Description
Few dishes deliver comfort like a bubbling casserole straight from the oven. The smell alone—savory beef, tender potatoes, and melted cheese mingling together—is enough to make everyone gather at the table. This Ground Beef Casserole, often lovingly called a Hobo Casserole, proves that simple ingredients can become something special with just a little layering and baking.
The name nods to the tradition of resourceful cooks making nourishing meals from what was already in the pantry. Generations of families have leaned on recipes like this one, turning modest staples into warm, hearty food meant to be shared.
What makes this casserole so irresistible? The way each layer works in harmony: perfectly seasoned ground beef, tender slices of potato, a creamy sauce, and a crown of gooey cheese that ties it all together. Every forkful feels cozy, filling, and just a little nostalgic.
If you want a meal that’s fuss-free but full of flavor, this casserole is a winner. It’s ideal for weeknight dinners, prepping ahead for busy days, or even showing up at a potluck with something guaranteed to disappear fast. Best part? You hardly have to do anything beyond layering and letting the oven do its thing.
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 medium potatoes, peeled and 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 melted butter
Instructions
- Get Set Up
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish so nothing sticks.
- Slice the potatoes into thin rounds—think even, coin-like slices. A mandoline slicer makes the job quick and consistent, but a sharp knife works too.
- Cook the Beef Mixture
- Warm a large skillet over medium heat. Add the ground beef and onion, cooking until the beef is browned and the onion is tender, about 5–7 minutes. Drain off any grease.
- Stir in the garlic powder, onion powder, salt, and pepper, coating the beef mixture with flavor.
- Build the Layers
- In your greased dish, layer half of the sliced potatoes evenly across the bottom. Spoon half of the beef mixture on top. Repeat with the remaining potatoes and the rest of the beef.
- Mix the Sauce
- In a small bowl, whisk together the cream of mushroom soup and milk until smooth. Pour this evenly over the layered potatoes and beef, making sure it seeps into all the nooks and crannies.
- Cheese & Bake
- Top the casserole with shredded cheddar cheese, then drizzle with melted butter for an extra golden finish.
- Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for another 15 minutes, or until the potatoes are soft and the cheese is melted and slightly golden on top.
- Rest & Serve
- Take the casserole out of the oven and let it sit for 5–10 minutes before cutting into it. Sprinkle a pinch of paprika on top for color if you’d like. Then, scoop generous portions and dig in!
Notes
- Even potato slices matter – Uniform slices help everything cook at the same pace. Thick slices can stay firm while thinner ones get mushy, so try to keep them consistent.
- Grease the dish well – This prevents sticking and makes cleanup easier. Parchment paper is another option if you want a quick release.
- Season to taste – Feel free to jazz up the beef with smoked paprika, Italian herbs, or even a little cayenne for heat.
- Swap the soup – No cream of mushroom? Cream of chicken or celery works great. Or whip up a quick homemade white sauce with milk, flour, and butter.
- Experiment with cheese – Cheddar is classic, but Monterey Jack, Colby Jack, or Pepper Jack add a fun twist. Mixing cheeses gives a richer flavor.
- Extra creaminess – Stir a bit of sour cream or Greek yogurt into the soup mixture before pouring it over the casserole.
- Double it up – Feeding a crowd? Double the ingredients and use a bigger baking dish. The recipe scales easily.
- Don’t skip the rest – Letting the casserole sit for a few minutes after baking helps the layers hold together, so serving is cleaner and easier.