Hamburger Hashbrown Casserole
Hamburger Hashbrown Casserole is a super easy meal loaded with hashbrowns, hamburger, mushrooms and cheese! The whole family will be full and you’ll have leftovers that are almost better than night one!
What You Will ❤️ About Hashbrown Hamburger Casserole
- Savory – I love the mushrooms, peppers and onions – it adds so much flavor to the casserole when you add veggies
- Perfect Comfort Food – hashbrowns just make everything better + cheese – yes please!
- Make Ahead – you could easily make this ahead of time and then bake when you get home on a weeknight.
Ingredients for Hamburger Hash Brown Casserole
Simple Ingredients are my favorite and this has so many things I love – hamburger, mushrooms, onions, cream, sour cream, cheese! Yes! There’s also no cream of mushroom soup here! Now there’s cream and mushrooms – but no canned soup! Here’s what you need:
- Ground Beef – I used 80/20 for this but you could even sub ground pork or ground turkey
- Butter – salted butter is my reco – but unsalted works
- Mushrooms – I used baby bellas but white mushrooms work too – or get fancy and dice up portobellos!
- Onion – I like sweet yellow onions for this recipe
- Green Bell Pepper – you can use any color of bell pepper that you like
- Garlic – jarlic is fine or fresh minced – if you don’t have either of those – you can sub garlic powder
- Flour – all purpose flour helps the cream make a sauce
- Salt & Black Pepper – just a touch to help flavor the ground beef and the hash browns
- Beef Bouillon & Water – you can also use Better than Bouillon but be sure to still use the water as it helps with the sauce.
- Heavy Cream – you can swap out half and half if you like
- Shredded Hash Browns – you’ll want a bag of the frozen shredded potatoes – no need to thaw them!
- Sour Cream – you could also use nonfat Greek yogurt
- Cheddar Cheese – you could also use colby jack cheese or really whatever you like!
Recipe Variations
As with any recipe – I love when you take something and make it your own – here are a few ways to tweak this hamburger hashbrown casserole recipe:
- Protein – you could use cooked chicken if you like – or make the hash brown and sauce and lay pork chops on top
- Veggies – if you’re not a fan of one of the veggies – swap out with tomatoes, peas, carrots or broccoli
- Vegetarian – leave out the hamburger and this is a great meatless Monday!
How to make Hamburger Hashbrown Potato Casserole
Browning your veggies before adding to the casserole softens them a bit and adds to the savory taste of the dish. It’s an easy recipe and delicious meal any time!
- Preheat oven to 375º. Spray a 9 x13 casserole dish with nonstick spray.
- In a large skillet, brown ground beef until no longer pink. Drain fat and set aside.
- Melt butter in the pan and add onion, bell pepper and mushrooms. Cook for about 8 minutes. Add garlic, salt and pepper and cook until fragrant; about 1 minute.
- Sprinkle flour over veggies and stir, cooking for 1 minute.
- Stir in water and heavy cream to the pan. Bring mixture to a boil and simmer for 1 minute; remove from the heat.
- In a large mixing bowl, mix together hash browns, cooked ground beef, veggie sauce, sour cream and 1 cup cheese.
- Pour into hash brown & ground beef mixture into the prepared baking pan and spread evenly.
- Bake for 40 minutes. Sprinkle with remaining 1 cup shredded cheese, then bake an additional 10 minutes until bubbly and cheese is melted.
- Serve with a side salad.
This post contains affiliate links which I make a little money on purchases. Thanks in advance! I am an Amazon associate as well as a member of other affiliate programs.
Tips, Tricks & FAQs
Store leftovers in an airtight container (I like these glass storage ones) in the refrigerator for up to a week. You can keep in the freezer up to three months. Reheat in the microwave for 1-2 minutes.
Yes for sure! You can saute the ground beef and veggies and mix together but then just put in the crock pot on low for 4-5 hours.
Get Heather’s NEW cookbook – Air Fryer Cooking for One today!
More Casserole Recipes
More Hamburger Recipes
This post may contain affiliate links. For more information, please see our disclosure policy.
Hamburger Hashbrown Casserole
Equipment
Ingredients
- 1 ½ lb. ground beef
- 4 tbsp butter
- 8 oz. mushrooms sliced
- ½ medium onion diced
- ½ green bell pepper diced
- 2 tsp garlic minced
- ¼ cup all-purpose flour
- ¾ tsp salt
- ½ tsp pepper
- ½ tsp beef bouillon granules
- ½ cup water
- ½ cup heavy cream
- 26 oz. shredded hash browns
- 1 cup sour cream
- 2 cups cheddar cheese shredded – divided
Instructions
- Preheat oven to 375º. Spray a 9 x13 casserole dish with nonstick spray.
- In a large skillet, brown ground beef until no longer pink. Drain fat and set aside.1 ½ lb. ground beef
- Melt butter in the pan and add onion, bell pepper and mushrooms. Cook for about 8 minutes. Add garlic, salt and pepper and cook until fragrant; about 1 minute.4 tbsp butter, 8 oz. mushrooms, ½ medium onion, ½ green bell pepper, 2 tsp garlic, ¾ tsp salt, ½ tsp pepper
- Sprinkle flour over veggies and stir, cooking for 1 minute.¼ cup all-purpose flour
- Stir in water, bouillon and heavy cream to the pan. Bring mixture to a boil and simmer for 1 minute; remove from the heat.½ tsp beef bouillon granules, ½ cup water, ½ cup heavy cream
- In a large mixing bowl, mix together hash browns, cooked ground beef, veggie sauce, sour cream and 1 cup cheese.26 oz. shredded hash browns, 1 cup sour cream, 2 cups cheddar cheese
- Pour into hash brown & ground beef mixture into the prepared baking pan and spread evenly.
- Bake for 40 minutes. Sprinkle with remaining 1 cup shredded cheese, then bake an additional 10 minutes until bubbly and cheese is melted.2 cups cheddar cheese
- Serve with a side salad.
