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Hobo Casserole Ground Beef Recipe

A classic layered casserole of lean ground beef, thinly sliced potatoes and carrots, and a creamy mushroom sauce topped with melted cheddar for a hearty one-pan weeknight dinner.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs lean ground beef 90/10 or 93/7 preferred
  • 4 large russet potatoes peeled and thinly sliced into rounds, about 1/8 inch
  • 3 large carrots peeled and sliced into rounds
  • 1 large yellow onion thinly sliced
  • 10.5 oz condensed cream of mushroom soup low-fat preferred; do not dilute
  • 0.5 cup low-sodium chicken or beef broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt and black pepper to taste
  • 1.5 cups sharp cheddar cheese shredded
  • fresh parsley chopped, for garnish

Equipment

  • 9x13-inch baking dish
  • large skillet
  • Mandoline or sharp knife
  • aluminum foil

Method
 

  1. Preheat the oven to 375 degrees F. Lightly grease a 9x13-inch baking dish.
  2. Cook the ground beef in a large skillet over medium-high heat until browned. Drain excess fat. Season with garlic powder, onion powder, salt, and pepper.
  3. In a small bowl, whisk the condensed cream of mushroom soup and broth together until smooth.
  4. Arrange the thinly sliced potatoes in an even layer across the bottom of the baking dish. Season lightly with salt and pepper.
  5. Layer the sliced carrots over the potatoes, then the sliced onions over the carrots. Spread the seasoned ground beef evenly over the vegetables.
  6. Pour the cream of mushroom mixture over the entire surface and spread with a spatula to reach the edges.
  7. Cover the dish tightly with aluminum foil. Bake for 45 to 50 minutes until the potatoes and carrots are completely tender when pierced with a fork.
  8. Remove the foil, sprinkle the shredded cheddar evenly over the top, and return to the oven uncovered for 5 to 10 minutes until the cheese is melted and bubbling.
  9. Let the casserole rest for 10 minutes before serving. Garnish with fresh parsley.

Notes

Storage: Refrigerate covered for up to 4 days. Flavors deepen overnight. Not recommended for freezing as potato texture changes significantly after thawing.
Reheating: Microwave covered with a damp paper towel in 90-second intervals, or reheat in a 350 F oven covered with foil for 20 minutes.
Slice tip: Use a mandoline for even 1/8-inch slices on potatoes and carrots. Uneven or thick slices will remain firm even after the full bake time.
Foil tip: Seal the foil tightly around the dish edges to trap steam, which is what cooks the vegetables through.
Substitutions: Replace half the potatoes with sliced cauliflower or daikon for a lower-carb version. Ground turkey or bison can replace beef.