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A close up photo of a plate of hashbrown and ground beef casserole showing the texture of the meal
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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.
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 12 slices

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 know this is a lot of cream of chicken, double what most recipes call for. I happen to *love* cream of chicken soup so I've always made it this way. If you aren't a fan, you can reduce it to 1 can or less but your casserole won't have the same creaminess to it. You can also substitute this for other "cream of" soups that you like better!