Hobo Casserole (Ground Beef Recipe) Recipe
Hobo Casserole is a comforting and hearty baked dish featuring seasoned ground beef, thinly sliced potatoes, creamy mushroom soup, and melted cheddar cheese. This classic casserole is a nostalgic and satisfying meal perfect for busy weeknights, meal prepping, or potlucks, utilizing simple pantry ingredients to create a warm, flavorful one-dish dinner.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Ingredients
Ground Beef Mixture
- 1 pound ground beef
- 1 medium onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Potatoes
- 4 medium potatoes, thinly sliced
Creamy Sauce
- 1 can (10.5 ounces) cream of mushroom soup
- ½ cup milk
Topping
- 1 ½ cups shredded cheddar cheese
- 1 tablespoon butter, melted
- ½ teaspoon paprika (optional, for garnish)
Instructions
- Prepare the Ingredients: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking. Peel and slice the potatoes into thin, even rounds for quicker cooking and even texture. Using a mandoline slicer is helpful for uniform slices.
- Cook the Ground Beef: In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onions are soft, about 5-7 minutes. Drain excess grease. Season with garlic powder, onion powder, salt, and black pepper, mixing well to combine flavors.
- Assemble the Casserole: Start layering by spreading half of the sliced potatoes evenly on the bottom of the greased baking dish, then spoon half of the cooked ground beef mixture on top. Repeat with the remaining potatoes and beef to create two layers.
- Make the Creamy Sauce: In a small bowl, mix the cream of mushroom soup with the milk until smooth. Pour this mixture evenly over the assembled layers, allowing it to seep into all parts of the casserole to bind the ingredients together.
- Add the Cheese and Bake: Sprinkle the shredded cheddar cheese evenly over the top. Drizzle the melted butter over the cheese for a rich, golden finish. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and slightly golden brown.
- Serve and Enjoy: Remove the casserole from the oven and let it rest for 5-10 minutes to set. Sprinkle with paprika for garnish if desired. Serve warm and enjoy this hearty, cheesy meal.
Notes
- Slice potatoes evenly to ensure uniform cooking; thicker slices may take longer to soften.
- Grease the baking dish well or line it with parchment paper to prevent sticking and ease cleanup.
- Adjust seasoning to your taste, adding extras like smoked paprika, Italian seasoning, or cayenne pepper for more flavor.
- Substitute cream of mushroom soup with cream of chicken or cream of celery if preferred, or make a homemade creamy soup base.
- Try different cheeses such as Monterey Jack, Colby Jack, or Pepper Jack for varied flavor profiles.
- For a creamier texture, stir in ¼ cup sour cream or Greek yogurt into the soup mixture before pouring.
- Double the recipe easily by using a larger dish and increasing ingredients proportionally to serve more people.
- Allow the casserole to rest after baking to let the layers set for easier serving.
