Name: Hobo Casserole (Ground Beef Recipe)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 pound ground beef; 1 medium onion, chopped; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon salt; ½ teaspoon black pepper; 4 medium potatoes, thinly sliced; 1 can (10.5 oz) cream of mushroom soup; ½ cup milk; 1 ½ cups shredded cheddar cheese; ½ teaspoon paprika (optional, for garnish); 1 tablespoon butter, melted

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There’s something special about a hot casserole coming out of the oven—rich, cheesy, bubbling at the edges, and filling the house with the smell of something hearty and delicious. That’s exactly what I get with this Hobo Casserole. It takes everyday pantry staples and turns them into a warm, comforting meal that reminds me of home. With layers of seasoned beef, tender potatoes, creamy soup, and melted cheese, this dish is rustic, simple, and completely satisfying.

Hobo Casserole (Ground Beef Recipe)

Why You’ll Love This Recipe

I love how easy it is to make—just a few steps and it’s ready for the oven.
It’s a budget-friendly dish using ingredients I already have in my pantry or fridge.
I can customize it with different cheeses, veggies, or seasonings depending on what I’m craving.
It’s cozy and comforting, the kind of dinner that makes everyone at the table happy.
Leftovers? Yes please. This casserole is just as good reheated the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound ground beef
1 medium onion, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
4 medium potatoes, thinly sliced
1 can (10.5 ounces) cream of mushroom soup
½ cup milk
1 ½ cups shredded cheddar cheese
½ teaspoon paprika (optional, for garnish)
1 tablespoon butter, melted

Directions

Step 1: Prep everything
I preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish. Then I peel and slice the potatoes into thin rounds—uniform slices help them cook evenly.

Step 2: Cook the meat
In a skillet, I cook the ground beef with chopped onions until browned and soft. After draining the grease, I season the mix with garlic powder, onion powder, salt, and pepper.

Step 3: Assemble the layers
First, I spread half the sliced potatoes on the bottom of the baking dish. Then I spoon on half the beef mixture. I repeat this with the rest of the potatoes and beef.

Step 4: Mix the creamy sauce
In a bowl, I stir the cream of mushroom soup and milk together until smooth, then pour it over the casserole, letting it seep down into the layers.

Step 5: Top and bake
I sprinkle shredded cheddar cheese over the top and drizzle with melted butter. I cover it with foil and bake for 45 minutes. After that, I remove the foil and bake for another 15 minutes until the cheese is golden and bubbly.

Step 6: Let it rest and serve
Once out of the oven, I let it sit for 5–10 minutes to set up. Then I sprinkle with a little paprika and serve generous, gooey portions.

Servings and timing

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6

Variations

I sometimes add sliced mushrooms, spinach, or bell peppers between the layers for extra nutrition.
Instead of ground beef, I switch it up with ground turkey or chicken for a leaner version.
Cheddar is my go-to, but I’ve also tried Colby Jack, Pepper Jack, and Monterey Jack for a flavor twist.
For a creamier casserole, I stir in sour cream or Greek yogurt into the soup mixture.
When I want more kick, I add a pinch of cayenne or smoked paprika to the meat.

Storage/Reheating

Refrigerate: I store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: This freezes well—I let it cool completely, wrap tightly, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheat: For single portions, I use the microwave. For larger portions, I reheat in a 350°F oven for about 20 minutes until warmed through.

FAQs

Can I use a different meat?

Yes, I often switch the ground beef for turkey or chicken when I want something lighter or already have it on hand.

What can I use instead of cream of mushroom soup?

I use cream of chicken or celery as alternatives, or I make a quick homemade version with a roux, milk, and sautéed mushrooms.

Can I make this in a slow cooker?

Definitely. I just layer everything in the slow cooker and cook on low for 6–7 hours or high for 3–4 hours until the potatoes are tender.

What side dishes go well with this casserole?

I like to serve it with a green salad, roasted veggies, or warm dinner rolls to round out the meal.

Can I prepare it ahead of time?

Yes. I assemble the casserole earlier in the day and store it covered in the fridge until I’m ready to bake.

Conclusion

This Hobo Casserole proves that simple ingredients can come together to create something incredibly comforting and delicious. It’s easy to make, deeply satisfying, and full of flavor in every layer. Whether I’m feeding the family on a weeknight or bringing something warm to a potluck, this recipe always delivers. It’s one of those dependable dishes I’ll keep coming back to whenever I want a taste of home.