Hobo Casserole Ground Beef Recipe

So, Hobo Casserole—Why Am I Always Making This?

Look, if there’s one thing that survives the chaos of a Tuesday night in my house, it’s my trusty Hobo Casserole recipe made with ground beef. First time I made this, I actually thought it sounded a little, well, goofy—but the kind of goofy that just works. I totally blame my Aunt Barb; she called it “the thing you make when you can’t be fussed,” and she was right. I have made this so many times for those post-soccer days when all I want is something hearty and not another bowl of cereal. (Also: bonus points because it uses up that last wrinkly potato sitting all alone.) If you’re reading this and thinking, “hmm, it sounds like one of those dump it all in a dish and hope for the best” deals…well, you’re not entirely wrong, but it actually comes out delicious every time. Even my picky nephew stopped complaining and that’s saying something.

Why I Think You’ll Fall For It

I make this when I want something comforting, low-effort, and cozy—like wearing slippers but for your stomach. My family seems to go wild for it, especially if I promise there’ll be ketchup on the table too (kids, right?), and honestly, even my partner asks for seconds, which doesn’t happen often with anything involving potatoes. Plus, I’ve forgotten the cheese so many times and no one noticed—so forgiving! The only time it flopped (kind of hilarious in hindsight) was when I tried to swap the beef for lentils. My friend Karen swears by it, but mine came out tasting like a strange stew, so just a heads-up if you’re feeling experimental.

What You’ll Need (Mostly)

• 1 lb ground beef (Or ground turkey if you’re feeling lighter; I’ve even tried it with sausage. For real—smoky and fun!)
• 1 onion, chopped (Red, yellow, the crying kind—doesn’t matter. My grandma said yellow only, but meh.)
• 3-4 potatoes, thinly sliced (Russet is my go-to, but waxy ones work, or sometimes I just chop them if I’m lazy and hungry)
• 1 can cream of mushroom soup (Or cream of celery, or mix both if your cans are half full. Homemade soup is lovely, but c’mon, do we ever?)
• 1/2 cup shredded cheddar cheese (Cheddar’s a fave but I tossed in Monterey Jack once. Tasted just fine.)
• 1/2 cup milk (Or just enough to rinse out the soup can—works.)
• Salt and pepper, probably 1/2 tsp each (I eyeball it. Up to you.)
• Optional add-ons: frozen peas, sliced mushrooms, dash or two of paprika, a handful of crispy onions on top (confession—I plop these on at the end more often than not)

How I Actually Make Hobo Casserole

1. Bust out your oven and crank it to 375F (190C), or whatever temp your oven claims is 375. Mine runs hot so I go a smidge lower sometimes.
2. Brown the ground beef in a big skillet, adding a sprinkle of salt and pepper (I usually throw the onions straight in here—less washing up). Drain the fat unless you love grease—no judgment.
3. In a separate bowl, mix the can of soup with milk, give it a good whisk (or fork, honestly), and throw in a handful of the cheese. I usually sneak a taste and make a face—it’s never good yet, don’t panic.
4. Grease a 9×13″ baking dish (if you don’t, scrubbing is in your future, I’ve learned).
5. Layer half the potatoes on the bottom. Top with half the beef-onion mix. Pour over half the soup mixture. Repeat. If things are slopping out, just mound it up—it’ll settle.
6. Cover with foil. Pop it in for about 45-50 minutes. Remove foil, sprinkle on the rest of the cheese and your chosen crispy extras, blast for another 10-15 minutes (until golden and bubbly and your kitchen smells like somebody’s hugging you).
7. Let it sit 5 minutes before slicing in. Unless you like a molten potato lava, which is your call.

Notes (a.k.a Things I Found Out the Hard Way)

• If you slice your potatoes super thick, they will stay kinda raw. I’ve eaten plenty of crunchy casserole. Not ideal.
• Don’t skip greasing the dish (learn from my mistake; scraping potato glue off the pan isn’t fun).
• I tried pre-cooking the potatoes for a bit once—made things faster but really just extra hassle in the end!

Variations I’ve (Mostly) Survived

• Sub scrappy veggies: Carrots, zucchini, or bell pepper. Sometimes I sneak in a jalapeño for a kick—definitely not traditional!
• Crumbled Ritz crackers or potato chips on top = extra crunch. I once tried crushed pretzels and…let’s just say, don’t do that, unless you want some opinions at the table.
• No cheese? Add a dollop of sour cream swirl before baking, or leave it plain and call it retro.

Do You Actually Need Fancy Equipment?

All you really need is a big casserole dish and a skillet. If you don’t have a proper baking dish, honestly, I tried this in a Dutch oven once and it was fine, just deeper. Aluminum foil pan from the supermarket? Works, just double up—it’s pretty heavy with all those potatoes.

How to Store (Though Good Luck)

Technically, cover and stick leftovers in the fridge, and it’ll keep fine for up to 3 days—if the universe allows. At my place it’s gone by the next afternoon, unless someone’s hiding it behind the lettuce. Reheat in the microwave or the oven for a crisper top (but who’s waiting for the oven?)

How We Serve Hobo Casserole At My Table

I grew up with ketchup and a side of green peas or whatever sad veggie we had; now I like a fresh green salad (something like this budget-friendly side salad is perfect). Biscuits on the side are nice too, but I almost never make them because…biscuit dough and I are sworn enemies.

Pro Tips I’ve Learned The Messy Way

• Slicing the taters with a mandoline gives you perfectly thin coins—but I ruined one on an old potato. Now I just use a knife.
• I rushed the layering step one night—it turned out like beef-pile-mush, but somehow my husband loved it (still, layer if you can be bothered).
• If you add frozen veggies, let them thaw a bit or drain some water, otherwise, you’ll get a swamp at the bottom (learned this from a Food Network recipe mishap).

Questions Folks Have Actually Asked Me

• Can I make it ahead? Oh for sure—you can assemble earlier in the day, park it in the fridge, then bake at dinnertime. It may just need a little extra time in the oven. (I don’t recommend freezing with potatoes, though, they get all weird and mealy.)
• Is it gluten free? Not as-is (that soup usually hides flour). But Campbell’s now makes gluten-free cream soups, so you can use that. Or try making your own roux if you’re fancy.
• Can I double it? I mean, if your dish is big enough. Just make sure the center gets hot—sometimes I stick a butter knife in the middle to check.
• What if I don’t eat beef? I’ve done ground turkey, even chicken sausage (pretty tasty), but the lentil thing, like I said earlier, wasn’t my best move. You do you though.
• Can I use sweet potatoes? Well, I did once, and it was…interesting. Orange, for one, and it kind of reminded me of Thanksgiving, so proceed with caution (or gusto?).

And hey, I sort of ran off-topic back there, but if you’re still with me—cheers to you! If you want to browse more old-school ground beef faves, check out Southern Living’s comfort lineup for next time you need dinner inspiration.

Alright, go forth and casserole. If you mess it up, just cover it with cheese—it’s always worked for me. Enjoy!

★★★★★ 4.80 from 120 ratings

Hobo Casserole Ground Beef Recipe

yield: 6 servings

prep: 15 mins

cook: 45 mins

total: 50 mins

A hearty and comforting casserole featuring ground beef, potatoes, vegetables, and a creamy sauce, all baked together for a flavorful dinner the whole family will love.

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Ingredients

• 1 pound ground beef
• 4 medium potatoes, peeled and thinly sliced
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup shredded cheddar cheese
• 1 medium onion, diced
• 1 cup frozen mixed vegetables
• 1/2 cup milk
• 1 teaspoon garlic powder
• Salt and black pepper to taste

Instructions

1. 1
   Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. 2
   In a skillet over medium heat, cook the ground beef and diced onion until beef is browned. Drain excess fat and season with garlic powder, salt, and black pepper.
3. 3
   Layer the sliced potatoes in the bottom of the prepared baking dish. Top with the cooked ground beef and onion mixture.
4. 4
   Sprinkle the frozen mixed vegetables evenly over the beef layer.
5. 5
   In a bowl, mix together the cream of mushroom soup and milk until smooth. Pour the mixture over the casserole, spreading evenly.
6. 6
   Cover with foil and bake for 35 minutes. Remove foil, sprinkle shredded cheddar cheese on top, and bake uncovered for an additional 10 minutes, or until the potatoes are tender and cheese is melted. Serve hot.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 410 caloriescal

Protein: 23gg

Fat: 21gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 34gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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