This hobo casserole with ground beef is pure comfort food: cozy, hearty, and easy on the wallet. It’s the kind of weeknight dinner that feels like a hug—simple ingredients, big flavors, and minimal fuss. Everything bakes together in one pan, so the potatoes soak up the juices, the beef turns tender, and the cheese melts into a golden blanket.
If you’re after an old-school, no-frills family meal that still feels special, this is your dish. It’s also a great make-ahead option for busy weeks or casual get-togethers.
What Makes This Special
This casserole takes the familiar flavors of a classic diner plate—ground beef, onions, potatoes—and layers them into one easy bake. The result is savory, creamy, and just a little smoky from paprika.
It’s satisfying without being complicated.
- One-pan convenience: Prep it, bake it, and serve it from the same dish.
- Affordable ingredients: Pantry staples turn into a comforting, crowd-pleasing meal.
- Flexible and forgiving: Swap veggies, change the cheese, or tweak the seasoning to suit your taste.
- Make-ahead friendly: Assemble in the morning and bake at dinner time.
Ingredients
- 1 pound ground beef (80/20 or 85/15 works well)
- 4 medium russet potatoes, thinly sliced (about 1/8-inch)
- 1 medium yellow onion, thinly sliced
- 2 cups shredded cheddar cheese (mild or sharp)
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup milk (or beef broth for a less creamy version)
- 1 cup frozen peas and carrots (optional, for color and texture)
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika (or regular paprika)
- 1 teaspoon dried thyme (or Italian seasoning)
- 1 teaspoon Worcestershire sauce
- Salt and black pepper, to taste
- 2 tablespoons olive oil or butter
- Cooking spray, for the baking dish
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat the oven: Set to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray.
- Brown the beef: In a large skillet over medium-high heat, warm 1 tablespoon oil. Add ground beef and cook until browned, 5–7 minutes, breaking it up with a spoon. Season with salt and pepper. Drain excess fat and set aside.
- Sauté aromatics: In the same skillet, add remaining oil, onions, and a pinch of salt. Cook 3–4 minutes until softened. Stir in garlic for 30 seconds. Add paprika, thyme, and Worcestershire; stir to coat. Remove from heat.
- Mix the sauce: In a bowl, whisk together the cream of mushroom soup and milk until smooth. Add a pinch of salt and pepper.
- Layer the casserole: Place half the potato slices in the dish. Sprinkle with a little salt and pepper. Spread half the onion mixture, half the beef, and half the peas and carrots. Pour over half the sauce. Sprinkle with 1 cup cheese. Repeat layers with remaining potatoes, onions, beef, veggies, and sauce.
- Cover and bake: Cover tightly with foil and bake 45 minutes.
- Add cheese and finish: Remove foil, top with remaining 1 cup cheese, and bake uncovered 15–20 minutes, until potatoes are tender and the top is bubbling and golden.
- Rest and serve: Let sit 10 minutes so the layers set. Garnish with parsley if you like. Serve warm.
Keeping It Fresh
- Storage: Cool completely, then cover and refrigerate for up to 4 days.
- Reheating: Warm individual portions in the microwave for 1–2 minutes, or reheat the whole dish in a 325°F oven, covered, for 20–25 minutes.
- Freezing: Freeze baked or unbaked. Wrap tightly in foil and plastic. For unbaked, thaw overnight in the fridge and bake as directed, adding 10–15 minutes. For baked, thaw and reheat at 325°F until hot throughout.
- Meal-prep tip: Slice potatoes and store in water with a splash of vinegar in the fridge up to 24 hours to prevent browning. Drain and pat dry before layering.
Health Benefits
This dish leans into balance: protein from beef, fiber and potassium from potatoes, and vitamins from peas and carrots.
The calcium in cheddar supports bone health. The herbs and paprika provide flavor without relying on heavy salt.
- Protein and iron: Ground beef brings iron and B vitamins that support energy levels.
- Fiber and potassium: Potatoes and vegetables aid digestion and heart health.
- Customization for lighter fare: Use 93% lean beef, low-sodium soup, and part-skim cheese to reduce saturated fat and sodium.
- Portion-friendly: Pair with a simple green salad to round out the meal without overload.
Common Mistakes to Avoid
- Thick potato slices: If they’re too thick, they won’t cook through. Aim for thin, even slices.
- Skipping the cover: Foil helps steam the potatoes. Uncover only at the end for browning.
- Not seasoning each layer: Lightly salt and pepper the potatoes and beef as you go for balanced flavor.
- Greasy texture: Drain the beef well. Excess fat makes the sauce oily.
- Dry casserole: Don’t skimp on the sauce. It’s what keeps everything tender and cohesive.
Recipe Variations
- Cheeseburger-style: Add a squeeze of ketchup and mustard to the sauce and top with chopped pickles after baking.
- Southwest: Swap peas and carrots for corn and black beans. Season with chili powder and cumin. Use pepper jack cheese.
- Mushroom and Swiss: Add sautéed mushrooms and use Swiss cheese. A splash of beef broth deepens the flavor.
- Italian: Stir in garlic powder, oregano, and a little marinara with the soup. Top with mozzarella and Parmesan.
- Turkey or plant-based: Use ground turkey or a meatless crumble. Adjust seasoning and add a drizzle of olive oil for richness.
- Hash brown shortcut: Use thawed shredded hash browns instead of slicing potatoes to speed things up.
FAQ
Can I use a different soup instead of cream of mushroom?
Yes. Cream of chicken or cream of celery both work.
You can also make a quick homemade sauce with butter, flour, milk, and beef broth if you prefer no canned soup.
Do I have to brown the beef first?
It’s best to brown it. Pre-cooking removes excess fat, builds flavor, and ensures the beef cooks evenly in the casserole.
What kind of potatoes are best?
Russets give a classic, tender texture, but Yukon Golds hold their shape nicely and add a buttery flavor. Both work well as long as they’re thinly sliced.
How can I tell when it’s done?
The potatoes should be easily pierced with a fork.
The sauce will be bubbling around the edges, and the cheese on top will be melted and lightly browned.
Can I assemble it ahead of time?
Yes. Assemble up to 24 hours in advance, cover tightly, and refrigerate. Bake straight from the fridge, adding 10–15 minutes to the bake time.
What if I don’t have cheddar?
Use what you have: mozzarella, Colby Jack, Monterey Jack, or a blend.
Sharp cheeses add more flavor; milder ones melt smoothly.
How do I keep the top from over-browning?
If the cheese browns too fast, tent loosely with foil during the last minutes of baking. Remove the foil for a final minute or two if you want extra color.
Is there a gluten-free option?
Yes. Use a gluten-free condensed soup or make a gluten-free white sauce with cornstarch or a gluten-free flour blend.
Everything else can easily be gluten-free.
Final Thoughts
Hobo casserole with ground beef is the kind of recipe that earns a permanent place in your rotation—simple, filling, and easily tailored to your taste. With a few pantry staples and a single baking dish, you get a hearty meal that brings everyone to the table. Keep the layers thin, season as you go, and let the oven do the work.
Once you taste that creamy, cheesy, potato-packed goodness, you’ll understand why this classic never goes out of style.
