Creamy Hamburger Hash Brown Casserole

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and cooked through. Drain off any excess fat.
In a large mixing bowl, combine the cooked beef and onion with the thawed hash browns, cream of mushroom soup, sour cream, 1 cup of the shredded cheddar cheese, garlic powder, salt, and black pepper. Mix until fully combined.
Spread the mixture evenly into the prepared baking dish.
Sprinkle the remaining ½ cup of cheddar cheese over the top.
For a crunchy topping (optional), combine melted butter with crushed cornflakes or breadcrumbs and sprinkle over the cheese layer.
Bake uncovered for 40–45 minutes, until the casserole is bubbly and golden on top.
Let the casserole rest for about 5 minutes before slicing and serving.

Add veggies: Mix in diced green bell peppers, mushrooms, or peas for added texture and nutrition.
Spicy kick: Add a pinch of cayenne, a dash of hot sauce, or a sprinkle of smoked paprika.
Different protein: Swap ground beef for ground turkey or sausage for a new flavor profile.
Cheese lovers: Use a blend of cheeses like Monterey Jack, pepper jack, or mozzarella for variety.

Make sure your hash browns are fully thawed and patted dry to prevent excess moisture in the casserole.
For a crispier top, broil the last 2–3 minutes of baking—just watch closely so it doesn’t burn.
This dish can be made ahead and refrigerated overnight before baking. Just add 5–10 extra minutes to the bake time.
Leftovers reheat well in the oven or microwave—perfect for next-day lunches.

Comforting, creamy, and always a crowd-pleaser, this Creamy Hamburger Hash Brown Casserole is classic comfort food at its best.