Hobo Casserole with Ground Beef & Potatoes is the ultimate comfort food—a hearty, rustic, and budget-friendly meal that’s easy to prepare and incredibly satisfying. Made with simple pantry staples and wholesome ingredients, this dish combines layers of seasoned ground beef, tender potatoes, and creamy cheese sauce into a baked masterpiece that warms you from the inside out. Perfect for weeknight dinners, potlucks, or feeding a hungry family, it’s a crowd-pleaser with nostalgic flavors reminiscent of old-school Americana. The casserole gets its name from the classic foil-pack meals cooked over campfires, often referred to as “hobo dinners,” where meat and vegetables are wrapped and baked or grilled together. This version brings that same flavor and simplicity into the oven, delivering a dish that’s delicious, filling, and endlessly adaptable to what you have on hand.
The History of Hobo Casserole with Ground Beef & Potatoes
The term “hobo dinner” dates back to the early 20th century, often associated with the Great Depression and the transient workers of the time who cooked simple meals over open fires while traveling. These meals typically included meat, potatoes, and vegetables wrapped in foil and cooked in the coals of a fire—a practical and affordable way to feed oneself. Over time, the idea was adapted into more convenient, home-cooked versions that could be baked in the oven. The Hobo Casserole is one such evolution, bringing the same concept into the kitchen with added comfort elements like cheese and cream-based soups. By the 1950s and 60s, casseroles became a staple of American home cooking, particularly in the Midwest and South, thanks to their convenience, minimal cleanup, and ability to feed a family on a tight budget. This dish carries that tradition forward with a modern twist, using seasoned ground beef, sliced potatoes, and creamy sauces layered and baked into a warm, satisfying meal.
Ingredients Breakdown
- 1 pound ground beef
- 1 tablespoon olive oil (optional, for browning)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 4 medium potatoes, thinly sliced (Yukon gold or russet work best)
- 1 (10.5 oz) can cream of mushroom soup (or cream of chicken)
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- ½ cup milk (to thin the soup mixture)
- Optional toppings: additional cheese, green onions, parsley
Step-by-Step Recipe
Preheat your oven to 375°F (190°C). In a large skillet over medium-high heat, add olive oil if needed and brown the ground beef, breaking it apart as it cooks. Add diced onion and minced garlic, and sauté until the onion is soft and the beef is cooked through. Drain any excess grease, then season the meat mixture with salt, pepper, paprika, garlic powder, and onion powder. In a separate bowl, mix together the cream of mushroom soup, sour cream, milk, and half of the shredded cheese until well combined. Lightly grease a 9×13-inch baking dish. Arrange a layer of thinly sliced potatoes at the bottom of the dish. Top with half of the ground beef mixture, then spoon over half of the soup mixture. Repeat the layers with the remaining potatoes, beef, and soup mixture. Cover the dish tightly with aluminum foil and bake for 60 minutes. After 1 hour, remove the foil, sprinkle the remaining shredded cheese over the top, and return to the oven uncovered. Bake for another 15–20 minutes, or until the cheese is bubbly and the potatoes are tender when pierced with a fork. Let the casserole rest for 5–10 minutes before serving to allow it to set. Garnish with chopped parsley or green onions if desired.
Tips for the Perfect Hobo Casserole
Thinly slice the potatoes for even cooking—using a mandoline slicer helps ensure consistent thickness. Don’t skip pre-cooking the beef; it adds flavor and prevents a greasy casserole. Drain the meat well after browning to avoid excess liquid pooling during baking. For a more golden top, broil the casserole for 2–3 minutes after baking, but watch it closely to avoid burning. Mixing some of the cheese into the sauce helps distribute flavor throughout the dish rather than just on top. Covering the casserole tightly with foil while baking helps the potatoes cook through evenly by trapping steam. Letting the casserole rest before serving is crucial for clean slices and better flavor integration.
Variations and Customizations
Swap the cream of mushroom soup for cream of chicken or cream of celery to change up the base flavor. Use ground turkey, pork, or a meat substitute like lentils or plant-based crumbles to suit your dietary needs. Add vegetables like frozen peas, corn, green beans, bell peppers, or spinach for added nutrition and color. For a Tex-Mex twist, stir in taco seasoning and layer with black beans, corn, and pepper jack cheese. If you’re looking for a breakfast version, substitute ground beef with breakfast sausage and add scrambled eggs and hash browns instead of sliced potatoes. Make it gluten-free by using a certified gluten-free cream soup or a homemade version. Use Greek yogurt instead of sour cream for a higher-protein, lower-fat alternative. Try different cheeses like mozzarella, Monterey Jack, or gouda to alter the flavor profile. You can even prep the casserole a day in advance and refrigerate it, then bake fresh the next day.
Health Considerations and Nutritional Value
Hobo Casserole with Ground Beef & Potatoes is a hearty and calorie-dense meal, so portion control is key for those watching their intake. Using lean ground beef or substituting with ground turkey can reduce saturated fat. Choosing low-sodium soup and cheese options helps control salt content, while adding vegetables increases fiber and essential nutrients like vitamin C, potassium, and folate. Potatoes provide complex carbs and are a good source of vitamin B6 and potassium, especially when the skins are left on. Using low-fat sour cream or plain Greek yogurt cuts down on calories without sacrificing creaminess. This casserole is rich in protein and satisfying fats, making it a filling option, though it may not be ideal for low-fat or low-carb diets. To lighten the dish further, consider cutting the cheese and sour cream in half or replacing them with plant-based alternatives. Overall, with mindful ingredient choices, Hobo Casserole can be adapted into a more balanced, health-conscious meal while still delivering its signature cozy flavor.
FAQ
Can I make Hobo Casserole ahead of time? Yes, it can be assembled in advance and stored covered in the fridge for up to 24 hours before baking.
Can I freeze it? Absolutely. Let the cooked casserole cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Do I need to peel the potatoes? It’s optional. Leaving the skins on adds texture and nutrition, but peeling may give a softer result.
What if I don’t have cream of mushroom soup? You can substitute with cream of chicken or cream of celery, or use a homemade white sauce as a base.
Can I use sweet potatoes instead of regular potatoes? Yes, they work well and add a slightly sweet flavor contrast—just note they may cook a bit faster.
How do I know when it’s done baking? The casserole is ready when the potatoes are tender and easily pierced with a fork, and the cheese on top is melted and bubbly.
Can I make this dairy-free? Yes, use dairy-free cheese, plant-based milk, and a dairy-free cream soup alternative.
Hobo Casserole with Ground Beef & Potatoes
Ingredients
- ▢ 2 pounds ground beef
- ▢ ½ teaspoon salt
- ▢ ¼ teaspoon ground black pepper
- ▢ 1 cup diced onion approximately ½ of a large onion
- ▢ ½ cup diced red bell pepper
- ▢ ½ cup diced green bell pepper
- ▢ 2 pounds russet potatoes
- ▢ 1 12-ounce can evaporated milk
- ▢ 1 10.5-ounce can cream of mushroom soup
- ▢ 1 10.5-ounce can cream of chicken soup
- ▢ 3 cups shredded cheddar cheese divided
- ▢ 1 cup crispy fried onions
Instructions
- Preheat your oven to 350°F and lightly coat a 9 x 13 x 2-inch baking dish with nonstick cooking spray. In a large skillet over medium-high heat, cook the ground beef until it is fully browned and no pink remains, breaking it apart as it cooks. Season with salt and black pepper, stirring to combine. Add the diced onion and both red and green bell peppers to the skillet, cooking for a few minutes until the onion becomes soft and translucent. Drain any excess grease from the skillet and turn off the heat.
- While the meat cooks, peel the russet potatoes and slice them thinly. Place the sliced potatoes in a large bowl filled with cold water to prevent browning and remove excess starch. In a separate medium bowl, whisk together the evaporated milk, cream of mushroom soup, and cream of chicken soup until smooth and well blended.
- Drain the sliced potatoes and pat them dry using clean paper towels. Arrange half of the potato slices evenly in the bottom of the prepared baking dish. Spoon half of the beef and vegetable mixture over the potatoes, then pour on half of the soup mixture, followed by 1½ cups of shredded cheddar cheese. Repeat these layers with the remaining potatoes, meat, sauce, and top with the remaining 1½ cups of cheese.
- Sprinkle the fried onions evenly over the top of the casserole, then cover the dish tightly with aluminum foil. Bake in the preheated oven for 75 to 80 minutes, or until the potatoes are fork-tender and the internal temperature has reached 165°F. Remove the foil and place the casserole under the broiler on high for 1 to 2 minutes, just until the top is golden and slightly crisp.
- Allow the casserole to rest for about 10 minutes before serving, giving the potatoes time to absorb any remaining liquid and the layers to set.