Ground Beef Hobo Casserole Made Easy Recipe
Introduction
This Ground Beef Hobo Casserole is a comforting, hearty dish that’s perfect for busy weeknights. Layered with tender potatoes, savory beef, and creamy mushroom soup, it’s topped with melted cheddar cheese for a crowd-pleasing meal.
Ingredients
- 1 lb ground beef
- 4 medium Yukon Gold potatoes, thinly sliced
- 1 medium onion, thinly sliced
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
- 2 tbsp chopped fresh parsley (optional garnish)
Instructions
- Step 1: Preheat oven to 375°F (190°C). Grease a 9×13 inch casserole dish.
- Step 2: Peel and slice the potatoes into 1/4 inch rounds. Slice the onion thinly.
- Step 3: In a large skillet, brown the ground beef over medium heat until no longer pink. Drain excess fat and season with salt, pepper, and optional paprika.
- Step 4: In a mixing bowl, stir together the cream of mushroom soup and milk until smooth.
- Step 5: Layer half of the potatoes in the bottom of the prepared baking dish. Top with half of the beef and half of the onion slices. Spoon half the soup mixture on top.
- Step 6: Repeat layers with the remaining potatoes, beef, onion, and soup mixture. Sprinkle cheddar cheese evenly on top.
- Step 7: Cover tightly with aluminum foil. Bake for 60 minutes.
- Step 8: Remove foil and bake an additional 15 minutes until cheese is golden and bubbly.
- Step 9: Let casserole rest for 5-10 minutes before serving. Garnish with parsley if desired.
Tips & Variations
- For extra flavor, add minced garlic or a splash of Worcestershire sauce to the beef while cooking.
- Try using a different type of cheese like mozzarella or pepper jack for a twist.
- If you prefer a creamier texture, stir in a little sour cream to the soup mixture.
Storage
Store any leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire casserole covered in the oven at 350°F (175°C) until heated through. To freeze, wrap tightly and freeze for up to 2 months—thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of potatoes for this recipe?
Yes, you can substitute Yukon Gold potatoes with red potatoes or Russets. Just make sure to slice them evenly for consistent cooking.
Is there a way to make this casserole healthier?
You can use lean ground turkey or chicken instead of beef, and swap the cream of mushroom soup for a low-fat or homemade version. Adding extra vegetables like bell peppers or mushrooms also boosts the nutrition.
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Ground Beef Hobo Casserole Made Easy Recipe
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
Description
This Ground Beef Hobo Casserole is a comforting and hearty one-dish meal featuring layers of tender potatoes, seasoned ground beef, and creamy mushroom sauce topped with melted cheddar cheese. Perfect for an easy family dinner, it combines rustic flavors in a simple bake that requires minimal prep and yields a satisfying, cheesy casserole.
Ingredients
Meat and Vegetables
- 1 lb ground beef
- 4 medium Yukon Gold potatoes, thinly sliced
- 1 medium onion, thinly sliced
Soup and Dairy
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese
Seasonings and Garnish
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
- 2 tbsp chopped fresh parsley (optional garnish)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13 inch casserole dish to prevent sticking.
- Slice Vegetables: Peel the Yukon Gold potatoes and slice them into 1/4 inch rounds. Thinly slice the onion as well to evenly layer in the casserole.
- Cook Ground Beef: In a large skillet over medium heat, brown the ground beef until it is no longer pink. Drain any excess fat and season the beef with salt, black pepper, and optional paprika to enhance flavor.
- Mix Soup Sauce: In a mixing bowl, combine the cream of mushroom soup and milk. Stir thoroughly until the mixture is smooth and well blended for even coating in layers.
- Assemble First Layer: Begin layering by placing half of the sliced potatoes on the bottom of your prepared casserole dish. Add half of the cooked ground beef and then half of the sliced onions. Spoon half of the soup mixture evenly over this layer.
- Assemble Second Layer: Repeat the layering process with the remaining potatoes, ground beef, sliced onions, and the remaining soup mixture. Make sure to spread everything evenly.
- Add Cheese Topping: Sprinkle the shredded cheddar cheese uniformly on top of the final layer to create a golden cheesy crust during baking.
- Bake Covered: Cover the casserole tightly with aluminum foil and bake in the preheated oven for 60 minutes to allow the potatoes to cook through and flavors to meld.
- Finish Baking Uncovered: Remove the foil and bake for an additional 15 minutes or until the cheese is golden brown and bubbly for a delicious finish.
- Rest and Garnish: Let the casserole rest for 5-10 minutes before serving to allow it to set. Garnish with chopped fresh parsley if desired for a fresh, colorful touch.
Notes
- For a richer flavor, you can substitute whole milk with half-and-half or add a little garlic powder to the beef seasoning.
- Ensure potatoes are sliced evenly to allow uniform cooking throughout the casserole.
- If you prefer a spicier kick, add a pinch of cayenne pepper along with paprika when seasoning the beef.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
- This casserole can be prepared a day ahead assembled (without cheese topping), refrigerated overnight, and baked the next day.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Keywords: ground beef casserole, hobo casserole, easy dinner recipe, cheesy potato bake, layered casserole
