This Hobo Casserole is a hearty, old-fashioned ground beef recipe that’s easy on the budget and big on comfort. Think tender potatoes, savory beef, and creamy soup all baked together until bubbly and golden. It’s the kind of meal you can throw together on a weeknight and feel good about serving.
No fancy ingredients, no complicated steps—just simple, satisfying flavors that make everyone happy.
Why This Recipe Works
This casserole has all the building blocks of a great comfort meal: protein, carbs, and a creamy sauce to bring it together. Thinly sliced potatoes cook right in the dish, so you don’t need to pre-boil them. The ground beef adds rich flavor, and a can of cream of mushroom soup creates that signature cozy texture.
Everything bakes at the same time, which keeps prep minimal and cleanup easy. It’s also flexible, so you can swap ingredients based on what you have on hand.
What You’ll Need
- 1 pound ground beef (80/20 or 85/15 works best)
- 1 medium onion, finely chopped
- 2–3 cloves garlic, minced (optional but recommended)
- 4 medium russet or Yukon Gold potatoes, thinly sliced (about 1/8-inch)
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
- 1/2 cup milk (or beef broth for a less creamy version)
- 1 cup shredded cheddar cheese (divided)
- 1/2 teaspoon dried thyme or Italian seasoning
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 tablespoons butter, melted (optional, for extra richness)
- Nonstick spray or a little oil for the baking dish
- Fresh parsley, chopped, for garnish (optional)
Step-by-Step Instructions
- Preheat and prep: Heat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick spray or a bit of oil.
- Brown the beef: In a large skillet over medium heat, cook the ground beef until it’s mostly browned, breaking it up with a spatula.
Drain excess fat if needed.
- Add aromatics: Stir in the chopped onion and cook until soft, about 3–4 minutes. Add the garlic and cook 30 seconds more. Season with a pinch of salt and pepper.
- Mix the sauce: In a bowl, whisk together the cream of mushroom soup, milk, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper.
Stir in half the shredded cheddar.
- Layer the potatoes: Arrange half the sliced potatoes in the baking dish in an even layer. Sprinkle lightly with salt.
- Add beef layer: Spoon the cooked beef and onions over the potatoes and spread evenly.
- Pour sauce: Pour about two-thirds of the soup mixture over the beef layer, spreading it to the edges.
- Top with remaining potatoes: Arrange the rest of the potatoes on top, overlapping slightly. Pour the remaining soup mixture over them.
Drizzle with melted butter for extra richness if using.
- Cover and bake: Cover the dish tightly with foil and bake for 45 minutes.
- Finish with cheese: Remove the foil, sprinkle the remaining cheddar on top, and bake uncovered for another 15–20 minutes, or until the potatoes are tender and the top is bubbling and slightly golden.
- Rest and serve: Let the casserole rest for 10 minutes so the layers set. Garnish with chopped parsley and serve warm.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze tightly wrapped portions for up to 2 months. For best texture, thaw overnight in the fridge before reheating.
- Reheating: Warm individual portions in the microwave in 60–90 second bursts, stirring between, until hot.
Or reheat covered in a 350°F (175°C) oven for 15–20 minutes.
Health Benefits
This casserole provides a solid balance of macronutrients. Ground beef is a good source of protein, iron, zinc, and vitamin B12. Potatoes add complex carbohydrates, potassium, and vitamin C, especially if you leave some skin on. If you choose reduced-sodium soup and leaner beef, you can lower the sodium and saturated fat while keeping the flavor. Adding vegetables like mushrooms, carrots, or peas boosts fiber and micronutrients without much extra effort.
Pitfalls to Watch Out For
- Potatoes not cooking through: Slice them thinly and evenly.
Thick slices take longer and can stay firm in spots.
- Watery casserole: Drain excess grease from the beef and don’t add too much milk. Stick to the amounts listed.
- Bland flavor: Season each layer lightly with salt and pepper. The potatoes especially benefit from a pinch of salt as you layer.
- Burnt top, hard potatoes: Keep the foil on for the first bake.
It traps steam to soften the potatoes before browning.
- Overly greasy result: Use 85/15 beef or leaner, and consider skipping the butter if your beef is on the fatty side.
Recipe Variations
- Cheeseburger style: Add a tablespoon of ketchup and a teaspoon of mustard to the soup mixture. Top with pickles after baking.
- Southwest twist: Stir in a can of diced green chiles, 1 teaspoon chili powder, and 1/2 teaspoon cumin. Use pepper jack cheese.
- Mushroom lover’s version: Sauté sliced mushrooms with the onions and garlic.
Swap cheddar for Swiss or provolone.
- Veggie boost: Layer in frozen peas, corn, or thinly sliced carrots between the potatoes and beef.
- Cream-free option: Use beef broth instead of milk and soup. Thicken with 1 tablespoon cornstarch whisked into the broth and season with extra herbs.
- Turkey or chicken: Use ground turkey or chicken for a lighter profile. Add a splash of Worcestershire for deeper flavor.
- Gluten-free: Choose a gluten-free condensed soup or make a quick homemade sauce with gluten-free flour or cornstarch.
FAQ
Can I prep this ahead of time?
Yes.
Assemble the casserole up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Bake straight from the fridge, adding 5–10 minutes to the covered baking time.
Do I have to peel the potatoes?
No. If you’re using thin-skinned potatoes like Yukon Gold, you can leave the skin on for more texture and nutrients.
Russets can go either way depending on your preference.
What’s the best cheese for this recipe?
Cheddar melts well and brings a classic flavor. Monterey Jack, Colby, or a mix of cheddar and mozzarella also work nicely. Avoid pre-shredded cheese if possible; freshly grated melts smoother.
Can I use raw ground beef in the casserole without browning?
It’s best to brown it first.
Browning develops flavor, renders excess fat, and ensures even cooking. Raw beef can make the casserole greasy and unevenly seasoned.
How do I know when the potatoes are done?
They should be fork-tender and easily pierced with little resistance. If the top is brown but the potatoes are still firm, cover with foil and bake an additional 10–15 minutes.
What can I use instead of cream of mushroom soup?
Cream of chicken or cream of celery soup works fine.
For a homemade option, make a quick white sauce with butter, flour, milk, and sautéed mushrooms or onions.
Can I add rice or pasta?
Not in this version. The liquid ratio and timing are designed for potatoes. If you want a rice or pasta casserole, use a recipe developed for those starches.
How can I lower the sodium?
Use reduced-sodium condensed soup, choose low-sodium cheese, and season with herbs, garlic, and pepper instead of extra salt.
Taste as you go to avoid over-salting.
In Conclusion
Hobo Casserole is the definition of easy comfort food: simple ingredients, reliable flavor, and almost no fuss. With tender potatoes, savory beef, and a creamy sauce, it’s the kind of dinner that brings everyone to the table. Use the base recipe as-is or tweak it with your favorite add-ins.
Either way, you’ll end up with a warm, satisfying meal that fits busy schedules and tight budgets.
