Go Back

Hobo Casserole Ground Beef Recipe

This Hobo Casserole with Ground Beef is a classic comfort food dish made with layers of seasoned beef, thinly sliced potatoes, creamy soup, and melted cheese. It’s an easy, budget-friendly, and hearty meal perfect for busy weeknights or family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

Main Ingredients:

  • 1 lb ground beef
  • 1 small onion diced
  • 3 medium russet potatoes thinly sliced
  • 1 can 10.5 oz cream of mushroom soup
  • ½ cup milk
  • 1 cup shredded cheddar cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon butter for greasing the baking dish

Optional Additions:

  • ½ cup chopped bell peppers or carrots
  • ¼ cup bacon bits for extra flavor
  • 1 can 4 oz sliced mushrooms
  • French fried onions for a crunchy topping

Instructions
 

  • Step-by-Step Guide

Step 1: Preheat and Prepare

  • Preheat your oven to 375°F (190°C).
  • Grease a 9x13-inch baking dish with butter or cooking spray.

Step 2: Cook the Ground Beef

  • In a skillet over medium heat, cook the ground beef and diced onion until browned (about 5-7 minutes).
  • Drain any excess grease and season with garlic powder, salt, black pepper, and Worcestershire sauce. Set aside.

Step 3: Slice the Potatoes

  • Wash and peel (if desired) the potatoes.
  • Thinly slice them into ⅛-inch rounds for even cooking.

Step 4: Prepare the Sauce

  • In a bowl, whisk together the cream of mushroom soup and milk until smooth.

Step 5: Assemble the Casserole

  • Arrange half of the potato slices in an even layer at the bottom of the baking dish.
  • Spread half of the cooked ground beef mixture on top.
  • Pour half of the soup mixture over the beef layer.
  • Repeat the layers, ending with a layer of soup mixture on top.

Step 6: Bake the Casserole

  • Cover the dish with aluminum foil and bake for 45 minutes.
  • Remove the foil, sprinkle the cheddar cheese on top, and bake uncovered for an additional 15-20 minutes until the cheese is bubbly and golden brown.
  • Let the casserole rest for 5-10 minutes before serving.

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days.Reheat in the oven at 350°F (175°C).
  • Make-Ahead: Assemble the casserole and refrigerate overnight before baking.
  • Variations:Mexican-style: Swap cream of mushroom soup for enchilada sauce and add black beans.
  • Cheesy Ranch: Add a packet of ranch seasoning to the beef mixture.
  • Low-Carb Option: Replace potatoes with zucchini or cauliflower slices.
  • Extra Crunch: Add crispy fried onions or breadcrumbs in the last 10 minutes of baking.