Old Fashioned Hamburger HashBrown Casserole (5 easy ingredients)

There’s something to be said about those old fashioned casseroles that have been around FOREVER, you know? They’re easy to put together, they usually fed an army, and they typically taste absolutely delish.

This Old Fashioned Hashbrown Casserole fit’s into that category perfectly. It’s got seasoned ground beef, shredded potatoes, creamy mushroom sauce, and plenty of melted cheddar cheese, all baked together into one hearty, cheesy dinner. (If you’re not feeling the canned soup, I have an alternative for you in the recipe card below.).

Mom just recently turned 80 and lives with Parkinsons so I often cook meals for her so she can just heat and heat. Lord knows that lady LOVES her hamburger and potatoes, so this casserole has been a natural fit for her for decades. She used to make it for me, and now I make it for her.

If you’ve tried my Ham and Cheese Breakfast Casserole, this casserole is sort of similar in that it uses hashbrowns, and has that same comfort food vibe, but this casserole is for dinner and is just as tasty!

Ingredient Notes

• Ground beef: Lean hamburger works well, but use whatever you have. Just drain the grease after browning.
• Shredded hash browns: Frozen and thawed work great, as do the refrigerated shredded potatoes sold in bags near the deli or produce section. I also love the dehydrated hash browns that come in little cartons that look like milk containers! They’re inexpensive, handy to keep in the pantry, and rehydrate perfectly with hot water.
• Cream of mushroom soup: Makes everything creamy and savoury. Cream of chicken soup works just as well if you’d rather use that.
• Cheddar cheese: Old cheddar gives you a stronger cheesy flavour, but marble, Monterey Jack, or Colby Jack are all delicious options.
• Onion, garlic, salt, and pepper: Nothing fancy here, just simple seasonings to give everything flavour.
• Milk: Helps loosen the condensed soup so it coats the beef and potatoes evenly.

A Few Handy Tips To Know

Thaw frozen hash browns and drain off any extra moisture before mixing everything together. The same goes for dehydrated potatoes after rehydrating them. Nobody wants a watery casserole!

If you want to sneak in a few vegetables, add some peas, corn, or mixed veggies. And don’t be shy about adding a dollop of sour cream when serving. It’s especially good with all that melted cheddar.

Remember to drain off any extra fat from the browned beef. The cheese will have it’s fair share of fat that flavors the casserole, so we don’t need any extra from the browned beef.

(Not sayin’ it wouldn’t be delicious though! )

Troubleshooting This Supper

Browning The Beef – is it necessary?

Yes, and I wouldn’t skip this step. Browning the hamburger gives it much better flavor, lets you drain off the extra grease, and ensures the meat is fully cooked before everything goes into the oven. Otherwise, you could end up with a greasy casserole and chunks of steamed ground beef instead of those tasty browned bits.

Thawing The Hashbrowns – Can I just use frozen ones right when assembling the casserole?

Honestly, I wouldn’t. I’ve never actually done it but I have always used rehydrated or frozen/thawed. I like to be sure there’s no extra moisture that could make the casserole too watery.
Also, if you want to use canned potatoes (another pantry bonus), be sure to dry them off when they come out of the water and shred them up. I’ve found them to be a bit fragile but they work in a pinch.

And there you have it! A good old-fashioned hamburger hashbrown casserole that’s easy on the grocery budget and even easier to love. Nothing fancy, just a really good supper.

I hope you enjoy the recipe, and I’d LOVE to hear what kind of potato hash brown you used for the recipe! Please be sure to read the recipe card notes because I’ve packed that with tons of good information to make this hamburger hashbrown casserole absolutely awesome every time.
~Joanne