Hobo Casserole Ground Beef Recipe

ByDeShawn Ellis
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SPREAD LOVE

Short, Catchy Intro:

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Meet hobo casserole ground beef edition. It is cozy, cheesy, and basically everything your tired weeknight deserves. Think layered potatoes, savory beef, creamy mushroom soup, and a cheese blanket that says you absolutely nailed dinner. Let us make the oven do the heavy lifting while you practice the important things in life like scrolling and snack sampling.

Why this recipe is awesome

Why This Recipe is Awesome

  • It is cheap, filling, and perfect for feeding a crowd or pretending you planned ahead.
  • It is idiot proof. Even if you mess up a step, cheese and potatoes have your back.
  • It is mostly one skillet before it goes into the oven so cleanup stays minimal. Win.
  • Want a twist? Check this tasty spin on the idea here for inspiration hobo casserole with ground beef and potatoes if you are feeling adventurous and like late night recipe browsing.

Ingredients You’ll Need

Ingredients You’ll Need

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 medium potatoes, thinly sliced
  • 1 can (10.5 ounces) cream of mushroom soup
  • 1/2 cup milk
  • 1 1/2 cups shredded cheddar cheese, divided
  • 1/2 teaspoon paprika, optional, for garnish
  • 1 tablespoon butter, melted

Yes these are pantry friendly, no fuss, and totally forgiving. Want to bulk it up? Add veggies. Want to keep it simple? Do potato, beef, cheese, repeat. Easy.

Step-by-Step Instructions

Step-by-Step Instructions

  1. Peel and thinly slice the potatoes. Chop the onion. Set aside.
  2. In a large skillet over medium-high heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat.
  3. Add the chopped onion and cook until softened, about 5-7 minutes.
  4. Stir in salt, black pepper, garlic powder, and onion powder. Cook for another minute.
  5. In a bowl, whisk together cream of mushroom soup and milk.
  6. Combine potatoes with the beef mixture in the skillet. Pour soup mixture over it and stir to coat evenly.
  7. Stir in 1 cup of shredded cheddar.
  8. Preheat oven to 375°F (190°C) and grease a baking dish.
  9. Transfer the mixture to the dish and top with remaining cheese and melted butter, sprinkle with paprika if desired.
  10. Cover with foil and bake for 30 minutes.
  11. Remove foil and bake for another 20-30 minutes until potatoes are fork-tender and cheese is golden.
  12. Let rest for 10-15 minutes before serving.

Hobo Casserole Ground Beef Recipe

A couple of quick assembly tips in case you need a friendly nudge

  • Slice potatoes evenly so everything cooks at the same pace. Nobody wants crunchy potato surprises.
  • Drain the fat from the cooked beef to avoid greasy casserole vibes. Cheese can handle the richness, you do not need extra.
  • Let it rest after baking so the casserole sets up and does not slide off the spatula. Patience tastes good.

Common Mistakes to Avoid

Common Mistakes to Avoid

  • Thinking you do not need to preheat the oven rookie mistake. That first 10 minutes matter.
  • Slicing potatoes unevenly leads to a standoff between raw and overcooked. Keep slices uniform.
  • Skipping the drain step means a greasier, runnier casserole. Not ideal. Drain that fat.
  • Overcrowding the skillet when cooking beef. Crowd it and steam replaces browning. Browned beef equals flavor.
  • Forgetting to let the dish rest. It will be tempting, but cutting too soon makes a sloppy mess. Wait 10 to 15 minutes like a civilized human.

Alternatives & Substitutions

Alternatives & Substitutions

  • No cream of mushroom soup? Use cream of chicken or celery, or make a quick roux with milk and a spoonful of bouillon. It will still be comforting.
  • Want lower dairy? Swap half the cheese for a lighter variety or use a plant based soup. IMO the texture shifts but flavor stays cozy.
  • No cheddar? Try Monterey Jack, Colby, or even a blend. Sharpness levels change the vibe but everything still tastes like dinner.
  • Want veggies? Stir in frozen peas, sliced mushrooms, or chopped bell pepper with the onions. Adds color and nutrition and fewer excuses.
  • Need gluten free? Most canned soups are gluten free but check the label. You can also make a simple homemade mushroom sauce with cornstarch as a thickener.
  • Want it spicy? Add a pinch of cayenne or some chopped jalapeno to the beef while cooking. Your taste buds will thank you.

Hobo Casserole Ground Beef Recipe

FAQ (Frequently Asked Questions)

FAQ (Frequently Asked Questions)

Q. Can I use ground turkey instead of beef?
A. Sure, why not? It will be leaner and less beefy. Add a splash of olive oil while cooking to keep things juicy. Still delicious.

Q. Can I make this ahead of time and bake later?
A. Yes. Assemble in the baking dish, cover, and refrigerate for up to 24 hours. Bake a few extra minutes if it is coming straight from the fridge.

Q. Can I use frozen potatoes to save time?
A. You can, but thaw and pat them dry first. Frozen potatoes can release water and make the casserole runny. Nobody wants that.

Q. Is there a way to make this healthier?
A. Swap half the potatoes for thinly sliced sweet potato or add a layer of spinach. Use low fat cheese and lean ground beef. Still tasty, less indulgent.

Q. Can I double the recipe for a crowd?
A. Absolutely. Use a larger baking dish and you may need to add a few extra minutes to the bake time. Keep an eye on potato tenderness.

Q. What if my cheese browns too fast?
A. Tent foil over the top if the cheese gets too dark before the potatoes are tender. You can always broil just at the end for a minute if you want more color.

Final Thoughts

Final Thoughts

This hobo casserole is the kind of food that gives you a hug from the inside. It is cozy, reliable, and flexible enough to handle substitutions without judgment. Keep your slices even, drain the beef, and let it rest and you will get consistent results. FYI this is great for potlucks, lazy Sunday dinners, or when you want to impress without sweating it. Now go make a pan and enjoy the cheesy goodness. You earned it.

Conclusion

If you want another take or additional methods for the same comfort classic check out this version of Hobo Casserole Rustic Ground Beef and Potato Bake – Taste Of … for a rustic spin. For a layered approach and extra tips take a peek at Easy Hobo Casserole – Kitchen Divas and compare notes.

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Hobo Casserole with Ground Beef

  • Author: admin
  • Total Time: 75 minutes
  • Yield: 4 servings 1x
  • Diet: Not specified
Print Recipe

Description

A cozy and cheesy casserole featuring layers of potatoes, savory beef, and a creamy mushroom sauce, topped with a cheesy blanket.

Ingredients

Scale
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 medium potatoes, thinly sliced
  • 1 can (10.5 ounces) cream of mushroom soup
  • 1/2 cup milk
  • 1 1/2 cups shredded cheddar cheese, divided
  • 1/2 teaspoon paprika, optional, for garnish
  • 1 tablespoon butter, melted

Instructions

  1. Peel and thinly slice the potatoes. Chop the onion. Set aside.
  2. In a large skillet over medium-high heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat.
  3. Add the chopped onion and cook until softened, about 5-7 minutes.
  4. Stir in salt, black pepper, garlic powder, and onion powder. Cook for another minute.
  5. In a bowl, whisk together cream of mushroom soup and milk.
  6. Combine potatoes with the beef mixture in the skillet. Pour the soup mixture over it and stir to coat evenly.
  7. Stir in 1 cup of shredded cheddar.
  8. Preheat oven to 375°F (190°C) and grease a baking dish.
  9. Transfer the mixture to the dish and top with remaining cheese and melted butter, sprinkle with paprika if desired.
  10. Cover with foil and bake for 30 minutes.
  11. Remove foil and bake for another 20-30 minutes until potatoes are fork-tender and cheese is golden.
  12. Let rest for 10-15 minutes before serving.

Notes

Ensure potatoes are sliced evenly for consistent cooking. Let the casserole rest before serving to avoid messy portions.

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 3g
  • Sodium: 450mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 70mg

Keywords: casserole, ground beef, comfort food, easy recipes, weeknight dinner

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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