Ground beef hash brown casserole is a homey dish of seasoned beef, thawed shredded potatoes, diced peppers and onions folded into a creamy tangy sauce, all baked under a crunchy breadcrumb top until lightly browned.
This recipe tackles challenges of sogginess, blandness, and prep time, ensuring a tasty, satisfying dish with hidden nutrition ideal for busy evenings.
I hated soggy tops and runny bits in beef hash recipes, once I forgot to thaw hash browns (been there!), so I tried this easy beef hash with hidden veggies and a tangy twist. It holds its shape on busy nights.
The magic is in the creamy mix (it smells garlicky as it bakes) and the buttery panko that crisps up in about 30 minutes, then rests 5 minutes. I smile when it crackles, and pro tip: warm your dish in the oven first.
If you need a quick bread side to go with this, check out my Frozen Biscuits in Air Fryer for an easy add-on fresh from your freezer.
Table of contents
Dietary Considerations
- This recipe is not gluten-free or dairy-free due to panko breadcrumbs and cheddar cheese.
- This recipe contains ground beef, so it is unsuitable for vegetarian diets.
- This recipe contains ground beef, so it is unsuitable for vegan diets.
- This recipe does not meet low-carb or keto diets due to frozen hash browns.
- This recipe is nut-free.
Why You Will Love This Recipe
- Creamy tangy filling Greek yogurt, cream of mushroom, and sour cream yield a tangy sauce that clings to hash browns, so it stays creamy after it’s cooled.
- Toasty breadcrumb crust Panko toasted in melted butter and chopped thyme forms a crunchy top that contrasts the melting cheddar beneath, making each bite interesting.
- Hidden veggie boost Diced bell pepper, onion, and garlic join the hash brown casserole base for extra color and nutrition without altering the beef hash flavor.
- Easy make-ahead meal You can prep and chill this cheese-topped ground beef casserole up to 24 hours ahead, so dinner’s mostly ready when you walk in the door.
Ground Beef Hash Brown Casserole
- Prep Time: 15 minutes
- Cool Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: main dish
- Method: baking
- Cuisine: American
- Diet: none
Description
A comforting dish that captures the essence of home cooking, this hearty casserole layers seasoned ground beef, thawed shredded potatoes, and diced peppers and onions in a creamy tangy sauce, all topped with a crispy breadcrumb layer.
Ingredients
- 1 lb ground beef
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 cup diced green bell pepper
- 1 (32 oz) bag frozen shredded hash browns, thawed
- 1 (10.5 oz) can condensed cream of mushroom soup
- 3⁄4 cup Greek yogurt
- 1⁄2 cup sour cream
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1⁄2 tsp black pepper
- 2 cups shredded sharp cheddar cheese
- 1⁄4 cup chopped fresh parsley
- 1 tbsp chopped fresh thyme
- 1⁄4 cup panko breadcrumbs
- 2 tbsp unsalted butter, melted
- 2 tbsp vegetable oil
Instructions
- Preheat your oven to 375°F. Place your empty 9×13-inch baking dish inside to warm up. This not only helps prevent sticking but also aids in achieving a crispy bottom for your casserole.
- In a large skillet, heat the vegetable oil over medium-high heat. Add the ground beef and break it apart as it cooks until it is no longer pink—about 6 minutes. Drain any excess fat, and return the skillet to the heat. Stir in the diced onion, minced garlic, and green bell pepper. Sauté the mixture until the vegetables soften, roughly 4 minutes. Season with kosher salt, black pepper, smoked paprika, and Worcestershire sauce to deepen the flavor. Remove from heat when the onions are translucent.
- In a large mixing bowl, combine the condensed cream of mushroom soup, Greek yogurt, and sour cream. Mix well until smooth. Greek yogurt lends a hint of tang while keeping the sauce stable, preventing separation during baking.
- Add the cooked beef and vegetable mixture into the bowl with the creamy sauce. Gently fold in the thawed hash browns and half of the shredded cheddar cheese. Be careful not to mash the potatoes; a gentle folding action helps maintain the texture.
- Spread the beef and potato mixture evenly in your preheated baking dish. Sprinkle the remaining cheddar cheese over the top in an even layer. This ensures a uniformly melted cheese layer which helps prevent dry spots.
- In a small bowl, mix the panko breadcrumbs with the melted unsalted butter and chopped fresh thyme. This buttery panko mixture will form a crispy top, so make sure to coat the panko evenly. Once mixed, sprinkle this topping over the cheese layer.
- Bake the casserole in your preheated oven for 30–35 minutes. You’ll know it’s ready when the panko is golden brown and the sauce is bubbly around the edges. After removing it from the oven, let it rest for about 5 minutes. This resting time allows the casserole to set, making serving easier.
Notes
- For the ground beef, opt for lean (90/10) to minimize greasiness. Pat it dry after cooking to prevent a soggy casserole.
- When prepping the onion, a yellow onion diced small works best for a well-melted texture. Store unpeeled in a cool space for up to two weeks.
- Minced garlic should be fresh; let it sit for five minutes post-mincing to maximize flavor release.
- Use firm, bright green bell peppers, and remove the seeds and ribs before dicing finely for better integration.
- Thaw the hash browns in the fridge overnight, and squeeze out excess moisture in a towel before adding to the mixture for a firmer texture.
- For consistency, stir the cream of mushroom soup before measuring to avoid any lumps.
- Choose plain full-fat Greek yogurt, as this keeps the sauce stable and adds protein; mix well to remove curds.
- Select medium-fat sour cream for a touch of tang without the risk of thinning the sauce. Room temperature sour cream blends more evenly.
- A favorite brand of Worcestershire sauce will add a deep smoky note to the beef; incorporate it towards the end of cooking.
- Go for Spanish-style smoked paprika to ensure that robust smoky flavor infuses the dish. Mix it with salt and pepper in the pan for effective seasoning.
- For delicate seasoning, kosher salt is recommended as it dissolves evenly; add while the beef cooks for effective flavor melding.
- Freshly ground black pepper gives the best aroma; add it after salt for texture variation in the dish.
- Grate sharp cheddar cheese from a block instead of using pre-shredded; this keeps it from clumping and adds more moisture to the dish.
- Chopping parsley right before serving maintains its vibrant color; flat-leaf varieties last longer in the refrigerator.
- Strip fresh thyme leaves from their stems and chop lightly; mixing this into the breadcrumbs peaks the herby flavor.
- Toast the panko breadcrumbs in butter until golden brown, then cool them on a paper towel to maintain crispiness.
- Use unsalted butter for the topping; melt gently to avoid burning and ensure room temperature sticks for easier mixing.
- For vegetable oil, select a neutral oil and heat until shimmering before adding the beef for proper searing.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Ingredient Notes
- Ground beef: pick lean (90/10) for less grease, pat dry after browning so the casserole isn’t soggy.
- Frozen hash browns: thaw in fridge overnight, squeeze excess water in a towel so the casserole won’t get watery.
- Cream of mushroom soup: use undiluted canned soup for a creamy base; stir before measuring to avoid lumps.
- Greek yogurt: choose plain full-fat yogurt to keep the sauce stable, stir well to smooth out curds.
- Sour cream: pick medium-fat for tang without thinning, bring to room temp so it blends evenly.
- Worcestershire sauce: pick a brand you like, add toward end of beef cooking to lock in that smoky-savory note.
- Shredded cheddar cheese: pick sharp cheddar, grate from a block for less moisture; cold cheese won’t clump when you layer it.
- Fresh thyme: strip leaves from stems and chop lightly; stirring it into breadcrumbs boosts that herby pop.
- Panko breadcrumbs: toast in melted butter until golden; cool on a paper towel so topping stays crunchy.
Recipe Baking Tips
- If topping remains pale 10 minutes into baking, brush 1 tablespoon melted butter over panko and bake remaining 20 minutes.
- When cheese layer looks wet 25 minutes into baking, sprinkle 2 tablespoons panko over cheese and bake remaining 10 minutes.
- For soggy bottom, press hash browns into dish and bake uncovered 35 minutes; add 2 extra minutes if moisture persists.
- If beef mixture tastes bland, stir in 1 teaspoon Worcestershire sauce and 1/4 teaspoon smoked paprika 5 minutes before mixing hash browns.
- When vegetables release water 4 minutes into sauté, increase heat and cook additional 2 minutes to evaporate liquid before adding soup mixture.
Serving Suggestions
Serve ground beef hash brown casserole with cauliflower mash and lemon herb quinoa salad recipe alongside garlic spinach sauté recipe. Pair hash brown casserole with roasted brussels sprouts recipe and zucchini gratin recipe served alongside steamed green bean almondine recipe.
Use leftover hash brown casserole filling in ground beef casserole tacos or inside stuffed pepper recipe with melted cheddar topping. Add easy beef hash to breakfast burrito recipe and stir beef hash recipe into Mexican casserole with corn tortillas recipe.
Top hash brown casserole with fire roasted salsa recipe drizzle and lightly sprinkle chopped cilantro over avocado cilantro sauce recipe. Serve hash brown casserole and hash brown recipe with sour cream lime crema and spoon jalapeno cheddar sauce recipe globs.
Recipe variations
- You can use 1 pound ground turkey instead of beef to create a lighter ground beef hash brown casserole that still bakes golden and bubbly.
- Add 1 cup Monterey Jack cheese instead of cheddar for a milder topping, stirring in 1/2 teaspoon smoked paprika from my Broccolini Frittata cheese layer.
- Either replace the 10.5 ounce cream of mushroom soup with cream of chicken soup or swap 3/4 cup Greek yogurt for 3/4 cup cottage cheese.
- If using a double batch, combine 2 pounds beef, 2 (32 ounce) bags hash browns, 4 cans soup, 1½ cups yogurt, bake two 9×13 dishes.
Save This Recipe!
How to Store?
To keep your ground beef hash brown casserole fresh and delicious, follow these storage tips:
Room Temperature: Place cooled casserole in an airtight container at room temperature up to two days to maintain taste and moisture balance.
Refrigeration: Store casserole in an airtight container in the refrigerator up to five days while preserving creaminess and meat nutrient profile.
Freezing: Place cooled casserole portions in a freezer-safe bag or container and freeze up to three months. Thaw overnight in refrigerator.
Other Recipes You’ll Love
- Gluten-Free Oatmeal Zucchini Cookies
- Gluten-Free Chocolate Chips Zucchini Bread
- Gluten-Free Chocolate Zucchini Cake
- Gluten-Free Zucchini Brownies
Soggy hash brown casserole is caused by excess moisture from thawed hash browns, undrained soup or veggies, or underbaking that doesn’t allow liquids to evaporate.
Ingredients: ground beef, onion, garlic, bell pepper, hash browns, mushroom soup, yogurt, sour cream, Worcestershire, paprika, salt, pepper, cheddar, parsley, thyme, Panko, butter, oil.
No. You should not thaw hash browns; baking them frozen avoids excess moisture and ensures a crisp casserole.
To fix watery hashbrown casserole, bake uncovered longer to evaporate liquid, drain excess moisture before baking, and stir in extra Panko breadcrumbs or shredded cheese.
If you enjoyed this ground beef hash brown casserole or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
