Name: Hobo Casserole Ground Beef
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 pound ground beef; 1 medium onion, chopped; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon salt; ½ teaspoon black pepper; 4 medium potatoes, thinly sliced; 1 can (10.5 ounces) cream of mushroom soup; ½ cup milk; 1 ½ cups shredded cheddar cheese, divided; ½ teaspoon paprika (optional, for garnish); 1 tablespoon butter, melted

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Hobo Casserole Ground Beef Recipe

This cozy, skillet-to-oven casserole feels like a warm kitchen memory—layers of seasoned ground beef, thinly sliced potatoes, and a creamy mushroom sauce topped with melted cheddar. It’s a simple, no-fuss one-dish dinner that feeds a family and comforts with every forkful. For the full printable recipe and original notes, see the Hobo Casserole Ground Beef Recipe on Amazing Food All.

Why make this recipe
If you’re tired of juggling multiple pans and want something that tastes like a homemade hug, this casserole solves that problem: it’s quick to assemble, bakes into a satisfying, hearty meal, and gives you leftovers that taste even better the next day. The combination of browned beef, tender potatoes, and cheesy creaminess is reliably crowd-pleasing, and it requires only pantry staples plus a few fresh ingredients.

Ingredients

1 pound ground beef
1 medium onion, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
4 medium potatoes, thinly sliced
1 can (10.5 ounces) cream of mushroom soup
½ cup milk
1 ½ cups shredded cheddar cheese, divided
½ teaspoon paprika (optional, for garnish)
1 tablespoon butter, melted

Step-by-Step Guide to Making Hobo Casserole Ground Beef Recipe

Prep Your Veggies
Peel and thinly slice the 4 medium potatoes. Chop the 1 medium yellow onion. Set aside.
Brown the Ground Beef
Place a large, heavy-bottomed skillet over medium-high heat. Add the 1 pound of ground beef. Break it up and cook, stirring occasionally, until nicely browned, about 5–7 minutes.
Drain Excess Fat
Carefully tilt the skillet and drain off any excess fat from the browned beef.
Sauté the Onion
Reduce the heat to medium. Add the chopped onion to the skillet with the ground beef. Cook, stirring occasionally, for about 5–7 minutes, or until the onion softens and becomes translucent.
Add Seasonings
Stir in 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder into the skillet. Cook for another minute until fragrant.
Combine Soup and Milk
In a medium bowl, whisk together the 1 can of condensed cream of mushroom soup and ½ cup milk until smooth and lump-free. This forms the creamy base.
Stir in the Potatoes
Add the thinly sliced potatoes directly into the skillet with the beef and onion mixture. Stir to combine.
Introduce the Creamy Sauce
Pour the whisked soup and milk mixture over the contents of the skillet. Stir gently but thoroughly, ensuring all ingredients are evenly coated.
Add Some Cheese to the Mix
Stir in 1 cup of the shredded cheddar cheese into the casserole mixture.
Prepare for Baking
Preheat your oven to 375°F (190°C). Lightly grease an 8×8 or 9×9-inch baking dish.
Transfer to Baking Dish
Carefully transfer the entire casserole mixture from the skillet into the prepared baking dish. Spread it out evenly.
Top with More Cheese
Evenly sprinkle the remaining ½ cup of shredded cheddar cheese over the top of the casserole.
Optional Butter & Paprika Topping
Drizzle the 1 tablespoon of melted butter over the cheese layer. Sprinkle with ½ teaspoon paprika, if desired, for garnish.
Initial Bake (Covered)
Cover the baking dish tightly with aluminum foil. Place the covered dish into your preheated oven and bake for 30 minutes.
Second Bake (Uncovered)
After 30 minutes, carefully remove the foil. Return the uncovered casserole to the oven and continue baking for another 20–30 minutes.
Check for Doneness
The casserole is ready when the potatoes are fork-tender, the sauce is thick and bubbly, and the cheese topping is golden brown and caramelized. If desired, you can briefly broil for an extra golden finish (watch carefully!).
Rest and Serve
Once baked, remove the casserole from the oven. Let it rest for 10–15 minutes before serving to allow it to set and for flavors to meld.

Why this method works

Browning the beef first develops deep savory flavor that carries through the dish.
Thinly slicing the potatoes ensures they cook through in the oven without pre-boiling.
The cream-of-mushroom soup plus milk gives a reliably smooth, creamy sauce that’s lightly seasoned so the beef, onion, and cheese shine.

Best Way to Store Hobo Casserole Ground Beef Recipe

Refrigerate: Store leftovers in an airtight container; keep in the refrigerator for 3–4 days at 40°F (4°C) or below.
Freeze: For longer storage, cool completely and freeze in a sealed container or heavy-duty freezer bag for up to 2–3 months at 0°F (-18°C).
Reheating temp: Reheat individual portions in the microwave until steaming (about 1–2 minutes, stirring halfway) or reheat a larger portion in a 350°F (175°C) oven until warmed through (about 20–30 minutes). If reheating from frozen, thaw overnight in the fridge before reheating, or bake covered at 350°F (175°C) for 45–60 minutes until hot in the center.

Serving Suggestions for Hobo Casserole Ground Beef Recipe

For a complete meal, pair with a bright, crisp green salad dressed with lemon vinaigrette to cut the richness.
Serve alongside steamed green beans, buttered peas, or roasted Brussels sprouts for color and texture contrast.
For a heartier plate, add a scoop of coleslaw or a crusty dinner roll to soak up the creamy sauce.

Tips to make Hobo Casserole Ground Beef Recipe
Q: How do I keep it moist?
A: Make sure to whisk the soup with milk until smooth before adding — that ensures an evenly distributed creamy base that keeps potatoes and beef from drying out.

Q: Can I make it ahead of time?
A: Yes — assemble the casserole in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. Add 10–15 minutes to the covered bake time if baking straight from a chilled dish.

Q: How do I get a crispier top?
A: Remove the foil for the last 20–30 minutes of baking and finish under the broiler for 1–2 minutes, watching closely so the cheese doesn’t burn.

Variations

Swap the cream of mushroom soup for cream of chicken or cream of celery if you prefer a slightly different flavor profile.
Use half-and-half instead of milk for a richer sauce, or a plant-based milk (unsweetened) with a splash of vegan butter for a dairy-free adaptation (also choose vegan cheese).
For a Tex-Mex twist: add 1 teaspoon chili powder, ½ teaspoon cumin, and replace half the cheddar with pepper jack; top with chopped cilantro and sliced green onions before serving.

Cooking notes and substitution tips

Potatoes: If you’d rather, use Yukon golds for creamier texture or red potatoes (leave skins on) for a more rustic finish. Adjust slice thickness to about 1/8 inch so potatoes cook evenly.
Cheese: Sharp cheddar gives a nice tang; a mix of cheddar and Monterey Jack yields a gooier, more melted texture.
Meat: Swap ground turkey or pork for beef if you want a lighter or different flavor; cooking times remain the same but brown the meat thoroughly.

FAQs
Q: Can I use frozen potatoes in this recipe?
A: Generally, no — frozen pre-cooked potatoes will release extra moisture and change the texture; raw, thinly sliced fresh potatoes work best. If using frozen diced potatoes, thaw and pat dry before combining and reduce added liquids slightly.

Q: Do the potatoes need to be par-cooked?
A: No, thinly sliced raw potatoes cook through in the covered bake step. If your slices are thicker, you can par-cook slices in the microwave for 3–4 minutes to ensure tenderness.

Q: Is there a vegetarian version of this casserole?
A: Yes — substitute browned crumbled tempeh, cooked lentils, or a plant-based ground meat alternative for the beef and use a vegetarian cream soup or homemade mushroom cream for the sauce.

What to do if the casserole is too runny

If the finished casserole is slightly soupy, let it rest uncovered for 10–15 minutes after baking to allow the sauce to thicken. You can also stir in a tablespoon of instant potato flakes or cornstarch slurry (mix 1 tsp cornstarch with 1 tbsp cold water) into the hot casserole and return briefly to the oven.

Scaling and meal prep

To serve more people, double the recipe and bake in a 9×13-inch dish; bake times will increase — covered for 35–40 minutes then uncovered for 30–35 minutes, checking for tender potatoes.
For meal-prep portions, bake the casserole, portion into single-serving airtight containers, and refrigerate. Reheat individual portions quickly in the microwave for weekday lunches or dinners.

Troubleshooting common problems

Potatoes undercooked: Slice potatoes thinner next time, or par-cook them briefly before mixing.
Top burns before potatoes are tender: Keep the dish covered until the last 20–30 minutes and lower the oven rack if needed.
Sauce too thin: Thicken with a cornstarch slurry or stir in a couple tablespoons of instant mashed potato flakes; allow time to rest so it sets.

Nutrition and portioning

A serving typically provides a balanced mix of protein and carbs. To lighten it, reduce the cheese by ¼ cup and use lean ground beef (90/10) or ground turkey. Adding a side salad increases veg intake and balances the meal.

Leftovers and reheating tips

Portion leftovers into microwave-safe containers for quick weekday meals. Add a sprinkle of extra cheese before reheating if you like a refreshed, melty top. For oven reheating, cover the dish with foil to prevent drying and heat at 350°F (175°C) until warmed through.

Final serving ideas to impress

Garnish with chopped parsley, chives, or green onions to add color and fresh bite.
Offer condiments on the side such as hot sauce, ketchup, or a dollop of sour cream for family members who like to customize their plate.

Conclusion

Give this comforting Hobo Casserole a try when you want an easy, satisfying meal that tastes like home — and if you’re curious about other takes on the dish, the rustic baked version is worth checking out at Hobo Casserole Rustic Ground Beef and Potato Bake – Taste Of …, while a layered supreme variant can be found at Easy Hobo Casserole – Kitchen Divas. Enjoy, and feel free to come back to this recipe page for tweaks and serving inspo.