Hobo Casserole is a simple and tasty ground beef dish that’s perfect for busy weeknights. It’s a one-pan meal with ground beef, hearty potatoes, and a crunchy topping that brings everything together with great texture. The casserole is super easy to put together and fills up the whole kitchen with a cozy, comforting smell while it bakes.
I love making this casserole when I want something fuss-free but still satisfying. The best part is you don’t have to be a pro cook to get it right. I usually throw in some cheese on top to get it nice and melty, and it always turns out a crowd-pleaser. It’s one of those meals that everyone in my family asks for again and again, which tells me I’m doing something right!
My favorite way to serve Hobo Casserole is with a simple green salad or steamed veggies on the side to keep things balanced. It’s a great dish to make ahead of time and have leftovers for lunch the next day too. If you’re ever in need of a straightforward meal that feels like a big hug on a plate, this casserole is definitely worth a try.
Key Ingredients & Substitutions
Ground Beef: This is the heart of the dish, giving it rich flavor and protein. I like using 80/20 beef for a good fat balance. For a leaner option, try ground turkey or chicken.
Potatoes: Thin slices help the potatoes cook evenly and become tender. Yukon gold or russet potatoes both work really well here. Sweet potatoes can be a tasty twist!
Cream of Mushroom Soup: This adds creaminess and depth. If you don’t have it, cream of chicken or celery soup can work fine. For a homemade touch, you can make a quick roux with milk and mushrooms.
Cheddar Cheese: Sharp cheddar melts nicely and adds great flavor. Feel free to mix in mozzarella or Monterey Jack for extra gooeyness.
Ketchup & Worcestershire Sauce: These give a slight tang and boost umami. If you don’t have Worcestershire, soy sauce can be a good substitute.
How Do I Get Potatoes Tender Without Overcooking the Beef?
The trick is slicing potatoes thin and layering them evenly. This helps them cook through without drying out the beef layer. Covering the casserole with foil traps steam, which softens the potatoes.
- Slice potatoes about 1/8 inch thick for even cooking.
- Layer potatoes and beef mixture carefully to distribute heat.
- Cover with foil for the first baking hour to keep moisture in.
- Remove foil at the end to melt cheese and brown the top.
- Let casserole rest before serving to let juices settle.
Equipment You’ll Need
- 9×13 inch baking dish – perfect size for layering potatoes and beef evenly.
- Large skillet – cooks ground beef and onions well, and you can drain fat easily.
- Sharp knife – makes thin, even slices of potatoes for quick cooking.
- Mixing spoon or spatula – helps you combine ingredients smoothly and spread layers.
- Aluminum foil – covers the casserole to keep moisture in while baking.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a leaner dish that’s still tasty.
- Add diced bell peppers or mushrooms to the beef mix for extra veggies and flavor.
- Try mixing in shredded mozzarella or pepper jack cheese for a creamier or spicier twist.
- Stir in some smoked paprika or chili powder to the beef mixture for a smoky or mildly spicy kick.
Easy Hobo Casserole with Ground Beef
Ingredients You’ll Need:
Main Ingredients:
- 1 pound ground beef
- 1 medium onion, finely chopped
- 1 can (10.5 oz) condensed cream of mushroom soup
- ½ cup ketchup
- ¼ cup water
- 4 cups thinly sliced potatoes (about 3 medium potatoes)
- 2 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce (optional)
- Salt and black pepper to taste
- 2 green onions, thinly sliced (for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 1 hour 20 minutes to bake. The potatoes need time to become tender in the oven, so be patient! Including resting time, plan for about 1 hour 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Beef Mixture:
Preheat your oven to 350°F (175°C). In a large skillet over medium heat, cook the ground beef and chopped onion until the meat is browned and the onion is soft. Drain off any extra fat. Next, stir in the cream of mushroom soup, ketchup, water, garlic powder, Worcestershire sauce (if using), and add salt and pepper to taste. Let this mixture simmer for 2–3 minutes to blend the flavors.
2. Layer the Casserole:
Grease a 9×13-inch baking dish. Spread half of the sliced potatoes evenly across the bottom of the dish. Pour half of the beef mixture over the potatoes and spread it out. Sprinkle 1 cup of shredded cheddar cheese on top. Repeat this layering with the remaining potatoes, the rest of the beef mixture, and finish with the remaining 1 cup of cheddar cheese.
3. Bake and Serve:
Cover the casserole tightly with aluminum foil to keep moisture in. Bake in the preheated oven for 1 hour. After that, remove the foil and bake uncovered for an additional 20 minutes or until the cheese is bubbly and golden and the potatoes are tender when poked with a fork. Remove it from the oven and let it rest for a few minutes. Garnish with sliced green onions before serving warm. Enjoy your hearty and delicious Hobo Casserole!
Can I Use Frozen Potatoes for This Casserole?
Yes, you can use frozen sliced potatoes, but be sure to thaw and pat them dry first to prevent extra moisture. This helps the casserole cook evenly and avoids sogginess.
Can I Make Hobo Casserole Ahead of Time?
Absolutely! Prepare the casserole up to the baking step, then cover and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if needed since it will be cold going into the oven.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat gently in the oven or microwave until warmed through. Adding a splash of water before reheating can help keep it moist.
Can I Substitute the Cream of Mushroom Soup?
Yes! You can replace it with cream of chicken or cream of celery soup if you prefer. For a homemade option, use a quick mushroom sauce made with sautéed mushrooms, butter, flour, and milk.
