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Hearty Ground Beef Hash Brown Bake

Category: Satisfying Entrées for Any Occasion

This cozy bake starts by layering cooked ground beef, fragrant onions, and garlicky goodness with store-bought hash browns. Pile on the cream of mushroom soup, lots of sharp cheddar, and a scoop of sour cream. Bake till the whole thing’s bubbly and the top’s crisp and golden. Sprinkle fresh green onions for a pop of color and flavor. Scoop out big servings for your crew. It’s really simple to put together and always a hit for busy nights or group hangouts. Dig in while it’s piping hot for a hearty meal.

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Dana
Updated on Sat, 05 Jul 2025 13:05:35 GMT
Bubbly cheese and beef in a square casserole dish. Pin
Bubbly cheese and beef in a square casserole dish. | chefsnaps.com

Whenever I pull together this Ground Beef Hash Brown Casserole, everyone at home drops what they're doing and heads to the table. Think sizzling potato hash, juicy beef, and a blanket of creamy, savory sauce. It's filling, cozy, and vanishes in minutes no matter the day.

This dish started as a last second throw-together for a potluck and now it’s my go-to when life’s too busy for fancy cooking. The best part—it tastes just as awesome reheated for lunch.

Tasty Ingredients

  • Green onions: Bright and zippy on top—grab fresh stalks for crunch
  • Butter: Makes the potato topping golden and crisp
  • Paprika: Optional kick and a hint of smokiness, also boosts color
  • Salt and black pepper: The basics that make everything pop—fresh cracked pepper always wins
  • Cream of mushroom soup: Ties everything together and adds creamy, umami goodness
  • Sour cream or plain Greek yogurt: Tangy and rich—full fat is always extra silky
  • Cheddar cheese: Melty and sharp, for that gooey, salty finish
  • Frozen shredded hash browns: Quick, crispy potatoes beneath every forkful—choose plain so you can add your own flavors
  • Garlic: For that rich aroma—nothing beats fresh cloves
  • Onion: Sweet depth—look for ones with shiny, firm skins
  • Ground beef: Grab beef with around 10 percent fat for delicious taste but not too greasy

Easy Instructions

Chill and finish:
After you pull it from the oven, let it sit for about five minutes. That keeps slices neat when you cut and gives it time to set. Toss on chopped green onions right before scooping for fresh flavor.
Into the oven:
Scatter leftover cheese all over the top. Slide the dish into a 375 degree oven and bake for thirty-five minutes or so. You want the edges crunchy and the middle bubbly with melted cheese.
Build the layers:
Spread half the hash brown mix in your greased 9x13 dish and push it flat. Add all your beef and onion right over that. Then carefully spoon the last bit of the potato mixture on top, covering everything.
Potato mix time:
Combine your thawed hash browns, melted butter, the rest of your cheese, sour cream, soup, and what’s left of the salt and pepper in a big bowl. Stir until it’s smooth and everything looks coated.
Spice it up:
Stir in the garlic, half the seasonings, and paprika if you like. Keep going for a minute or two—just until the garlic smells amazing and everything’s mixed.
Brown the meat and onion:
Drop the beef and diced onion in a big skillet on medium. Stir sometimes while it cooks for about eight minutes, until the meat’s browned and onions turn clear with some golden edges.
A casserole dish filled with meat and cheese. Pin
A casserole dish filled with meat and cheese. | chefsnaps.com

Sharp cheddar is always my pick—it melts into perfect gooeyness and tastes so bold. I’ll never forget making this on a game night—everyone licked their plates and asked for more.

Smart Storage

Stick any leftovers in a sealed container in the fridge and they’ll keep for about four days. Freeze slices up to two months if you want grab-and-go lunches. When warming it back up, cover with foil so that crispy top sticks around and doesn’t dry out.

Swaps and Switch Ups

Try swapping the ground beef out for ground chicken or turkey if you want something lighter. If you don’t have sour cream handy, Greek yogurt works just as well. Sometimes I dice bell peppers or mushrooms and add them to the beef for a veggie boost.

A casserole dish filled with meat and cheese. Pin
A casserole dish filled with meat and cheese. | chefsnaps.com

How to Serve

I love this alongside a crunchy green salad and some roasted broccoli or green beans. When I’m making brunch, I’ll pop a fried egg on top and pass around hot sauce, too.

Backstory & Roots

Dishes like this showed up in American kitchens in the mid-1900s when quick, convenient food was all the rage. People loved them because they filled bellies using whatever was on hand. Just picture a bubbling dish with crispy potatoes and melty cheese—a classic that brings back warm memories.

Recipe FAQs

→ Can I use fresh potatoes instead of frozen hash browns?

Yep! Shred up some fresh potatoes, wring out the liquid, and swap them for the frozen kind. The taste and feel are just a bit different, but still super tasty.

→ What cheese works best for this casserole?

Cheddar melts great and brings the classic punch, but feel free to toss in Monterey Jack or even mix your favorites together for more depth.

→ Is it possible to add other vegetables?

Go for it. Try tossing in things like spinach, bell pepper, or mushrooms along with the onions and garlic to up the flavor and get more veggies in.

→ Can I prepare this dish ahead of time?

Sure thing. You can build it, cover, and chill in the fridge until you’re ready. When it’s time, just bake—give it a few extra minutes straight from cold.

→ How do I store leftovers?

Just let leftovers cool down first, then stash them in a sealed container in the fridge. They’ll keep for about three days. Warm up in the oven or microwave when you want more.

→ What can I use instead of cream of mushroom soup?

If you don’t have cream of mushroom, cook up some mushrooms with a bit of butter and flour, then add broth for a quick homemade version. Cream of chicken or celery soup will work in a pinch, too.

Beef Hash Browns Casserole

Crunchy hash browns, tender beef, loads of cheese, and creamy sauce for that filling cozy meal—awesome for every get-together.

Preparation Time
20 min
Cooking Time
35 min
Total Time
55 min
By: Dana

Category: Main Dishes

Difficulty: Easy

Cuisine: American

Yield: 6 Servings

Dietary Preferences: ~

Ingredients

→ Seasonings & Additions

01 1 teaspoon salt, split
02 0.5 teaspoon pepper, split
03 1 teaspoon paprika if you want
04 30 g melted butter
05 50 g green onions, thinly sliced for the top (optional)

→ Main Components

06 450 g lean ground beef (90/10)
07 1 onion, chopped small
08 2 garlic cloves, finely chopped
09 850 g shredded frozen hash browns, thawed out
10 200 g cheddar cheese, some for mixing, some for topping
11 240 g plain Greek yogurt or sour cream
12 300 g canned cream of mushroom soup (10.5 oz)

Steps

Step 01

Let the dish chill for about five minutes after baking. Dump on those green onions if you’re adding them, then dig in.

Step 02

Slide the dish into your hot oven and cook for about 35 minutes. As soon as everything’s bubbling and golden, pull it out.

Step 03

Turn on the oven to 190°C. Swirl melted butter all around a 33x23 cm baking dish to coat it. Press half the potato mixture in. Layer all your beef-onion business over that, then spread the last half of the potato mix on top. Finish by tossing on the rest of the cheddar.

Step 04

Grab a big bowl. Throw in the thawed shredded potatoes, 150 g cheddar, your pick of Greek yogurt or sour cream, and the mushroom soup. Stir but don’t go overboard.

Step 05

Toss in the minced garlic, half your salt and pepper. Let it cook for one more minute until everything starts smelling awesome. Sprinkle in paprika now if you like things smoky.

Step 06

Heat a big skillet over medium-high. Throw the beef and chopped onion in. Cook until the meat turns brown and the onion softens up. If there’s extra fat, just drain it off.

Notes

  1. Make sure those hash browns are thawed and wiped so they don’t turn the whole thing soggy.
  2. Gentle mixing gives you a better texture—don’t mash everything hard or overwork it.
  3. If you have a meat thermometer handy, you can check for at least 74°C inside to make sure it’s good and safe to eat.

Required Tools

  • 33x23 cm baking pan
  • Big mixing bowl
  • Large frying pan
  • Wooden spoon or spatula
  • Meat thermometer (if you've got one)

Allergen Information

Check every ingredient for potential allergens, and consult a healthcare professional if uncertain.
  • Has milk (cheese, Greek yogurt or sour cream, cream of mushroom soup)
  • Has wheat or gluten (mushroom soup)

Nutritional Details (Per Serving)

These details are for reference purposes and don't replace professional medical advice.
  • Calories: 430
  • Fats: 26 g
  • Carbohydrates: 26 g
  • Protein: 23 g