Hobo Casserole with Ground Beef is a hearty, one-pan meal packed with ground beef, tasty potatoes, and melty cheese all baked together to make a warm and filling dinner. It’s simple to prepare and perfect when you want comfort food without a lot of fuss.
I love making this casserole on busy weeknights because it comes together so easily and fills the whole house with a delicious, homey smell. Ground beef and potatoes are such a classic pairing, and topping it all off with cheese makes it extra cozy. It’s also a great way to use whatever veggies you have on hand, like adding some onions or bell peppers for extra flavor.
My favorite way to serve this is with a side of fresh green salad or some steamed veggies to balance out the rich flavors. Plus, leftovers reheat really well, so it’s perfect for easy lunches the next day. This dish always reminds me of simple family dinners where everyone can dig in and enjoy good food together without any fancy ingredients or steps.
Key Ingredients & Substitutions
Ground beef: This gives the casserole its hearty flavor. Choose lean or regular beef depending on your preference. For a lighter option, try ground turkey or chicken.
Yellow potatoes: They hold their shape well and have a nice buttery flavor. Russet potatoes work too, but they’re starchier and softer when cooked.
Cheese: Cheddar gives a strong, sharp taste, while mozzarella adds gooey meltiness. Mixing both works great. For dairy-free, use vegan cheese alternatives.
Mushrooms and onions: These add depth and earthiness. Feel free to swap mushrooms for bell peppers or zucchini for variety.
Tomato sauce: Provides moisture and tang. If you don’t have canned sauce, a mix of tomato paste and water or crushed tomatoes works fine.
How Do You Layer and Bake Potatoes So They Cook Evenly and Stay Tender?
Thinly slice potatoes to about 1/8 inch thick so they cook fully in the oven. Layer them evenly in the casserole dish for consistent cooking. Covering the dish with foil traps steam, helping potatoes become soft without drying out.
- Slice potatoes thin and uniform.
- Layer half the potatoes at the bottom, then add beef mixture and cheese.
- Top with remaining potatoes and cheese.
- Cover with foil and bake for 45 minutes to soften potatoes.
- Remove foil last 15 minutes to let cheese brown and get bubbly.
Let the casserole rest a few minutes after baking; this helps the layers set and makes serving easier.
Equipment You’ll Need
- Large skillet – perfect for browning the ground beef and sautéing veggies all in one pan.
- Sharp knife and cutting board – to slice potatoes thinly and chop onions easily.
- 9×13-inch baking dish – roomy enough for layering all ingredients and baking evenly.
- Aluminum foil – helps keep moisture in while baking the casserole.
- Spatula or wooden spoon – handy for stirring the beef mixture and spreading layers.
Flavor Variations & Add-Ins
- Swap ground beef with ground turkey or chicken for a leaner version.
- Add chopped bell peppers or shredded carrots with mushrooms for extra color and nutrition.
- Stir in a teaspoon of smoked paprika or chili powder to give the dish a little smoky or spicy kick.
- Try mixing Swiss or Monterey Jack cheese with cheddar to change up the cheese flavor.
How to Make Hobo Casserole with Ground Beef
Ingredients You’ll Need:
- 1 lb (450g) ground beef
- 4-5 medium yellow potatoes, thinly sliced
- 1 medium onion, finely chopped
- 1 cup mushrooms, sliced
- 2 cups shredded cheddar cheese (or a mix of cheddar and mozzarella)
- 1 can (8 oz) tomato sauce or pasta sauce
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and around 1 hour to bake. The total time is roughly 1 hour and 20 minutes, including resting time after baking to let the casserole set.
Step-by-Step Instructions:
1. Sauté Onions, Garlic, and Ground Beef
First, preheat your oven to 375°F (190°C). In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and minced garlic, and sauté for 3 to 4 minutes until they are soft and fragrant. Then, add the ground beef, breaking it up with a spoon as it cooks. Continue cooking until the beef is fully browned, about 7 to 8 minutes. If there’s any excess fat, drain it off.
2. Cook Mushrooms and Add Sauce
Next, stir in the sliced mushrooms along with oregano, thyme, salt, and pepper. Cook for another 3 to 4 minutes until the mushrooms soften. Then, pour in the tomato sauce and stir everything together. Let the mixture simmer for 5 minutes to combine the flavors, then remove from heat.
3. Layer the Casserole
Grease a baking dish lightly. Spread half of the thinly sliced potatoes evenly on the bottom. Over the potatoes, spread half of the beef mixture. Sprinkle half of the shredded cheese on top. Now repeat: add the rest of the potatoes, followed by the remaining beef mixture, and finally the remaining cheese.
4. Bake and Serve
Cover the baking dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for another 15 minutes until the potatoes are tender and the cheese is golden and bubbly. Once done, take the casserole out and let it stand for 5 minutes before serving. Garnish with fresh chopped parsley for a lovely finishing touch.
Can I Use Frozen Ground Beef for this Casserole?
Yes, you can! Just make sure to fully thaw the ground beef in the refrigerator overnight before cooking. Avoid cooking from frozen to ensure even browning and proper texture.
Can I Substitute Potatoes with Sweet Potatoes?
Absolutely! Sweet potatoes add a slightly sweet flavor and extra nutrients. Slice them thinly as you would regular potatoes and follow the same layering and baking instructions.
How Should I Store Leftovers?
Store any leftover casserole in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through, adding a splash of water or broth if it feels dry.
Can I Prepare the Casserole Ahead of Time?
Yes! Assemble the casserole up to the baking step, then cover and refrigerate for up to 24 hours. When ready, bake as directed, adding extra baking time if it’s cold from the fridge.
