Hobo Casserole with Ground Beef & Potatoes – Quick & Delicious!

This Hobo Casserole with Ground Beef & Potatoes is the kind of cozy, no-fuss dinner I love to make when I need something hearty and satisfying. It’s layered with tender potatoes, savory ground beef, creamy soup, and melty cheese—baked into one dish that’s full of old-school comfort and flavor.

Why You’ll Love This Recipe

I love how easy and budget-friendly this casserole is. It’s made with simple pantry staples and comes together fast—just layer everything and bake. The beef is flavorful and juicy, the potatoes get perfectly tender, and the cheesy topping ties it all together. It’s a classic family dinner that everyone at my table always asks for seconds of.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef

• Russet or Yukon gold potatoes, thinly sliced

• Onion, thinly sliced

• Cream of mushroom soup (or cream of chicken)

• Milk

• Shredded cheddar cheese

• Salt

• Black pepper

• Garlic powder

• Paprika (optional for color and flavor)

• Butter or nonstick spray (for greasing the baking dish)

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish.

2. I brown the ground beef in a skillet, seasoning with salt, pepper, garlic powder, and paprika. I drain the excess grease.

3. In a bowl, I mix the cream of mushroom soup with milk until smooth.

4. I start layering the casserole: a layer of sliced potatoes, a layer of onions, a layer of cooked beef, and a few spoonfuls of the soup mixture. I repeat until all ingredients are used, finishing with soup on top.

5. I cover the dish with foil and bake for 50–60 minutes, until the potatoes are tender.

6. I remove the foil, sprinkle shredded cheddar over the top, and bake for another 10–15 minutes until bubbly and golden.

7. I let it rest for a few minutes before slicing and serving.

Servings and timing

This recipe serves 6 and takes about 1 hour and 20 minutes total, including baking and prep time.

Variations

• I swap the cream of mushroom for cream of cheddar or cream of celery for different flavor profiles.

• For extra veggies, I layer in thinly sliced carrots or bell peppers.

• I’ve used frozen hash browns in a pinch instead of fresh potatoes.

• I mix in a little sour cream with the soup for a tangy, richer base.

• For a crispy topping, I sometimes sprinkle crushed Ritz crackers or French fried onions before the final bake.

Storage/Reheating

I store leftovers covered in the fridge for up to 4 days. To reheat, I bake at 350°F until hot or microwave individual portions. It holds up well and even tastes better the next day. I can also freeze it before baking—just thaw overnight and bake as directed.

FAQs

Can I use raw ground beef in the casserole?

I don’t recommend it. I always brown the beef first so I can season it properly and avoid excess grease in the dish.

What potatoes work best?

I usually use Russet for their starchiness or Yukon gold for a creamier texture. I slice them thin for even cooking.

Can I make this ahead of time?

Yes, I assemble the casserole ahead, cover it, and refrigerate for up to 24 hours. I just add a few extra minutes to the baking time.

Do I need to peel the potatoes?

Not necessarily. If I’m using Yukon golds with thin skins, I leave them on. For Russets, I usually peel them.

What’s the best cheese to use?

Cheddar melts great and adds a sharp flavor, but I also love mixing in mozzarella or Monterey Jack for extra creaminess.

Conclusion

Hobo Casserole with Ground Beef & Potatoes is one of those dependable, delicious meals that never goes out of style. It’s warm, filling, and packed with layers of flavor—perfect for busy nights, big families, or when I just want something that hits the spot. I make it once and it’s guaranteed to become a repeat favorite.

Hobo Casserole with Ground Beef & Potatoes – Quick & Delicious!

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• Author: Linda
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Baked
• Cuisine: American

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Description

This Hobo Casserole with Ground Beef & Potatoes is an easy, budget-friendly baked dinner packed with savory ground beef, thinly sliced potatoes, creamy soup, and melted cheese. It’s a cozy, old-fashioned casserole perfect for family dinners or make-ahead meals.

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Ingredients

• 1 lb ground beef
• 4 medium russet or Yukon gold potatoes, thinly sliced
• 1 small onion, thinly sliced
• 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
• ½ cup milk
• 1½ cups shredded cheddar cheese
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp paprika (optional)
• Butter or nonstick spray (for greasing dish)

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Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.

2. In a skillet, brown ground beef over medium heat with salt, pepper, garlic powder, and paprika. Drain excess grease.

3. In a bowl, mix cream of mushroom soup with milk until smooth.

4. Layer half the potatoes in the casserole dish, followed by half the onions, half the beef, and a few spoonfuls of the soup mixture. Repeat layers and finish with soup on top.

5. Cover with foil and bake for 50–60 minutes, until potatoes are fork-tender.

6. Remove foil, sprinkle cheddar cheese on top, and bake uncovered for another 10–15 minutes until bubbly and golden.

7. Let rest for a few minutes before serving.

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Notes

• Swap soup flavor: cream of celery, cheddar, or chicken work well.
• Add thinly sliced carrots, bell peppers, or frozen peas for extra veggies.
• Use frozen hash browns in a pinch.
• Add sour cream to soup mixture for extra richness.
• Top with crushed crackers or fried onions for a crispy finish.