Hobo Casserole With Ground Beef

There is something incredibly nostalgic about this hobo casserole with ground beef. Originally designed to be simple, hearty, and cooked in one pot (or a foil packet), the hobo casserole has become a staple for busy families. This version combines savory ground beef, tender sliced potatoes, and a creamy, cheesy sauce that will have everyone asking for seconds.

Whether you are looking for a budget-friendly weeknight dinner or a dish that tastes like home, this hobo casserole with ground beef is the perfect solution.

Ingredients for Hobo Casserole With Ground Beef

To get started, gather these simple pantry staples:

• 1 lb Ground beef: Lean is preferable to keep the dish from being too oily, but any variety works.
• 4 medium Potatoes: Russets or Yukon Gold are the best choices for a soft, buttery texture.
• 1 medium Onion: Chopped very small so it blends perfectly into the meat.
• 2 cloves Garlic or minced garlic: Optional, but highly recommended for an extra punch of flavor.
• 1 can Cream of mushroom soup: This creates the signature creamy base.
• 1/2 cup Milk: To thin the soup into a pourable sauce.
• 1 cup Cheddar cheese: Use sharp cheddar for the most robust flavor.
• 1 tsp Salt & 1/2 tsp Pepper: Essential seasonings for the beef and potatoes.
• A pinch of Paprika: Optional, but adds a lovely warmth and color to the topping.

Directions

1. Prep the Components: Preheat your oven to 375°F (190°C). In a large skillet, brown the ground beef with the chopped onion, salt, and pepper until the meat is fully cooked. If using garlic, add it in the last minute of browning. Drain any excess grease.
2. Slice and Whisk: While the beef is cooking, thinly slice your potatoes (aim for about 1/8 inch thickness). In a separate small bowl, whisk together the cream of mushroom soup and the milk until smooth.
3. Assemble the Layers: Grease a 9×13 baking dish. Begin by layering half of the sliced potatoes on the bottom. Follow with half of the beef mixture, half of the soup mixture, and a sprinkle of cheddar cheese. Repeat the layers once more until the dish is full.
4. Bake: Cover the casserole tightly with aluminum foil. Bake for 45–50 minutes, or until the potatoes are fork-tender.
5. The Golden Finish: Remove the foil, sprinkle the remaining cheese and a pinch of paprika over the top, and return to the oven for another 10–15 minutes until the cheese is golden and bubbly.
6. Rest and Serve: Let the casserole rest for at least 10 minutes before slicing. This allows the sauce to set so it isn’t too runny when served.

Substitutions

This recipe is incredibly versatile! Here are a few ways you can tweak it to fit your preferences:

• The Soup: If you aren’t a fan of mushrooms, you can easily substitute the cream of mushroom soup with cream of chicken or cream of celery. Both are extremely tasty in the hobo casserole with ground beef.

Download Recipe PDF

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