Hobo Casserole Ground Beef Recipe: 1 Dish, Cozy Flavor, Perfect Dinner for 2

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Hobo Casserole with Ground Beef is the ultimate easy, down-home comfort meal—simple, hearty, and perfect for two. Made with tender layers of ground beef, sliced potatoes, onions, and a creamy, cheesy sauce, this all-in-one bake delivers big satisfaction with minimal effort.

Originally inspired by “hobo packets” cooked over campfires, this oven-baked version is cozy, comforting, and great for weeknights when you want something filling without a pile of dishes. It’s budget-friendly, freezer-friendly, and endlessly adaptable with whatever ingredients you have on hand.

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Ingredients Overview

Ground Beef – Lean ground beef (85–90%) keeps the dish flavorful without being greasy. You only need about 1/2 pound for two servings.

Potatoes – Russet or Yukon Gold potatoes are best. Thin slices cook evenly and create soft, tender layers. No need to pre-boil if sliced thin.

Onion – Sliced yellow or white onion adds sweetness and depth as it bakes. Red onion works too for a stronger bite.

Cream of Mushroom Soup – The creamy binder for the casserole. Use one small can (10.5 oz) or make your own with a roux and mushrooms.

Cheddar Cheese – Sharp cheddar adds savory richness. Use freshly grated cheese for better melting.

Milk – Loosens the soup slightly, making the sauce creamy and pourable. Any milk works.

Butter – Dotted on top before baking for richness and browning.

Salt, Pepper & Garlic Powder – Simple seasoning that brings out all the savory flavors.

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Step-by-Step Instructions

1. Preheat Oven – Set your oven to 375°F (190°C). Lightly grease a small baking dish (8×8-inch or similar).
2. Brown the Beef – In a skillet over medium heat, cook 1/2 lb ground beef with a pinch of salt, pepper, and 1/2 tsp garlic powder until browned and crumbly (about 5–6 minutes). Drain excess grease.
3. Slice the Veggies – Thinly slice 2 medium potatoes and 1/2 onion into even rounds. Try to keep them about 1/8 inch thick for even cooking.
4. Mix the Sauce – In a bowl, whisk together 1 can cream of mushroom soup with 1/4 cup milk and a pinch of black pepper.
5. Assemble the Casserole – Layer half the potatoes in the bottom of the baking dish. Top with half the cooked beef, half the onions, and a drizzle of the soup mixture. Repeat the layers, finishing with remaining sauce.
6. Add Cheese & Butter – Sprinkle 1/2 cup shredded cheddar cheese over the top. Dot with 1 tablespoon butter (cut into small pieces).
7. Bake Covered – Cover the dish with foil and bake for 40 minutes. Uncover and bake an additional 15–20 minutes until the top is golden and potatoes are fork-tender.
8. Cool & Serve – Let sit for 5–10 minutes before serving. Garnish with parsley or a dash of paprika if desired.

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Tips, Variations & Substitutions

Tips:

• Slice potatoes evenly so they cook through. A mandoline makes it quick.
• Let the casserole rest before serving—it thickens as it cools.
• Cover tightly with foil to trap steam and cook the potatoes faster.

Variations:

• Cheeseburger Casserole: Add a spoonful of ketchup or mustard to the sauce and top with pickles after baking.
• Tex-Mex Style: Use pepper jack cheese, add corn and green chiles, and season beef with taco seasoning.
• Veggie Boost: Add chopped bell peppers, zucchini, or spinach to the beef layer for extra nutrients.

Substitutions:

• Use cream of chicken or celery soup instead of mushroom.
• Swap cheddar for mozzarella, Colby Jack, or Swiss.
• Use ground turkey or chicken instead of beef for a leaner twist.

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Serving Ideas & Occasions

This casserole is cozy, satisfying, and perfectly portioned for:

• Weeknight dinners for two
• Low-effort weekend meals
• Small-batch meal prep
• College or first-apartment cooking

Pair it with:

• A crisp side salad with vinaigrette
• Steamed green beans or broccoli
• Garlic bread or a soft dinner roll

Leftovers reheat well for lunch the next day.

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Nutritional & Health Notes

This is a hearty, filling dish that’s balanced with protein, carbs, and fat. Using lean ground beef and low-sodium soup helps lighten it up. Add extra veggies or use a side salad to increase fiber.

Per serving (1/2 casserole):

• Calories: 500–550
• Protein: 25–28g
• Carbs: 35–40g
• Fat: 28–32g
• Fiber: 3–5g

Easily adaptable for low-carb or lower-fat versions.

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FAQs

1. Can I make this ahead of time?
Yes! Assemble up to 24 hours in advance and store covered in the fridge. Add 5–10 minutes to the baking time if cold.

2. Can I freeze hobo casserole?
Yes. Assemble, wrap tightly, and freeze unbaked for up to 2 months. Thaw overnight before baking.

3. What if my potatoes aren’t fully cooked?
Slice thinner next time or bake longer covered. A quick microwave zap can help too.

4. Can I use raw beef instead?
Browning the beef first adds flavor and ensures even cooking. Raw beef may release too much moisture.

5. Can I make it gluten-free?
Use a gluten-free cream of mushroom soup and double-check your seasonings.

6. What’s the best cheese for this?
Sharp cheddar gives the most flavor, but any melty cheese like Monterey Jack, Colby, or mozzarella works well.

7. Can I double this recipe?
Yes. Double all ingredients and bake in a 9×13-inch pan for 4–5 servings. Adjust cook time as needed.

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