Hobo Casserole Ground Beef

When I make my Hobo Casserole Ground Beef Recipe, I know I’m serving comfort food that brings everyone to the table without breaking the bank. This one-dish wonder layers seasoned ground beef with tender potato slices and melted cheese, creating a satisfying meal that feels like a warm hug on a plate. I’ve been making this recipe for years, and it never fails to remind me why simple ingredients can create the most memorable meals.

I still remember the first time my grandmother made something similar in her old farmhouse kitchen. She called it “pantry casserole” because she could throw it together with whatever she had on hand. That’s exactly what makes this hobo casserole ground beef recipe so practical. The smell of browning beef mixed with onions, followed by the bubbling cheese in the oven, brings back those cozy Sunday dinners. This budget-friendly casserole uses everyday ingredients but delivers restaurant-quality comfort. Whether you’re feeding a hungry family on a weeknight or meal prepping for the week ahead, this ground beef potato bake comes together with minimal effort and maximum flavor.

Simple Ingredients You’ll Need for This Casserole

I always use 80/85 lean ground beef for the best balance of flavor and less grease to drain. Pro tip: slice your potatoes as evenly as possible, about 1/8 inch thick, so they cook uniformly and become perfectly tender.

• 1 pound ground beef
• 1 medium onion, chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 medium russet potatoes, peeled and thinly sliced to 1/8 inch thickness
• 1 can (10.5 ounces) cream of mushroom soup
• 1/2 cup milk
• 1 1/2 cups shredded cheddar cheese
• 1/2 teaspoon paprika (optional, for garnish)
• 1 tablespoon butter, melted

My go-to tip: I prefer russet potatoes for this hobo casserole because they hold their shape and develop a creamy texture when baked. Yukon gold works too if you want a slightly buttery flavor.

How to Make This Ground Beef Casserole

Step 1: Preheat your oven to 375°F (190°C). Grease your 9×13-inch baking dish thoroughly with butter or cooking spray to prevent any sticking, especially at the corners.

Step 2: Peel and slice the potatoes into thin, even rounds about 1/8 inch thick. The thinner you slice them, the faster they’ll cook and the more tender they’ll become. If cutting by hand, take your time to keep the thickness consistent.

Step 3: Place a large skillet over medium heat and add the ground beef and chopped onion. Cook for 5-7 minutes, breaking up the meat with a wooden spoon, until the beef is browned with no pink remaining and the onions are soft and translucent. You should hear a nice sizzle and smell the savory aroma. Drain any excess grease by tilting the pan and spooning it out, or pour everything into a colander.

Step 4: Return the beef to the skillet if you drained it. Add garlic powder, onion powder, salt, and black pepper. Stir everything together for about 30 seconds so the seasonings coat the meat evenly. The mixture should smell fragrant and well-seasoned.

Step 5: Time to build your hobo casserole ground beef layers. Arrange half of the sliced potatoes in an even layer across the bottom of your greased baking dish, overlapping slightly like shingles. Spread half of the seasoned ground beef mixture over the potatoes, distributing it evenly to the edges. Repeat with the remaining potatoes, then the remaining beef on top.

Step 6: In a small bowl, whisk together the cream of mushroom soup and milk until completely smooth with no lumps. Pour this creamy mixture evenly over the entire casserole, using the back of a spoon to help it seep down between the layers. This creates moisture that helps the potatoes cook through.

Step 7: Sprinkle the shredded cheddar cheese evenly over the top, making sure to cover the entire surface. Drizzle the melted butter over the cheese, which will help it turn golden and add richness.

Step 8: Cover the baking dish tightly with aluminum foil, making sure it doesn’t touch the cheese (you can tent it slightly). Bake covered for 45 minutes so the potatoes steam and become tender.

Step 9: Remove the foil carefully (watch for steam) and bake uncovered for another 15 minutes. The cheese should be bubbly around the edges and turning golden brown on top. To test if the potatoes are done, insert a fork or knife into the center. It should slide in easily with no resistance.

Step 10: Let the hobo casserole rest for 5-10 minutes after removing it from the oven. This resting time allows the layers to set up properly and makes slicing and serving much cleaner. Sprinkle with paprika for a pop of color if you like.

Perfect Sides for Your Hobo Casserole

This hearty casserole pairs beautifully with fresh, light sides that balance the richness.

Simple Green Salad: A crisp lettuce salad with vinaigrette cuts through the creamy, cheesy casserole and adds refreshing crunch. The acidity brightens every bite.

Steamed Broccoli or Green Beans: These vegetables add color, nutrition, and a slightly firm texture that contrasts nicely with the soft potatoes in your hobo casserole ground beef recipe.

Buttered Dinner Rolls: Warm, soft rolls are perfect for soaking up any creamy sauce left on your plate. They’re always a hit with kids too.

Fresh Crusty Bread: A slice of artisan bread with butter makes this feel like a complete comfort meal, especially on chilly evenings.

More Family-Favorite Beef Casseroles to Try

This hobo casserole is classic comfort food at its finest, and there are more hearty beef casseroles perfect for feeding a hungry family. For extra cheesy goodness, my Cheesy Hamburger Potato Casserole layers seasoned ground beef with potatoes and melty cheese in every bite.

Try my Ground Beef Potatoes Casserole for another satisfying one-dish dinner the whole family will request again. When craving Philly-inspired flavors, the Low-Carb Philly Cheesesteak Casserole delivers all those beloved tastes in casserole form.

Storing Your Leftover Casserole

I recommend storing any leftover hobo casserole in an airtight container in the refrigerator for up to 4 days. The flavors actually meld together and taste even better the next day.

For reheating, I prefer using the oven at 350°F for about 20 minutes if you’re warming a large portion. Cover it with foil to prevent drying out. Individual servings reheat perfectly in the microwave for 2-3 minutes on high until heated through.

Pro tip: This casserole freezes beautifully for up to 3 months. Let it cool completely first, then wrap tightly with plastic wrap and aluminum foil. Thaw it overnight in the refrigerator before reheating. You might need to add an extra 5 minutes to the reheating time if it’s still cold in the center.

Common Questions About This Recipe

Print