Difficulty
Easy
Prep time
15 minutes
Cooking time
45 minutes
Total time
1 hour
Servings
6 servings
Discover the heartwarming simplicity of Hobo Casserole, a budget friendly ground beef dish with deep roots in American home cooking. This rustic, one dish meal combines seasoned ground beef, tender potatoes, and colorful vegetables in a savory sauce that’s topped with melted cheese for the ultimate comfort food experience. Perfect for busy weeknights, meal prep, or feeding a hungry family, this unpretentious casserole delivers maximum flavor with minimal effort. The humble ingredients come together to create something truly satisfying, proving that delicious home cooking doesn’t need to be complicated or expensive. Bring a taste of nostalgic country cooking to your table with this filling and flavorful Hobo Casserole!
Why You Will Love This Hobo Casserole with Ground Beef
- Protein Packed Comfort: Ground beef and cheese deliver a hearty, satisfying meal.
- One Dish Ease: Assemble and bake in a single pan for minimal cleanup.
- Well-Balanced: Combines protein, carbs from potatoes, and veggies for nutrition.
- Family Favorite: Savory flavors that appeal to both kids and adults.
- Customizable: Swap in different veggies, cheeses, or seasonings to taste.
- Pantry Friendly: Uses everyday ingredients like ground beef and canned soup.
- Meal Prep Hero: Freezes and reheats well for busy weeknights.
- Gluten-Free Option: Use gluten-free cream soup for dietary needs.
Ingredients
2 pounds ground beef (80/20 recommended)
1 large onion, diced
3 cloves garlic, minced
2 large russet potatoes, thinly sliced (about ¼-inch thick)
2 large carrots, sliced into coins
1 green bell pepper, diced
1 can (10.75 oz) condensed cream of mushroom soup
1 can (14.5 oz) diced tomatoes, undrained
¼ cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon Italian seasoning
1 teaspoon paprika
½ teaspoon dried thyme
1 cup frozen peas
2 cups shredded cheddar cheese, divided
Salt and pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)
Cooking spray or 1 tablespoon butter for greasing the dish
Execution
Preheat the Oven: Set your oven to 375°F (190°C) and position a rack in the center. Lightly grease a 9×13-inch baking dish with cooking spray or butter.
Brown the Meat: In a large skillet over medium, high heat, cook the ground beef, breaking it apart with a wooden spoon until no longer pink, about 5-7 minutes. Drain excess fat, leaving about 1 tablespoon in the pan.
Add Aromatics: Return the skillet to medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Create the Sauce Base: Stir in the condensed cream of mushroom soup, diced tomatoes with their juice, ketchup, and Worcestershire sauce until well combined.
Season the Mixture: Add the Italian seasoning, paprika, dried thyme, salt, and pepper. Stir well to incorporate all flavors. Simmer for 2-3 minutes to allow the flavors to meld.
Layer the Casserole: In the prepared baking dish, arrange half of the sliced potatoes in an overlapping layer. Season lightly with salt and pepper. Spread half of the meat sauce over the potatoes. Distribute the carrot coins and diced bell pepper evenly over the sauce. Top with the remaining potatoes, arranged in an even layer. Pour the remaining meat sauce over everything, ensuring the potatoes are completely covered.
Cover and Bake: Cover the dish tightly with aluminum foil and bake for 30 minutes. This steams the potatoes and vegetables to ensure they become tender.
Add Final Ingredients: Remove the casserole from the oven and carefully remove the foil. Stir in the frozen peas and 1 cup of shredded cheese, gently incorporating them into the top layer of the casserole.
Add the Cheese Topping: Sprinkle the remaining 1 cup of shredded cheese evenly over the top of the casserole.
Finish Baking: Return the uncovered casserole to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly, and the potatoes are fork tender.
Rest and Serve: Allow the casserole to rest for 10 minutes before serving. This helps the sauce set slightly and makes serving easier. Garnish with fresh chopped parsley before serving.
Additional tips
- Potato Preparation: For even cooking, slice the potatoes to a consistent thickness. A mandoline slicer works well for this if you have one.
- Meat Options: While traditional with ground beef, this casserole works well with ground turkey or even plant based meat alternatives for a lighter version.
- Make Ahead: Assemble the casserole up to step 6, cover, and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the covered baking time when cooking from cold.
- Freezer-Friendly: This casserole freezes well before or after baking. Thaw overnight in the refrigerator before reheating or baking.
- Vegetable Variations: Feel free to customize with vegetables you have on hand, corn, green beans, or mushrooms all work nicely.
- Soup Substitutions: If you prefer, cream of celery or cream of chicken soup can be used instead of mushroom.
FAQ
Why is it called “Hobo Casserole”?
The name comes from its humble origins during the Great Depression era, when simple, inexpensive, one-pot meals made with available ingredients were common. The term “hobo” referred to migrant workers and homeless travelers who often cooked simple meals in a single pot over a campfire.
2. Can I use fresh tomatoes instead of canned?
Yes! Use about 1½ cups of diced fresh tomatoes plus 2 tablespoons of tomato paste to replace the canned tomatoes.
3. My potatoes aren’t cooking through. What went wrong?
Make sure the potato slices aren’t too thick (¼-inch is ideal), and that they’re completely covered by the sauce. The foil covering during the first baking phase is crucial for trapping steam to cook the potatoes properly.
4. Can I make this in a slow cooker?Can I make this in a slow cooker?
Absolutely! Layer ingredients as directed in a 6-quart slow cooker, cooking on low for 5-6 hours or high for 3-4 hours. Add the peas and cheese during the last 20-30 minutes of cooking.
5. What sides go well with Hobo Casserole?
Since this is essentially a complete meal in one dish, a simple green salad or steamed broccoli makes a perfect light accompaniment. Crusty bread is great for sopping up the delicious sauce!
Get cooking now! Grab the full recipe card below with all the measurements and steps to make Hobo Casserole with Ground Beef the star of your plate!
Hobo Casserole
Equipment
- 9×13-inch Baking Dish
- Large Skillet
- Mandoline Slicer (optional)
Ingredients
Casserole
- 2 pounds ground beef 80/20 recommended
- 1 large onion diced
- 3 cloves garlic minced
- 2 large russet potatoes thinly sliced (about ¼-inch thick)
- 2 large carrots sliced into coins
- 1 green bell pepper diced
- 1 can (10.75 oz) condensed cream of mushroom soup
- 1 can (14.5 oz) diced tomatoes undrained
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1 cup frozen peas
- 2 cups shredded cheddar cheese divided
- salt and pepper to taste
- 2 tablespoons fresh parsley chopped, for garnish
- cooking spray or butter 1 tablespoon for greasing the dish
Instructions
- Preheat oven to 375°F (190°C) and position a rack in the center. Lightly grease a 9×13-inch baking dish with cooking spray or butter.
- In a large skillet over medium-high heat, cook the ground beef, breaking it apart with a wooden spoon until no longer pink, about 5-7 minutes. Drain excess fat, leaving about 1 tablespoon in the pan.
- Return the skillet to medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the condensed cream of mushroom soup, diced tomatoes with their juice, ketchup, and Worcestershire sauce until well combined.
- Add the Italian seasoning, paprika, dried thyme, salt, and pepper. Stir well to incorporate all flavors. Simmer for 2-3 minutes.
- In the prepared baking dish, arrange half of the sliced potatoes in an overlapping layer. Season lightly with salt and pepper. Spread half of the meat sauce over the potatoes. Distribute the carrot coins and diced bell pepper evenly over the sauce. Top with the remaining potatoes, arranged in an even layer. Pour the remaining meat sauce over everything, ensuring the potatoes are completely covered.
- Cover the dish tightly with aluminum foil and bake for 30 minutes.
- Remove the casserole from the oven and carefully remove the foil. Stir in the frozen peas and 1 cup of shredded cheese, gently incorporating them into the top layer.
- Sprinkle the remaining 1 cup of shredded cheese evenly over the top.
- Return the uncovered casserole to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly, and the potatoes are fork-tender.
- Allow the casserole to rest for 10 minutes before serving. Garnish with fresh chopped parsley.