Cheesy Bacon Cheeseburger Hashbrown Casserole Step-by-step instructions

Before you start

Before starting, preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish. Thaw the frozen hash browns in the refrigerator overnight or place them in a colander under cold running water for a few minutes, then squeeze out any excess liquid.

Chop the bacon and finely dice the onion. Grate the cheddar cheese if not already shredded. Have all the sauce ingredients measured and ready to go. This casserole comes together quickly once the prep is done, so having everything in place makes the process smooth and enjoyable.

Instructions

Phase 1: Brown and Mix

1. 1Brown the beef and bacon
   Heat a large skillet over medium-high heat. Add the chopped bacon and cook, stirring occasionally, until crisp, about 6 to 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of drippings in the skillet. Add the ground beef to the skillet with the onion and garlic. Cook, breaking up the meat with a spatula, until the beef is browned and the onion is tender, about 8 to 10 minutes. Season with salt and pepper. Drain off any excess fat.
   Look for The beef is browned and crumbly, the onion is soft, and the bacon is crisp.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Do not overcook the beef; it will finish in the oven. Drain excess fat for a less greasy casserole.
2. 2Mix the creamy sauce
   In a large mixing bowl, whisk together the cream of mushroom soup, sour cream, milk, ketchup, mustard, and Worcestershire sauce until smooth. Add the browned beef mixture, half of the cooked bacon, and 2 cups of the shredded cheddar cheese. Stir to combine.
   Look for The mixture is evenly combined and creamy.
   Tip Make sure the beef mixture is not too hot when adding the sour cream to prevent curdling.
3. 3Combine with hash browns
   Add the thawed hash browns to the bowl with the beef and sauce mixture. Stir well so that every shred of potato is coated with the creamy mixture.
   Look for The hash browns are fully coated and the mixture looks evenly distributed.
   Tip If the hash browns are still icy, pat them dry with paper towels to avoid excess water.

At the end of this phase, you have a savory, creamy mixture of browned beef, crisp bacon, sautéed onions, and garlic, combined with a tangy sauce and shredded hash browns. The mixture should be well combined, with the sauce coating every ingredient.

The aroma is rich and inviting, with notes of cooked beef, bacon, and cheese. Before moving to the baking dish, taste the mixture and adjust the seasoning if needed. The hash browns should be evenly distributed, and the mixture should look cohesive and creamy.

Phase 2: Assemble and Bake

4. 4Transfer to baking dish
   Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish. Spread the hash brown mixture evenly in the dish.
   Look for The mixture fills the dish evenly.
   Tip Use a spatula to smooth the top for even baking.
5. 5Top with cheese and bacon
   Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the casserole. Scatter the remaining bacon pieces over the cheese.
   Look for The top is covered with cheese and bacon bits.
   Tip For extra crisp bacon, reserve a few pieces and add them in the last 10 minutes of baking.
6. 6Bake until bubbly
   Place the dish in the preheated oven and bake for 35 to 40 minutes, until the casserole is hot and bubbly and the cheese on top is golden brown. The internal temperature of the casserole should reach 160°F (71°C).
   Look for The edges are bubbly and the top is golden brown.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the top browns too quickly, loosely cover with foil.

The casserole is now in the oven, baking until bubbly and golden. At the end of this phase, the top is covered with melted, golden cheese and crispy bacon bits. The edges are bubbling, and the casserole is hot throughout.

The kitchen smells of melted cheese and savory beef. To check doneness, insert a thermometer into the center; it should read at least 160°F (71°C). If the top is browning too quickly, cover loosely with foil. Once done, remove from the oven and let it rest before serving.

Phase 3: Rest and Serve

7. 7Rest and serve
   Remove the casserole from the oven and let it rest for 5 minutes before serving. Spoon onto plates and enjoy the cheesy, savory pull.
   Look for The casserole is set and slightly cooled.
   Tip Resting helps the casserole hold its shape when serving.

After a 5-minute rest, the casserole is set and ready to serve. The cheese is slightly firm but still gooey, and the casserole holds its shape when scooped. The steam rises, and the cheese pulls beautifully with each spoonful. Serve warm, straight from the dish, with a side salad or steamed vegetables if desired. The flavors have melded together, and every bite is a comforting combination of beef, bacon, potato, and cheese. Enjoy the cheesy, savory pull.

Common mistakes

One common mistake is not draining the fat from the beef after browning, which can make the casserole greasy. Be sure to drain off excess fat, but leave a little for flavor. Another pitfall is using wet hash browns; if they are not thoroughly thawed and dried, the casserole can turn out watery.

Take the time to squeeze out as much moisture as possible. Overbaking can dry out the casserole, so check it at the 35-minute mark. Finally, resist the urge to skip the rest time; it helps the casserole hold together when served.

How to tell it’s done

The casserole is done when it is hot and bubbly throughout, and the top is golden brown. To be sure it’s fully cooked, insert an instant-read thermometer into the center; it should read at least 160°F (71°C). The edges will be bubbling, and the cheese will be melted and slightly browned. Let the casserole rest for 5 minutes before serving; this allows it to set and makes scooping easier. The internal temperature will continue to rise slightly during the rest.

• Ground meat: 160°F (71°C) in the thickest part