This Hobo Casserole Ground Beef is a hearty, nostalgic comfort food meal that brings together layers of seasoned meat, tender potatoes, and gooey cheese in one pan. It is a simple “dump and bake” dinner where the oven does all the hard work, resulting in a bubbling, creamy dish that feels like a warm hug.
With its savory creamy sauce and crispy fried onion topping, this casserole is a satisfying dinner perfect for busy weeknights or lazy weekends.
Recipe Details
- Flavor Profile: This dish is savory and rich, featuring the classic comfort flavors of creamy soup, melting cheese, and seasoned beef.
- Texture: You get layers of texture from the soft ground beef, tender sliced potatoes, and smooth sauce, finished with a crunch from the fried onions.
- Time: 15 minutes prep, 90 minutes bake time.
- Difficulty: Easy. It involves simple layering of raw ingredients and a long, slow bake.
What You’ll Need
To make this recipe, you will need a 10-inch cast iron skillet or a similarly sized deep baking dish. The method is unique because you layer the raw ingredients and let them cook together slowly in the oven. You will need lean ground beef, potatoes, and cheese for the layers, plus canned soups and milk to create the creamy gravy that binds it all together.
Ingredient Notes
- Lean Ground Beef – It is important to use lean ground beef for this recipe because you do not brown and drain the meat beforehand. Lean beef ensures the casserole doesn’t become too greasy.
- Yellow Potatoes – Medium yellow potatoes (like Yukon Golds) are perfect here because they have a creamy texture and hold their shape well during the long bake.
- Colby Jack Cheese – Freshly grated Colby Jack offers excellent meltability and a mild flavor that complements the creamy soup sauce.
- Cream Soups – A combination of cream of chicken and cream of celery soup creates a flavorful, thick base for the sauce.
- Worcestershire Sauce – A splash of this adds a deep, savory umami flavor that cuts through the richness of the cream soups.
- French’s Fried Onions – These are added at the very end to provide a golden, crispy topping.
Add-ins and Substitutions
- Vegetables – You can layer in sliced carrots or green beans between the meat and potatoes for a complete one-pot meal.
- Spice it Up – If you prefer a bit of heat, add a pinch of cayenne pepper or red pepper flakes to the soup mixture.
- Soup Variations – If you aren’t a fan of cream of celery, you can use cream of mushroom or double up on the cream of chicken.
How to Make Hobo Casserole Ground Beef
- Prep: Preheat your oven to 350°F.
- Layer the Beef: Add the lean ground beef to a lightly greased 10-inch cast iron skillet. Break the meat up and move it around so it is evenly layered across the bottom of the pan. Season the raw meat with salt and pepper.
- Layer Potatoes and Cheese: Peel and slice the yellow potatoes. Layer the slices on top of the ground beef. Sprinkle the freshly grated Colby Jack cheese on top of the potatoes.
- Make the Sauce: In a large mixing bowl, add the can of cream of chicken soup, can of cream of celery soup, milk, all-purpose seasoning, and Worcestershire Sauce. Mix well with a whisk until combined.
- Top the Casserole: Spoon the soup mixture over the top of the cheese layer, then smooth it out evenly with the back of a spoon to cover the dish.
- Bake: Cover the skillet tightly with aluminum foil. Place it in the oven (place a baking sheet on the rack directly under it to catch any overspill while cooking). Bake for 90 minutes.
- Broil: Remove the skillet from the oven and remove the foil. Sprinkle the French’s fried onions evenly over the top. Place the skillet under a hot broiler for 2-3 minutes until the onions are golden brown.
- Serve: Garnish with green onions or parsley if desired and serve hot.
Pro Tip: Because the beef and potatoes are put in raw, the 90-minute bake time is essential. Do not try to rush it, or the potatoes might be hard and the meat undercooked. The steam created under the foil is what cooks everything to perfection.
Recipe Tips
- Slice Potatoes Evenly: Try to slice your potatoes into uniform thickness (about 1/4 inch is good). This ensures they all cook through at the same rate.
- Catch the Drips: The sauce can bubble up vigorously during the long bake. Placing a baking sheet on the rack underneath your skillet will save you from scrubbing burnt cheese off the bottom of your oven.
- Freshly Grated Cheese: Block cheese that you grate yourself melts much better than pre-shredded bagged cheese, which often contains anti-caking agents that can make the sauce grainy.
FAQs
- Do I really put the beef in raw? Yes! This is a classic method for this specific casserole. The long cooking time at 350°F cooks the beef thoroughly while the juices from the meat flavor the potatoes.
- Can I use a glass baking dish? Yes, if you do not have a cast iron skillet, a 9×9 deep baking dish or a small casserole dish will work. Just grease it well.
- How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warm.
Serving Suggestions
- Green Veggie: Since this is a rich dish, a side of steamed broccoli or roasted green beans pairs perfectly.
- Salad: A fresh garden salad with a vinaigrette dressing helps cut through the creaminess of the casserole.
- Bread: Serve with crusty bread or dinner rolls to soak up the creamy gravy.
Make This Recipe in Advance
- Assembly: You can assemble the layers (meat, potatoes, cheese, sauce) earlier in the day and keep it covered in the fridge.
- Baking: Because the ingredients are cold from the fridge, you may need to add an extra 10-15 minutes to the baking time to ensure the potatoes are tender and the beef is cooked through.
Hobo Casserole Ground Beef
- Total Time: 1 hour 45 minutes
- Yield: 6 servings 1x
Description
This Hobo Casserole Ground Beef is a hearty, nostalgic comfort food meal that brings together layers of seasoned meat, tender potatoes, and gooey cheese in one pan. It is a simple “dump and bake” dinner where the oven does all the hard work, resulting in a bubbling, creamy dish that feels like a warm hug. With a savory creamy sauce and a crispy fried onion topping, this satisfying casserole is perfect for busy weeknights or lazy weekends.
Ingredients
- 1 pound lean ground beef
- Salt and pepper, to taste
- 4 medium yellow potatoes
- 8 oz Colby Jack cheese, freshly grated
- 1 (10 ounce) can cream of chicken soup
- 1 (10 ounce) can cream of celery soup
- 1/3 cup milk
- 1/2 teaspoon all-purpose seasoning
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup French’s fried onions
Instructions
Prep
Preheat your oven to 350°F.
Layer the Beef
Lightly grease a 10-inch cast iron skillet (or deep baking dish). Add the lean ground beef to the bottom, breaking it up and spreading it out evenly. Season the raw meat generously with salt and pepper.
Layer Potatoes and Cheese
Peel the yellow potatoes and slice them into thin, even rounds (about 1/4 inch thick). Layer the slices over the ground beef. Sprinkle the freshly grated Colby Jack cheese evenly on top of the potatoes.
Make the Sauce
In a large mixing bowl, whisk together the cream of chicken soup, cream of celery soup, milk, all-purpose seasoning, and Worcestershire sauce until smooth and combined.
Top the Casserole
Pour the soup mixture over the cheese layer, using the back of a spoon to smooth it out so it covers the dish evenly.
Bake
Cover the skillet tightly with aluminum foil. Place it in the oven (place a baking sheet on the rack underneath to catch any potential drips). Bake for 90 minutes.
Broil
Remove the skillet from the oven and carefully remove the foil. Sprinkle the French’s fried onions evenly over the top. Place the skillet under the broiler for 2 to 3 minutes, watching closely, until the onions are golden brown.
Serve
Garnish with green onions or parsley if desired and serve hot.
Notes
Raw Beef Method: Yes, the beef goes in raw! The long cooking time (90 minutes) ensures the beef cooks thoroughly while its juices flavor the potatoes, and the foil traps the steam to keep everything moist.
Uniform Slicing: For the best texture, slice your potatoes evenly. A mandoline slicer is a great tool for this. If the slices are too thick, they may not be tender after 90 minutes.
Drip Protection: This casserole is bubbly! Always place a foil-lined baking sheet on the rack directly below your skillet to save yourself from scrubbing burnt cheese off the bottom of your oven.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 515
- Sugar: 3g
- Sodium: 980mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 110mg
Keywords: hobo casserole, ground beef potato casserole, easy dump dinner, cast iron recipes, comfort food, hamburger casserole, weeknight family meals
