Hashbrown Hamburger Casserole with Veggies and Cheese Recipe

This Hashbrown Hamburger Casserole with Veggies and Cheese Recipe makes an excellent all-in-one-dish dinner recipe.

This Hashbrown Hamburger Casserole with Veggies and Cheese Recipe has become a new family favorite!  

It contains a complete meal all in one dish, which makes it very convenient.  

It’s also one of those meals that I think tastes just as good or even better as leftovers!  (To reheat I first microwave and then put under the broiler to re-crisp the potatoes.)  

If you want to make this more “from scratch” you can grate your own potatoes rather than using the pre-packaged hash browns. The pre-shredded hashbrowns just make it a lot quicker to get on your table!

I have some more details below about the cooking tools I used for this recipe, but one kitchen tool I LOVE and use for at least 50% of our meals is this big ‘ol jumbo sauté pan.

It fits a lot, is nonstick so it cleans up super fast and even has a glass lid that is oven safe. It is SO versatile! (The only thing different is they have changed the handle style now to be a “knob” instead of this handle.)

Tools I used for this recipe:

Totally Bamboo 5-Piece Utensil Set ♻, Includes: 5 Unique Pieces 100% Organic BambooOXO Good Grips Freezer-to-Oven Safe 3 Qt Glass Baking Dish with LidT-fal B36090 Specialty Nonstick Dishwasher Safe Oven Safe Jumbo Cooker Saute Pan with Glass Lid Cookware, 5-Quart, Black

 

I also just can’t rave enough about my bamboo utensils. I don’t know why I ever waited so long to start using them!

These utensils are super sturdy and easy to clean. (The “recommended cleaning method” is hand washing, but mine have gone through the dishwasher hundreds of times!)

I also like that they are made of a natural material. It’s hard to believe they are about the same price as those horrible plastic utensils you find at the dollar store.

I have the solid bamboo utensils linked above, but I just found this awesome set of bamboo utensils with colored handles and they look fun!

Hashbrown Hamburger Casserole with Veggies and Cheese Recipe

Ingredients:

2 tsp olive oil
1 onion, chopped
1 pound lean ground beef
2 Tbsp flour
2 Tbsp ketchup
1 cup beef broth
3 Tbsp Worcestershire sauce
salt and pepper to taste
2 cups frozen mixed vegetables
1 20 oz. package of refrigerated hash brown potatoes (appx 3 1/2 cups)
1 cup shredded cheddar cheese
1/4 cup butter, melted

How to make Hamburger Hashbrown Casserole:

Heat oven to 375 degrees. Coat a 9×13 baking pan with cooking spray.

In a skillet, cook onion in olive oil over medium high heat until translucent. Add in ground beef and cook until browned.

If there is a lot of fat from the ground beef, pour it off at this time.

Add in the flour and cook for one minute, stirring.

Add in ketchup, broth, Worcestershire, salt and pepper and veggies. Cook for 5 minutes.

Spread mixture in bottom of 9×13 baking pan.

In a medium bowl, mix potatoes, cheese and butter.

Spread potato mixture over beef/veggie mixture.

Bake 45 minutes or until hash browns are golden brown.

Did you make this recipe? I want to see it!
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How to Store Hamburger Hashbrown Casserole:

Store any leftovers in an airtight container in the refrigerator for 2-3 days. Leftovers can also be frozen and kept in the freezer for up to 4 months.

How to Make Hashbrown Hamburger Casserole as a Freezer Meal: 

Make the full recipe up until the point it would go in the oven. Then wrap and freeze. When you’re ready to cook it, bring to room temperature and then bake according to the recipe instructions.

Using Fresh or Whole Potatoes Instead of Packaged Hash Browns:

I have had a few people ask me if they can use whole or fresh potatoes instead of hashbrowns purchased from the store. You can, but you have to keep in mind that fresh potatoes have a LOT of starch in them compared to the ones that are already prepared when you buy them.

One way to get around this is to start with baked potatoes. Then just grate the potatoes and use as-s. 

The process is more complex to use fresh potatoes. Start by grating them into a bowl filled with cold, salted water. Then let them sit for a minimum of 20 minutes (the longer the better – you can even soak overnight). Then drain that water and rinse again with another batch of cold water to remove lingering starch. 

Next be sure to drain all the water out well. If you have excess water in your potatoes, they won’t get crispy.

Casserole Variations:

You’re free to change up the ingredients to suit your family’s taste. Some ideas are to change the vegetables for your favorites or swap out the ground beef with ground chicken or ground turkey. 

You can also switch out the cheese for another type whether it’s colby jack, mozzarella or pepperjack. I want to try a Tex-Mex version where I add a packet of taco seasoning while replacing the beef broth and worcestershire with water (so it’s not too salty) and adding some chopped green chiles.

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More Casseroles with Ground Beef and Potatoes:

Layered Shepherd’s Pie

 

Bacon Cheeseburger Tater Tot Casserole

Cheesy Hamburger and Potato Casserole

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