Hobo Casserole Ground Beef Recipe is a simple and hearty dish that brings together ground beef, potatoes, and a bit of cheese in a comfy, one-pan meal. It’s got that perfect mix of soft, tender potatoes and flavorful beef, all wrapped up in an easy-to-make casserole that feels like a warm hug on a busy day.
I love making this casserole because it comes together so quickly, and it’s an all-in-one meal that everyone in my family enjoys. I usually add some onions and a sprinkle of cheese on top for an extra cozy touch. It’s one of those recipes I go back to when I want something filling without a lot of fuss in the kitchen.
My favorite way to serve this casserole is with a fresh green salad or some steamed veggies on the side. It’s simple, satisfying, and the kind of meal that leaves you feeling good without any extra work. Plus, leftovers taste just as great the next day, which makes it a perfect recipe to have on hand.
Key Ingredients & Substitutions
Ground beef: This is the centerpiece that adds rich flavor and protein. I like 80/20 beef for juiciness, but leaner options work if you want less fat. You can also swap for ground turkey or chicken for a lighter meal.
Hash brown potatoes: Frozen shredded potatoes keep things easy and give a nice crispy-soft texture after baking. If you don’t have hash browns, thinly sliced fresh potatoes will work, but increase baking time.
Cream of mushroom soup: This soup blends everything together with creaminess and flavor. Cream of celery is a great alternative if you prefer a milder taste. For dairy-free, try a creamy dairy-free soup or homemade white sauce.
Cheddar cheese: Sharp cheddar melts beautifully on top, giving the casserole a golden, cheesy crust. Feel free to mix in mozzarella or Monterey Jack for a smoother melt. Use dairy-free cheese if needed.
How Do You Layer and Bake for a Perfectly Cooked Casserole?
Layering is key to get every bite balanced. Start by spreading half of the potato mixture so it cooks evenly and forms a base.
- Layer browned beef over potatoes for tasty separation.
- Top with the rest of the potatoes to hold everything together.
- Sprinkle most of the cheese on top before baking to melt and create a nice crust.
Baking uncovered lets moisture evaporate, so the top gets golden and slightly crispy. Bake at 350°F for 45-60 minutes until bubbly. Add extra cheese at the end for a fresh melt and extra gooeyness. Don’t forget to let it sit a few minutes before serving to set nicely!
Equipment You’ll Need
- Large skillet – I use this to cook the beef and onions easily, and it goes straight into the oven for baking.
- Mixing bowl – perfect for stirring together the soup and potatoes smoothly.
- 9-inch cast-iron skillet or casserole dish – ideal for layering and baking the casserole evenly.
- Measuring spoons and cups – helps keep ingredients just right and makes the process simpler.
- Spatula or large spoon – handy for spreading the mixture evenly and layering everything.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a leaner option or to change the flavor.
- Add chopped bell peppers or celery to the beef when cooking for more veggies and crunch.
- Mix in cooked bacon or diced ham for extra smoky, savory bites.
- Use different cheeses like Monterey Jack, Pepper Jack, or a bit of Parmesan for varied flavors.
How to Make Hobo Casserole Ground Beef Recipe
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground beef
- 1 medium onion, diced (optional)
- 1 can (10.5 oz) condensed cream of mushroom soup (or cream of celery)
- 1/2 cup milk
- 4 cups frozen hash brown potatoes, thawed
- 2 cups shredded cheddar cheese, divided
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- Salt to taste
- Fresh parsley or green onions, chopped (for garnish)
- 1 tbsp vegetable oil or butter (for cooking)
Time Needed:
This recipe takes about 15 minutes to prep and about 50 to 65 minutes to bake. So, plan for roughly 1 hour and 15 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare the Ground Beef:
Preheat your oven to 350°F (175°C). In a large skillet, heat the vegetable oil or butter over medium heat. Add diced onion if using and cook until soft and translucent, about 3 to 4 minutes. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain off any extra fat.
2. Mix the Soup and Potatoes:
In a bowl, mix the condensed cream of mushroom soup with the milk until smooth. Then, gently fold in the thawed hash brown potatoes so they are evenly coated.
3. Assemble the Casserole:
Grease a 9-inch cast-iron skillet or casserole dish. Spread half of your potato-soup mixture evenly on the bottom. Add the cooked ground beef on top, spreading it evenly. Then add the remaining potato mixture over the beef layer. Sprinkle 1 ½ cups of shredded cheddar cheese evenly on top.
4. Bake and Finish:
Bake uncovered in the oven for 45 minutes to 1 hour, or until the casserole is bubbling and the top is golden brown. Take it out, sprinkle the remaining ½ cup of cheddar cheese on top, and bake for 5 more minutes until the cheese melts. Garnish with fresh parsley or chopped green onions before serving.
Serve warm and enjoy this delicious, comforting casserole!
Can I Use Fresh Potatoes Instead of Frozen Hash Browns?
Yes, you can! Just peel and thinly slice fresh potatoes, then parboil them for about 5 minutes before layering to ensure they cook through in the oven.
Can I Make This Casserole Ahead of Time?
Absolutely! Assemble the casserole completely but don’t bake it. Cover and refrigerate for up to 24 hours, then bake as directed, adding a few extra minutes if baking straight from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
What Can I Substitute if I Don’t Have Cream of Mushroom Soup?
You can use cream of celery soup or even make a simple homemade white sauce by cooking butter, flour, and milk together until thickened for a similar creamy texture.