Description
There’s something so satisfying about a hearty, home-cooked casserole, especially one as easy and comforting as this Hobo Casserole with Ground Beef and Potatoes. It’s the kind of meal that brings back childhood memories of family dinners around the table, where simple ingredients came together to create something absolutely delicious.
Hobo casserole is a classic dish known for its affordability, simplicity, and versatility. Traditionally, “hobo” meals were cooked over an open fire, wrapped in foil, and packed with whatever ingredients were on hand—usually meat, potatoes, and vegetables. This baked version takes inspiration from those rustic campfire meals but makes it even easier by layering everything in a single dish. It’s a fantastic choice for busy weeknights when you want something filling but don’t have hours to spend in the kitchen.
Whether you’re cooking for your family or preparing a cozy meal for yourself, this casserole is sure to hit the spot. Let’s dive into why you’ll love this dish and how to make it!
Ingredients
- 1 lb ground beef
- 4 medium russet potatoes, thinly sliced
- 1 small onion, diced
- 1 cup shredded cheddar cheese
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- Salt and black pepper to taste
- 1 tablespoon olive oil
- ½ cup beef broth
- 1 cup frozen mixed vegetables (optional)
- ½ teaspoon dried parsley (for garnish)
Instructions
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with a little olive oil or nonstick spray to prevent sticking.
In a large skillet over medium heat, add the olive oil and diced onion. Sauté for about 2 minutes until the onion becomes soft and fragrant. Add the ground beef, breaking it up as it cooks. Season with garlic powder, onion powder, paprika, salt, and black pepper. Cook until the beef is browned and no longer pink. Drain any excess grease.
In a bowl, whisk together the cream of mushroom soup, milk, and beef broth until smooth. This creates a creamy, flavorful sauce that keeps the casserole moist and delicious as it bakes.
Now it’s time to assemble your casserole! Start by placing a layer of thinly sliced potatoes at the bottom of the baking dish. Lightly season with a little salt and pepper.
Next, add a layer of the cooked ground beef mixture, followed by a sprinkle of cheese. If you’re adding frozen mixed vegetables, spread them evenly over the beef.
Pour half of the soup mixture over the layers, ensuring it seeps into the potatoes. Repeat the layers with more potatoes, beef, and cheese, then finish by pouring the remaining soup mixture on top.
Cover the dish with aluminum foil and bake for 45 minutes. This allows the potatoes to become tender and absorb all the delicious flavors.
After 45 minutes, remove the foil and bake for another 15-20 minutes until the top is golden and bubbly. Sprinkle with dried parsley before serving.
Notes
- Use a Mandoline for Even Slices: If you have a mandoline slicer, it makes cutting the potatoes much easier and ensures they cook evenly.
- Try a Different Cheese: While cheddar is classic, you can experiment with Colby Jack, Gouda, or Provolone for a different flavor twist.
- Make It Spicier: Add a pinch of cayenne pepper or red pepper flakes to the ground beef for a little heat.
- For a Crunchy Topping: Sprinkle crushed crackers, breadcrumbs, or French-fried onions on top during the last 10 minutes of baking for extra texture.
- Make It Dairy-Free: Use a non-dairy milk alternative and a dairy-free cream soup substitute. Skip the cheese or use a vegan version.
- Let It Rest Before Serving: This allows the casserole to set, making it easier to cut into neat servings.