Hobo Casserole Ground Beef

This cozy hobo casserole is the kind of recipe you pull out when everyone is hungry and you want something hearty and comforting with just a handful of everyday ingredients. It is the perfect combination of creamy, cheesy, and savory layers that makes coming home after a long day extra special.

The first time I tried this hobo casserole I was amazed at how simple it was to make and how much my family raved about it. Now it is our go to dish for chilly weeknights and everyone fights for the leftovers.

Ingredients

• Ground beef: Adds hearty flavor and protein Choose lean ground beef if you want less grease
• Potatoes: Thin slices become meltingly tender as they bake Yukon Golds hold their shape well and taste buttery
• Onion: Brings sweetness and depth Chop it fine to help it soften nicely in the beef
• Cream of mushroom soup: Gives the casserole its signature creamy base Use a good quality soup for richer flavor
• Milk: Lightens the soup and helps it coat every layer Whole milk makes it extra luscious
• Cheddar cheese: Melts into gooey pockets on top Freshly shredded cheese melts smoother than pre grated bags
• Salt and pepper: Essential for seasoning every layer Taste as you go to get it just right

Step by Step Instructions

Prep Your Dish:

Grease your baking dish thoroughly so nothing sticks and preheat your oven to make sure everything bakes evenly

Brown the Beef and Onion:

Cook the ground beef and diced onion together over medium heat breaking up the meat so it browns evenly and every piece gets coated with flavor Wait until the beef is fully browned and onions turn translucent so you build a deep savory base Season with salt and pepper

Mix Soup and Milk:

Whisk the cream of mushroom soup with milk until completely smooth This mixture should pour easily with no lumps which ensures every bite is creamy

Layer the First Potatoes:

Arrange half of the potato slices across the bottom of your greased baking dish Overlap the slices slightly for even cooking This layer sets up that classic casserole structure

Add Beef and Onion Layer:

Spread the cooked beef and onion mixture evenly over the potatoes Try to get it into every corner so it flavors the whole dish

Pour on Soup Mixture:

Drizzle half of your soup and milk mixture over the beef layer making sure it trickles everywhere to moisten both potatoes and meat

Layer Remaining Potatoes and Soup:

Arrange the rest of the potato slices on top and gently pour the remaining soup mixture over the entire dish Use a spoon to spread it so every surface is covered

Cover and Bake:

Seal the dish with foil to steam the potatoes and bake until they are just fork tender Check by piercing with a knife which should glide through

Add Cheese and Finish Baking:

Remove the foil sprinkle cheddar cheese over the top and return the dish to the oven Bake uncovered so the cheese melts and bubbles turning golden and irresistible

Rest and Serve:

Let your casserole rest for about five minutes after baking which allows it to set up and makes slicing and serving easier

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My favorite part of this casserole is always the top cheesy layer where the edges get crispy and caramelized. I remember the first time my sister made this for our family reunion and we all ended up huddled in the kitchen sneaking bites.

Storage Tips

Cool any leftovers quickly and store them in an airtight container in the fridge. The casserole keeps well for up to four days and the flavors even improve as they sit. When reheating add a splash of milk before warming in the oven to keep it moist.

Ingredient Substitutions

If you do not have ground beef ground turkey or ground chicken works just as well and lightens the dish. Try swapping cream of chicken soup if you prefer a milder flavor or use Monterey Jack cheese for a creamier finish. Sweet potatoes are a fun nutritious twist too.

Serving Suggestions

Scoop generous portions and serve with a side of steamed green beans or a crisp garden salad. I like to garnish mine with a little chopped parsley for color. If you want to stretch it further toast up some crusty bread for soaking up the creamy sauce.

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Cultural Context

Hobo casserole got its name from its simple no fuss preparation using affordable ingredients. This dish has roots in American home cooking dating back to a time when resourcefulness was key. Variations have popped up in many homes under different names but the spirit is always comfort in a pan.

Recipe FAQs

→ Can I prepare Hobo Casserole ahead of time?

Yes, you can assemble the ingredients and refrigerate the dish before baking. Add a few extra minutes to the bake time if cooking from cold.

→ Can I substitute the ground beef?

Absolutely. You can use ground turkey, chicken, or plant-based meat alternatives for a different flavor or dietary preference.

→ What kind of potatoes work best?

Yukon Gold or Russet potatoes are ideal due to their texture and ability to hold up during baking. Slice them thinly for even cooking.

→ How can I add more vegetables?

You can include thinly sliced carrots, chopped bell peppers, or mushrooms between potato layers for extra nutrition and flavor.

→ How do I store leftovers?

Let the casserole cool, then refrigerate leftovers in an airtight container for up to three days. Reheat portions in the oven or microwave until warmed through.

→ Can I freeze this dish?

Yes, wrap the baked or unbaked casserole tightly and freeze up to 2 months. Thaw in the refrigerator before reheating or baking.