Loaded Cheesy Hamburger Hashbrown Casserole for Dinner

There’s nothing quite like a warm, cheesy casserole to bring comfort to your dinner table, and this Loaded Cheesy Hamburger Hashbrown Casserole is the ultimate crowd-pleaser. Perfect for cozy weeknight dinners, casual family gatherings, or even a potluck, this dish combines hearty ground beef, crispy hashbrowns, and gooey cheese in every bite. Its irresistible flavor and satisfying texture make it a recipe that both kids and adults will ask for again and again.

The inspiration behind this casserole comes from classic comfort foods that are a staple in American homes. Growing up, many families would take simple ingredients and transform them into a hearty, filling meal that feels like a warm hug. This recipe takes those nostalgic flavors—cheesy goodness, savory beef, and tender potatoes—and elevates them into a dish that’s not only easy to make but also impressively flavorful.

Ingredients

• 1 pound ground beef

• 1 medium onion, diced

• 1 green bell pepper, diced

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• Salt and pepper, to taste

• 1 (32-ounce) bag frozen shredded hashbrowns, thawed

• 2 cups shredded cheddar cheese, divided

• 1 cup sour cream

• 1 can (10.5 ounces) condensed cream of mushroom soup

• ½ cup milk

• 2 tablespoons butter, melted

• ½ teaspoon paprika (optional, for garnish)

• 2 green onions, sliced (optional, for garnish)

Directions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set it aside.

2. Cook the ground beef: In a large skillet over medium heat, add the ground beef and cook until browned, breaking it into small crumbles. Drain excess fat.

3. Add vegetables and seasonings: Stir in diced onion and green bell pepper. Cook for 3–4 minutes, or until the vegetables are tender. Add garlic powder, onion powder, salt, and pepper. Mix well and remove from heat.

4. Prepare the casserole mixture: In a large mixing bowl, combine thawed hashbrowns, 1½ cups of shredded cheddar cheese, sour cream, cream of mushroom soup, milk, and melted butter. Stir until fully combined.

5. Add the beef mixture: Gently fold in the cooked beef and vegetable mixture until evenly distributed.

6. Assemble the casserole: Pour the mixture into the prepared baking dish. Smooth the top with a spatula. Sprinkle the remaining ½ cup of cheddar cheese over the top.

7. Bake: Place the casserole in the preheated oven and bake for 45–50 minutes, or until the cheese is melted and bubbly and the edges are golden brown.

8. Garnish and serve: Remove from the oven and let cool for 5 minutes. Sprinkle with paprika and sliced green onions, if desired. Serve hot and enjoy!

Prep Time, Cook Time, Total Time, Yield

• Prep Time: 15 minutes

• Cook Time: 50 minutes

• Total Time: 1 hour 5 minutes

• Yield: 6–8 servings

Notes

• Make it ahead: You can prepare the casserole the night before, cover it, and store it in the refrigerator. Bake it the next day, adding a few extra minutes to the baking time if needed.

• Cheese variations: Feel free to mix cheddar with Monterey Jack or Colby for a different flavor profile.

• Vegetable options: Add mushrooms, diced tomatoes, or frozen corn for extra nutrition and color.

• Serving ideas: Pair this casserole with a simple green salad, steamed broccoli, or garlic bread for a complete meal.

• Freezing instructions: This casserole freezes well. Assemble it in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight before baking.

Why This Casserole Is a Family Favorite

What makes this Loaded Cheesy Hamburger Hashbrown Casserole a true crowd-pleaser is its versatility. It’s the kind of meal that adapts perfectly to your family’s preferences. Kids love the gooey cheese and crispy potatoes, while adults appreciate the savory, seasoned beef and satisfying texture. Its convenience also makes it perfect for busy weeknights when you want a home-cooked meal without spending hours in the kitchen.

Another reason this casserole shines is its balance of flavors. The creamy base made from sour cream and condensed soup keeps the hashbrowns tender and rich, while the beef adds depth and heartiness. Each bite delivers a combination of textures—from tender potatoes to slightly crisp cheese topping—making it a dish you’ll want to recreate again and again.

Tips for the Perfect Casserole

1. Don’t overcook the vegetables: Bell peppers and onions should be slightly tender, not mushy, to maintain texture.

2. Drain the beef well: Removing excess grease ensures the casserole isn’t too oily.

3. Evenly spread the mixture: This ensures every bite contains a balanced amount of cheese, beef, and potatoes.

4. Optional toppings: For added flavor and a touch of freshness, sprinkle diced tomatoes, sliced olives, or fresh herbs on top before serving.

5. Cheese melting tip: If you want a golden, bubbly top, broil the casserole for 1–2 minutes at the end of baking, watching carefully to prevent burning.

Variations to Try

• Tex-Mex Style: Add 1 teaspoon chili powder, ½ teaspoon cumin, and a handful of corn or black beans for a southwestern twist.

• Vegetable-Loaded: Swap half the beef with sautéed mushrooms, zucchini, or spinach to make it lighter and add more vegetables.

• Spicy Kick: Mix in chopped jalapeños or a dash of hot sauce to give it a subtle heat that pairs beautifully with the creamy base.

• Breakfast Version: Use breakfast sausage instead of beef, add scrambled eggs, and serve for a hearty brunch option.

Serving and Storing

This casserole is perfect for serving straight from the oven, but it also holds up well for leftovers. Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for 15–20 minutes or in the microwave until warmed through. This makes it an ideal meal prep option for busy weekdays or for those who enjoy ready-to-eat comfort food.

For entertaining, this casserole is also a winner because it can be prepared in advance and baked just before serving. Its hearty ingredients and appealing cheesy topping make it a dish that guests will rave about.

Frequently Asked Questions

1. Can I make this casserole ahead of time?
Absolutely! One of the best things about this casserole is its make-ahead potential. You can assemble the entire dish the night before, cover it tightly with plastic wrap or foil, and store it in the refrigerator. When you’re ready to serve, simply bake it in a preheated oven at 350°F for 50–55 minutes, or until the cheese is melted and bubbly. If the casserole was refrigerated overnight, you may need to add an extra 5–10 minutes to the baking time to ensure it’s heated through. This makes it perfect for busy weeknights, family gatherings, or potlucks where you want a stress-free dinner option.

2. Can I make this casserole vegetarian?
Yes! To make a vegetarian version, replace the ground beef with a plant-based meat substitute, cooked lentils, or even a mix of sautéed mushrooms and bell peppers for a hearty texture. You can still use the hashbrowns, cheese, sour cream, and cream of mushroom soup as in the original recipe. For added protein, consider adding cooked beans, chickpeas, or crumbled tofu. The result is just as flavorful and satisfying as the classic version, and it’s a great way to enjoy this comforting casserole without meat.

3. Can I freeze the casserole?
Yes, this casserole freezes very well, making it a convenient option for meal prep or for keeping on hand for unexpected busy nights. To freeze, assemble the casserole in a freezer-safe dish, cover it tightly with aluminum foil, and store it in the freezer for up to 2 months. When you’re ready to bake, thaw it in the refrigerator overnight and then bake as directed, adding a few extra minutes if necessary. Freezing may slightly affect the texture of the hashbrowns, but the cheesy, flavorful nature of the dish remains intact.

4. What are some easy variations or add-ins?
This casserole is very versatile and can be customized to suit your taste. For extra vegetables, try adding mushrooms, zucchini, or spinach. For a Tex-Mex twist, include corn, black beans, and a teaspoon of chili powder or cumin. If you like a bit of spice, chopped jalapeños or a dash of hot sauce work beautifully. You can also experiment with cheese—mix cheddar with Monterey Jack or Colby for a different flavor profile. No matter which variation you choose, this casserole remains a hearty, comforting meal perfect for family dinners or casual gatherings.

Final Thoughts

The Loaded Cheesy Hamburger Hashbrown Casserole is a recipe that embodies comfort, convenience, and flavor. It takes classic ingredients—ground beef, hashbrowns, cheese—and turns them into a dish that’s both nostalgic and satisfying. Whether you’re feeding a hungry family, hosting friends, or looking for a dish that’s easy to prepare in advance, this casserole hits all the right notes.

Its versatility means you can experiment with seasonings, vegetables, and cheeses to suit your tastes, while the basic recipe remains simple and approachable. Once you try this casserole, it’s likely to become a staple in your dinner rotation—a go-to meal that delivers warmth, comfort, and happiness in every bite.

So preheat your oven, gather your ingredients, and get ready to enjoy a cheesy, hearty, unforgettable dinner. This Loaded Cheesy Hamburger Hashbrown Casserole is the perfect blend of nostalgia and flavor, ready to become a new family favorite.

Loaded Cheesy Hamburger Hashbrown Casserole for Dinner

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• Author: Michelle Davis
• Total Time: 1 hour 5 minutes
• Yield: 6–8 servings 1x

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Description

This hearty casserole is the ultimate comfort food, combining crispy hashbrowns, savory ground beef, and gooey melted cheese. Perfect for a cozy weeknight dinner or a family gathering, it’s easy to make, full of flavor, and guaranteed to please kids and adults alike. Inspired by classic American comfort foods, this casserole delivers nostalgia in every bite while remaining simple enough for busy evenings.

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Ingredients

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• 1 pound ground beef

• 1 medium onion, diced

• 1 green bell pepper, diced

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• Salt and pepper, to taste

• 1 (32-ounce) bag frozen shredded hashbrowns, thawed

• 2 cups shredded cheddar cheese, divided

• 1 cup sour cream

• 1 can (10.5 ounces) condensed cream of mushroom soup

• ½ cup milk

• 2 tablespoons butter, melted

• ½ teaspoon paprika (optional, for garnish)

• 2 green onions, sliced (optional, for garnish)

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Instructions

• Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

• In a large skillet over medium heat, cook the ground beef until browned, breaking it into small crumbles. Drain excess fat.

• Add diced onion and green bell pepper to the skillet. Cook for 3–4 minutes until vegetables are tender. Stir in garlic powder, onion powder, salt, and pepper. Remove from heat.

• In a large mixing bowl, combine thawed hashbrowns, 1½ cups cheddar cheese, sour cream, cream of mushroom soup, milk, and melted butter. Mix well.

• Fold in the cooked beef and vegetable mixture until evenly distributed.

• Pour the mixture into the prepared baking dish and smooth the top. Sprinkle the remaining ½ cup of cheddar cheese on top.

• Bake for 45–50 minutes until cheese is melted and bubbly and edges are golden brown.

• Remove from oven and let cool for 5 minutes. Garnish with paprika and green onions if desired. Serve hot.

Notes

• This casserole can be prepared the night before and baked the next day. Add extra baking time if refrigerated overnight.

• Substitute half of the cheese with Monterey Jack or Colby for a different flavor.

• Add mushrooms, diced tomatoes, or frozen corn for extra nutrition and color.

• Freezes well for up to 2 months. Thaw in the refrigerator overnight before baking.

• Serve with a green salad or steamed vegetables for a complete meal.

• Prep Time: 15 minutes
• Cook Time: 50 minutes

Michelle Davis