Hamburger Hashbrown Casserole
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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.
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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!
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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.
