, then mix it into the beef and hash browns. This helps everything bake up evenly creamy.
• Season more than you think you need. Hash browns and mushroom soup can dull seasoning. Add salt and pepper to the beef while it browns, then taste the mixture before it goes into the baking dish and adjust. A little extra black pepper goes a long way here.
• Use cheese strategically for the best melt. Mozzarella gives you that stretchy, melty top, while cheddar gives sharper flavor. If you want the best of both worlds, do half mozzarella and half cheddar on top. For an even more “cheesy casserole” feel, mix ½ cup of cheese into the filling and still top it with the full layer.
• Bake uncovered for better texture. Keeping the casserole uncovered lets moisture cook off so the top doesn’t steam. If you notice the top browning too fast, you can loosely tent with foil near the end, but most ovens do great uncovered.
• Know when it’s actually done. The casserole is ready for cheese when the edges are bubbling and the center is hot. After the cheese goes on, bake until it’s fully melted and bubbly. If you like a more golden top, broil for 1–2 minutes at the end, but watch closely so it doesn’t burn.
• Let it rest before slicing. Give it 10 minutes after baking. This helps the casserole set up so you get clean scoops instead of runny servings. It also makes the texture creamier and thicker as it cools slightly.
• Make-ahead tip that keeps it stress-free. You can mix the beef, hash browns, soup, onion, milk, and seasoning ahead of time, cover, and refrigerate for up to 24 hours. When you’re ready, bake as directed, adding a few extra minutes if it’s going into the oven cold, then top with cheese and finish.
• Reheating tip to keep it from drying out. Reheat portions covered so the inside warms without drying, then uncover for the last few minutes to bring the texture back. An oven or air fryer crisp-up works great if you like a slightly firmer top.

Hamburger Hashbrown Casserole FAQS

Can I use frozen hash browns without thawing them first?

It’s best to thaw them. Frozen hash browns release a lot of water as they bake, which can turn the casserole watery and prevent it from getting thick and creamy. If you’re in a pinch, you can use them frozen, but expect a looser texture and a longer bake time.

Do I have to use cream of mushroom soup?

No. Cream of chicken soup is the closest swap and keeps the same creamy vibe. Cream of celery also works and gives a slightly different flavor. If you swap soups, taste the mixture before baking because salt levels vary by brand.

Can I use cheddar instead of mozzarella?

Yes. Cheddar adds more sharp flavor, while mozzarella gives a stretchier, gooier melt. You can use either, or do a mix of both for the best of both worlds.

Can I add vegetables to hamburger hashbrown casserole?

Absolutely. Peas, corn, chopped broccoli, bell peppers, or mushrooms all work well. Just keep additions relatively small and avoid adding a lot of extra moisture, which can thin the casserole.

How do I know when the casserole is done?

You’ll see bubbling around the edges and the center will be hot. After adding the cheese, bake until it’s melted and bubbly. If you want a more golden top, broil briefly at the end, watching closely.

Why did my casserole turn out watery?

The most common reason is hash browns holding too much moisture. Thaw and squeeze them dry before mixing. It can also happen if the beef wasn’t drained well or if you added extra veggies without removing their moisture.

Can I make this recipe in a different pan size?

Yes, but the bake time will change. A deeper or smaller dish will take longer to heat through, while a larger, shallower dish may bake faster. Use bubbling edges and a hot center as your doneness cues.

What can I serve with this hamburger hashbrown casserole?

This hamburger hashbrown casserole is delicious with these Texas Roadhouse rolls or Olive Garden breadsticks for dipping in the casserole. For a light side, you can serve it with this La Scala chopped salad or house salad.

Storage, Reheating, Freezing, and Make-Ahead Tips

• Make-ahead: You can assemble the casserole mixture (beef, hash browns, soup, onion, milk, seasoning) up to 24 hours in advance. Cover and refrigerate. When ready to bake, spread it in the dish and bake as directed, adding 5–10 extra minutes if it’s going into the oven cold. Add the cheese near the end and finish baking until bubbly.
• How to store leftovers: Let the casserole cool, then store in an airtight container in the refrigerator for up to 3–4 days.
• How to reheat: For best texture, reheat in the oven at 350°F, covered, until warmed through, then uncover for a few minutes to bring the top back. For single portions, the microwave works, but the oven keeps it creamier and less soggy. If you want a slightly crisp top, a quick air fryer reheat is great too.
• How to freeze: This casserole freezes well. For best results, freeze it before adding the final cheese layer, then thaw overnight in the fridge and bake, adding cheese near the end. You can also freeze fully baked leftovers in airtight containers for up to 2–3 months. Thaw overnight and reheat covered at 350°F until hot, uncovering near the end to refresh the top.

More Ground Beef Casserole Recipes

• Big Mac casserole
• Shipwreck casserole
• Crescent roll taco bake
• Tater tot taco casserole
• Taco hashbrown casserole
• Hamburger noodle casserole
• Cheeseburger tater tot casserole
• Hash brown casserole with corn flakes
• Hamburger mac and cheese