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Baked Hashbrown Casserole with Ground Beef

A comforting and hearty casserole made with ground beef, crispy hashbrowns, and gooey cheese, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 525
Ingredients Method Notes

Ingredients
  

For the Beef Filling
  • 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
For the Casserole Base
  • 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.
For the Topping
  • 1/2 cup panko breadcrumbs or crushed cornflakes For extra crunch.
  • 2 tbsp melted butter
  • 2 tbsp chopped fresh parsley Optional for garnish.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish with butter or nonstick spray.
  2. 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 for 30 seconds until fragrant. Drain excess fat if needed.
  3. Stir in Worcestershire sauce, beef broth (if using), smoked paprika, oregano, 1/2 tsp salt, and 1/4 tsp pepper. Let simmer for 2 minutes.
  4. 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 shredded cheddar cheese until everything is evenly coated.
  5. Stir the cooked beef mixture into the hashbrown mixture until evenly distributed.
  6. Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining 1 cup of cheddar over the top.
  7. Mix panko breadcrumbs with 2 tbsp melted butter and sprinkle over the cheese layer.
  8. 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.
  9. Remove from oven and let rest for 10 minutes before serving.

Notes

This casserole can be made ahead of time and refrigerated before baking. It can also be frozen for later use. Use freshly shredded cheese for better melt. For lighter options, lean ground turkey or chicken can be used. For a lower-carb version, swap hashbrowns for riced cauliflower.