Hobo Casserole with Ground Beef - Ground Beef Recipes for Easy Dinner
When I was a kid, casseroles were the magic answer to the question, “What’s for dinner?” One dish, minimal cleanup, and everyone actually ate it. Fast forward to adulthood, and here I am still relying on the humble casserole—but with a twist. This Hobo Casserole isn't fancy, but it’s warm, filling, and gets bonus points for making the house smell like home.
You’ve got layers of seasoned ground beef, tender potatoes, gooey cheese, and a creamy sauce that pulls it all together without a single can of soup. It’s the kind of dish you throw together on a summer evening when you’ve got ground beef in the fridge but zero plans. And if you’re anything like me, you might even sneak a bite straight from the pan when no one’s looking.
This recipe fits right into my weeknight lineup, especially when I need something hearty without the fuss. Whether you’re feeding a crowd or just yourself (leftovers = tomorrow’s win), it’s a dependable go-to. It’s simple food, cooked well, and made to be shared—even if it’s just with your future self.
Servings: 6 servings
Ingredients
- 1 lb ground beef
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 4 medium potatoes, thinly sliced
- 1/2 onion, thinly sliced
- 1 1/2 cups shredded cheddar cheese
- 1 (10.5 oz) can cream of mushroom soup
- 1/2 cup milk
- Chopped parsley (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet over medium heat, brown the ground beef. Drain excess grease and season with salt, pepper, garlic powder, onion powder, and paprika.
- In a small bowl, whisk together the cream of mushroom soup and milk until smooth.
- Grease a 9x13 inch baking dish. Layer half the sliced potatoes on the bottom, followed by half the onions and half the beef.
- Pour half the soup mixture over the beef and sprinkle with half the cheese.
- Repeat layers with remaining potatoes, onions, beef, soup mixture, and cheese.
- Cover with aluminum foil and bake for 1 hour. Remove foil and bake an additional 15 minutes, or until the potatoes are fork-tender and the top is golden and bubbly.
- Let it sit for 5 minutes before serving. Garnish with parsley if you’re feeling a little fancy.