Delicious creamy, cheesy hash browns topped with tender, flavorful meatballs make the ultimate meat-and-potatoes comfort meal. This easy casserole is family-friendly, budget-minded, and full of homestyle flavor.
One of our favorite simple dinners is the Country Hamburger Skillet Dinner — just potatoes, ground beef, and cheese. This casserole builds on those same familiar flavors, turning them into a hands-off, comforting bake that’s perfect for weeknights or casual family meals.
A creamy layer of cheesy hash browns forms a cozy base for juicy seasoned meatballs. The result is a filling, crowd-pleasing dinner that’s easy to prepare and easy on the budget.
Table of Contents
How To Make Cheesy Meatball Hash Brown Casserole
This casserole is made in two straightforward parts: the meatballs and the cheesy hash brown layer. Most ingredients are common pantry staples, and both components are quick to assemble.
Ingredients you’ll need for this Hash Brown Bake
- 2 eggs
- 3/4 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 6 to 8 garlic cloves, minced
- 2 teaspoons salt, divided
- 1½ teaspoons pepper, divided
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1 pound ground beef (lean)
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 cup (8 ounces) sour cream
- 1 cup (about 4 ounces) shredded cheddar cheese
- 1/2 a large onion, chopped
- 1/2 teaspoon garlic powder
- 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
How To Make Tender Meatballs
Lightly beat the eggs in a mixing bowl. Stir in the bread crumbs, Parmesan, minced garlic, 1 teaspoon of the salt, 1/2 teaspoon of the pepper, onion powder, and Worcestershire sauce. Crumble the ground beef over the mixture and combine thoroughly.
Shape the mixture into 1-inch meatballs and place them on a plate or baking sheet. In a large covered skillet set over low heat, add a small amount of water and cook the meatballs, turning occasionally, until they’re browned on the outside. You are only browning them at this stage; they can still be slightly pink inside since they will finish cooking in the casserole.
When browned, remove from heat and drain any excess liquid. Set the meatballs aside while you prepare the potato layer.
How To Make Cheesy Hash Browns
In a large bowl, combine the thawed hash browns with the can of condensed cream of chicken soup, sour cream, shredded cheddar, chopped onion, garlic powder, and the remaining salt and pepper. Stir until everything is evenly mixed to form a creamy potato base.
Spread the cheesy potato mixture into a greased 13 x 9 x 2-inch baking dish and smooth it with a spatula so it’s evenly distributed.
Arrange the browned meatballs on top of the potato layer, pressing them lightly into the mixture so they nestle into the casserole. These small meatballs stay tender and juicy after baking.
Baking Meatball Hash Brown Bake
Cover the dish with aluminum foil and bake at 350°F (175°C) for 45 minutes. Remove the foil, sprinkle with additional shredded cheese and, if desired, chopped chives. Return to the oven and bake another 15 minutes, or until the meat is cooked through, the potatoes are tender, and the cheese is melted and golden.
This hearty casserole pairs well with a crisp garden salad or steamed green beans. It’s a satisfying family meal that’s easy to assemble and feeds a crowd.
Other Favorite Comfort Dish Recipes
- Baked Chicken Cordon Bleu Casserole
- Easy Ground Beef Stroganoff
- Classic Hot Chicken Chip Bake
- Easy Slow Cooker Hawaiian Haystacks
- Tater Tot Chicken Pot Pie Casserole
- Chicken Fried Pork Cube Steak
- Favorite Chicken Pot Pie (inspiration from cookbooks and magazines)
Thanks for stopping by. I hope this casserole becomes a reliable, budget-friendly favorite at your table — warm, filling, and simple to make.
Happy Nesting!
Cheesy Meatball Hash Brown Casserole
Ingredients
- 2 eggs
- 3/4 cup bread crumbs
- 1/4 cup Parmesan cheese
- 6 to 8 garlic cloves minced
- 2 teaspoons salt divided
- 1-1/2 teaspoons pepper divided
- 1 Tablespoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1 pound ground beef
- 1 can 10-3/4 ounces condensed cream of chicken soup, undiluted
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 large onion chopped
- 1/2 teaspoon garlic powder
- 1 package 30 ounces frozen shredded hash brown potatoes, thawed
Instructions
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In a bowl, lightly beat eggs. Stir in bread crumbs, Parmesan, minced garlic, 1 teaspoon salt, Worcestershire sauce, onion powder, and 1/2 teaspoon pepper. Crumble ground beef over the mixture and mix until combined, then shape into 1-inch meatballs.
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In a covered skillet over low heat, cook the meatballs in a small amount of water until browned; drain. In a large bowl, combine the condensed soup, sour cream, shredded cheese, chopped onion, garlic powder, and remaining salt and pepper. Add the thawed hash browns and stir until evenly mixed.
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Transfer the potato mixture to a greased 13 x 9 x 2-inch baking dish. Arrange the meatballs across the top, pressing lightly into the potatoes. Cover and bake at 350°F for 45 minutes. Uncover, sprinkle with extra cheese and chopped chives if desired, and bake 15 minutes longer or until the meat is cooked through and the potatoes are tender.