Ultimate Ground Beef Hashbrown Casserole Recipes for Comfort Food Lovers
Learn how to make delicious ground beef hashbrown casserole recipes. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 1 pound ground beef (choose lean for less fat, or go a bit richer if you like)
- 4 cups frozen shredded hashbrowns, thawed (can substitute with fresh diced potatoes if you prefer)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (10.5 ounces) condensed cream of mushroom soup (or cream of celery for a twist)
- 1 cup sour cream (plain Greek yogurt works well as a substitute)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup milk (whole or 2% for creaminess; almond milk is an option for dairy-free)
- 1 teaspoon Worcestershire sauce (optional, but it adds a nice depth)
- 1/2 teaspoon smoked paprika (or regular paprika)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons butter, melted (plus extra for greasing the casserole dish)
- 2 tablespoons chopped fresh parsley or chives, for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and butter a 9×13-inch casserole dish to prevent sticking.
- In a large skillet over medium heat, cook the ground beef until it’s browned and crumbly, about 6-8 minutes. As it cooks, break it apart with a wooden spoon, just like Mama Lu would with her strong hands working the biscuit dough. Drain excess fat if desired, but leaving a little adds flavor.
- Add the chopped onion and minced garlic to the skillet; sauté together with the beef until the onions are soft and translucent, around 4-5 minutes. The aroma here always reminds me of those Sunday afternoons when the whole house smelled like love and simmering stories.
- In a large mixing bowl, combine the thawed hashbrowns, cream of mushroom soup, sour cream, milk, Worcestershire sauce, smoked paprika, salt, and pepper. Stir until everything is well incorporated. This is the moment where the magic starts, the way simple ingredients come together like old friends.
- Fold the cooked ground beef and onion mixture into the hashbrown mixture until evenly distributed. Then stir in 1 cup of the shredded cheddar cheese.
- Pour the entire mixture into your prepared casserole dish, spreading it out evenly. Drizzle the melted butter over the top — this little touch helps to get that golden crust Mama Lu always aimed for with her cornbread.
- Sprinkle the remaining 1/2 cup of cheddar cheese over the casserole for a cheesy, bubbly finish.
- Bake in the preheated oven for 45-50 minutes, until the top is golden brown and the casserole is bubbling around the edges. You’ll know it’s ready when you see that beautiful crust forming and the kitchen smells like home.
- Remove from the oven and let it sit for about 10 minutes before serving. This gives everything a chance to set, making it easier to scoop out hearty portions.
- Garnish with fresh parsley or chives if you have them on hand — a simple touch that brightens the dish and reminds me of Mama Lu’s garden just outside the kitchen window.
