Hashbrown and Ground Beef Casserole
Hashbrown and ground beef casserole is hearty meal filled with creamy potatoes, savory hamburger meat, gooey cheese, with a crispy buttery topping.
It’s perfect for these cooler fall nights. When I think of comfort food, this meal tops the list.
We Southerners love our casseroles and this one is up there with the best of them. We serve it throughout the year and it’s even earned the nickname “funeral potatoes” because this dish is the queen of comfort food.
Adding ground beef to hashbrown casserole makes it extra filling and transforms it from a side dish to main attraction. And heaven knows with all the dairy that goes into this (cheddar cheese, sour cream, and butter, oh my!), it definitely stands on it’s own as a main dish.
I’ve used my favorite version of this recipe from an old well loved church cookbook. Y’all know how much I love recipes from Southern Grandmas. I’ve switched around some things; more onion, meat, and doubling the cream of chicken soup for an extra creamy filling. I hope you enjoy! Let’s cook!
Ingredients to make Hashbrown and Ground Beef Casserole
- Ground beef: 1 pound
- Onion: 1 cup, chopped
- Frozen Shredded Hash Browns: 26-30 oz.
- Sour Cream: 16 oz.
- Butter: 1.5 sticks, divided
- Shredded Cheddar Cheese: 2 cups
- Cream of Chicken Soup: 2-10.5 oz. cans or 1 large family size
- Crackers (Club or Ritz) for topping or Bread Crumbs: about 1 cup
- Salt, Pepper, and Dried Parsley Flakes: to taste
Tools you may need
You’ll need a skillet to brown the meat, a large mixing bowl, and 9 x 13 baking dish (or very large cast iron skillet will work just fine too!)
How do I make Hamburger Hashbrown Casserole?
Let’s get the oven preheated to 350 F.
Chop the onion, then add the ground beef and onion to a skillet. Cook until the meat is browned and the onions are soft, about 10-15 minutes. Drain the fat, then pour the beef and onions in a large mixing bowl.
Next add the remaining filling ingredients: hashbrowns, sour cream, one stick of melted butter, cheese, and cream of chicken soup, then stir to combine. Add salt and pepper to taste.
Grease a large casserole dish and pour in the mixture. Top with the cracker crumbs & parsley flakes, then drizzle with the 1/2 stick of melted butter.
Bake for 1 hour or until the topping is golden brown and the filling is bubbly.
Remove from oven and serve warm! Be prepared to fall in love. This casserole is best eaten while wearing a pair of loose comfy pants with an elastic waist band. You’ll be wanting seconds.
(Not to worry, this casserole will firm up as it sits. It was HOT from the oven when I dug in!)
Ideas for Variations:
Hashbrown casserole is the perfect base for experimenting. There are so many ways to customize it to your preference!
Filling-Substitute cream of mushroom soup for cream of chicken. Try a different meat-instead of ground beef try your favorite ground breakfast sausage, or smoked sausage links. Ham is always a great add in. You can also swap shredded hashbrowns for the cubed ones. Try a different flavor of cheese or a mix of cheddar plus another favorite.
Topping-alternatives to cracker crumbs are bread crumbs, panko, corn flakes, and potato chips.
Questions?
Can hashbrown casserole be made ahead of time?
Yes, this casserole can be assembled a day ahead of time. Cover and refrigerate until you’re ready to bake.
Can you freeze this recipe?
Yes, this dish can be frozen before baking or after. To freeze it before baking-assemble the casserole in a freezer safe dish. Cover and freeze for up to 3 months. When ready to bake, let it thaw in the fridge overnight then bake as directed. To freeze it after baking-let it cool to room temp, then cover and freeze it. Thaw overnight in the fridge. You can put it back in the oven to warm and crisp up the top when ready to serve.
Do I have to thaw frozen hash browns for casserole?
There is no need to completely thaw hashbrowns before making this casserole!
I remove them from the freezer when I’m starting the ground beef and this gives them time to warm up a bit.
If they’re clumped together, put them in the microwave for a few seconds and then stir them in with the rest of the ingredients.
Some recipes have you thaw them, pat them dry to remove excess moisture, while other recipes call for cooking the hashbrowns to crisp them and remove moisture. I don’t do either of these steps, but you’re welcome to try if you like.
Hashbrown and Ground Beef Casserole
Ingredients
Filling:
- 1 pound ground beef
- 1 medium onion, diced
- 1 bag (26-32 ounces) frozen hashbrowns
- 2 cups grated cheddar cheese
- 1 container (16 ounce) sour cream
- ½ cup (8 tbsp, 1 stick) butter, melted
- 2 cans (10.5 ounce) cream of chicken soup, or 1 can of family size
- 1 tsp salt (or to taste)
- 1/4 tsp pepper
Topping:
- 1 cup cracker or bread crumbs
- 1/2 tsp parsley flakes
- ¼ cup (4 tbsp) butter, melted
Instructions
- Preheat the oven to 350℉
- Chop the onion, then add the ground beef and onion to a skillet. Add a bit of salt or other seasonings and cook until the meat is browned and the onions are soft, about 10-15 minutes. Drain the fat, then pour the beef and onions in a large mixing bowl.
- Next add the remaining filling ingredients: hashbrowns, sour cream, one stick of melted butter, cheese, and cream of chicken soup, then stir to combine. Add salt and pepper to taste.
- Grease a large casserole dish and pour in the mixture. Top with the cracker crumbs & parsley flakes, then drizzle with the 1/2 stick of melted butter.
- Bake for 1 hour or until the topping is golden brown and the filling is bubbly.
- Remove from oven and serve warm!
Notes
I’d love to hear from you!
If you try this recipe and love it, please leave a comment and let me know how it went. Happy Baking!
