I absolutely love one-pot casseroles that bring the whole family to the table without keeping me stuck in the kitchen for hours. This Hobo Casserole is one of those recipes I turn to when I need something hearty, satisfying, and ridiculously easy to pull together. It’s the kind of meal that saves busy weeknights and still feels like a warm hug on a plate.
Table of Contents
Ingredients for Hobo Casserole Ground Beef
I always keep these ingredients stocked in my kitchen because they’re so versatile and perfect for last-minute dinners. The beauty of this casserole is that you probably have everything on hand already, which makes it a lifesaver on those nights when you forgot to meal plan.
- 1 pound ground beef
- 1 medium onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt (I recommend using sea salt for better flavor distribution)
- ½ teaspoon black pepper
- 4 medium potatoes, thinly sliced (I usually go for russet or Yukon gold)
- 1 can (10.5 ounces) cream of mushroom soup (My preference is to use the reduced-sodium version)
- ½ cup milk
- 1 ½ cups shredded cheddar cheese (In my experience, freshly shredded cheese melts better than pre-shredded)
- ½ teaspoon paprika (optional, for garnish)
- 1 tablespoon butter, melted
Step-by-Step Instructions
I recommend reading through all the steps before starting so you know exactly what to expect. In my experience, having everything prepped and ready makes the whole process smoother and more enjoyable.
Step 1: Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with butter or cooking spray. While the oven heats, peel the potatoes, then slice them into thin, even rounds about ⅛-inch thick. A mandoline slicer makes this easier, but a sharp knife works too. The thinner they are, the better they’ll cook through and absorb all those delicious flavors.
Step 2: Heat a large skillet over medium heat and add the ground beef and chopped onion. Cook for 5 to 7 minutes, breaking up the meat with a wooden spoon until it’s completely browned (no pink remaining) and the onions are soft and translucent. Drain any excess grease, then stir in the garlic powder, onion powder, salt, and black pepper. Mix well so every bit of beef is seasoned.
Step 3: Now for the fun part, layering! Spread half of your sliced potatoes in an even layer across the bottom of your greased baking dish. Spoon half of the seasoned ground beef mixture over the potatoes, spreading it out evenly. Repeat with the remaining potatoes and beef, creating two complete layers.
Step 4: In a small bowl, whisk together the cream of mushroom soup and milk until smooth and pourable. Pour this mixture evenly over the entire casserole, letting it seep down into all the layers. This creates that creamy, comforting sauce that holds everything together.
Step 5: Sprinkle the shredded cheddar cheese over the top, then drizzle the melted butter over the cheese. This gives you that gorgeous golden finish. Cover the dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and starting to brown.
Step 6: Let the casserole rest for 5 to 10 minutes before serving. This resting time helps everything set up so you get clean, beautiful slices instead of a soupy mess. Sprinkle with paprika if you want a pop of color and extra flavor.
Perfect Pairings for Hobo Casserole Ground Beef
This hearty casserole is filling on its own, but adding a few fresh sides really rounds out the meal and adds nutritional balance.
Simple Garden Salad: A crisp green salad with lettuce, tomatoes, cucumbers, and a light vinaigrette cuts through the richness of the casserole beautifully. The fresh crunch provides the perfect textural contrast to the creamy, tender layers.
Steamed Green Beans: Quick to prepare and packed with nutrients, green beans add a pop of color and a slight snap that complements the soft texture of the casserole. I usually toss mine with a bit of garlic butter.
Buttered Dinner Rolls: There’s something about warm, fluffy rolls that just belongs with comfort food like this. They’re perfect for soaking up any extra sauce on your plate.
Roasted Vegetables: Sheet pan roasted vegetables like broccoli, carrots, or Brussels sprouts tossed with olive oil, salt, and pepper add wonderful depth of flavor that pairs perfectly with the creamy casserole.
Classic Coleslaw: The tangy, crisp coleslaw provides a refreshing contrast to the rich, cheesy casserole and adds beneficial probiotics if you make it with a vinegar-based dressing.
Hearty Soup: For an extra cozy meal, start with a warm bowl of potato soup that echoes the comforting flavors in the casserole.
Make-Ahead Magic and Storage Solutions
One of my favorite things about this casserole is how well it keeps and reheats. You can assemble the entire dish up to 24 hours ahead of time, cover it tightly with plastic wrap and foil, and refrigerate until you’re ready to bake. Just add an extra 10 to 15 minutes to the covered baking time if you’re starting from cold.
Leftovers will keep in an airtight container in the refrigerator for up to 4 days. I actually think it tastes even better the next day once all the flavors have had time to meld together. Reheat individual portions in the microwave for 2 to 3 minutes, or warm larger portions in a 350°F oven for about 20 minutes.
If you want to freeze this casserole, let it cool completely first, then wrap it tightly with plastic wrap followed by a layer of heavy-duty aluminum foil. It’ll keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use a different type of meat instead of ground beef?
Absolutely! Ground turkey, ground chicken, or even ground pork work wonderfully in this recipe. Just keep in mind that leaner meats like turkey or chicken may need a little extra seasoning to boost the flavor.
My potatoes didn’t cook through completely. What went wrong?
The most common issue is slicing the potatoes too thick. Aim for ⅛-inch slices, and make sure they’re uniform in thickness so they cook evenly. If you’re unsure, it’s better to go thinner rather than thicker.
Can I make this casserole dairy-free?
Yes! Substitute the cream of mushroom soup with a dairy-free version, use plant-based milk, and skip the cheese or use a dairy-free cheese alternative. The flavor will be slightly different but still delicious.
Hobo Casserole Ground Beef
Ingredients
Equipment
Method
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish. Peel the potatoes, then slice them into thin, even rounds about ⅛-inch thick. A mandoline slicer makes this easier, but a sharp knife works too.
- In a large skillet over medium heat, cook the ground beef and chopped onion for 5 to 7 minutes until the beef is completely browned with no pink remaining and the onions are soft and translucent. Drain excess grease. Season with garlic powder, onion powder, salt, and black pepper. Mix well.
- Layer half of the sliced potatoes in the bottom of the greased baking dish. Spoon half of the seasoned ground beef mixture over the potatoes. Repeat with remaining potatoes and beef.
- In a small bowl, whisk together the cream of mushroom soup and milk until smooth. Pour this mixture evenly over the casserole layers.
- Sprinkle the shredded cheddar cheese over the top and drizzle with melted butter. Cover tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden. Let rest for 5 to 10 minutes before serving. Garnish with paprika if desired.
Notes
