Hobo Casserole Ground Beef Recipe
The first time I made hobo casserole, I was looking for something easy that didn’t require fancy ingredients. I needed a meal that would feed my family without spending hours in the kitchen. I found an old version of this recipe in a community cookbook, and after tweaking it a little, it quickly became a favorite.This casserole is pure comfort food—layers of ground beef, potatoes, cheese, and a creamy sauce, all baked until bubbly and golden. It’s simple, hearty, and perfect for those nights when you just want a warm, filling meal with minimal effort.
Equipment
- Large Skillet
- 9x13-inch baking dish
- Cutting board and knife
- Measuring Cups and Spoons
- Aluminum foil
Ingredients
- 1 pound ground beef (85% lean)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 3 medium potatoes, thinly sliced
- 1 (10.5 oz) can cream of mushroom soup
- ½ cup milk
- 2 cups shredded cheddar cheese
- 1 tablespoon butter (for greasing the baking dish)
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a 9x13-inch baking dish with butter.
- In a large skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks (about 5–6 minutes).
- Drain excess grease if needed.
- Stir in the diced onion, garlic, salt, pepper, and garlic powder. Cook for another 2 minutes, then remove from heat.
- Arrange half of the sliced potatoes in an even layer at the bottom of the baking dish.
- Spread half of the ground beef mixture over the potatoes.
- Repeat with the remaining potatoes and beef.
- In a small bowl, mix the cream of mushroom soup with the milk until smooth.
- Pour the mixture evenly over the casserole.
- Cover the dish with aluminum foil and bake for 40 minutes.
- Remove the foil, sprinkle the shredded cheddar cheese over the top, and bake uncovered for another 10 minutes, until the cheese is melted and bubbly.
- Let the casserole rest for 5 minutes before slicing. Enjoy warm!