Hobo Casserole Ground Beef Recipe
This hobo casserole is pure comfort — creamy, cheesy, and completely forgiving. Perfect for busy weeknights, this ground beef and potato casserole comes together in 45 minutes with simple ingredients.
Equipment
- 9x13-inch baking dish
- Large Skillet
- Mixing Bowl
- Cutting Board
- Sharp knife or mandoline
- Foil
Ingredients
- 1 lb ground beef (85/20)
- 1 medium yellow onion, diced
- 3 medium russet potatoes, thinly sliced (1/8-inch)
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk or broth
- 2 cups shredded sharp cheddar
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1 tsp salt
- butter or oil for greasing dish
Instructions
- Preheat oven to 375°F. Grease your baking dish with butter or oil.
- In a large skillet over medium-high heat, cook the ground beef with the diced onion until browned and onion is soft, about 6-8 minutes. Drain off excess fat.
- Return the beef to the skillet. Sprinkle with garlic powder, paprika, salt, and pepper. Stir and cook for 1 minute until fragrant.
- In a mixing bowl, whisk together cream of mushroom soup and milk until smooth. Pour over the beef and stir. Let bubble for 1-2 minutes until slightly thickened.
- Spread half the beef mixture in the baking dish. Layer half the potato slices over the beef, slightly overlapping. Sprinkle 1 cup of cheese over the potatoes. Repeat layers: remaining beef, remaining potatoes, then top with remaining cheese.
- Cover tightly with foil and bake for 25 minutes. The steam helps the potatoes cook through.
- Remove foil and bake for another 10-15 minutes, until cheese is golden and bubbly and potatoes are tender. For extra browning, broil 1-2 minutes.
- Let the casserole rest for 10 full minutes before cutting. This sets the layers and thickens the sauce – don't skip it.
Notes
Key Tips: Slice potatoes thin (1/8-inch) for even cooking. Don't skip the rest – it's the secret to a firm slice. Drain beef well to avoid greasiness. Make Ahead: Assemble (unbaked), cover, refrigerate up to 2 days. Add 10 minutes to bake time. Freezer: Assemble unbaked, wrap tightly, freeze up to 3 months. Thaw in fridge overnight, add 10-15 minutes to covered bake time.