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.
One of the best things about this delicious recipe is how easy it is to make, perfect for busy nights. It’s very versatile and can be customized to your liking. With its simple ingredients, easy preparation, and delicious flavor, it's no wonder that it's become a go-to meal and a family favorite.
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.
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- 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!).
- 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.
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!
This hearty casserole pairs well with a variety of sides, such as a fresh green salad or steamed vegetables. You could also serve it alongside some garlic bread or crusty French bread for dipping into the cheesy goodness.
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.
After you make this for the first time, you’ll want to make it again and again. If you're looking to mix things up, here are a few variations to try:
- Spicy: Add some diced jalapeño peppers or green chilies to the beef mixture for some extra heat.
- Veggies: Add some green beans, green bell peppers, red bell pepper, fresh baby spinach, frozen peas, or corn to the hashbrown mixture for some added color and nutrition.
- Seasonings: This is a great base recipe, but once you’ve perfected it, try your favorite seasonings like chili powder, cumin, onion powder, or red pepper flakes.
- Large skillet - A large skillet to brown the ground beef and cook the diced onions.
- Large mixing bowl - To mix the soup and hashbrowns.
- Slow cooker - A large 6-quart slow cooker is needed.
To store any leftover casserole, allow it to cool to room temperature before transferring it to an airtight container. Store the container in the refrigerator for up to 4 days.
To reheat the casserole, you can microwave individual portions. If microwaving, heat on high for 1-2 minutes, or until heated through.
To freeze, allow the casserole to cool completely, then transfer it to a freezer-safe container or freezer bag. Be sure to remove as much air as possible from the container or bag to prevent freezer burn.
Frozen leftovers will keep well in the freezer for up to 2-3 months. When you're ready to eat the casserole, simply thaw it in the refrigerator overnight before reheating it.
The frozen shredded hash browns should be thawed before cooking. If they are not fully thawed, they may release excess moisture when they cook.
Crockpot Hamburger Hashbrown Casserole
- 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
- 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!
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.