This classic Hobo Casserole is the ultimate no-fuss, comforting dinner made with ground beef, potatoes, creamy soup, and melty cheese — baked to bubbly perfection in just one dish!
???? Description
When life calls for something cozy, hearty, and family-approved, Hobo Casserole with Ground Beef hits the mark. It’s one of those recipes passed down through generations, often scribbled on notecards and shared at potlucks — and for good reason. It’s simple, satisfying, and uses pantry staples you probably already have on hand.
Think tender sliced potatoes layered with seasoned ground beef, creamy mushroom soup, and plenty of cheese — baked together to create a rich, savory dish that tastes like home. Whether you’re feeding a crowd, meal prepping, or just want an easy one-dish dinner, this casserole delivers every time.
???? Ingredients (U.S. Standard Measurements)
- 1 pound ground beef
- 1 small onion, diced
- 1 teaspoon garlic powder
- Salt & pepper, to taste
- 3 medium russet potatoes, peeled and thinly sliced
- 1 (10.5 oz) can cream of mushroom soup
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese
- 1 tablespoon Worcestershire sauce (optional, for extra flavor)
- 2 tablespoons butter, sliced into small pats
- Fresh parsley, for garnish (optional)
???? Instructions
1. Preheat Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter.
2. Cook the Beef
In a skillet over medium heat, cook the ground beef and diced onion until the meat is browned and cooked through. Season with garlic powder, salt, pepper, and Worcestershire sauce if using. Drain any excess fat.
3. Layer the Casserole
In the prepared baking dish, layer half of the sliced potatoes on the bottom. Spoon half of the cooked ground beef mixture over the potatoes. Repeat with the remaining potatoes and ground beef.
4. Add the Creamy Topping
In a bowl, whisk together the cream of mushroom soup and milk until smooth. Pour evenly over the layered potatoes and beef.
5. Add Cheese and Butter
Sprinkle the shredded cheddar cheese evenly over the top. Dot with butter slices.
6. Bake
Cover the dish tightly with aluminum foil and bake for 50 minutes. Remove foil and bake an additional 15–20 minutes, or until the potatoes are tender and the top is golden and bubbly.
7. Garnish & Serve
Let rest for 5–10 minutes before serving. Garnish with fresh parsley if desired.
???? Variation (From Me!)
???? French Onion Hobo Casserole
Swap cream of mushroom for cream of onion soup and add a handful of French fried onions on top in the last 10 minutes of baking. You’ll get a bold, savory kick with a crunchy topping!
???? Tips & Tricks
- Slice potatoes thinly (about 1/8 inch) to ensure they cook through. A mandoline makes this easy.
- Use lean ground beef (85/15 or 90/10) to avoid excess grease in your casserole.
- Add a layer of sliced mushrooms or green beans for a veggie boost.
- Prefer crispy potatoes? Finish under the broiler for the last 2–3 minutes.
- You can assemble this casserole ahead of time and refrigerate for up to 24 hours before baking.
???? Nutrition Facts (Per Serving – Approx. 6 servings)
- Calories: 420
- Fat: 24g
- Saturated Fat: 11g
- Carbs: 28g
- Protein: 22g
- Fiber: 3g
- Sodium: 720mg
- Sugar: 3g
???? Perfect For
- Cozy weeknight dinners
- Family gatherings
- Potluck parties
- Make-ahead freezer meals
- Budget-friendly meals using pantry staples
Leave a Comment