I love this casserole because it’s easy to make and feels like a warm hug in food form. The combination of seasoned beef and creamy sauce gives it a rich flavor, while the potatoes make it filling and wholesome. I also appreciate that it’s perfect for meal prep—I can assemble it ahead of time and bake it later. Whether it’s a family dinner, potluck, or cozy weekend meal, this casserole always hits the spot.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 pounds ground beef 5 medium Yukon Gold potatoes, thinly sliced 1 medium onion, diced 1 can (10.5 oz) cream of mushroom soup 1 cup milk 2 cups shredded cheddar cheese 1 teaspoon salt ½ teaspoon black pepper 1 teaspoon garlic powder 1 tablespoon chopped fresh parsley (optional)
Directions
I preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a large skillet over medium heat, I cook the ground beef until browned and crumbly, then drain any excess grease.
I add the diced onion to the beef, season with salt, pepper, and garlic powder, and cook for another 2–3 minutes until the onion softens.
I wash and slice the potatoes into ¼-inch thick rounds.
In a mixing bowl, I whisk together the cream of mushroom soup and milk until smooth.
I begin layering the casserole in the baking dish:
First, half the potatoes
Then half of the beef-onion mixture
Next, half of the soup mixture
Followed by a sprinkle of cheese
I repeat the layers, finishing with the remaining cheese on top.
I cover the dish with foil and bake for 50 minutes.
I uncover and bake for another 15–20 minutes, until the cheese is golden and the potatoes are tender when pierced with a fork.
I let the casserole rest for 5 minutes before serving, then garnish with chopped parsley for a touch of color.
Servings and Timing
This recipe serves 6 and takes about 1 hour and 25 minutes total—15 minutes for prep and 1 hour 10 minutes for cooking and resting.
Variations
I sometimes swap the cream of mushroom soup for cream of chicken soup when I want a milder flavor. For extra richness, I add a handful of sautéed mushrooms or a few spoonfuls of sour cream to the sauce. If I’m craving spice, I mix in a bit of Cajun seasoning or diced jalapeños with the beef. For a lighter version, I use ground turkey and reduced-fat cheese.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I cover the casserole with foil and warm it in a 350°F (175°C) oven for about 15–20 minutes. It can also be reheated in the microwave in short bursts. I freeze individual portions by wrapping them tightly in plastic wrap and placing them in freezer bags for up to 2 months. When ready to eat, I thaw overnight in the fridge and reheat as usual.
FAQs
Can I make this casserole ahead of time?
Yes, I often assemble it up to a day in advance, cover it tightly, and refrigerate until I’m ready to bake.
Can I use a different kind of potato?
Absolutely. Russet or red potatoes also work well; I just make sure to slice them thinly.
Do I have to peel the potatoes?
No, I prefer to leave the skins on for extra texture and nutrients, but peeling is totally fine too.
Can I use fresh mushrooms instead of canned soup?
Yes, I sauté fresh mushrooms with the onion and add a bit of cream or milk to make my own mushroom sauce.
What cheese works best?
I like sharp cheddar for its flavor, but mozzarella or Monterey Jack melt beautifully too.
Can I add vegetables to this recipe?
Definitely! I sometimes add corn, green beans, or peas between the layers for extra color and nutrition.
Can I use cream of chicken soup instead of mushroom?
Yes, it gives the casserole a lighter, slightly different flavor but still creamy and delicious.
Why is it called “Hobo Casserole”?
It’s inspired by simple, budget-friendly “hobo meals” made with basic ingredients cooked together for an easy, hearty dish.
How do I know when the potatoes are done?
When I can easily pierce them with a fork and the top is bubbling and golden, the casserole is ready.
Can I make it dairy-free?
Yes, I use a dairy-free cream of mushroom soup, plant-based milk, and vegan cheese for a delicious dairy-free version.
Conclusion
I love how this Hobo Casserole with Ground Beef & Potatoes combines simple, everyday ingredients into a meal that feels comforting and homemade. The creamy layers, melted cheese, and tender potatoes make it the kind of dish that everyone asks for seconds of. It’s easy, hearty, and full of flavor—a timeless family favorite I come back to again and again.
A cozy and hearty casserole layered with seasoned ground beef, tender potatoes, creamy mushroom sauce, and melted cheddar cheese. This Hobo Casserole with Ground Beef & Potatoes is the ultimate comfort food—simple, satisfying, and perfect for family dinners or chilly evenings.
Ingredients
2 pounds Ground Beef
5 medium Yukon Gold Potatoes, thinly sliced
1 medium Onion, diced
1 can (10.5 oz) Cream of Mushroom Soup
1 cup Milk
2 cups Shredded Cheddar Cheese
1 teaspoon Salt
1/2 teaspoon Black Pepper
1 teaspoon Garlic Powder
1 tablespoon Chopped Fresh Parsley (optional)
Instructions
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a large skillet over medium heat, cook ground beef until browned and crumbly. Drain any excess grease.
Add diced onion to the beef, season with salt, pepper, and garlic powder, and cook for 2–3 minutes until the onion softens.
Wash and thinly slice the potatoes into 1/4-inch rounds.
In a mixing bowl, whisk together the cream of mushroom soup and milk until smooth.
Begin layering in the prepared baking dish: half the potatoes, half the beef mixture, half the soup mixture, and half the cheese. Repeat the layers, finishing with cheese on top.
Cover the dish with foil and bake for 50 minutes.
Uncover and bake for an additional 15–20 minutes, until the cheese is golden and the potatoes are tender when pierced with a fork.
Let the casserole rest for 5 minutes before serving. Garnish with chopped parsley if desired.
Notes
Substitute cream of chicken soup for a lighter flavor.
Add sautéed mushrooms or sour cream for extra richness.
For spice, mix in Cajun seasoning or diced jalapeños with the beef.
Use ground turkey and reduced-fat cheese for a lighter version.
Freeze individual portions for up to 2 months and reheat when needed.
