Name: Baked Hashbrown Casserole with Ground Beef
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1 lb lean ground beef (Choose a lower fat content for a healthier option.); 1 small yellow onion, finely diced ((about 1/2 cup)); 2 cloves garlic, minced; 1/2 cup diced bell pepper (Optional for color and sweetness.); 1 tbsp Worcestershire sauce; 1/4 cup beef broth or water (Optional, for extra moisture.); 1 tsp smoked paprika; 1/2 tsp dried oregano; 3/4 tsp salt (Divided for seasoning.); 1/2 tsp freshly ground black pepper; 30 oz frozen shredded hashbrowns (Thawed and drained of excess water.); 1 can condensed cream of mushroom soup (Or cream of chicken; use gluten-free if needed.); 1 cup sour cream or plain Greek yogurt (For a tangier, higher-protein option.); 1/4 cup unsalted butter, melted; 1/2 tsp garlic powder; 1/2 tsp onion powder; 2 cups shredded sharp cheddar cheese (Divided.); 1/2 cup panko breadcrumbs or crushed cornflakes (For extra crunch.); 2 tbsp melted butter; 2 tbsp chopped fresh parsley (Optional for garnish.)

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Introduction

I first made this Baked Hashbrown Casserole with Ground Beef on a rainy Sunday when the kids needed something warm and filling after a long soccer morning. The kitchen filled with the scent of sizzling beef, melting cheese, and buttery potatoes, and I remember the way everyone’s faces softened as they took that first forkful. That cozy, slightly crunchy top and the creamy, savory interior made it an instant family favorite.

If you enjoy hearty, nostalgic dinners, this one feels like a warm hug on a plate. It pairs simple pantry ingredients with bold flavors to create something both comforting and satisfying. For another tasty weeknight idea, you might also enjoy this baked chicken mushroom tacos.

What Makes This Recipe Special

This casserole is special because it combines the crowd-pleasing textures of crispy-topped potatoes and gooey cheese with a well-seasoned ground beef layer that adds depth and protein. It is:

• Quick to assemble for busy weeknights.

• Family-approved and kid-friendly.

• Flexible with easy swaps for dietary needs.

Because it uses mostly pantry staples and frozen hashbrowns, you can have dinner on the table with minimal fuss while still delivering comforting, homemade flavor.

Ingredients You’ll Need

For the Beef Filling

1 lb (450 g) lean ground beef
1 small yellow onion, finely diced (about 1/2 cup)
2 cloves garlic, minced
1/2 cup diced bell pepper, optional for color and sweetness
1 tbsp Worcestershire sauce
1/4 cup (60 ml) beef broth or water (optional, for extra moisture)
1 tsp smoked paprika
1/2 tsp dried oregano
3/4 tsp salt, divided
1/2 tsp freshly ground black pepper

For the Casserole Base

30 oz (about 850 g) frozen shredded hashbrowns, thawed and drained of excess water
1 can (10.5 oz / 295 g) condensed cream of mushroom soup (or cream of chicken) use gluten-free canned soup if needed
1 cup (240 g) sour cream or plain Greek yogurt for a tangier, higher-protein option
1/4 cup (60 g) unsalted butter, melted
1/2 tsp garlic powder
1/2 tsp onion powder
2 cups (200 g) shredded sharp cheddar cheese, divided

For the Topping

1/2 cup (50 g) panko breadcrumbs or crushed cornflakes for extra crunch
2 tbsp (30 g) melted butter
2 tbsp chopped fresh parsley for garnish, optional

Notes on quality and substitutions

• Use freshly shredded cheese for better melt.

• Swap cottage cheese or Greek yogurt for sour cream to reduce fat.

• For a dairy-free version, use dairy-free sour cream and a vegan cheese.

How to make Baked Hashbrown Casserole with Ground Beef

Step 1: Preheat the oven and prepare dish

Preheat oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish with butter or nonstick spray.

Step 2: Cook the ground beef mixture (about 8-10 minutes)

In a large skillet over medium-high heat, add the ground beef, diced onion, and bell pepper. Cook until beef is browned and vegetables are soft, about 6 to 8 minutes. Add the minced garlic and cook 30 seconds more until fragrant. Drain excess fat if needed. Stir in Worcestershire sauce, beef broth (if using), smoked paprika, oregano, 1/2 tsp salt, and 1/4 tsp pepper. Let simmer 2 minutes. The mixture should be well seasoned and slightly saucy.

Step 3: Mix the casserole base (5 minutes)

In a large bowl, combine the thawed hashbrowns, cream of mushroom soup, sour cream, melted butter, garlic powder, onion powder, remaining 1/4 tsp salt, and 1/4 tsp pepper. Fold in 1 cup of the shredded cheddar cheese until everything is evenly coated.

Step 4: Combine beef and hashbrowns (2 minutes)

Stir the cooked beef mixture into the hashbrown mixture until evenly distributed. The mixture should be thick and creamy, not soupy. If it seems too wet, add a tablespoon of breadcrumbs to absorb excess moisture.

Step 5: Assemble the casserole (2 minutes)

Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining 1 cup of cheddar over the top.

Step 6: Add crunchy topping (1 minute)

Mix panko breadcrumbs with 2 tbsp melted butter and sprinkle over the cheese layer for a golden crust.

Step 7: Bake (35-45 minutes)

Bake uncovered in the preheated oven for 35 to 45 minutes, until the edges are bubbly and the top is golden brown. If the top browns too quickly, tent loosely with foil.

Step 8: Rest and serve (10 minutes)

Remove from oven and let rest 10 minutes before serving. The casserole will set and be easier to slice. Expect a creamy interior and a crisp, golden top when done.

Tips & Recipe Variations

• Use lean ground turkey or chicken for a lighter protein option.

• Vegetarian swap: replace beef with 1 can (15 oz) drained lentils or 1.5 cups cooked textured vegetable protein seasoned the same way.

• Gluten-free: use gluten-free cream soup or make a quick roux with gluten-free flour and chicken stock. Use gluten-free breadcrumbs.

• Low-carb: replace hashbrowns with 8 cups riced cauliflower, squeeze out extra moisture, and reduce baking time slightly.

• Make-ahead: Assemble the casserole, cover tightly, and refrigerate up to 24 hours before baking. Add 10 to 15 minutes to baking time if chilled.

• Freezing: Freeze fully cooled casserole in an airtight container for up to 3 months. Thaw overnight in the fridge and bake at 350°F (175°C) for 30 to 40 minutes until heated through.

• To prevent sogginess: thaw hashbrowns completely and pat dry with paper towels to remove excess ice crystals.

• For extra richness: stir in 1/2 cup grated Parmesan or a splash of heavy cream to the base.

How to Serve

• Serve this casserole with a bright, crisp green salad dressed with lemon vinaigrette to cut through the richness.

• Steamed green beans, roasted Brussels sprouts, or a simple cucumber salad make nice vegetable sides.

• For a cozy family meal, pair with a cold beer or a full-bodied red wine. For kids, a glass of milk or apple juice works well.

• Presentation tip: scoop into shallow bowls and garnish with fresh parsley or chives for color.

• Approximate serving size: serves 6 to 8. Calories will vary based on exact ingredients; a typical serving is around 450-600 kcal depending on choices.

Frequently Asked Questions

Q: Can I make this recipe ahead of time?

A: Yes. Assemble and refrigerate up to 24 hours before baking. Add 10 to 15 minutes to the baking time if chilled.

Q: Can I freeze leftovers?

A: Yes. Cool completely, portion or freeze the whole dish in an airtight container for up to 3 months. Thaw overnight and reheat at 350°F (175°C) until warmed through.

Q: What can I use instead of cream of mushroom soup?

A: Use cream of chicken soup or a homemade quick white sauce (butter, flour, milk) seasoned to taste. For dairy-free, use a dairy-free cream soup.

Q: How do I prevent the dish from becoming watery?

A: Thaw and drain hashbrowns well and pat dry. Drain excess fat from the cooked beef and avoid adding too much broth.

Q: Can I make this vegetarian or dairy-free?

A: Yes. Replace beef with seasoned lentils or a plant-based crumbled meat alternative, and use dairy-free sour cream and cheese.

Conclusion

This Baked Hashbrown Casserole with Ground Beef is my go-to when I want something that feeds a crowd, warms the house, and brings smiles at the table. The mix of textures and the rich, savory beef make it a true comfort classic. If you want another tried-and-true version to compare or adapt, check out this Beef Hashbrown Casserole · Easy Family Recipes for extra inspiration.

Review

“This casserole was a hit at our family dinner. The top got perfectly golden and the filling was creamy with great flavor. Simple to put together and easy to customize. Will make again.”