Introduction

Oh, the smell of a warm, bubbling casserole! It’s like a cozy hug in food form, isn’t it? This Ground Beef and Hash Brown Casserole always brings back memories of busy weeknights made a little bit brighter, or potlucks where it was always the first dish to disappear. What I love most is how incredibly simple it is to whip up, even after a long day. You’re going to adore how this recipe comes together with minimal fuss but maximum flavor. Get ready for your new go-to comfort meal!

Why You’ll Love This Recipe

Fast: Ready to bake in under 30 minutes of prep time!
Easy: Simple steps that are perfect for beginner cooks or busy families.
Giftable: Imagine bringing this to a friend who’s just had a baby or is feeling under the weather – they’ll be so grateful!
Crowd-pleasing: From picky eaters to seasoned foodies, everyone raves about this hearty and delicious casserole.

Ingredients

Gathering your ingredients is the first step to casserole bliss. Here’s what you’ll need:

1 pound ground beef: The hearty base of our delicious creation.
1 medium onion, diced: For that essential savory depth.
3 cloves garlic, minced: Because what’s comfort food without a little garlic love?
1 teaspoon dried thyme: A subtle, aromatic herb that makes everything taste more sophisticated.
1 teaspoon smoked paprika: This is my secret weapon for that lovely smoky flavor without any extra effort.
½ teaspoon fine sea salt: To enhance all those wonderful flavors.
¼ teaspoon fresh ground black pepper: Just a touch of warmth.
1 (10.5 ounce) can cream of mushroom soup: This is the magic binder that makes the casserole wonderfully creamy.
1 cup sour cream: Adds a delightful tang and even more creaminess.
1 cup low-sodium beef broth: To help meld all the flavors together beautifully.
32 ounces frozen diced hash brown potatoes, thawed: The star of the show, making it perfectly comforting and satisfying.
2 cups shredded cheddar cheese, divided: Because cheese makes everything better!
½ cup grated Parmesan cheese: For an extra salty, nutty kick in the topping.
¼ cup chopped fresh parsley: A little pop of freshness to brighten things up.
½ cup Panko breadcrumbs: For that irresistible crispy topping.
2 tablespoons unsalted butter, melted: To toast those Panko breadcrumbs to golden perfection.

How to Make It

Alright, let’s get this deliciousness into the oven! It’s as easy as 1-2-3 (or rather, 1-12!).

Preheat your oven: First things first, get your oven warming up to 375°F (190°C).
Brown the beef: Grab a large skillet and toss in your ground beef. Cook it over medium-high heat until it’s nicely browned. Make sure to drain off any excess grease – nobody likes a greasy casserole!
Sauté the aromatics: Now, add your diced onion and minced garlic to the same skillet with the beef. Cook them until the onion is soft and a little translucent, which usually takes about 5-7 minutes. The kitchen will start to smell amazing!
Season it up: Stir in the dried thyme, smoked paprika, salt, and pepper. Give it a good stir so all those lovely spices coat the beef and veggies.
Get it creamy: Pour in the cream of mushroom soup, sour cream, and beef broth. Stir everything together until it’s well combined and looks like a delicious, saucy mixture.
Add the potatoes and cheese: Gently fold in the thawed hash brown potatoes and 1 cup of the shredded cheddar cheese. You want to make sure those potatoes are coated in all that creamy goodness.
Transfer to the baking dish: Pour this beautiful mixture into a 9×13 inch baking dish. Spread it out evenly.
Prepare the cheesy topping: In one small bowl, mix together the remaining 1 cup cheddar cheese, Parmesan cheese, and your chopped fresh parsley. This is going to be so delicious on top!
Make the crunchy topping: In another small bowl, combine the Panko breadcrumbs with the melted butter. Give it a good stir to make sure every crumb is coated.
Top it off: Sprinkle the cheesy parsley mixture evenly over the entire casserole. Then, sprinkle the buttered Panko breadcrumbs over the cheese. This combination gives you the best of both worlds – cheesy and crunchy!
Bake to perfection: Pop that baking dish into your preheated oven and bake for 25-30 minutes. You’re looking for it to be heated all the way through and for that topping to be a gorgeous golden brown.

Substitutions & Additions

While this recipe is pretty darn perfect as is, I love playing around with it! Here are a few ideas:

Veggies: Feel free to add a cup of frozen peas or corn to the casserole mixture before baking. They add a lovely pop of color and extra texture.
Cheese: Don’t have cheddar? Monterey Jack, Colby Jack, or even a bit of mozzarella would be fantastic substitutes.
Spicy Kick: If you like a little heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the beef mixture.
Cream of Something Else: While cream of mushroom is classic, cream of chicken or even cream of celery soup can also work.

Tips for Success

A few little tricks can ensure your casserole is absolutely perfect every time!

Thaw Those Potatoes: Make sure your hash browns are completely thawed. This helps them cook through evenly and prevents a watery casserole.
Don’t Overcook the Beef: Browning the beef just until it’s no longer pink is key. Overcooking can make it tough.
Even Browning for the Topping: Make sure the butter is evenly distributed on the Panko breadcrumbs for consistent golden-brown deliciousness.
Prep Ahead: You can assemble the entire casserole (before the topping) up to a day in advance. Cover it tightly and store it in the refrigerator. You might need to add a few extra minutes to the baking time.

How to Store It

Got leftovers? Lucky you! This casserole is just as delicious, if not more so, the next day.

Once cooled, cover the casserole tightly with plastic wrap or transfer it to an airtight container. It will keep in the refrigerator for about 3-4 days. To reheat, you can pop individual portions in the microwave or warm up the entire dish in a low oven (around 300°F or 150°C) until heated through.

FAQs

Got questions? I’ve got answers!

Can I freeze this casserole?

Yes, you absolutely can! Assemble the casserole as directed, but skip the Panko topping until just before baking. Cover it tightly with plastic wrap and then foil, and freeze for up to 2-3 months. When you’re ready to bake, thaw it overnight in the refrigerator, add the Panko topping, and bake as directed, possibly adding a few extra minutes.

What kind of hash browns should I use?

Frozen, diced hash brown potatoes are perfect for this recipe. They’re readily available and break down nicely in the casserole. Just make sure to thaw them before you start cooking!

Can I make this vegetarian?

You certainly can! Omit the ground beef and sauté your onions and garlic. Then, add a can of drained and rinsed lentils or a package of plant-based crumbles to the skillet with the sautéed vegetables. Continue with the recipe as written, using vegetable broth instead of beef broth.

Why is my casserole a bit watery?

This can sometimes happen if the hash browns weren’t fully thawed or if there was too much moisture from the beef and veggies. Draining the grease thoroughly from the beef and making sure the hash browns are thawed and have had a chance to drain any excess liquid can help prevent this!

Easy Ground Beef and Hash Brown Casserole

A hearty and delicious ground beef and hash brown casserole that's perfect for a comforting weeknight meal or a potluck favorite. This recipe is simple to make with minimal fuss but maximum flavor.

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Prep Time 30

Cook Time 30

Servings 8

Equipment

Large skillet
9x13 inch baking dish
Small bowls 2

Ingredients

Main ingredients

1 pound ground beef
1 medium onion diced
3 cloves garlic minced
1 teaspoon dried thyme
1 teaspoon smoked paprika
0.5 teaspoon fine sea salt
0.25 teaspoon fresh ground black pepper
1 (10.5 ounce) can cream of mushroom soup
1 cup sour cream
1 cup low-sodium beef broth
32 ounces frozen diced hash brown potatoes thawed
2 cups shredded cheddar cheese divided
0.5 cup grated Parmesan cheese
0.25 cup chopped fresh parsley
0.5 cup Panko breadcrumbs
2 tablespoons unsalted butter melted

Instructions

Preheat your oven to 375°F (190°C).
Brown the ground beef in a large skillet over medium-high heat. Drain off any excess grease.
1 pound ground beef
Add the diced onion and minced garlic to the skillet with the beef. Cook until the onion is soft and translucent, about 5-7 minutes.
1 pound ground beef
Stir in the dried thyme, smoked paprika, salt, and pepper. Stir to coat the beef and vegetables.
1 pound ground beef
Pour in the cream of mushroom soup, sour cream, and beef broth. Stir until well combined.
1 pound ground beef
Gently fold in the thawed hash brown potatoes and 1 cup of the shredded cheddar cheese.
1 pound ground beef
Pour the mixture into a 9x13 inch baking dish and spread evenly.
In one small bowl, mix together the remaining 1 cup cheddar cheese and Parmesan cheese with the chopped fresh parsley.
1 pound ground beef
In another small bowl, combine the Panko breadcrumbs with the melted butter, stirring to coat.
1 pound ground beef
Sprinkle the cheese and parsley mixture evenly over the casserole. Then, sprinkle the buttered Panko breadcrumbs over the cheese.
1 pound ground beef
Bake for 25-30 minutes, or until heated through and the topping is golden brown.

Notes

While this recipe is pretty darn perfect as is, feel free to add a cup of frozen peas or corn, substitute other cheeses like Monterey Jack or mozzarella, add a pinch of cayenne pepper for heat, or use cream of chicken or celery soup instead of mushroom.