This easy Chili Hash Brown Casserole with cheese is a simple yet flavorful comfort food recipe. The hearty casserole will satisfy your hungry family and leftovers are well suited for lunches. A budget-friendly dinner to add to your meal plan rotation.
The delicious casserole takes just a few minutes of prep, then the oven does all the work.
How to Make the Chili Hash Brown Bake
Let's make the casserole! Follow along here for simple step-by-step directions with pictures or pop down to the printable recipe card below.
Prep: 10 minutes Bake Time: 45 minutes
The recipe yields 8 servings.
Ingredients Needed
Here is everything you need to make this easy casserole recipe.
- 2 pounds ground beef
- 1 tablespoon dried minced onion
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- 1 (15 ounce) can sloppy joe sauce
- 1 (15 ounce) can chili with beans (or leftover homemade chili)
- 4 cups frozen hash browns, thawed
- 2 cups shredded sharp cheddar cheese, divided
Ingredient Note: You can use any brands of sloppy joe sauce and canned chili for this recipe, such as Hormel Chili and Manwich.
Preparation
Preheat the oven to 425 degrees f. Prepare a 9x13 baking dish with a coating of nonstick cooking spray.
In a large skillet, cook the ground beef over medium heat with the onion, garlic, salt, and black pepper, breaking up the meat as it browns. Cook until no longer pink and drain the meat well.
In a large bowl, mix the sloppy joe sauce, chili, hash browns, and 1 cup of the shredded cheddar cheese. Add the ground beef to the mixture and stir until evenly incorporated.
Transfer the ingredients to the prepared baking dish. Sprinkle the remaining cheese over the top.
Cover the casserole with aluminum foil and bake for 30 minutes. Remove the aluminum foil and continue baking until the top is golden, about 15 minutes.
Recipe Variations
One of the best things about this chili hash brown casserole is how customizable it is. For extra flavor, try mixing in diced tomatoes, chopped roasted peppers or crispy bacon before baking. Swap in different shredded cheese varieties like pepper jack for a spicy twist, or use ground turkey, chicken or pork instead of beef to create your own unique flavor profile.
Serving
Serve the chili hashbrowns hot as is or with a dollop of sour cream and chopped green onions, as either a meaty side dish or the main course.
If serving as a main, you really only need a veggie side. Green beans, steamed broccoli, sauteed vegetables or a simple green salad with creamy garlic ranch dressing would all be well suited. My Jalapeño Cornbread would be a great pairing with this casserole too.
Storing
Store leftovers in an airtight container after cooling. They will last in the fridge for 3-4 days. For longer storage freeze for up to 3 months in a freezer safe container.
Reheat in the microwave, oven at 350 degrees or stovetop until heated through.
If you like hash browns, you may also enjoy my Hash Brown Breakfast Skillet with Ham, Eggs and Cheese or Cheddar Onion Hash Brown Cups.
Chili Hash Brown Casserole
Ingredients
- 2 pounds ground beef
- 1 tablespoon dried minced onion
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 15 ounce can sloppy joe sauce
- 15 ounce can chili with beans Yes, you can use no bean chili instead.
- 4 cups frozen hash browns thawed
- 2 cups shredded sharp cheddar cheese divided
Instructions
- Preheat the oven to 425 degrees. Prepare a 9x13 baking dish with nonstick cooking spray.
- In a large skillet, cook the ground beef with the onion, garlic, salt, and black pepper, crumbling the beef as it browns. Cook until no longer pink and drain the meat well.
- In a large bowl, mix the sloppy joe sauce, chili, hash browns, and 1 cup of cheese. Add the ground beef to the mixture and stir until evenly incorporated.
- Transfer the ingredients to the prepared baking dish. Sprinkle the remaining cheese over the top.
- Cover the casserole with aluminum foil and bake for 30 minutes. Remove the aluminum foil and continue baking until the top is golden, about 15 minutes.
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