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A delicious, comforting Hobo Casserole is displayed as the featured image for this recipe.

Best Hobo Casserole Recipe

This Hobo Casserole is the ultimate comfort food, featuring layers of seasoned ground beef, tender vegetables, and creamy potatoes baked to golden-brown perfection. Simple to make and guaranteed to satisfy, it's the perfect weeknight dinner.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt, or to taste
  • 6 medium potatoes, peeled and thinly sliced
  • 1/2 cup milk
  • 1/4 cup butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese optional
  • Chopped fresh parsley, for garnish optional

Equipment

  • 9x13-inch baking dish
  • large skillet
  • Medium bowl
  • Mixing spoon
  • measuring cups and spoons
  • knife
  • cutting board
  • aluminum foil
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Prepare your ingredients. Chop the onion, mince the garlic, drain the canned vegetables, peel and thinly slice the potatoes.
  3. In a large skillet, brown the ground beef over medium heat. Drain off any excess grease.
  4. Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
  5. Stir in the diced tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
  6. Spread the ground beef mixture evenly in the prepared baking dish.
  7. Layer the drained green beans, corn, and thawed peas over the ground beef. Distribute them evenly.
  8. In a medium bowl, combine the sliced potatoes, milk, melted butter, salt, and pepper. Toss to coat the potatoes evenly.
  9. Arrange the potato slices in overlapping layers over the vegetable layer.
  10. Cover the baking dish with aluminum foil.
  11. Bake for 45 minutes.
  12. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and golden brown.
  13. If desired, sprinkle with shredded cheddar cheese during the last 5 minutes of baking. Let the cheese melt and bubble.
  14. Remove from the oven and let stand for 10 minutes before serving.

Notes

For a non-soggy casserole, slice the potatoes thinly and evenly. Feel free to substitute your favorite vegetables like carrots, celery, mushrooms, or bell peppers. For a spicy kick, add a pinch of red pepper flakes to the ground beef mixture. The casserole can be assembled ahead of time and stored in the refrigerator for up to 24 hours. Add an extra 15-20 minutes to the baking time if baking from refrigerated. Serve with a side salad or crusty bread.