Hobo Casserole Ground Beef

This comforting Hobo Casserole is my go-to whenever I want to please a hungry crowd without breaking the bank. Layers of seasoned ground beef, thinly sliced potatoes, and gooey melted cheese come together for the kind of family dinner everyone wants seconds of. With straightforward steps and everyday ingredients, it is always a hit at my table.

Once when I made this after a chilly fall hike, the kids practically raced to the table and asked for it again the next weekend.

Ingredients

• Ground beef: Hearty and gives the base flavor so aim for a lean blend if you do not want extra grease
• Onion: Adds mellow sweetness so use a fresh firm bulb with tight skin
• Garlic: Brings gentle punch so buy plump cloves that are not sprouting
• Cream of mushroom soup: Creates creamy richness or try cream of chicken for a milder flavor
• Milk: Thins the sauce and binds all the ingredients so whole milk is best for richness
• Worcestershire sauce: Deepens the savoriness and a little goes a long way so look for one made with natural anchovy extract
• Salt and pepper: Highlight all the flavors so opt for freshly ground pepper and free-flowing salt
• Potatoes: Are the soul of the dish so choose firm ones like Yukon Gold or russet slice them as thin as possible
• Cheddar cheese: Melts beautifully and adds sharp tang so use a block and shred for best melt
• Olive oil: Keeps the casserole from sticking so choose extra virgin for subtle flavor
• Parsley or green onions: Offer fresh green flavor and color so pick vibrant bunches if using

Step-by-Step Instructions

Prepare the Ground Beef:

Begin by preheating your oven to 375 degrees Fahrenheit so that your casserole bakes evenly later. In a skillet set over medium heat add your ground beef and break it apart using your spoon. Let it cook just until browned and the pink is gone. Now add in the diced onion and minced garlic. Stir frequently as it cooks for about three minutes until the onion becomes soft and fragrant. Season this mixture just as you like with salt and pepper. Pour off any extra fat and set the pan aside

Make the Sauce:

In a mixing bowl combine the cream of mushroom soup and milk with Worcestershire sauce. Whisk or stir thoroughly so the sauce becomes smooth and silky with no lumps

Assemble the Casserole:

Take a nine by thirteen inch baking dish and lightly coat it with olive oil so nothing sticks. Arrange half the potato slices neatly across the bottom in a single layer. Sprinkle lightly with salt and pepper to flavor this base. Spread the ground beef mixture over the potatoes. Drizzle about half the creamy soup mixture all over making sure it coats the beef well. Next add the rest of your potato slices in another even layer over the beef. Pour the remaining soup mixture on top spreading to cover every slice. Cover the dish tightly with foil so the casserole holds in its steam and cooks evenly

Bake the Casserole:

Place the assembled casserole into the preheated oven. Let it bake for about forty five minutes so the potatoes become tender but not mushy. Take off the foil and scatter the freshly shredded cheddar cheese all over the top. Return the casserole to the oven and bake for another fifteen minutes or until you see the cheese become bubbly and golden

Serve:

Once baked let the casserole sit for five to ten minutes so the layers set a little bit making serving easier. If you like sprinkle with chopped parsley or green onions to bring out extra color and brightness. Slice and serve warm for best results

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My favorite part is always the crispy corners where the cheese caramelizes and the potatoes turn golden. When I made this for my dad’s birthday he said it brought back memories of his mother’s own beef and potato pies

Storage Tips

Let leftovers cool before you store them in an airtight container in the fridge. It keeps well for three to four days and you can reheat individual servings in the microwave or bake what is left in the oven until warmed through. This casserole also freezes well just slice and wrap portions tightly

Ingredient Substitutions

If you do not have ground beef try ground turkey or even ground sausage for a different taste. Sweet potatoes work instead of regular potatoes for a subtle sweetness. You can swap cream of mushroom for cream of celery soup or add extra vegetables like frozen peas or sliced carrots for color and nutrients

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Serving Suggestions

This casserole is filling on its own but it goes well with a crisp green salad and buttery rolls. If you are feeding a crowd line up some extra toppings like hot sauce or sour cream for everyone to add as they wish

A Bit of History

Hobo Casserole draws inspiration from Depression-era cooking when families made do with whatever affordable ingredients they had. The casserole’s appeal is in its heartiness and ability to stretch a little meat to feed many. It is the kind of dish that turns a handful of basics into a celebration at the table

Commonly Asked Questions

→ What kind of potatoes work best?

Russet or Yukon Gold potatoes are ideal for their texture and ability to crisp when baked.

→ Can I use a different soup for the sauce?

Yes, cream of chicken soup is a common alternative for a slightly different flavor profile.

→ How can I add more vegetables?

Layer in green beans, sliced mushrooms, or carrots with the potatoes to boost nutrition and color.

→ Can this casserole be assembled ahead of time?

Absolutely! Assemble, cover, and refrigerate for up to 24 hours. Add extra baking time if cooking from cold.

→ How do I get even potato slices?

A mandoline slicer helps achieve thin, even slices for uniform cooking and the best texture.

→ What cheeses work besides cheddar?

Monterey Jack or mozzarella can also melt well and offer a mild, creamy finish to your casserole.