Last Tuesday, I found myself staring into the refrigerator at 5:30 PM with three hungry kids asking “What’s for dinner?” and a package of ground beef that needed to be used. I had potatoes, some vegetables, and about 30 minutes before soccer practice. That’s when I remembered this Hobo Casserole with Ground Beef—a simple one-pan meal my grandmother used to make when she needed something quick, filling, and foolproof.
This recipe is pure comfort food magic: seasoned ground beef layered with tender potatoes and vegetables, all baked together until golden and bubbly. What I love most is that it’s endlessly adaptable. You can use whatever vegetables you have on hand, adjust the seasonings to your family’s taste, and have dinner on the table without complicated steps or fancy ingredients. If you’re looking for more easy ground beef dinners, check out this hearty beef and vegetable skillet that’s equally simple.
Tonight, let’s make a meal that brings everyone to the table without stress. Let’s get started.
Why You’ll Love This Recipe
- One-pan wonder that means minimal cleanup and maximum flavor
- Uses affordable, everyday ingredients you likely have in your kitchen right now
- Family-friendly taste that even picky eaters enjoy—no unusual flavors or textures
- Adaptable to dietary needs and what’s in your refrigerator
- Perfect for meal prep and tastes even better the next day
Ingredients You’ll Need
For the Casserole:
- 1½ pounds ground beef (80/20 blend)
- Why we use it: The fat content keeps the meat juicy and adds flavor. Substitute: Ground turkey or plant-based crumbles
- 4–5 medium russet potatoes, thinly sliced
- Why we use it: They hold their shape and create hearty layers. Substitute: Yukon gold or sweet potatoes
- 1 large onion, diced
- 2 cups mixed vegetables (carrots, green beans, corn)
- 1 can (10.5 oz) cream of mushroom soup
- Best substitute: Homemade white sauce or cream of chicken soup
- 1 cup shredded cheddar cheese
- 2 tablespoons Worcestershire sauce
- 2 teaspoons garlic powder
- 1½ teaspoons paprika
- Salt and black pepper to taste
- 2 tablespoons olive oil or butter
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or cooking spray.
- Brown the ground beef in a large skillet over medium-high heat, breaking it into crumbles. This takes about 6–8 minutes. Why this matters: Browning creates flavor through caramelization that boiling can’t achieve.
- Add the diced onion to the beef and cook for 3–4 minutes until softened. Drain excess fat if needed, leaving about 1 tablespoon.
- Season the meat mixture with Worcestershire sauce, garlic powder, paprika, salt, and pepper. Stir well and remove from heat.
- Layer half the sliced potatoes in the bottom of your baking dish, slightly overlapping. Season lightly with salt and pepper.
- Spread the beef mixture evenly over the potato layer, then add your mixed vegetables on top.
- Add the remaining potato slices as the top layer. Mix the cream of mushroom soup with ¼ cup water and pour over everything. If it seems dry, that’s normal—the vegetables release moisture while baking.
- Cover tightly with foil and bake for 50 minutes. Remove foil, sprinkle cheese on top, and bake uncovered for 15 more minutes until potatoes are tender and cheese is melted.
- Let rest for 5–10 minutes before serving. This allows the layers to set and makes serving much easier.
Serving Suggestions
This hearty casserole shines as a complete dinner on busy weeknights—serve it straight from the dish with a simple green salad on the side. For weekend family gatherings, pair it with crusty bread and roasted vegetables to create a comforting feast that feeds a crowd.
It’s also perfect for potluck dinners since it travels well and stays warm in the dish. During colder months, serve it with a dollop of sour cream and fresh herbs like parsley or chives for a restaurant-worthy presentation that takes seconds to add.
Variations and Suggestions (Make it Yours)
- Vegetarian version: Replace ground beef with 2 cans of drained black beans or lentils, adding extra vegetables like mushrooms and bell peppers for heartiness
- Lower-carb option: Substitute half the potatoes with cauliflower florets or sliced zucchini
- Southwestern twist: Add taco seasoning, black beans, corn, and top with pepper jack cheese instead of cheddar
- Extra vegetables: Include sliced mushrooms, bell peppers, or frozen peas—this recipe is very forgiving
- Creamy upgrade: Mix sour cream into the soup for extra richness, or use cream of celery soup for a different flavor profile
Emily Dawson Tips for Recipe Success
Slice potatoes uniformly (about ¼-inch thick) so they cook evenly. I learned this the hard way when thick slices stayed crunchy while thin ones turned mushy. A mandoline slicer makes this foolproof, but a sharp knife and patience work just as well.
Don’t skip the resting time after baking. I know you’re hungry, but those 5–10 minutes let the layers firm up. If you serve immediately, everything slides apart and you lose those beautiful layers you worked to create.
Season each layer lightly as you build the casserole rather than relying only on the seasoned meat. This ensures every bite has balanced flavor.
The most common mistake is overcrowding the pan with too many vegetables, which creates excess liquid. Stick to about 2 cups total, and if you want more vegetables, serve them on the side instead.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making this an excellent meal prep option for busy weeks.
For freezing, assemble the casserole completely but don’t bake it. Wrap tightly in plastic wrap then aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed (add 10–15 minutes to the covered baking time).
To reheat, cover with foil and warm in a 325°F oven for about 20 minutes, or microwave individual portions for 2–3 minutes. Add a splash of water or broth before reheating to restore moisture if needed.
Frequently Asked Questions
Can I make this casserole ahead of time?
Absolutely! Assemble everything up to 24 hours in advance, cover tightly, and refrigerate. When ready to bake, add 10–15 minutes to the covered baking time since it’s starting cold. This is one of my favorite Friday prep meals for busy Saturdays.
What if my potatoes aren’t tender after the suggested baking time?
This usually means they were cut too thick or the oven temperature is off. Cover the casserole again and continue baking in 10-minute intervals, checking for fork-tender potatoes each time. A reliable oven thermometer helps prevent this issue.
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables work perfectly. Don’t thaw them first—just add them frozen directly to the casserole. They’ll release some water as they cook, which actually helps steam the potatoes, so reduce the water added to the soup by half.
How do I prevent watery casserole?
Drain your ground beef well after browning, and don’t add extra liquid beyond what the recipe calls for. If using frozen vegetables, reduce added water. The vegetables naturally release moisture during baking, so trust the process.
What’s the best way to slice potatoes for this recipe?
A mandoline slicer creates uniform ¼-inch slices quickly and safely. If using a knife, cut a small slice from one side of the potato first to create a flat, stable surface, then slice carefully from there.
Can I substitute the cream of mushroom soup?
Definitely! Try cream of chicken, cream of celery, or make a simple white sauce by melting 2 tablespoons butter, whisking in 2 tablespoons flour, then gradually adding 1 cup milk until thickened. Season with salt, pepper, and garlic powder.
Final Thoughts
This Hobo Casserole with Ground Beef proves that simple, honest food made with everyday ingredients can be just as satisfying as elaborate recipes. Every time I make it, I’m reminded that the best meals aren’t about complexity—they’re about bringing people together around the table with food that tastes like home.
I’d love to hear how you make this recipe your own! Did you add different vegetables? Try a new cheese combination? Or maybe you created a family tradition around it like we have? Share your experience in the comments below—your ideas might inspire someone else’s next family favorite.