Easy Hobo Casserole with Ground Beef

Hobo casserole is the kind of dinner that shows up when you need something warm, filling, and easy. It's ground beef, potatoes, and a creamy sauce, all baked in one dish. You probably have most of the ingredients already.

The name comes from the old campfire habit of wrapping everything in foil and cooking it together. This version does the same thing in your oven. It's a classic Midwestern comfort meal that never gets old.

You can put it together in about 15 minutes of prep, then let the oven do the work. It's perfect for a busy weeknight.

About the Ingredients

1 lb (450g) ground beef

Use 80/20 or 85/15 for flavor. You can swap ground turkey, but it will be drier.

1 medium onion, diced

Yellow or white onion works. If you're short on time, use 1/2 cup frozen diced onion.

2 cloves garlic, minced

Fresh garlic gives the best flavor. You can use 1/2 teaspoon garlic powder if that's what you have.

4 cups (about 600g) potatoes, peeled and sliced into 1/4-inch rounds

Russet or Yukon Gold work best. No need to peel if you prefer.

1 can (10.5 oz / 298g) condensed cream of mushroom soup

Use cream of chicken or celery if you prefer. For a lighter option, try a can of condensed cheddar soup.

1 cup (240ml) milk

Whole milk makes it creamier, but 2% works. You can also use half-and-half for extra richness.

1 cup (120g) shredded cheddar cheese

Sharp cheddar adds more flavor. You can also use a Mexican blend or Monterey Jack.

1/2 teaspoon salt

Adjust to taste. The soup is already salty, so go easy.

1/4 teaspoon black pepper

Freshly ground is best, but pre-ground is fine.

1/2 teaspoon paprika (optional)

Adds a nice color and a mild smoky flavor. You can skip it.

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.

2. Brown the Beef

In a large skillet over medium heat, cook the ground beef and onion for about 8 minutes, breaking it up with a spoon, until the beef is browned and the onion is soft. Add the garlic and cook for 1 minute more. Drain off any excess fat.

3. Mix the Sauce

In a medium bowl, whisk together the cream of mushroom soup, milk, salt, pepper, and paprika until smooth.

4. Layer the Casserole

Spread half of the sliced potatoes in the bottom of the prepared dish. Top with half of the beef mixture. Repeat the layers. Pour the soup mixture evenly over the top.

5. Cover and Bake

Cover the dish with foil and bake for 30 minutes. The potatoes should be starting to get tender.

6. Add Cheese and Finish

Uncover, sprinkle the shredded cheddar cheese over the top, and bake for another 15-20 minutes, until the potatoes are completely tender and the cheese is melted and golden. A knife should slide easily into the potatoes.

7. Rest and Serve

Let the casserole rest for 5 minutes before serving. This helps the layers set and makes it easier to scoop out.

Tips & Tricks

• Slice the potatoes evenly, about 1/4 inch thick, so they cook at the same rate. A mandoline makes this fast.
• Brown the beef well. Let it get a little crusty in the pan for more flavor.
• Cover the dish with foil for the first 30 minutes to trap steam and help the potatoes soften. Then uncover to brown the top.

Delicious Variations

• Add a layer of frozen peas or green beans along with the beef for extra veggies.
• Use ground turkey or Italian sausage instead of beef for a different flavor.
• Top with crushed potato chips or French-fried onions for extra crunch in the last 10 minutes.

How to Store CasseroleRecipes

Frequently Asked Questions

I hope this hobo casserole becomes a regular in your dinner rotation. It's simple, hearty, and the kind of meal that makes everyone at the table happy. If you give it a try, let me know how it turns out. Low and slow, friend.

CasseroleRecipes – Easy and Ready in Minutes

Hobo casserole with ground beef and creamy potatoes is a cozy, one-pan dinner ready in about 50 minutes.

15 minPrep time45 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1 lb (450g) ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups (about 600g) potatoes, peeled and sliced into 1/4-inch rounds
• 1 can (10.5 oz / 298g) condensed cream of mushroom soup
• 1 cup (240ml) milk
• 1 cup (120g) shredded cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon paprika (optional)

📋 Instructions

1. 1Preheat and Prep — Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
2. 2Brown the Beef — In a large skillet over medium heat, cook the ground beef and onion for about 8 minutes, breaking it up with a spoon, until the beef is browned and the onion is soft. Add the garlic and cook for 1 minute more. Drain off any excess fat.
3. 3Mix the Sauce — In a medium bowl, whisk together the cream of mushroom soup, milk, salt, pepper, and paprika until smooth.
4. 4Layer the Casserole — Spread half of the sliced potatoes in the bottom of the prepared dish. Top with half of the beef mixture. Repeat the layers. Pour the soup mixture evenly over the top.
5. 5Cover and Bake — Cover the dish with foil and bake for 30 minutes. The potatoes should be starting to get tender.
6. 6Add Cheese and Finish — Uncover, sprinkle the shredded cheddar cheese over the top, and bake for another 15-20 minutes, until the potatoes are completely tender and the cheese is melted and golden. A knife should slide easily into the potatoes.
7. 7Rest and Serve — Let the casserole rest for 5 minutes before serving. This helps the layers set and makes it easier to scoop out.

👨🍳 Chef's Note: If you prefer a crispier top, you can sprinkle some breadcrumbs mixed with melted butter over the cheese before the final bake.

Servings: 6

Cuisine: American

Course: Casserole

Easy Recipes for Everyday Cooking15 minutes45 minutes65 minutes

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat