Ground Beef Hobo Casserole

Name: Ground Beef Hobo Casserole
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 lb ground beef; 4 medium potatoes, sliced; 1 onion, chopped; 1 bell pepper, diced; 1 can (10.5 oz) condensed cream of mushroom soup; 1/2 cup milk; 1 cup shredded cheddar cheese; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp olive oil

Author: Tessa

Published: August 15, 2025

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You know those nights when you need something hearty, comforting, and easy on the wallet? That’s when my Hobo Casserole comes to the rescue! This ground beef recipe has been my go-to for years—ever since my college days when I needed to feed a crowd without breaking the bank. What I love most is how simple ingredients transform into magic in the oven. The potatoes get perfectly tender, the beef stays juicy, and that creamy mushroom sauce ties it all together. It’s the kind of meal that makes everyone come back for seconds, and trust me, the leftovers taste even better the next day!

Why You’ll Love This Hobo Casserole Recipe

This isn’t just another casserole recipe – it’s your new secret weapon for busy weeknights. Let me tell you why it’s been my family’s favorite for years:

Effortless prep: Just brown some beef, chop veggies, and layer everything together. Even my teenager can make this one!
Comfort in every bite: That creamy mushroom sauce soaking into tender potatoes? Pure magic.
Budget-friendly: Uses inexpensive ingredients you probably already have in your pantry.
Totally customizable: Swap veggies based on what’s in your fridge – I’ve thrown in everything from zucchini to corn.
Feeds a crowd: One dish makes enough for seconds (and maybe thirds if you’ve got hungry teenagers like I do!).

The best part? It tastes even better reheated – perfect for meal prep!

Hobo Casserole (Ground Beef Recipe) - detail 1

Ingredients for Hobo Casserole

Here’s everything you’ll need to make this comforting dish – and trust me, it’s all simple stuff you might already have on hand. I’ve learned a few tricks about prepping these ingredients just right over the years:

1 lb ground beef – 80/20 works best for flavor, but leaner works too if you prefer
4 medium potatoes, thinly sliced (about 1/4″ thick) – I like russets for their starchy goodness
1 onion, chopped – yellow onions are my go-to for that perfect sweet-savory balance
1 bell pepper, diced – any color works, but I’m partial to red for extra sweetness
1 can (10.5 oz) condensed cream of mushroom soup – the secret to that creamy texture
1/2 cup milk – whole milk makes it extra rich, but any kind will do
1 cup shredded cheddar cheese – sharp cheddar gives the best flavor punch
1 tsp salt – I use kosher salt for even seasoning
1/2 tsp black pepper – freshly ground if you’ve got it
1 tbsp olive oil – for browning that beef to perfection

See? Nothing fancy – just good, honest ingredients that come together to create something truly special. Now let’s get cooking!

How to Make Hobo Casserole

Okay, let’s get down to business! This hobo casserole comes together in three simple stages – browning the beef, layering everything just right, and baking it to bubbly perfection. Follow these steps and you’ll have dinner on the table before you know it.

Preparing the Ground Beef Mixture

First things first – let’s get that beef nice and browned. Heat your olive oil in a large skillet over medium heat (I like to use my trusty cast iron for this). Add the ground beef, breaking it up with a wooden spoon as it cooks. You’ll know it’s ready when there’s no more pink – about 5-7 minutes should do it.

Now, here’s an important step my mom always drilled into me: drain that excess fat! I tilt the skillet and use a spoon to remove it, leaving just about a tablespoon behind for flavor. Then toss in your onions and bell peppers, stirring them around until they get soft and fragrant – about 3-4 minutes. The smell alone will make your stomach growl!

Layering the Hobo Casserole

Time to assemble our masterpiece! Grab your greased 9×13 baking dish and start with a layer of those thinly sliced potatoes. I overlap them slightly like shingles on a roof – this helps them cook evenly. Next, spread your beef mixture evenly over the potatoes. Don’t pat it down too much – you want those nooks and crannies for the sauce to seep into.

In a small bowl, whisk together the cream of mushroom soup and milk until smooth. This is where the magic happens! Pour it slowly over everything, letting it trickle down between the layers. Finish with a generous sprinkle of cheddar cheese (because let’s be honest, you can never have too much cheese).

Baking and Finishing Touches

Cover the dish tightly with foil – this creates a little steam bath to help those potatoes get perfectly tender. Pop it in your preheated 375°F oven for 45 minutes. Then comes my favorite part – remove the foil and let it bake uncovered for another 15 minutes. This gives the cheese that gorgeous golden-brown crust that makes everyone come running when you call “dinner’s ready!”

Let it rest for 5 minutes before serving (trust me, this keeps it from becoming a soupy mess). The wait will be worth it when you scoop out that first perfect bite with crispy edges and a creamy center!

Hobo Casserole (Ground Beef Recipe) - detail 2

Tips for the Best Hobo Casserole

After making this hobo casserole more times than I can count, I’ve picked up some tricks that take it from good to “wow!” Here are my can’t-live-without tips:

Slice potatoes evenly: Use a mandoline if you have one – those uniform 1/4″ slices cook perfectly at the same time.
Don’t skip the draining: That extra minute to drain beef fat makes all the difference in texture.
Cheese variations: Try pepper jack for spice or mozzarella for extra stretchiness – I sometimes do half cheddar, half parmesan.
Rest before serving: Those 5 minutes aren’t optional! They let the sauce thicken up just right.
Broil for crunch: If you love crispy cheese (who doesn’t?), pop it under the broiler for 1-2 minutes at the end.

Oh, and here’s my secret – I always make a double batch. The flavors meld beautifully overnight!

Hobo Casserole Variations

One of my favorite things about this recipe is how easily you can make it your own! Over the years, I’ve tried countless variations – here are my absolute favorites that still keep that comforting hobo casserole spirit:

Meat swaps: Ground turkey works beautifully if you’re watching fat content, and I’ve even used spicy Italian sausage when I wanted extra kick (just reduce the salt if you try this!).
Veggie bonanza: Toss in whatever’s in your crisper – sliced mushrooms, diced carrots, or frozen peas all work wonders. My sister adds a layer of spinach under the potatoes!
Creamy alternatives: Swap the mushroom soup for cream of celery or chicken if you prefer – I sometimes mix in a tablespoon of sour cream for extra richness.
Potato options: Sweet potatoes make a fun autumnal twist (slice them thinner since they take longer to cook).

The possibilities are endless – that’s the beauty of a good hobo casserole!

Serving Suggestions for Hobo Casserole

This hobo casserole is a meal all on its own, but I love rounding it out with a few simple sides. A crisp green salad with a tangy vinaigrette cuts through the richness perfectly. Warm, crusty bread is a must for soaking up every last bit of that creamy sauce. And if it’s a chilly night, a bowl of tomato soup on the side makes it extra cozy!

Storing and Reheating Hobo Casserole

Here’s the beautiful thing about hobo casserole – it might taste even better the next day! Let me walk you through the best ways to store and reheat it so you can enjoy every last bite. First, let it cool completely (about 30 minutes) before storing. I transfer leftovers to an airtight container – they’ll keep in the fridge for up to 3 days.

For freezing, I divide it into single portions in freezer-safe containers. It’ll last 2-3 months this way – perfect for emergency meals! To reheat, I prefer the oven (350°F for 20 minutes covered, then 10 uncovered to crisp the top). The microwave works in a pinch (2-3 minutes, stirring halfway), but you’ll lose that beautiful crispy topping. Pro tip: Add a splash of milk when reheating to bring back that creamy texture!

Hobo Casserole Nutrition Information

Now, let’s talk numbers – but remember, these can vary based on your specific ingredients and portion sizes! A typical serving (about 1/6th of the casserole) comes out to roughly:

350 calories
20g protein – thanks to that hearty ground beef
25g carbs – mostly from those comforting potatoes
18g fat (8g saturated)
3g fiber – add extra veggies if you want to bump this up!

It’s comfort food, sure, but packed with good stuff to keep you satisfied!

Frequently Asked Questions About Hobo Casserole

Over the years, I’ve gotten so many questions about this recipe – here are the ones that pop up most often with my tried-and-true answers:

Can I use fresh mushrooms instead of canned soup?
Absolutely! I sometimes sauté 8 oz sliced mushrooms with the onions and peppers, then mix them with 1 cup sour cream instead of the canned soup. The texture changes slightly, but the flavor is amazing!

Why do my potatoes sometimes stay crunchy?
Ah, the potato dilemma! Make sure they’re sliced no thicker than 1/4 inch, and don’t skip the foil-covered baking time – that steam is crucial. If your potatoes are stubborn, try parboiling them for 3 minutes before layering.

Can I make this ahead and refrigerate before baking?
You bet! Assemble everything except the cheese topping, cover tightly, and refrigerate for up to 24 hours. Add the cheese right before baking and add 10 extra minutes to the covered baking time.

What’s the best way to reheat leftovers?
My favorite trick? Heat individual portions in a skillet with a splash of water, covered, over medium-low heat. It keeps the potatoes from drying out and even gives you crispy edges!