Hobo Casserole (Ground Beef Recipe) – Hearty, Creamy & Classic

Introduction

Hobo Casserole is the kind of dish that takes you straight back to comforting, down-home meals. Made with seasoned ground beef, tender potatoes, onions, and a creamy, cheesy sauce, it’s baked until golden and bubbling — the perfect one-dish dinner that feeds a hungry family with minimal prep.

This recipe is inspired by old-school “hobo dinners” cooked over a campfire, but it’s been upgraded for the oven with layers of flavor and creamy textures. It’s budget-friendly, easy to customize, and absolutely satisfying on cold nights or busy weeknights when you want something cozy and filling.

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Ingredients Overview

Each layer in this casserole brings comforting flavor and satisfying texture. Here’s what you’ll need:

Ground Beef

The star of the dish — juicy and savory. Season it well for a flavorful base.

• Use 80/20 or 85/15 ground beef
• Drain fat after browning to keep it from becoming greasy
• Substitute with ground turkey or plant-based ground for variation

Potatoes

Thinly sliced potatoes create a soft, starchy layer that soaks up the sauce and flavor.

• Russet or Yukon gold potatoes work best
• Slice thinly (⅛ inch) for even cooking
• No need to pre-cook — they’ll bake to tender perfection

Onion

Sliced onion adds a slightly sweet bite that pairs beautifully with beef and potatoes.

• Yellow or white onions are best
• Optional: sauté onions first for deeper flavor

Cream of Mushroom Soup

The creamy base that ties it all together. Adds moisture and richness.

• Use canned cream of mushroom, or substitute cream of chicken
• For a homemade version: use a roux with broth, milk, and mushrooms

Shredded Cheese

Melts into the casserole for richness and flavor.

• Use cheddar, Monterey Jack, or a blend
• Reserve some for topping the casserole at the end

Milk

Thins the soup mixture just enough to coat the layers and keep it creamy.

• Use whole milk, 2%, or plant-based milk
• Avoid using water — it dilutes the flavor

Seasonings

Simple, but essential:

• Salt & pepper
• Garlic powder or minced garlic
• Smoked paprika or Italian seasoning (optional, but adds depth)

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Step-by-Step Instructions

1. Preheat & Prepare the Dish

• Preheat oven to 375°F (190°C)
• Lightly grease a 9×13-inch baking dish

2. Brown the Ground Beef

• In a large skillet, cook 1 lb ground beef over medium heat
• Add 1 tsp salt, ½ tsp pepper, ½ tsp garlic powder, and ¼ tsp smoked paprika
• Cook until browned, about 7–8 minutes
• Drain excess fat and set aside

3. Mix the Sauce

• In a bowl, combine:
  • 1 can (10.5 oz) cream of mushroom soup
  • ½ cup milk
  • ½ cup shredded cheese (cheddar or blend)
  • Stir until smooth and creamy

4. Layer the Casserole

• Layer half the sliced potatoes (about 2 medium potatoes) in the bottom of the dish
• Add half the sliced onions (1 medium onion)
• Spread half of the ground beef evenly
• Pour half of the soup mixture over the layer
• Repeat with remaining potatoes, onions, beef, and sauce

5. Cover & Bake

• Cover the dish tightly with foil
• Bake at 375°F for 45 minutes
• Remove foil, sprinkle ½–1 cup more cheese on top
• Return to oven and bake uncovered for 15–20 minutes, until cheese is melted and bubbly and potatoes are fork-tender

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Tips, Variations & Substitutions

Add Veggies

• Sliced mushrooms, bell peppers, or frozen peas can be layered in for added nutrition
• Corn or green beans work well for a classic mixed-veggie twist

Change the Protein

• Use ground turkey or sausage for a flavor variation
• Use leftover shredded chicken in place of ground meat

Make It Creamier

• Add ½ cup sour cream to the soup mixture for extra richness
• Use two cans of cream soup for an ultra-creamy result

Spice It Up

• Add chili flakes, hot sauce, or pepper jack cheese for heat
• Mix taco seasoning into the beef for a Tex-Mex flavor profile

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Serving Ideas & Occasions

This casserole is a full meal on its own but pairs well with:

• Simple green salad with vinaigrette
• Steamed green beans or broccoli
• Garlic toast or dinner rolls
• Pickles or relish for a tangy contrast

Great for:

• Cozy family dinners
• Potlucks and gatherings
• Meal prep (leftovers reheat beautifully)
• Freezer-friendly make-ahead meals

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Nutritional & Health Notes (Per Serving, Approx.)

• Calories: ~400–500
• Protein: 20–25g
• Carbs: 30–35g
• Fat: 20–25g
• Fiber: 3–4g

This dish is:

• Hearty and filling
• Can be made gluten-free with GF cream soup and toppings
• Kid-friendly and easy to customize for picky eaters

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FAQs

Q1: Can I make this casserole ahead of time?

A1: Yes! Assemble the full dish, cover, and refrigerate for up to 24 hours before baking. Add 10 extra minutes to the covered baking time.

Q2: How do I keep the potatoes from staying raw?

A2: Slice them thin (⅛ inch) and bake covered to steam them. If they’re still firm after the full time, bake covered for an extra 10–15 minutes.

Q3: Can I use frozen potatoes?

A3: Yes — use thin frozen hash brown slices or diced potatoes. No need to thaw, but bake a bit longer (about 10 extra minutes).

Q4: What’s a good substitute for cream of mushroom soup?

A4: Use cream of chicken or make your own by combining a roux (butter + flour) with milk, broth, and sautéed mushrooms.

Q5: Can I freeze this casserole?

A5: Yes. Bake it first, cool completely, then wrap tightly. Freeze for up to 2 months. Reheat in the oven at 350°F, covered, until hot.

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