Description

Hobo Casserole Ground Beef is the ultimate cozy, budget-friendly comfort food dinner made with seasoned ground beef, tender sliced potatoes, creamy mushroom sauce, and melted cheddar cheese. This easy hamburger potato casserole bakes up bubbly and golden, perfect for busy weeknights, meal prep, or feeding a hungry family. Simple pantry ingredients, customizable veggies, and a cheesy finish make this classic hobo casserole recipe a guaranteed crowd-pleaser.

Ingredients

Scale

1 1/2 pounds ground beef (80/20 or 85/15)
1 medium yellow onion, diced
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon paprika (smoked or sweet)
1 teaspoon Italian seasoning
1/2 teaspoon mustard powder (optional)
1 1/2 teaspoons kosher salt, divided (plus more to taste)
1/2 teaspoon black pepper
2 (10.5 oz) cans cream of mushroom soup
1 cup milk (plus 1/4 cup more if needed)
1 tablespoon olive oil (if beef is very lean)
4 medium russet potatoes, thinly sliced (about 1/8-inch)
1 1/2 cups frozen mixed vegetables (optional)
2 cups shredded sharp cheddar cheese
1 tablespoon butter (optional, for greasing dish)

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large skillet over medium-high heat, brown ground beef until no longer pink. Drain excess grease if needed.
3. Add diced onion and cook 3–5 minutes until softened. Stir in garlic and cook 30 seconds.
4. Season with paprika, Italian seasoning, mustard powder (if using), 1 teaspoon salt, black pepper, and Worcestershire sauce.
5. Reduce heat to medium. Stir in cream of mushroom soup and milk until smooth and creamy. Add a splash more milk if too thick.
6. Peel potatoes if desired, then slice into thin rounds (about 1/8-inch). Keep slices even for best results.
7. Layer half the potatoes in the baking dish. Sprinkle lightly with remaining salt and a little pepper.
8. Spoon half the beef-soup mixture over the potatoes. Add half the frozen vegetables if using.
9. Repeat with remaining potatoes, then remaining beef mixture. Press gently so sauce settles between layers.
10. Cover tightly with foil and bake 55–65 minutes, until potatoes are fork-tender.
11. Remove foil, sprinkle cheddar cheese evenly over the top, and bake uncovered 10–15 minutes until melted and lightly golden.
12. Rest 10 minutes before serving to help the casserole set.

Notes

Slice potatoes thin and evenly so they cook through at the same time.
If potatoes are still firm after baking, cover again and bake 10–15 minutes longer.
For a less creamy, more savory version, replace 1/2 cup milk with beef broth.
Add-ins: bell peppers, mushrooms, spinach, or a sprinkle of crispy fried onions on top.
Make-ahead: assemble up to 24 hours ahead, refrigerate, then bake (add 5–10 minutes covered time).
Storage: refrigerate 3–4 days; freeze up to 2–3 months. Reheat covered for best texture.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 520
Sugar: 6g
Sodium: 980mg
Fat: 30g
Saturated Fat: 13g
Unsaturated Fat: 14g
Trans Fat: 1g
Carbohydrates: 35g
Fiber: 4g
Protein: 28g
Cholesterol: 95mg

Keywords: Hobo Casserole Ground Beef, hobo casserole, hamburger potato casserole, ground beef casserole, cheesy potato casserole, easy weeknight dinner