Why You’ll Love Hobo Casserole with Ground Beef & Potatoes Recipe
This recipe is the perfect combination of easy prep and big flavor. It’s ideal for those who want a classic, home-cooked meal without spending hours in the kitchen. The tender potatoes soak up all the rich, savory goodness from the beef and creamy sauce, while the top layer gets golden and slightly crisp in the oven. It’s also versatile—add cheese, veggies, or spices to customize it to your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground beef
russet potatoes, thinly sliced
cream of mushroom soup
milk
onion, diced
salt
black pepper
garlic powder
shredded cheddar cheese (optional)
parsley for garnish (optional)
Directions
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Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
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In a skillet over medium heat, brown the ground beef with diced onions until fully cooked. Drain excess grease.
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Season the beef mixture with salt, pepper, and garlic powder.
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In a bowl, whisk together cream of mushroom soup and milk until smooth.
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Arrange a layer of thinly sliced potatoes at the bottom of the prepared baking dish.
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Spread half of the ground beef mixture over the potatoes.
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Pour half of the soup mixture over the beef.
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Repeat with another layer of potatoes, beef, and the remaining soup mixture.
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Cover with foil and bake for 60 minutes.
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Remove foil, top with shredded cheese if using, and bake uncovered for an additional 15-20 minutes, or until potatoes are tender and the top is golden.
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Let rest for 10 minutes before serving. Garnish with parsley if desired.
Servings and timing
This recipe makes approximately 6 servings.
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Variations
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Add vegetables: Include sliced carrots, peas, or green beans for extra nutrition and color.
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Spice it up: Add a pinch of red pepper flakes or hot sauce for a little kick.
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Use different soup: Swap the cream of mushroom with cream of chicken or cream of celery for a new flavor profile.
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Make it cheesy: Mix shredded cheese into the beef layer and top for a more indulgent version.
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Ground turkey or chicken: Substitute ground beef with leaner meats if desired.
Storage/Reheating
Store leftover Hobo Casserole in an airtight container in the refrigerator for up to 4 days.
To reheat, place individual portions in the microwave for 1-2 minutes, or reheat in a 350°F oven until warmed through.
You can also freeze the casserole (baked or unbaked) for up to 2 months. If frozen unbaked, thaw in the refrigerator overnight before baking as directed.
FAQs
What are the best potatoes to use for this casserole?
Russet potatoes work best because they become tender and absorb the flavors well during baking.
Can I make this ahead of time?
Yes, you can assemble the casserole ahead and refrigerate it for up to 24 hours before baking.
Do I have to cook the beef first?
Yes, cooking the beef before assembling ensures it’s fully cooked and safe to eat.
Can I use raw onions instead of cooking them with the beef?
You can, but sautéing them first adds better flavor and prevents them from being too crunchy in the final dish.
Is this casserole freezer-friendly?
Yes, it freezes well. Wrap tightly and freeze either before or after baking for up to 2 months.
Can I add cheese throughout the casserole?
Absolutely. Mix cheese into the meat or between the layers for extra cheesiness.
How do I know when the potatoes are fully cooked?
The potatoes should be fork-tender and easily pierced through after baking.
What can I use instead of cream of mushroom soup?
Cream of chicken or cream of celery soup are great alternatives.
Can I cook this in a slow cooker?
Yes, assemble it the same way and cook on low for 6-8 hours or high for 3-4 hours.
What should I serve with this casserole?
A simple green salad or steamed vegetables pair well to round out the meal.
Conclusion
Hobo Casserole with Ground Beef & Potatoes is the ultimate comfort food made simple. With minimal prep and versatile ingredients, it’s a recipe that’s easy to love and even easier to customize. Whether you’re feeding a hungry family or just want leftovers for the week, this dish delivers every time. Give it a try and see why it’s a dinnertime favorite.
Hobo Casserole with Ground Beef & Potatoes – Quick & Delicious!
This Hobo Casserole with Ground Beef and Potatoes is a quick, delicious, and budget-friendly meal perfect for busy weeknights. With layers of seasoned beef, tender potatoes, and creamy soup, this hearty casserole delivers big flavor with minimal prep!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 lb ground beef
- 4 medium russet potatoes, thinly sliced
- 1 small onion, chopped
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese (optional)
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp paprika
- Cooking spray or butter (for greasing)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a skillet over medium heat, cook ground beef until browned. Drain excess grease.
- Add chopped onion, garlic powder, salt, pepper, and paprika to the beef. Cook for 2-3 minutes until onions soften.
- In a separate bowl, mix cream of mushroom soup with milk until smooth.
- Layer half of the sliced potatoes on the bottom of the prepared dish.
- Spread half of the beef mixture over the potatoes.
- Repeat with the remaining potatoes and beef.
- Pour the soup mixture evenly over the casserole.
- Cover with foil and bake for 50–60 minutes, or until potatoes are fork-tender.
- (Optional) Remove foil, sprinkle shredded cheese on top, and bake uncovered for an additional 5–10 minutes until melted and bubbly.
- Let rest for 5 minutes before serving.
Notes
- You can swap cream of mushroom soup with cream of chicken or celery for a different flavor.
- Add chopped bell peppers, mushrooms, or green beans for extra veggies.
- Use a mandoline for evenly sliced potatoes to ensure even cooking.
- This casserole can be made ahead and refrigerated overnight before baking.
