Cheesy Hamburger and Hash Brown Casserole

A rectangular casserole dish filled with a baked hash brown casserole topped with crispy potato chips, with a portion served on a white plate nearby. A checkered cloth and forks are beside the dish.

Cheesy Hamburger and Hash Brown Casserole

This hamburger and hash brown casserole is my from-scratch take on funeral potatoes with ground beef, oszing with a creamy, cheesy center and crunchy chip topping. I enjoy making it when I need an easy, make-ahead pan of comfort to feed family, small group, or a friend who needs dinner handled.

Course Dinner

Cuisine American

Keyword casserole, easy, family-friendly, make ahead

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 621

Author Gina Dickson

Ingredients

1 pound hamburger
4 tablespoons butter
1 cup onions white or yellow work great, chopped fine
¼ cup all-purpose flour
1 ½ cups chicken broth
1 cup half-and-half
1 ¾ teaspoons salt
½ teaspoon dried thyme
¼ teaspoon pepper
2 cups monterey jack
8 cups hash brown potatoes frozen shredded
½ cup sour cream
4 cups potato chips crushed

Instructions

Cook the Hamburger

Cook the hamburger in a skillet over medium heat until fully browned.
1 pound hamburger
Drain off excess fat and set aside.

Prepare the Oven and Base

Adjust the oven rack to the middle position and heat the oven to 350 degrees Fahrenheit.
Melt the butter in a Dutch oven over medium-high heat.
4 tablespoons butter
Add the onions and cook until softened, about 5 minutes.
1 cup onions

Build the Sauce

Stir in the flour and cook, stirring constantly, until golden, about 1 minute.
¼ cup all-purpose flour
Slowly whisk in the chicken broth, half-and-half, salt, thyme, and pepper.
1 ½ cups chicken broth, 1 cup half-and-half, 1 ¾ teaspoons salt, ½ teaspoon dried thyme, ¼ teaspoon pepper
Bring the mixture to a boil, then reduce the heat to medium-low.
Simmer, stirring occasionally, until slightly thickened, about 3 to 5 minutes.
Remove from the heat and whisk in the cheese until smooth.
2 cups monterey jack

Add Potatoes and Hamburger

Stir the frozen hash brown potatoes and cooked hamburger into the sauce.
8 cups hash brown potatoes
Cover and cook over low heat, stirring occasionally, until the potatoes are thawed, about 10 minutes.
Remove from the heat and stir in the sour cream until fully combined.
½ cup sour cream

Bake

Spray a 13 by 9-inch baking dish with non-stick spray and then scrape the mixture into the dish.
Sprinkle the crushed potato chips evenly over the top.
4 cups potato chips
Bake until golden brown, about 45 to 50 minutes.
Let cool for 10 minutes before serving.

Notes

Storage, Freezing, Reheating Instructions

Room temperature: For food safety, do not let the casserole sit out for more than 2 hours at room temperature. At church events I like to quietly set a timer so I remember to tuck leftovers into the fridge instead of getting distracted by conversation.

Refrigerator: Cover the cooled casserole tightly in the baking dish or transfer leftovers to airtight containers. Refrigerate for 3 to 4 days. The flavors settle in even more and the texture stays creamy.

You can also assemble the unbaked casserole up to 2 days ahead. Spread the potato mixture in the baking dish, cover tightly with foil, and refrigerate until you are ready to bake.

Freezer: For the best texture, freeze it unbaked. Assemble the casserole through spreading it in the baking dish and skip the potato chip topping for now. Wrap the dish tightly in plastic wrap, then foil. Label and freeze for up to 2 months.

When you are ready to bake, thaw the casserole overnight in the refrigerator. Bake covered with foil for 20 minutes, then uncover, add the crushed potato chips, and continue baking 45 to 50 minutes, until hot and golden.

Reheating: For the best texture, reheat leftover hamburger hashbrown casserole in the oven. Place the casserole in an oven safe dish, cover loosely with foil, and bake at 350 degrees for 15 to 20 minutes, until warmed through.

For single servings, reheat in the microwave in 30 second bursts until hot. If you want that crunch back, sprinkle on a few fresh chips after heating.

Make Ahead

The potato mixture can be refrigerated in the baking dish, covered with aluminum foil, for up to 2 days.
To finish, bake covered for 20 minutes, then uncover, top with potato chips, and continue baking until golden brown, about 45 to 50 minutes.

Nutrition