Hobo Casserole with ground beef is one of those simple, hearty dishes that feels like a warm hug on a busy weekday. It’s packed with ground beef, potatoes, cheese, and a few basic veggies all baked together in one dish, making it super easy to put together. The melted cheese on top and the tender potatoes mixed with savory beef make it a comforting classic that everyone loves.
I really appreciate how this recipe comes together quickly and doesn’t require a long list of ingredients. I like to brown the ground beef with some onions for extra flavor and then layer everything in a casserole dish, which makes clean-up just as easy as the cooking. It’s one of those meals I turn to when I want something filling but don’t want to spend hours in the kitchen.
When I serve hobo casserole, I usually pair it with a simple green salad or steamed veggies to keep things balanced. It’s great for family dinners or casual gatherings because it feeds a crowd and tastes even better the next day. Honestly, this is one of those recipes that reminds me of homemade comfort food at its best.
Key Ingredients & Substitutions
Ground Beef: This is the heart of the casserole. I prefer lean ground beef (around 85%) to avoid too much grease. You can swap with ground turkey or chicken for a lighter option.
Potatoes: Thinly sliced potatoes cook evenly and soften well in the casserole. Russet potatoes work great, but Yukon Gold add a nice buttery flavor and hold their shape better.
Condensed Soup: Cream of mushroom or cream of celery both add creaminess and flavor. If you want to avoid canned soups, try a quick homemade roux with milk and mushrooms.
Cheddar Cheese: Sharp cheddar gives great flavor, but you can mix in mozzarella or Monterey Jack for a milder, creamier melt. For dairy-free, use vegan cheddar-style cheese.
How Do I Get Tender Potatoes Without Overcooking the Beef?
It’s important to slice the potatoes thin so they soften fully during baking, yet layer them properly so they cook evenly with the beef.
- Slice potatoes about ¼-inch thick for even cooking.
- Layer half the potatoes first, then beef, then the rest of the potatoes. This helps the potatoes cook through without drying out the beef.
- Cover with foil while baking to trap steam and soften the potatoes.
- Remove foil near the end to brown the cheese perfectly.
Following this layering and timing method helps balance tenderness and flavor, making your hobo casserole delicious every time.
Equipment You’ll Need
- Large skillet – perfect for browning ground beef and sautéing onions evenly.
- Sharp knife – makes slicing potatoes thin and even easier.
- Cutting board – keeps your workspace clean and safe while prepping veggies.
- 9×9-inch baking dish – just the right size for layering ingredients and baking the casserole.
- Aluminum foil – helps cover the casserole during baking to keep moisture in.
- Spatula or wooden spoon – great for stirring and spreading ingredients evenly.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter, leaner protein option.
- Add chopped bell peppers or mushrooms to the beef mixture for extra veggies and flavor.
- Use pepper jack cheese instead of cheddar for a little spicy kick.
- Stir in some smoked paprika or chili powder to deepen the seasoning when you like a smoky or slightly spicy twist.
Easy Hobo Casserole with Ground Beef
Ingredients You’ll Need:
- 1 lb ground beef
- 1 medium onion, finely diced
- 1 can (10.5 oz) condensed cream of mushroom soup (or cream of celery)
- ½ cup milk
- 4 cups thinly sliced potatoes (about 3 medium potatoes)
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil or butter
- Optional garnishes: sour cream, chopped green onions, chopped parsley
Time Needed:
This recipe takes about 15 minutes to prep and roughly 1 hour to bake. The potatoes cook slowly with the beef to get tender and flavorful, and the cheese melts perfectly at the end.
Step-by-Step Instructions:
1. Cook the Beef and Onions:
Start by preheating your oven to 350°F (175°C). In a large skillet, heat the olive oil or butter over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Then add the ground beef, breaking it apart as it cooks until fully browned. Drain any excess fat.
2. Season and Mix the Soup:
Stir in garlic powder, onion powder, paprika, salt, and pepper into the cooked beef mixture. Mix well so the flavors are evenly distributed. In a separate bowl, combine the condensed cream of mushroom soup with milk and stir until you get a smooth, creamy sauce.
3. Assemble and Bake the Casserole:
Grease a 9×9-inch baking dish. Layer half of the sliced potatoes on the bottom. Spread the beef mixture over the potatoes evenly. Pour half of the soup mixture over the beef. Add the remaining potato slices on top, then pour the rest of the soup mixture over the potatoes. Cover the dish tightly with aluminum foil and bake for about 45 minutes until the potatoes are tender.
4. Add Cheese and Finish Baking:
Carefully remove the foil and sprinkle shredded cheddar cheese evenly on top. Bake uncovered for another 15 minutes or until the cheese is melted and bubbly. Let it cool for a few minutes before serving.
5. Serve and Enjoy:
Serve your hobo casserole hot, topped with a dollop of sour cream and a sprinkle of chopped green onions and parsley if you like. This dish makes a satisfying and comforting meal that’s easy to prepare and delicious to eat.
Can I Use Frozen Potatoes for This Casserole?
Yes, but make sure to thaw them completely and pat dry to prevent excess moisture. Frozen sliced potatoes may cook a bit faster, so check for tenderness earlier during baking.
Can I Prepare This Casserole Ahead of Time?
Absolutely! Assemble the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking from cold.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in the oven at 350°F until warmed through.
Can I Substitute the Condensed Soup?
Yes! You can use cream of celery, cream of chicken, or make a quick homemade white sauce with butter, flour, milk, and seasonings if you prefer to avoid canned soups.
