Hobo Casserole Ground Beef And Potatoes
Hey friend, you’re going to LOVE this recipe.
If you’re in the mood for a hearty, comforting meal that’s easy and won’t take forever to make, then this Hobo Casserole is all you need.
Trust me, I know how busy life can get sometimes. We’re all running around, trying to get things done, and sometimes we just need a meal that’s quick and delicious.
This one is simple, but it hits all the right notes. You can throw it together, put it in the oven, and go about your day, maybe even sneak in a quick nap while it cooks (I won’t tell anyone!).
And here’s the best part of it, you can totally customize it! Whether you like a little extra cheese or want to toss in some veggies, you’re in charge of making it just the way you like it.
I’m telling you, this dish is perfect for busy weeknights or lazy weekends when you just want something that feels like home.
So, grab those ingredients and let’s get cooking! You’re going to be so glad you tried this one.
How to Make Hobo Casserole with Ground Beef and Potatoes
Step-by-Step Instructions (Including Ingredients)
Step 1: Gather Your Ingredients
- 1 lb ground beef (lean or regular, your call)
- 4 medium potatoes, thinly sliced (leave the skin on if you like it rustic)
- 1 small onion, finely chopped
- 1 can of cream of mushroom soup (10.5 oz)
- 1/2 cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese (optional but recommended)
- A little oil or butter for greasing
Step 2: Preheat Your Oven
Set your oven to 375°F (190°C) and let it warm up while you get everything ready.
Step 3: Cook the Ground Beef
In a skillet over medium heat, brown your ground beef. Break it up with a spoon and cook until it’s no longer pink. Season with salt, pepper, garlic powder, and onion powder. Set it aside once it’s done.
Step 4: Mix the Soup Base
In a bowl, whisk together the cream of mushroom soup and milk until smooth.
Step 5: Build the Casserole
Grease a 9×13-inch baking dish. Start layering: potatoes first (spread them evenly), then ground beef, chopped onions, a few spoonfuls of the soup mixture. Repeat the layers until everything’s in.
Step 6: Pour and Cover
Pour the remaining soup mixture over the top. Cover the dish with aluminum foil.
Step 7: Bake It
Put the dish in the oven and bake for about 1 hour. You want those potatoes tender.
Step 8: Add Cheese and Finish Baking
Remove the foil, sprinkle shredded cheddar cheese on top, and bake uncovered for another 10-15 minutes until the cheese is bubbly and golden.
Step 9: Let It Rest
Give it 10 minutes to settle before you serve. It helps everything hold together better.
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Mistakes to Avoid
- Using raw meat: Always cook the ground beef first. No one likes mystery meat in their casserole.
- Thick potato slices: Thin is key. Thick slices take forever to cook or end up undercooked.
- Not seasoning enough: Bland food is a crime. Taste as you go, especially the beef.
- Skipping the foil: You’ll end up with dry potatoes on top. Keep it covered for most of the bake.
- Rushing the bake time: Let it go the full hour. Potatoes take time.
Recipe Best Tips
⑴ Use a mandoline slicer for super-thin, even potato slices.
⑵ Mix in veggies like peas, green beans, or corn for more texture and flavor.
⑶ Swap cream of mushroom for cream of chicken or celery if that’s what you have.
⑷ Make it spicy with a pinch of chili flakes or diced jalapeños.
Serving Suggestions
This dish is hearty enough to stand alone, but here are a few winning pairings:
- A simple green salad with a sharp vinaigrette.
- Buttered green beans or steamed broccoli.
- A warm dinner roll or crusty bread to soak up that creamy sauce.
Storage and Freezing
① Storage: Let the casserole cool completely, then cover and refrigerate. It keeps well for 3-4 days.
② Freezing: Yes, you can freeze it! Portion it out or freeze the whole dish. Wrap tightly in foil or a freezer-safe container. It lasts up to 2 months. Thaw overnight and reheat in the oven at 350°F.
Frequently Asked Questions (FAQs)
Q: Can I use sweet potatoes instead?
A: Yep, they add a slightly sweet twist and still work great with the beef and cheese.
Q: What if I don’t have cream of mushroom soup?
A: Cream of chicken or celery works too. Even sour cream with a splash of broth in a pinch.
Q: Do I need to peel the potatoes?
A: Not at all. If you like a more rustic texture, leave them on.
Q: Can I make this ahead of time?
A: Absolutely. Assemble it, cover, and refrigerate. Bake it the next day.
Q: Can I make it in a slow cooker?
A: Yes, layer everything and cook on low for 6-7 hours or high for 3-4.
Q: What cheese is best for this recipe?
A: Cheddar is classic, but Monterey Jack, Colby, or a mix work beautifully.
Q: How do I reheat leftovers?
A: Microwave for 1-2 minutes or bake at 350°F until warmed through.
Conclusion
That’s it! A no-stress, all-love kind of meal that hits every time. If you end up making this, I’d love to hear how yours turned out.
Snap a photo, share it in the comments, and let’s swap casserole stories. 🍽️
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You Might Also Want To Try
- Chicken Pot Pie With Biscuits
- Chinese Beef and Broccoli Recipe
- Melt In Your Mouth Baked Chicken Breast Casserole
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This Hobo Casserole with ground beef and potatoes
Notes
- You can use frozen hashbrowns instead of fresh potatoes for a quicker option.
- Feel free to add extra veggies like peas, carrots, or bell peppers to make it even heartier.
- This casserole can be stored in the fridge for up to 3 days or frozen for up to 3 months.
