Hobo Casserole with Ground Beef

You know those nights when you need something hearty, comforting, and ridiculously easy to throw together? That’s exactly why I’m obsessed with this Hobo Casserole (Ground Beef Recipe). It’s been my go-to “I don’t feel like cooking but still want something delicious” meal for years – packed with tender potatoes, savory ground beef, and veggies all smothered in that creamy mushroom sauce. The best part? You literally just layer everything in a dish and let the oven do the work. My family goes wild for it every time, and I love how it fills the whole house with that cozy, home-cooked smell while it bakes.

Why You’ll Love This Hobo Casserole

This Hobo Casserole (Ground Beef Recipe) checks all the boxes for a perfect weeknight dinner. Trust me, once you try it, you’ll understand why it’s been my family’s favorite for years!

• One-pan wonder: Just layer everything in your baking dish – no fancy techniques or extra pans to wash
• Budget-friendly: Uses simple, affordable ingredients you probably already have in your pantry
• Kid-approved: My picky eaters actually ask for seconds (and that’s saying something!)
• Endlessly customizable: Swap veggies based on what’s in season or what’s hiding in your fridge
• Minimal prep: 15 minutes of chopping is all it takes before the oven works its magic

The best part? It tastes like you spent hours in the kitchen, but that’ll be our little secret.

Ingredients for Hobo Casserole

Here’s everything you’ll need to make this cozy, comforting dish (measurements matter, but don’t stress – I’ve made this with eyeballed amounts plenty of times!):

• Meat: 1 lb ground beef (80/20 works best for flavor)
• Veggies: 4 medium potatoes (thinly sliced), 1 onion (chopped), 1 bell pepper (diced), 1 cup carrots (sliced into coins)
• Sauce: 1 can (10.5 oz) condensed cream of mushroom soup (don’t dilute it yet!), 1/2 cup whole milk
• Seasonings: 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder
• Topping: 1 cup shredded cheddar cheese (the sharper, the better in my book)

Ingredient Substitutions & Notes

No ground beef? Try ground turkey or chicken (add 1 tbsp olive oil for moisture). Vegetarian? Double the veggies and use cream of celery soup instead. Out of fresh potatoes? 3 cups frozen hash browns work in a pinch!

My grandma always used fresh mushrooms instead of canned soup – just sauté 8oz sliced mushrooms with 1 tbsp butter, then mix with 1 cup heavy cream. Cheese options? Any melty kind works – I’ve used Monterey Jack when cheddar wasn’t handy. Gluten-free? There are great GF cream soup options now!

How to Make Hobo Casserole

Okay, let’s get cooking! This Hobo Casserole (Ground Beef Recipe) comes together so easily – I promise you’ll be amazed at how simple it is to make something this delicious. Just follow these steps and you’ll have a bubbling, cheesy masterpiece in no time.

Step 1: Prep Vegetables & Meat

First, grab those potatoes and slice them about 1/4-inch thick – no need to peel unless you want to! While you’re at it, chop the onions and bell peppers into bite-sized pieces. Now, brown that ground beef in a skillet over medium heat until it’s nice and crumbly (about 5-7 minutes). Don’t forget to drain off the excess fat – I usually tilt the pan and use a spoon to scoop it out.

Step 2: Layering the Hobo Casserole

Here’s where the magic happens! In your greased baking dish, layer the potatoes first, then scatter the onions, peppers, and carrots evenly over them. Spread the cooked beef on top – try to cover all the veggies so nothing gets too crispy. Mix the soup, milk, and seasonings together, then pour this creamy goodness over everything.

Step 3: Baking & Finishing Touches

Pop it in the oven at 375°F covered with foil for 1 hour (set a timer!). When you take the foil off, the potatoes should be fork-tender. Now sprinkle that glorious cheese on top and bake uncovered for 10 more minutes – just until the cheese is melted and bubbly. Let it sit for 5 minutes before serving (if you can resist!).

Tips for the Best Hobo Casserole

After making this Hobo Casserole (Ground Beef Recipe) countless times, I’ve picked up some tricks that take it from good to “wow!” First, pat that ground beef dry after browning – it keeps the sauce from getting greasy. Cut your veggies uniformly (I aim for 1/4-inch slices) so everything cooks evenly. And here’s my secret: poke the potatoes with a fork before adding cheese. If they’re not quite tender, give them 5 more minutes covered. Oh, and always use freshly shredded cheese – the pre-shredded stuff doesn’t melt as nicely!

Hobo Casserole Variations

One of the best things about this Hobo Casserole (Ground Beef Recipe) is how easily you can mix it up! Sometimes I’ll throw in sliced mushrooms between the potato layers for extra earthiness. Green beans or peas add great color and texture too. Feeling spicy? A dash of cayenne or smoked paprika in the sauce gives it a kick. My neighbor swears by adding corn for sweetness – just toss in a cup of frozen kernels with the other veggies. The possibilities are endless when you’ve got this basic formula down!

Serving Suggestions for Hobo Casserole

This Hobo Casserole (Ground Beef Recipe) is practically a meal in itself, but I love rounding it out with a couple simple sides. A crusty baguette is perfect for soaking up that creamy sauce – my kids fight over the last piece! For something fresh, toss together a quick green salad with a tangy vinaigrette. In winter, I’ll sometimes serve it with steamed green beans or roasted Brussels sprouts. Honestly though? It’s so hearty and satisfying that you could just scoop it straight from the pan and call it dinner!

Storing & Reheating Hobo Casserole

Leftovers? No problem! This Hobo Casserole (Ground Beef Recipe) keeps beautifully in the fridge for 3-4 days if you store it right. Just let it cool slightly, then transfer to an airtight container – I usually pop the whole baking dish right in the fridge with a tight foil cover. When reheating, skip the microwave if you can! Instead, warm individual portions in a 350°F oven for about 15 minutes to keep that perfect texture. For extra crispiness, broil the top for the last minute – it’ll taste just-made!

Hobo Casserole Nutrition Information

Now, I’m no nutritionist, but here’s the scoop on what you’re getting in each serving of this Hobo Casserole (Ground Beef Recipe). Keep in mind these are estimates – your exact numbers will dance around depending on your ingredients (especially that cheese – I won’t judge if you add extra!).

A typical serving (about 1/6th of the casserole) clocks in around 320 calories with 20g protein – not bad for such a hearty dish! You’ll get 3g fiber from all those veggies, and about 15g fat (but hey, that’s where the flavor lives!). Just remember, using leaner beef or low-fat cheese will tweak these numbers.

Frequently Asked Questions

Q: Can I freeze hobo casserole?
Absolutely! This hobo casserole freezes like a dream. Just wrap cooled portions tightly in foil or store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating – I like to add a splash of milk when warming to bring back the creaminess.

Q: What’s the best potato type for hobo casserole?
I swear by russet potatoes – they hold their shape while getting perfectly tender. Yukon Golds work great too if you want a buttery flavor. Avoid waxy potatoes like red bliss – they stay too firm. Pro tip: slice them thin (about 1/4 inch) so they cook through evenly!

Q: Can I make hobo casserole ahead?
You bet! Assemble everything (except the cheese) up to a day in advance. Just cover and refrigerate, then add 10-15 minutes to the baking time since it’ll be cold. Add the cheese during the last 10 minutes as usual. Perfect for potlucks!

Q: Why is my casserole watery?
Usually means the potatoes released too much liquid. Next time, pat your sliced potatoes dry with paper towels before layering. Also make sure to drain the beef really well – I sometimes blot it with paper towels too. Still watery? Try using 3/4 cup milk instead of a full cup.

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