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Hobo Casserole with Ground Beef

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A simple, satisfying one-dish meal featuring seasoned ground beef, sliced potatoes, and vegetables baked to perfection.

Ingredients

Scale
  • 1 lb (450 g) lean ground beef (85–90% lean)
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 3 large russet or Yukon Gold potatoes, thinly sliced (about 1/8-inch)
  • 2 medium carrots, sliced thin or diced
  • 1 cup frozen peas (optional)
  • 1 can (10.5 oz) condensed cream of mushroom soup or 1 cup beef broth + 2 tbsp flour for a scratch sauce
  • 1/2 cup milk
  • 1 tsp Worcestershire sauce (optional, or use soy sauce for gluten-free)
  • 1 tsp dried thyme or Italian seasoning
  • Salt and freshly ground black pepper, to taste
  • 1 to 1 1/2 cups shredded cheddar or Monterey Jack cheese
  • 2 tbsp olive oil or butter for sautéing

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, heat oil over medium. Add diced onion and cook until translucent, about 3–4 minutes. Add garlic and cook for another 30 seconds.
  3. Add ground beef and cook, breaking it up, until no pink remains. Season with salt, pepper, thyme, and Worcestershire. Drain excess fat if needed.
  4. Stir in the condensed soup (or prepared roux), milk, and peas or carrots. Heat until combined and slightly thickened. Taste and adjust seasoning.
  5. In a greased 9×13-inch baking dish, spread a thin layer of the beef mixture. Arrange a layer of potato slices to cover. Spoon more beef mixture, then another potato layer. Repeat until ingredients are used, finishing with beef mixture on top.
  6. Sprinkle shredded cheese evenly over the top. Cover with foil and bake for 35 minutes. Remove foil and bake an additional 15–20 minutes until potatoes are tender and top is golden. Let rest for 10 minutes before serving.

Notes

For lower fat, choose 93% lean ground beef and reduce cheese. For dairy-free, use unsweetened oat milk. For gluten-free, make a gluten-free roux with rice flour or cornstarch.

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