This is one of those cozy, simple dinners that feels like a warm hug after a long day.
Ground Beef Hobo Casserole is a one-dish wonder made with layers of potatoes, seasoned beef, cheese, and a creamy soup sauce that brings everything together. It’s hearty, easy to throw together, and always a hit.
You don’t need anything fancy here—just everyday ingredients you probably already have. This is the kind of meal I grew up on, and it always reminds me of sitting around the table, sharing stories while scooping out seconds. Trust me, this one’s a keeper.
Why I Love This Recipe
This recipe brings me back to Sunday dinners at my grandma’s house. She’d pull this hot dish straight out of the oven and serve it with a big spoon. Everyone got a heaping scoop and no one left hungry.
- One pan = fewer dishes
- Budget-friendly and uses pantry staples
- Layers of creamy, cheesy, meaty goodness
- Easy to prep ahead and bake later
- It makes great leftovers
What You’ll Need
- 1 lb ground beef
- 1 small yellow onion, diced
- 3 medium russet potatoes, thinly sliced
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- Non-stick cooking spray or butter for greasing
- Fresh parsley (optional, for garnish)
Servings & Time
Serves: 4-6
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Substitutions and Variations
- Swap cream of mushroom for cream of chicken or celery
- Use ground turkey or chicken instead of beef
- Add frozen peas or corn for extra veggies
- Try mozzarella or a cheddar blend for a cheesy twist
- Add sliced mushrooms or bell peppers if you want more texture
Make Ahead Tips
- Slice the potatoes and store them in water in the fridge up to 24 hours ahead
- Cook the beef and onion mixture ahead and refrigerate
- Fully assemble and keep in the fridge overnight, then bake when ready
Cooking Tools Needed
- Casserole dish (9×13 recommended)
- Medium skillet
- Cutting board + sharp knife
- Vegetable peeler (if peeling potatoes)
- Mixing bowl
- Measuring cups + spoons
- Foil for covering
- Spatula or wooden spoon
How to Make Ground Beef Hobo Casserole
Step 1: Cook the Beef and Onion
In a skillet over medium heat, cook 1 lb ground beef with 1 small yellow onion (diced) until beef is browned and onion is soft, about 6–8 minutes. Season with 1/2 tsp salt, 1/2 tsp pepper, 1 tsp garlic powder, and 1/2 tsp onion powder. Drain excess grease.
Step 2: Prep the Creamy Sauce
In a bowl, whisk together 1 can (10.5 oz) cream of mushroom soup with 1/2 cup milk until smooth.
Step 3: Grease the Dish and Layer Potatoes
Spray a 9×13 casserole dish with non-stick spray. Lay down a layer of thinly sliced potatoes (1 1/2 of the 3 russet potatoes), slightly overlapping.
Step 4: Add Beef and Onion Layer
Spoon half the cooked beef and onion mixture evenly over the potatoes.
Step 5: Pour Creamy Sauce
Drizzle half the soup and milk mixture evenly over the beef and potatoes.
Step 6: Repeat Layers
Repeat with remaining potatoes, beef, and creamy sauce.
Step 7: Add Cheese on Top
Sprinkle 1 1/2 cups shredded cheddar cheese evenly over the top layer.
Step 8: Cover and Bake
Cover with foil and bake at 375°F for 45 minutes. Remove foil and bake for another 15 minutes until cheese is golden and bubbly.
Step 9: Let Rest and Serve
Remove from oven, let sit for 10 minutes. Scoop and serve in a round bowl. Garnish with chopped parsley if you’d like.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat in the microwave or oven at 350°F until warm
- You can freeze portions for up to 2 months—just thaw and reheat
Macros (Per Serving – Based on 6 Servings)
- Calories: 430
- Protein: 25g
- Carbs: 28g
- Fat: 24g
- Fiber: 3g
- Sugar: 3g
Why This Recipe Works (Quick Science)
The starchy potatoes soak up the creamy mushroom soup and milk mixture, making the base soft and flavorful without getting soggy. Meanwhile, the ground beef releases just enough fat to keep everything moist but still browns up for flavor. The cheddar cheese melts over the top, adding a golden, salty finish that ties it all together.
Common Mistakes
- Cutting potatoes too thick: This can leave them undercooked. Aim for about 1/8-inch thin slices.
- Not covering the casserole: It needs to be covered for most of the bake time so the potatoes cook through.
- Skipping seasoning: Every layer needs a little love—season the beef and the sauce!
- Using lean-only ground beef: A little fat adds flavor. 80/20 or 85/15 works best here.
What to Serve With
- Steamed green beans or broccoli
- A side salad with ranch or vinaigrette
- Dinner rolls or buttered toast
- Applesauce (classic!)
FAQ
Can I freeze this casserole?
Yes! Assemble it raw, cover tightly, and freeze. Thaw overnight in the fridge before baking.
Can I make this without canned soup?
You can swap in a homemade mushroom or cream sauce if you’d rather avoid the canned stuff.
Do I have to peel the potatoes?
Nope! Just scrub them well. The skins add texture and nutrients.
What if I don’t eat beef?
Ground turkey or chicken works great too—just season it well.
Wrap Up
This Ground Beef Hobo Casserole is the kind of meal that just hits the spot. It’s cozy, comforting, and easy to make with ingredients you probably already have. If you give it a try, drop a comment below and let me know how it turned out—or if you made any fun twists. I love hearing how these recipes turn out in your kitchen!