Beef hashbrown casseroles make a filling meal for weekend dinners. They use simple ingredients that most people keep on hand. This collection includes 14 versions that vary the toppings and mix ins. You can pick one based on what you have in the fridge. Each recipe is easy to assemble and bake in one dish.
Helpful Tips Before You Start
These tips will help your beef hashbrown casseroles come out with good texture and flavor.
Brown the Beef First
Cook the ground beef in a skillet over medium heat until no pink remains and the liquid cooks off. This step keeps the casserole from turning watery.
Dry the Hashbrowns
Thaw frozen hashbrowns and press out extra moisture with a clean towel or paper towels. Wet potatoes can make the whole dish soggy.
Layer in Order
Spread the hashbrowns on the bottom, add the beef mixture next, and finish with cheese on top. This order helps the bottom crisp while the cheese melts evenly.
Cover Then Uncover
Bake covered for the first 30 minutes, then remove the foil for the last 15 to 20 minutes. The uncovered time gives the top a golden finish.
Classic Cheddar Beef Hashbrown Casserole
This casserole brings together browned beef and shredded hashbrowns under a layer of melted cheddar. It comes together in one pan before heading into the oven, making it a straightforward choice for weekend dinners when you want something filling without much fuss.
The result is a savory dish with tender potatoes, seasoned beef, and a creamy base that holds everything together. The cheese on top turns golden and slightly crisp, giving each bite a nice contrast in texture.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 onion, diced
- 4 cups frozen hashbrowns
- 1 (10.5-ounce) can cream of mushroom soup
- 1/2 cup milk
- 2 cups shredded cheddar cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and diced onion, then cook until the beef is fully browned and the onion has softened. Drain any excess fat from the skillet.
- In a mixing bowl, stir together the cooked beef and onion, frozen hashbrowns, cream of mushroom soup, milk, 1 cup of the cheddar cheese, salt, and black pepper until everything is evenly combined.
- Spread the mixture into a baking dish and smooth the top.
- Sprinkle the remaining 1 cup of cheddar cheese evenly across the surface.
- Bake until the cheese has melted and the edges are bubbling.
Extra Tips
Use the full amount of cheddar in two stages so the inside stays creamy while the top forms a light crust. If you prepare the dish ahead, cover and refrigerate it before baking, then add a few extra minutes to the oven time to heat through from cold. Leftovers reheat well in a skillet with a splash of milk to loosen the texture.Course: Main Course Cuisine: American Equipment: Large skillet, Mixing bowl, Baking dish
Mushroom Gravy Beef Hashbrown Casserole
This casserole brings together ground beef and earthy mushrooms in a rich gravy that soaks into the hashbrowns during baking. It creates a hearty main dish that feels comforting without much fuss. The result is a savory mix with tender beef, soft potatoes, and a creamy mushroom sauce that holds everything together.
It works well for weekend dinners when you want something filling that can be prepped in one pan before it goes into the oven. The texture stays balanced with a golden top from the hashbrowns and a thick gravy throughout.
Serves 4 people.
Ingredients
- 1 lb ground beef
- 8 oz sliced mushrooms
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups frozen shredded hashbrowns
- 2 cups beef broth
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 tsp Worcestershire sauce
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp butter
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375 degrees F and lightly grease a 9×9 baking dish.
- Melt the butter in a large skillet over medium heat. Add the diced onion and sliced mushrooms. Cook until the mushrooms release their liquid and start to brown.
- Stir in the minced garlic and cook for one minute. Add the ground beef and cook until it is browned and no longer pink. Drain any excess fat.
- Sprinkle the flour over the beef mixture and stir to coat everything evenly. Cook for one minute.
- Slowly pour in the beef broth while stirring. Add the milk, Worcestershire sauce, thyme, salt, and pepper. Bring the mixture to a simmer and cook until the gravy thickens.
- Remove the skillet from the heat and stir in the frozen hashbrowns until they are coated in the gravy.
- Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the shredded cheddar cheese over the top.
- Bake for 30 to 35 minutes until the cheese is melted and the edges are bubbly. Let it rest for five minutes before serving.
Extra Tips
Stir the hashbrowns into the gravy right after it thickens so they absorb the flavor while baking. If the gravy seems too thick before adding the potatoes, add a splash more milk. Leftovers reheat well in the oven at 350 degrees F with a little extra broth stirred in to loosen the texture.Course: Main Course Cuisine: American Equipment: Large Skillet, 9×9 Baking Dish, Wooden Spoon
Spicy Jalapeño and Pepper Jack Beef Hashbrown Casserole
This casserole brings heat and creaminess together in one pan. The ground beef stays savory while the jalapeños and Pepper Jack cheese add a steady kick that builds with each bite. It works well for weekend dinners when you want something filling that still feels a little different from plain hashbrown bakes.
The texture stays crisp on top and soft underneath. Frozen hashbrowns soak up the beef juices and melted cheese without turning soggy if you follow the steps below.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 fresh jalapeños, seeded and diced
- 4 cups frozen shredded hashbrown potatoes
- 2 cups shredded Pepper Jack cheese, divided
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if needed.
- Add the chopped onion and diced jalapeños to the skillet. Cook for 3 to 4 minutes until the onion softens.
- In a large mixing bowl, combine the frozen hashbrown potatoes, 1 1/2 cups of the Pepper Jack cheese, sour cream, eggs, chili powder, salt, and black pepper. Stir in the cooked beef mixture until everything is evenly mixed.
- Spread the mixture into a greased 8×8-inch baking dish. Sprinkle the remaining 1/2 cup of Pepper Jack cheese over the top.
- Bake at 375°F for 35 to 40 minutes until the cheese is melted and the edges turn golden. Let it rest for 5 minutes, then scatter the chopped cilantro over the top before serving.
Extra Tips
Use block Pepper Jack and shred it yourself so it melts smoothly without added starches. If you want less heat, remove the jalapeño seeds and membranes completely before dicing. Leftovers reheat well in a 350°F oven for 10 minutes to keep the top crisp rather than using a microwave.Course: Main Course Cuisine: American Equipment: Large skillet, Mixing bowl, 8×8-inch baking dish
Broccoli Cheddar Beef Hashbrown Casserole
This casserole brings together ground beef, broccoli, and hashbrowns in one baking dish. It works well for weekend dinners when you want a filling meal that uses simple ingredients and comes together with little hands-on time. The result is a savory dish with cheesy flavor and a mix of soft and crisp textures.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups broccoli florets
- 4 cups frozen hash browns
- 1/2 cup sour cream
- 1/2 cup milk
- 2 cups shredded cheddar cheese, divided
- Salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9×9 baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
- Add the diced onion and minced garlic to the skillet. Cook for 3 minutes until the onion softens.
- Stir in the broccoli florets and cook for 2 minutes to soften slightly. Season with salt and pepper.
- In a large bowl, combine the frozen hash browns, sour cream, milk, and 1 cup of the cheddar cheese. Add the beef mixture and stir until evenly mixed.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining cup of cheddar cheese on top.
- Bake for 35 to 40 minutes until the cheese is melted and the edges are golden. Let it rest for 5 minutes before serving.
Extra Tips
Use frozen hash browns straight from the bag to keep the casserole from turning watery. If the broccoli is very thick, give it an extra minute in the skillet so it softens evenly with the beef. Leftovers reheat well in a 350 degree oven with a splash of milk stirred in to loosen the texture.Course: Main Course Cuisine: American Equipment: Large skillet, Baking dish, Mixing bowl
Mexican Beef Hashbrown Casserole with Salsa and Beans
This Mexican Beef Hashbrown Casserole with Salsa and Beans turns a simple beef and potato base into a filling meal with bold flavors. It layers seasoned ground beef and beans in salsa with hashbrowns that crisp up during baking. The result is a warm, cheesy casserole that fits right into a relaxed weekend dinner.
It works well when you need an easy one-dish meal that still feels a bit special. The taste is savory with cumin and mild heat from the salsa, while the texture balances soft beans and beef against golden hashbrowns on top.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup salsa
- 4 cups frozen shredded hashbrowns
- 1 1/2 cups shredded cheddar cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until it softens.
- Add the ground beef to the skillet. Cook until browned, breaking it up with a spoon as it cooks. Stir in the minced garlic, cumin, salt, and pepper.
- Mix the drained black beans and salsa into the beef mixture. Stir everything together and let it simmer for 2 minutes.
- Spread half of the frozen hashbrowns in the bottom of a greased baking dish. Spoon the beef and bean mixture over the hashbrowns in an even layer.
- Top with the remaining hashbrowns and sprinkle the shredded cheddar cheese across the surface.
- Bake at 375°F for 30 minutes until the cheese melts and the hashbrowns turn golden on the edges.
Extra Tips
Use a chunky salsa if you want more texture in the filling. For a crispier top, broil the casserole for the last 2 minutes. Leftovers reheat well in a skillet over low heat to restore some crunch to the hashbrowns.Course: Main Course Cuisine: Mexican Equipment: Large skillet, Baking dish, Oven
Italian Beef Hashbrown Casserole with Marinara and Mozzarella
This casserole layers seasoned beef with tender hashbrowns in a simple marinara sauce. The mozzarella melts into a golden top that holds everything together. It makes a solid choice for weekend dinners when you want something filling without much fuss.
The dish gives a mix of savory beef, soft potatoes, and bright tomato flavor with a stretchy cheese finish. It comes together in one pan before baking, so cleanup stays easy.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 4 cups frozen hashbrown potatoes
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until it softens.
- Stir in the minced garlic and cook for one minute more.
- Add the ground beef to the skillet. Break it up with a spoon and cook until it browns completely. Drain any excess fat.
- Season the beef with salt, pepper, and Italian seasoning.
- Pour the marinara sauce into the skillet and stir to combine with the beef mixture.
- Add the frozen hashbrown potatoes and mix everything until the potatoes are coated.
- Transfer the mixture to a greased baking dish and spread it into an even layer.
- Sprinkle the shredded mozzarella cheese evenly over the top.
- Bake at 375°F for 25 to 30 minutes until the cheese is bubbly and lightly browned.
- Remove from the oven and let it rest for five minutes before garnishing with fresh basil leaves.
Extra Tips
Thaw the hashbrowns for 10 minutes before mixing so they cook through evenly. Leftovers reheat well in a 350°F oven for 15 minutes to restore some crisp edges on the potatoes. Swap in spicy marinara if you want more heat without changing the rest of the recipe.Course: Main Course Cuisine: Italian Equipment: Large skillet, Baking dish, Wooden spoon
Creamy Ranch Beef Hashbrown Casserole
This casserole brings together seasoned beef and crispy hashbrowns in a creamy ranch sauce. It works well for weekend dinners when you want something hearty that comes together without much fuss. The result is a baked dish with tender potatoes, savory beef, and a smooth, tangy coating from the ranch and sour cream.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 1 packet (1 ounce) ranch seasoning mix
- 20 ounces frozen hashbrown potatoes
- 1 cup sour cream
- 10.5 ounces can cream of chicken soup
- 1 1/2 cups shredded cheddar cheese
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9×9 baking dish.
- In a large skillet over medium heat, cook the ground beef until browned and no longer pink, breaking it up as it cooks. Drain any excess fat.
- In a large mixing bowl, stir together the ranch seasoning mix, sour cream, cream of chicken soup, and black pepper until smooth.
- Add the frozen hashbrown potatoes, cooked ground beef, and 1 cup of the shredded cheddar cheese to the bowl. Mix until everything is evenly coated.
- Spread the mixture into the prepared baking dish and sprinkle the remaining 1/2 cup of cheddar cheese over the top.
- Bake for 35 to 40 minutes until the casserole is hot throughout and the cheese on top is melted and lightly golden.
Extra Tips
Let the casserole rest for 5 minutes after baking so the creamy sauce sets a bit before serving. If you want a crispier top, switch the oven to broil for the last 2 minutes. Leftovers reheat well in the microwave with a splash of milk stirred in to loosen the sauce.Course: Main Course Cuisine: American Equipment: Large skillet, Mixing bowl, 9×9 baking dish
BBQ Beef Hashbrown Casserole with Corn
This casserole brings together ground beef simmered in barbecue sauce with sweet corn and crispy hashbrowns. It makes a hearty option for weekend dinners when you want something simple that still feels satisfying. The mix of smoky, tangy, and cheesy flavors pairs well with the soft and golden texture from the baked hashbrowns.
It works best on cooler evenings when you need a one-dish meal that feeds the family without much fuss. Corn adds a bit of natural sweetness that balances the barbecue sauce, while the melted cheese on top creates a nice crust.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 4 cups frozen shredded hashbrowns
- 1 1/2 cups corn kernels
- 1 cup barbecue sauce
- 2 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9×9 baking dish.
- In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is soft. Drain any excess fat.
- In a large mixing bowl, combine the cooked beef mixture with the frozen hashbrowns, corn kernels, barbecue sauce, salt, black pepper, and 1 1/2 cups of the shredded cheddar cheese. Stir until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
- Bake for 35 to 40 minutes until the cheese is melted and the edges are golden. Let it rest for 5 minutes before serving.
Extra Tips
Assemble the casserole up to a day ahead and keep it covered in the refrigerator, then add a few extra minutes to the bake time if needed. The corn works best if thawed or drained first so it does not release extra liquid during baking. Leftovers reheat well in the oven at 350 degrees to keep the hashbrown layer from turning soggy.Course: Main Course Cuisine: American Equipment: Large Skillet, Mixing Bowl, 9×9 Baking Dish
Philly Cheesesteak Beef Hashbrown Casserole
This casserole brings together the familiar flavors of a Philly cheesesteak with the comfort of a hashbrown bake. Thinly sliced beef, peppers, and onions cook down with Worcestershire for a savory base that pairs well with the crispy potato layer underneath.
It works nicely for weekend dinners when you want something hearty without much fuss. The melted provolone on top gives it a stretchy cheese pull that feels satisfying with each bite.
Serves 4 people.
Ingredients
- 1 pound thinly sliced beef
- 1 green bell pepper, sliced
- 1 onion, sliced
- 4 cups frozen hashbrowns
- 2 cups shredded provolone cheese
- 2 tablespoons butter
- 2 tablespoons Worcestershire sauce
- 1/4 cup beef broth
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees and grease a 9×13 baking dish.
- Melt the butter in a large skillet over medium heat. Add the sliced beef and cook until browned.
- Stir in the sliced onion and green bell pepper. Cook for 5 minutes until the vegetables soften.
- Add the Worcestershire sauce, beef broth, garlic powder, salt, and pepper. Simmer for 2 minutes until most of the liquid reduces.
- Spread the frozen hashbrowns evenly in the prepared baking dish. Top with the beef and vegetable mixture.
- Sprinkle the shredded provolone cheese over the entire surface.
- Bake for 25 minutes until the cheese is fully melted and the edges of the hashbrowns turn golden.
Extra Tips
Use thinly sliced beef from the deli counter if you want faster prep. For extra crisp on the bottom layer, let the hashbrowns sit in the dish for a few minutes before adding the beef mixture. Leftovers reheat well in a skillet to restore some texture to the potatoes.Course: Main Course Cuisine: American Equipment: Large skillet, 9×13 baking dish, Oven
French Onion Beef Hashbrown Casserole
This casserole turns the rich flavors of French onion soup into a filling beef and potato bake. Caramelized onions add sweetness while the ground beef and hashbrowns create a sturdy base that holds up well for weekend dinners.
The dish finishes with melted Swiss cheese on top for a savory note that pairs nicely with the beef broth seasoning. It works well for casual family meals or when you want something warm and filling without much fuss.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 3 large yellow onions, thinly sliced
- 4 cups frozen shredded hashbrowns
- 2 tablespoons butter
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups shredded Swiss cheese
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375 degrees. Melt the butter in a large skillet over medium heat. Add the sliced onions and cook slowly, stirring often, until they turn golden brown and soft, about 15 minutes.
- Add the ground beef to the skillet with the onions. Cook until the beef is browned, breaking it up with a spoon. Season with salt, pepper, and thyme.
- Stir in the Worcestershire sauce and beef broth. Let the mixture simmer for 5 minutes so the flavors combine.
- Place the frozen hashbrowns in a large bowl. Pour the beef and onion mixture over the hashbrowns and stir until evenly combined.
- Transfer the mixture to a greased 9×9 baking dish. Spread it into an even layer and sprinkle the shredded Swiss cheese over the top.
- Bake for 30 minutes until the cheese is melted and the edges are bubbling. Let it rest for 5 minutes before serving.
Extra Tips
Caramelize the onions on medium-low heat to avoid burning them before they sweeten. If you make this ahead, assemble everything except the cheese, cover, and refrigerate up to one day. Add the cheese right before baking. Leftovers reheat well in the oven at 350 degrees with a splash of broth to keep the hashbrowns from drying out.Course: Main Course Cuisine: American Equipment: Large Skillet, 9×9 Baking Dish, Oven
Beef Stroganoff Hashbrown Casserole
This casserole brings together the creamy sauce and tender beef of classic stroganoff with a base of crispy hashbrowns. It turns a familiar dish into a simple baked meal that works well for weekend dinners when you want something filling without much fuss. The result is a hearty one-pan style supper that feels both familiar and fresh.
The texture stays balanced with soft potatoes on the bottom and a rich, savory topping. Beef, mushrooms, and onions cook together in a sour cream sauce that soaks into the hashbrowns while the edges crisp up in the oven.
Serves 4 people.
Ingredients
- 4 cups frozen shredded hashbrowns
- 1 lb ground beef
- 8 oz sliced mushrooms
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup sour cream
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 cup shredded cheddar cheese
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9 inch baking dish.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess fat and set the beef aside.
- In the same skillet, add the remaining tablespoon of olive oil. Cook the diced onion and sliced mushrooms until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
- Return the beef to the skillet. Add the beef broth, Worcestershire sauce, Dijon mustard, salt, and pepper. Simmer for 3 minutes until slightly thickened.
- Remove the skillet from heat and stir in the sour cream until fully combined.
- Spread the frozen hashbrowns evenly in the prepared baking dish. Pour the beef mixture over the hashbrowns and stir gently to combine.
- Sprinkle the shredded cheddar cheese evenly across the top.
- Bake for 25 to 30 minutes until the cheese is melted and the edges are golden. Let it rest for 5 minutes before serving.
Extra Tips
Use frozen hashbrowns straight from the bag to keep the bottom layer from getting soggy. If you want extra crisp on top, broil the casserole for the last 2 minutes. Leftovers reheat best in a 350°F oven rather than the microwave to restore some texture to the potatoes. You can swap the cheddar for Swiss if you prefer a milder cheese flavor that still pairs with the stroganoff sauce.Course: Main Course Cuisine: American Equipment: Large skillet, 9×9 baking dish, Mixing bowl
Loaded Beef Hashbrown Casserole with Bacon and Scallions
This casserole brings together crispy hashbrowns, savory ground beef, and smoky bacon in one easy dish. It works well for weekend dinners when you want something filling without much fuss. The texture stays hearty with melted cheese throughout and a fresh finish from the scallions.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 4 cups frozen shredded hashbrowns
- 8 slices bacon
- 4 scallions, sliced
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9×9 baking dish.
- Cook the bacon in a large skillet over medium heat until crisp. Remove the bacon, drain it on paper towels, and crumble it once cool. Leave 1 tablespoon of bacon fat in the skillet.
- Add the ground beef, diced onion, and minced garlic to the skillet. Cook until the beef is browned and the onion softens. Drain any excess fat and stir in the salt and pepper.
- In a large mixing bowl, combine the frozen hashbrowns, sour cream, 1 cup of the cheddar cheese, half the crumbled bacon, and the beef mixture. Stir until evenly mixed.
- Spread the mixture into the prepared baking dish. Sprinkle the remaining cheese and bacon over the top.
- Bake for 35 minutes until the cheese melts and the edges turn golden. Remove from the oven and let it sit for 5 minutes before topping with the sliced scallions.
Extra Tips
Cook the bacon until fully crisp so it stays crunchy after baking. If you want a milder onion flavor, swap the fresh scallions for a sprinkle of dried chives stirred into the mix. Leftovers reheat best in a 350-degree oven for 10 minutes to restore the crispy hashbrown texture.Course: Main Course Cuisine: American Equipment: Large skillet, 9×9 baking dish, Mixing bowl
Tex-Mex Beef Hashbrown Casserole with Green Chiles
This casserole brings together seasoned beef, crispy hashbrowns, and mild green chiles for a simple weeknight meal with a little kick. It works well for weekend dinners when you want something filling that still feels casual and family-friendly. The result is a baked dish with tender beef, soft potatoes, and plenty of melted cheese on top.
Serves 4 people.
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 3 cups frozen shredded hashbrowns
- 1 (4 oz) can diced green chiles, drained
- 2 cups shredded Mexican cheese blend, divided
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs
- 1/2 cup milk
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9 inch baking dish.
- Heat a large skillet over medium heat. Add the ground beef and diced onion. Cook until the beef is browned and the onion is soft, breaking up the meat as it cooks.
- Stir in the chili powder, cumin, salt, and black pepper. Cook for one more minute, then remove the skillet from the heat.
- In a large bowl, whisk together the eggs and milk. Add the frozen hashbrowns, drained green chiles, and 1 cup of the cheese. Stir in the cooked beef mixture until everything is evenly combined.
- Spread the mixture into the prepared baking dish. Sprinkle the remaining 1 cup of cheese over the top.
- Bake for 35 to 40 minutes, until the cheese is melted and the edges are lightly browned. Let the casserole rest for 5 minutes before serving.
Extra Tips
Drain the green chiles well before adding them so the casserole does not turn watery. If you prefer a bit more heat, swap in a hotter variety of canned chiles. Leftovers reheat well in a 350°F oven for 10 minutes to help the hashbrowns regain some crispness.Course: Main Course Cuisine: Mexican Equipment: Large skillet, 9×9 baking dish, Mixing bowl
Garlic Herb Beef Hashbrown Casserole with Spinach
This recipe combines seasoned ground beef with crispy hashbrowns and wilted spinach for a simple one-pan style bake. The garlic and herbs give it an earthy aroma that pairs nicely with the potatoes and beef. It fits well for weekend dinners when you want a filling meal without much fuss.
The finished dish has tender beef throughout, soft spinach layers, and golden hashbrown edges on top. Cheese melts into the mixture for a light binding effect while keeping the texture varied.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 4 cups frozen hashbrown potatoes
- 3 cups fresh spinach, chopped
- 4 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 medium onion, diced
- 1 cup shredded mozzarella cheese
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9×9 baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until it softens.
- Add the ground beef to the skillet. Break it up with a spoon and cook until no longer pink, about 6 minutes. Stir in the minced garlic, rosemary, thyme, salt, and pepper.
- Add the chopped spinach to the skillet and cook for 2 minutes until it wilts. Remove the skillet from the heat.
- In a mixing bowl, combine the frozen hashbrown potatoes with the beef mixture. Stir in half of the shredded mozzarella cheese.
- Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the remaining cheese on top.
- Bake for 25 minutes until the cheese is melted and the edges of the hashbrowns turn golden.
Extra Tips
Use fresh spinach rather than frozen to avoid excess liquid in the casserole. If the hashbrowns are very icy, pat them dry with a towel before mixing to help the top crisp. Leftovers reheat well in a 350-degree oven for 10 minutes to restore texture.Course: Main Course Cuisine: American Equipment: Large skillet, 9×9 baking dish, Mixing bowl
