I wrote a Quick Family Dinner Recipes post where ground beef, grated potatoes, and one pantry wildcard come together to make a weeknight dish you won’t expect.
Need a quick and delicious dinner? I always turn to my Hobo Casserole when the week gets crazy.
It’s honest and a little rough around the edges, packed with ground beef and hearty potatoes that somehow feel both simple and like a treat. I love that it shows up in my rotation as one of those Quick Family Dinner Recipes that everyone argues over first bites of, and it really reads like an Easy Beef Casserole you can depend on.
I’m not gonna pretend it’s fancy, but it’s the kind of meal that makes people actually sit still and eat.
Ingredients
- Ground beef: Rich in protein and iron, adds savory fat and meaty texture.
- Potatoes: Starchy carbs, give comfort and bulk, some vitamin C and potassium.
- Onion: Sweet when cooked, gives umami and fiber, helps balance richness.
- Garlic: Punchy aromatics, adds depth, possible health benefits for heart.
- Cream of mushroom soup: Creamy binder, adds fat and sodium, boosts mushroom umami.
- Sharp cheddar cheese: Melty, salty, adds calcium and protein, packs rich cheesy flavor.
- Corn: Sweet little kernels, adds color, fiber and simple carbs.
- Worcestershire sauce: Tangy savory boost, concentrated umami, a little goes a long way.
Ingredient Quantities
- 1 lb (about 450 g) ground beef (80/20), slightly packed
- 3 medium potatoes (about 1 1/2 lb / 700 g), peeled and thinly sliced or diced
- 1 medium yellow or white onion, diced
- 2 cloves garlic, minced or smashed
- 1 (10.5 oz / 298 g) can condensed cream of mushroom soup
- 1/2 cup (120 ml) milk
- 1 cup (about 115 g) shredded sharp cheddar cheese, divided
- 1 cup (150 g) frozen corn or mixed vegetables, thawed (optional but nice)
- 1 tbsp Worcestershire sauce
- 1 tsp kosher salt (or to taste)
- 1/2 tsp freshly ground black pepper
- 1 tsp paprika (smoked or regular, optional)
- 2 tbsp vegetable oil or butter
- 2 tbsp chopped fresh parsley for garnish (optional)
How to Make this
1. Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish, or spray with oil; peel and thinly slice the potatoes about 1/8 inch thick, or dice them small. If you diced them, parboil 4 to 6 minutes to speed baking, then drain.
2. Heat 2 tbsp vegetable oil or butter in a large skillet over medium high. Add the ground beef and diced onion, break the beef up, season with 1 tsp kosher salt, 1/2 tsp black pepper and 1 tsp paprika if using, and cook until beef is browned and onion is soft.
3. Add 2 cloves minced garlic in the last 30 seconds, stir, then drain excess fat if needed so the casserole isn’t greasy.
4. Stir in 1 tbsp Worcestershire sauce, 1 cup thawed frozen corn or mixed vegetables if using, the can of condensed cream of mushroom soup and 1/2 cup milk. Heat just until everything is combined and warmed through, taste and adjust salt and pepper.
5. Remove skillet from heat and fold in about 3/4 cup of the shredded cheddar cheese, it’s okay if it looks a little saucy.
6. Layer half the potatoes in the prepared dish in as even a layer as you can, sprinkle a little extra salt, then spread the beef and soup mixture over the potatoes, then top with the remaining potatoes. If you diced the potatoes you can stir them into the meat mixture instead and transfer everything to the dish.
7. Cover tightly with foil and bake for 30 to 40 minutes if potatoes were parboiled or diced, or 40 to 50 minutes if they were thinly sliced raw, until a fork goes through the potatoes easily.
8. Remove foil for the last 10 to 15 minutes, sprinkle the remaining 1/4 to 1/3 cup shredded cheddar on top, bake uncovered until cheese is melted and lightly browned.
9. Let the casserole rest 5 to 10 minutes so it firms up a bit, then sprinkle 2 tbsp chopped fresh parsley if you want, scoop and serve.
Equipment Needed
1. Oven (preheat to 375°F)
2. 9×13 inch baking dish or casserole dish, greased or sprayed
3. Large skillet (about 12 inch) for browning the beef
4. Chef’s knife
5. Cutting board
6. Vegetable peeler
7. Measuring cups and measuring spoons
8. Wooden spoon or heatproof spatula
9. Colander (or slotted spoon) for draining parboiled potatoes and fat
10. Aluminum foil to cover the casserole
FAQ
Hobo Casserole With Ground Beef & Potatoes – Quick & Delicious! Recipe Substitutions and Variations
- Ground beef: swap with ground turkey or chicken if you want it leaner. It gets drier though, so add about 1 tbsp oil or a pat of butter when browning.
- Potatoes: use sweet potatoes for a sweeter, earthier casserole, or grab a 12 oz bag of frozen hash browns to skip slicing and save time.
- Condensed cream of mushroom soup: make a quick stand-in by whisking 1 cup milk with 2 tbsp flour and 2 tbsp butter, cook until thick then stir in chopped mushrooms, or just use a can of cream of chicken if you prefer.
- Worcestershire sauce: replace with 1 tbsp soy sauce plus 1 tsp vinegar or lemon juice for that savory, tangy boost when you dont have it.
Pro Tips
1) Brown the beef good and dont crowd the pan. Browning gives flavor, so let the meat get some color before you stir it, and if theres a lot of liquid, drain most but save a spoonful of the fat for flavor. While it browns, stir in a teaspoon of tomato paste or a splash of soy sauce for extra depth, it really helps.
2) Make the potatoes uniform and dont let excess starch ruin it. Slice them all about the same thickness or dice them similar size, rinse off extra starch and pat dry. If youre dicing, parboil them a few minutes so the bake finishes evenly. Toss the slices or dices with a little oil and salt so they cook and season better.
3) Keep the filling from getting soupy. If the mix seems watery, stir in a tablespoon of flour or cornstarch dissolved in a little milk before you assemble, or cool the filling slightly so it firms up and doesnt make the potatoes slide. Adding most of the cheese into the filling helps it bind too.
4) Finish for texture and brightness. For a crunchy top mix panko with melted butter and parmesan and sprinkle over the cheese before the final bake, or broil for a minute or two at the end but watch it close so it doesnt burn. Let the casserole rest 5 to 10 minutes before scooping and hit each serving with a little acid like a splash of vinegar or a squeeze of lemon and fresh parsley or chives to wake up the flavors.
Hobo Casserole With Ground Beef & Potatoes – Quick & Delicious! Recipe
I wrote a Quick Family Dinner Recipes post where ground beef, grated potatoes, and one pantry wildcard come together to make a weeknight dish you won't expect.
6
servings
523
kcal
Equipment: 1. Oven (preheat to 375°F)
2. 9×13 inch baking dish or casserole dish, greased or sprayed
3. Large skillet (about 12 inch) for browning the beef
4. Chef’s knife
5. Cutting board
6. Vegetable peeler
7. Measuring cups and measuring spoons
8. Wooden spoon or heatproof spatula
9. Colander (or slotted spoon) for draining parboiled potatoes and fat
10. Aluminum foil to cover the casserole
Ingredients
-
1 lb (about 450 g) ground beef (80/20), slightly packed
-
3 medium potatoes (about 1 1/2 lb / 700 g), peeled and thinly sliced or diced
-
1 medium yellow or white onion, diced
-
2 cloves garlic, minced or smashed
-
1 (10.5 oz / 298 g) can condensed cream of mushroom soup
-
1/2 cup (120 ml) milk
-
1 cup (about 115 g) shredded sharp cheddar cheese, divided
-
1 cup (150 g) frozen corn or mixed vegetables, thawed (optional but nice)
-
1 tbsp Worcestershire sauce
-
1 tsp kosher salt (or to taste)
-
1/2 tsp freshly ground black pepper
-
1 tsp paprika (smoked or regular, optional)
-
2 tbsp vegetable oil or butter
-
2 tbsp chopped fresh parsley for garnish (optional)
Directions
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish, or spray with oil; peel and thinly slice the potatoes about 1/8 inch thick, or dice them small. If you diced them, parboil 4 to 6 minutes to speed baking, then drain.
- Heat 2 tbsp vegetable oil or butter in a large skillet over medium high. Add the ground beef and diced onion, break the beef up, season with 1 tsp kosher salt, 1/2 tsp black pepper and 1 tsp paprika if using, and cook until beef is browned and onion is soft.
- Add 2 cloves minced garlic in the last 30 seconds, stir, then drain excess fat if needed so the casserole isn’t greasy.
- Stir in 1 tbsp Worcestershire sauce, 1 cup thawed frozen corn or mixed vegetables if using, the can of condensed cream of mushroom soup and 1/2 cup milk. Heat just until everything is combined and warmed through, taste and adjust salt and pepper.
- Remove skillet from heat and fold in about 3/4 cup of the shredded cheddar cheese, it's okay if it looks a little saucy.
- Layer half the potatoes in the prepared dish in as even a layer as you can, sprinkle a little extra salt, then spread the beef and soup mixture over the potatoes, then top with the remaining potatoes. If you diced the potatoes you can stir them into the meat mixture instead and transfer everything to the dish.
- Cover tightly with foil and bake for 30 to 40 minutes if potatoes were parboiled or diced, or 40 to 50 minutes if they were thinly sliced raw, until a fork goes through the potatoes easily.
- Remove foil for the last 10 to 15 minutes, sprinkle the remaining 1/4 to 1/3 cup shredded cheddar on top, bake uncovered until cheese is melted and lightly browned.
- Let the casserole rest 5 to 10 minutes so it firms up a bit, then sprinkle 2 tbsp chopped fresh parsley if you want, scoop and serve.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 336g
- Total number of serves: 6
- Calories: 523kcal
- Fat: 30.1g
- Saturated Fat: 11.5g
- Trans Fat: 0.25g
- Polyunsaturated: 3g
- Monounsaturated: 10g
- Cholesterol: 83mg
- Sodium: 734mg
- Potassium: 840mg
- Carbohydrates: 32g
- Fiber: 3.8g
- Sugar: 5g
- Protein: 29g
- Vitamin A: 400IU
- Vitamin C: 25mg
- Calcium: 191mg
- Iron: 3.3mg