Hobo Casserole with Ground Beef & Potatoes

Hobo Casserole with Ground Beef and Potatoes is the ultimate comfort food, combining hearty ingredients like seasoned ground beef, thinly sliced potatoes, creamy soup, and melted cheese into a satisfying, all-in-one baked dish. This simple yet delicious casserole is perfect for busy weeknights, family gatherings, or any time you crave a warm, filling meal that’s easy to prepare and made with pantry staples. It’s loved for its versatility, affordability, and nostalgic flavor profile that reminds many people of their childhood dinners. Layered and baked until golden and bubbling, hobo casserole is a budget-friendly classic that never goes out of style and pleases even the pickiest eaters.

The History of Hobo Casserole

The term “hobo” casserole originates from Depression-era America, when inexpensive, one-pan meals became common out of necessity. Hobos, or itinerant workers traveling during the Great Depression, were known for cooking simple meals over campfires using whatever ingredients they had available. Over time, the term became associated with easy, hearty, no-fuss meals that could feed a family using modest ingredients. Though it may sound rustic or humble, the modern version of hobo casserole is a refined comfort dish that combines the resourcefulness of its origins with the convenience of contemporary ingredients like canned soup and pre-shredded cheese. It has remained a popular American staple for generations because it’s adaptable, affordable, and deeply satisfying.

Ingredients Breakdown

Ground Beef: Use lean ground beef (80/20 or 85/15) for a rich flavor without excessive grease.
Potatoes: Russet or Yukon Gold potatoes work best; thinly sliced for even cooking.
Onion: Sliced or diced yellow or white onions add savory depth and sweetness as they bake.
Garlic (optional): Minced garlic boosts flavor and adds aromatic richness.
Canned Cream of Mushroom Soup: Adds creaminess and binds the casserole layers together. You can substitute with cream of chicken or celery.
Milk: Helps thin the soup for better consistency and even layering.
Shredded Cheese: Cheddar is classic, but you can use a blend of mozzarella, Monterey Jack, or Colby for variety.
Salt & Pepper: Essential for seasoning each component evenly.
Butter (optional): Dotting the top with butter can enhance flavor and richness.
Parsley or Green Onions (optional): For garnish and added freshness.

Step-by-Step Recipe

1. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a light coating of oil.
2. Prepare Ingredients: Peel and thinly slice the potatoes (about ⅛ inch thick). Thin slices ensure they cook evenly and soften properly. Dice or slice the onion. In a large skillet, cook the ground beef over medium heat until browned and crumbly. Drain excess fat and season with salt, pepper, and optional garlic.
3. Mix Sauce: In a bowl, whisk together the cream of mushroom soup and milk until smooth.
4. Layer the Casserole: Begin by spreading a layer of sliced potatoes on the bottom of the dish. Top with a portion of the cooked beef, then some onions. Pour a portion of the soup mixture over the top. Repeat the layers until all ingredients are used, ending with the soup mixture on top.
5. Add Cheese: Sprinkle shredded cheese evenly across the top layer.
6. Bake: Cover the dish with aluminum foil and bake for 45 minutes. Then remove the foil and continue baking for another 20–30 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
7. Serve: Let the casserole rest for 5–10 minutes before slicing. Garnish with chopped parsley or green onions if desired.

Tips for the Perfect Hobo Casserole

Use a mandoline or sharp knife to slice potatoes uniformly for even cooking. Always drain excess grease from the beef to avoid a greasy casserole. Lightly season each layer of potatoes to enhance flavor throughout. Tent the foil slightly when covering the casserole to prevent the cheese from sticking to it. For extra creaminess, add a dollop of sour cream or cream cheese to the soup mixture. If the top begins to brown too much before the potatoes are tender, cover loosely with foil again. You can prep this dish the night before and refrigerate until ready to bake, just add 10–15 minutes extra to the bake time. If your potatoes are still firm after baking, cover and continue to bake in 10-minute increments.

Variations and Customizations

Cheesy Hobo Casserole: Add extra cheese between each layer for an ultra-gooey finish.
Tex-Mex Version: Use taco-seasoned beef, add corn and black beans, and top with pepper jack cheese.
Breakfast Twist: Substitute beef with breakfast sausage and add scrambled eggs and hash browns.
Vegetarian Option: Skip the beef and use sautéed mushrooms, lentils, or plant-based crumbles.
Spicy Version: Mix in chopped jalapeños, red pepper flakes, or hot sauce.
Creamy Upgrade: Use a combination of cream of mushroom and cream of cheddar soup for extra richness.
Gluten-Free Version: Choose gluten-free cream soup or make your own roux-based sauce using gluten-free flour.
Low-Carb Version: Swap potatoes with sliced zucchini, turnips, or cauliflower.

Health Considerations and Nutritional Value

Hobo casserole is undeniably hearty, but you can tweak the recipe to make it healthier. Opt for lean ground beef or substitute with ground turkey or chicken to lower fat and calories. Using low-sodium or reduced-fat cream soups and cheese can help reduce the sodium and saturated fat content. Add extra vegetables like spinach, mushrooms, peas, or carrots for added fiber and nutrients. One serving of a traditional hobo casserole (about 1/8th of a 9×13 dish) typically provides 350–500 calories, 20–25g of protein, moderate fat, and carbs from the potatoes. While rich and comforting, it can fit into a balanced diet when served with a light side salad or steamed veggies. Portion control is key, and homemade versions allow you to manage ingredients better than store-bought or processed alternatives.

FAQ

Can I make this casserole ahead of time? Yes, you can assemble it a day in advance and store it in the fridge, then bake when ready. Add extra bake time if starting cold.
Can I freeze hobo casserole? Absolutely. Assemble and freeze unbaked (tightly wrapped) or freeze leftover cooked portions. Reheat from frozen or thaw overnight in the fridge first.
Do I have to use cream of mushroom soup? No. Cream of chicken or cream of celery are good substitutes, or make a homemade cream sauce.
What if my potatoes aren’t soft after baking? Just cover the dish again with foil and bake for an additional 10–15 minutes until they’re fork-tender.
Can I use frozen potatoes? Yes, frozen sliced potatoes or hash browns can work in a pinch—just adjust cooking time as needed.
How do I store leftovers? Keep in an airtight container in the fridge for up to 3–4 days. Reheat in the oven or microwave until heated through.
What sides go well with this casserole? A fresh green salad, roasted veggies, or crusty bread are all excellent accompaniments.
Is this recipe kid-friendly? Very! The mild flavors and cheesy topping make it appealing to kids of all ages.

Hobo Casserole with Ground Beef & Potatoes

Hobo Casserole with Ground Beef and Potatoes is a nostalgic, layered comfort dish that’s budget-friendly, satisfying, and made with simple pantry ingredients. Easy to customize and perfect for weeknights, this hearty casserole brings warmth and flavor to any dinner table.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings 10

Ingredients

  

• 2 pounds of ground beef
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 cup diced onion approximately half of a large onion
• ½ cup diced red bell pepper
• ½ cup diced green bell pepper
• 2 pounds of russet potatoes
• One 12-ounce can of evaporated milk
• One 10.5-ounce can of cream of mushroom soup
• One 10.5-ounce can of 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 spray.
• In a large skillet over medium-high heat, cook the ground beef until it’s fully browned and no longer pink, breaking it into crumbles as it cooks. Season with salt and pepper.
• Add the diced onion and both red and green bell peppers to the skillet. Cook for a few minutes, stirring occasionally, until the onion becomes soft and translucent. Drain off any excess fat and remove the skillet from heat.
• While the meat is cooking, peel the russet potatoes and slice them thinly. Place the slices in a large bowl of cold water to prevent browning and remove excess starch.
• In a separate medium-sized bowl, whisk together the evaporated milk, cream of mushroom soup, and cream of chicken soup until well combined.
• Drain the potato slices and gently pat them dry using clean paper towels. Arrange half of the sliced potatoes in an even layer across the bottom of the prepared baking dish.
• Spread half of the meat and vegetable mixture over the potatoes, followed by half of the soup mixture. Sprinkle 1½ cups of shredded cheddar cheese evenly on top.
• Repeat the layering process with the remaining potatoes, beef mixture, soup mixture, and top it off with the remaining 1½ cups of cheese.
• Sprinkle the fried onions evenly over the top layer of cheese. Cover the baking dish tightly with aluminum foil.
• Bake for 75 to 80 minutes, or until the potatoes are fork-tender and the casserole reaches an internal temperature of 165°F. Remove the foil and broil on high for 1 to 2 minutes, just until the top becomes golden and crisp.
• Allow the casserole to rest for about 10 minutes before serving so the potatoes can absorb the remaining liquid and everything sets nicely.