Hamburger hash brown casserole combines seasoned ground beef, shredded hash browns, and onions in a creamy mixture of sour cream and cream of chicken soup. Everything is baked together with a generous layer of melted sharp cheddar cheese for a hearty, cheesy casserole that’s perfect for an easy family dinner.

A serving of hamburger hash brown casserole with ground beef, shredded potatoes, creamy filling, and melted cheddar cheese on a white plate.

How to Make Hamburger Hash Brown Casserole

Prepare the hash browns. Allow the frozen shredded hash browns to thaw completely. Squeeze out as much excess water as possible to prevent the casserole from becoming watery. Preheat the oven to 350°F.
Brown the ground beef. In a large skillet over medium-high heat, cook the ground beef until browned and no pink remains. Remove the beef from the skillet and drain any excess grease.
Cook the onions. Add the diced yellow onion to the same skillet and cook until softened and translucent, using a little of the remaining beef drippings for flavor.
Make the creamy mixture. In a large mixing bowl, combine the cream of chicken soup and sour cream. Stir in the salt and black pepper until evenly mixed.
Combine the casserole ingredients. Add the thawed, squeezed hash browns, cooked ground beef, and sautéed onions to the creamy mixture. Stir everything together until the ingredients are evenly coated.
Assemble the casserole. Spread the mixture evenly into a 9×13-inch baking dish. Sprinkle the freshly grated sharp cheddar cheese evenly over the top.
Bake and serve. Bake uncovered for approximately 45 minutes, until the casserole is heated through and the cheddar cheese is completely melted. Allow it to rest briefly before serving.

Tips for the Best Hamburger Hash Brown Casserole

Squeeze the water from the hash browns. Thaw the frozen shredded hash browns completely, then squeeze out as much excess moisture as possible. Simply draining them isn’t enough. Removing that extra water helps prevent a soggy casserole and keeps the filling thick and creamy.
Drain excess grease from the ground beef. After browning the beef, remove any excess grease so it doesn’t make the casserole oily. Leave a little of the beef drippings in the skillet to cook the onions and add flavor.
Keep the creamy mixture thick. The cream of chicken soup and sour cream create a rich, creamy filling without needing additional milk. Make sure the beef, onions, and hash browns are evenly coated before transferring everything to the baking dish.
Use freshly grated sharp cheddar cheese. Grating an 8-ounce block of sharp cheddar gives you a smooth, melted cheese topping. Pre-shredded cheddar works if that’s what you have available, but freshly grated cheese generally melts better.
Allow the casserole to rest before serving. Let the hamburger hash brown casserole sit for a few minutes after removing it from the oven. This gives the creamy filling time to settle, making it easier to scoop and serve.

A wooden spoon scooping hamburger hash brown casserole with shredded potatoes and ground beef beneath melted cheddar cheese.

How to Store and Reheat Hamburger Hash Brown Casserole

Refrigerating: Transfer leftovers to an airtight container and refrigerate within 2 hours. Store in the refrigerator for up to 3–4 days.

Reheating in the oven: Place the leftover casserole in an oven-safe dish, cover with aluminum foil, and reheat at 350°F until heated through to an internal temperature of 165°F.

Reheating in the microwave: Place individual portions on a microwave-safe plate and heat until thoroughly heated, reaching 165°F.

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Hamburger Hash Brown Casserole

Hamburger hash brown casserole combines seasoned ground beef, shredded hash browns, sour cream, and cream of chicken soup, topped with melted sharp cheddar cheese.

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Course: Main Course

Cuisine: American

Keyword: Hamburger Hash Brown Casserole

Prep Time: 20

Cook Time: 55

Total Time: 1 15

Servings: serving

Calories: 421kcal

Equipment

9×13 baking dish

Ingredients

2 pound lean ground beef
30 ounce hash browns shredded & frozen
2 10 ounce cream of chicken cans
1 medium yellow onion diced
1 cup sour cream
1.5 teaspoon salt
1 teaspoon black pepper
8 ounce sharp cheddar cheese grated

Instructions

Prepare the hash browns. Thaw the frozen shredded hash browns completely, then squeeze out as much excess water as possible. Preheat the oven to 350°F.
Brown the ground beef. Cook the ground beef in a large skillet over medium-high heat until browned and fully cooked. Remove the beef, draining excess grease but leaving a little in the skillet.
Cook the onions. Add the diced onion to the skillet and cook until softened and translucent.
Prepare the creamy mixture. In a large mixing bowl, combine the cream of chicken soup, sour cream, salt, and black pepper.
Combine the ingredients. Add the thawed hash browns, cooked ground beef, and onions to the creamy mixture. Stir until everything is evenly coated.
Assemble the casserole. Spread the mixture evenly into a 9×13-inch baking dish. Sprinkle the grated sharp cheddar cheese over the top.
Bake. Bake uncovered at 350°F for approximately 45 minutes. Allow the casserole to rest briefly before serving.

Notes

Thaw the hash browns completely and squeeze out excess moisture. Draining alone will not remove enough water.
Freshly grated sharp cheddar melts more smoothly than pre-shredded cheese.
Drain excess grease from the beef to prevent an oily casserole.