This easy Crockpot hamburger hashbrown casserole is made with ground beef, frozen hash browns, sour cream, and cheddar cheese.
This is a classic comfort food dish that's easy to make with simple ingredients that all come together in the slow cooker for a warm and hearty meal. You can’t go wrong with cheesy hashbrowns.
Slow cooker hash brown casserole is a great meal to serve for dinner, but it also makes for fantastic leftovers to enjoy all week long. The whole family with love this hamburger hash brown casserole.
Looking for another easy casserole? Try this cheesy kielbasa casserole or ground beef with sliced potatoes, and my cheesy potatoes with corn flakes.
Recipe Highlights
- Comfort food: Cheesy meat and potatoes.
- Easy recipe: Perfect for busy weeknights. The slow cooker does all the work, making this an easy meal.
- Easy to customize: This is a great base recipe with basic ingredients that can be substituted to your tastes (and pantry!).
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Ingredients
- Ground beef: Also known as hamburger meat. I use ground chuck 80/20.
- Yellow onion: Adds flavor and texture to the casserole.
- Cream of mushroom soup: A condensed soup that provides a rich and savory flavor to the dish.
- Cheddar cheese soup: Another canned soup that adds a creamy and cheesy taste to the casserole.
- Sour cream: Adds tanginess and creaminess to the dish.
- Milk: Helps to thin out the soup mixture and add some creaminess and gives the slow cooker the liquid it needs to cook the hash browns. I use whole milk.
- Garlic powder: Adds flavor and depth to the dish.
- Dried parsley: Adds a fresh herb flavor and a pop of green to the casserole.
- Salt and pepper: Adds flavor.
- Paprika: Adds a subtle smoky flavor and a touch of color to the dish.
- Frozen shredded hash browns: Thawed. Diced hash browns will also work well.
- Cheddar cheese: Adds a cheesy and gooey texture to the casserole.
- Green onions: A great addition for color and crunch.
See the recipe card for quantities.
Instructions
Brown the ground beef in a large skillet over medium heat, breaking it up into small pieces with a spatula as it cooks.
Once the beef is fully cooked, add the diced onions to the skillet and sauté for 2 to 3 minutes until the onion starts to turn translucent. Drain any excess fat and remove it from the heat.
In a large mixing bowl, add the cream of mushroom soup, cheddar cheese soup, sour cream, milk, garlic powder, parsley, black pepper, salt, and paprika.
Whisk together until well mixed.
Add the shredded hash browns to the large bowl one handful at a time and mix until evenly coated. Tip: It's easier to evenly coat the hashbrowns when you add them slowly.
Grease the bottom and sides of your crockpot with cooking spray or butter or line with a disposable liner. Layer half of the hash brown mixture in the bottom of the crockpot.
Layer half of the ground beef mixture on top of the hash browns.
Sprinkle half of the shredded cheddar cheese on top of the beef mixture.
Repeat the layers with the remaining hash brown mixture, beef mixture, and shredded cheddar cheese. Tip: You need a large 6-quart slow cooker for this recipe.
Cover the slow cooker and cook on HIGH for 3 hours, on LOW for 5 hours, or until the potatoes are tender and the casserole is hot and bubbly.
Garnish with green onions (optional) on top of the casserole. Serve hot and enjoy!
Substitutions
There are many ways to make this recipe your own by substituting different ingredients. Here are a few ideas:
- Ground beef: Instead of ground beef, you could use ground turkey, chicken, pork, or even meatless crumbles.
- Onion: If you're not a fan of onions, you could leave them out or substitute them with another vegetable like bell peppers or mushrooms.
- Soup: Instead of cream of mushroom soup, you could use cream of chicken soup or cream of celery soup. You could swap out the cheddar cheese soup for any “cream of” soup.
- Hash browns: Instead of frozen shredded hash browns, you could use fresh shredded potatoes or tater tots.
- Cheese: Use your favorite shredded cheese, such as Monterey Jack.
FAQ
The frozen shredded hash browns should be thawed before cooking. If they are not fully thawed, they may release excess moisture when they cook.
📖 Recipe
Crockpot Hamburger Hashbrown Casserole
Video
Ingredients
- 2 pounds ground beef
- 1 yellow onion diced
- 1 can condensed cream of mushroom soup
- 1 can condensed cheddar cheese soup
- 1 cup sour cream
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon ground black pepper
- ½ teaspoon kosher salt
- ½ teaspoon paprika
- 1 package (30 ounces) frozen shredded hash browns thawed
- 2 cups shredded cheddar cheese
- ½ cup green onions optional, to garnish
Instructions
- Brown the ground beef in a large skillet over medium heat, breaking it up into small pieces with a spatula as it cooks. Once the beef is fully cooked, add the diced onions to the skillet and sauté for 2 to 3 minutes until the onion starts to turn translucent. Drain any excess fat and remove from the heat.
- In a large mixing bowl, whisk together the cream of mushroom soup, cheddar cheese soup, sour cream, milk, garlic powder, parsley, black pepper, salt, and paprika. Add the shredded hash browns to the large bowl one handful at a time and mix until evenly coated.
- Grease the bottom and sides of your crockpot with cooking spray or butter or line with a disposable liner. Layer half of the hash brown mixture in the bottom of the crockpot. Layer half of the ground beef mixture on top of the hash browns. Sprinkle half of the shredded cheddar cheese on top of the beef mixture.
- Repeat the layers with the remaining hash brown mixture, beef mixture, and shredded cheddar cheese.
- Cover the slow cooker and cook on HIGH for 3 hours, on LOW for 5 hours, or until the potatoes are tender and the casserole is hot and bubbly.
- Garnish with green onions (optional) on top of the casserole. Serve hot and enjoy!
Notes
Nutrition
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Food safety
When cooking with ground beef, it's important to follow proper food safety guidelines to avoid the risk of foodborne illness. Here are a few tips to keep in mind:
- Always wash your hands and any surfaces that come into contact with raw meat before and after handling it.
- Cook ground beef to an internal temperature of 160°F (71.1ºC) to ensure it's fully cooked.
- Store any leftovers in the refrigerator within 2 hours of cooking and consume them within 3-4 days.
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