Looking for a budget-friendly, family-approved dinner that doesn’t take all night to prepare? Hobo Casserole with Ground Beef is the answer. It’s a nostalgic, no-fuss recipe that’s perfect for busy weeknights and sure to satisfy everyone at the table.
While there’s not a lot of detailed history, hobo casserole likely originated as a way to create a full meal using simple, inexpensive ingredients. It fits right in with Depression-era cooking—hearty, practical, and made to feed a family on a tight budget.
This casserole checks all the boxes:
- Budget-friendly: Uses pantry staples and affordable ingredients.
- Easy to make: Minimal prep, one skillet, and one baking dish.
- Satisfying: Loaded with meat, potatoes, and cheese for a filling meal.
- Versatile: Add your favorite veggies, switch up the cheese, or try a different cream soup.
Here’s what you’ll need:
- 1 pound ground beef
- 1 medium onion, diced
- 2 medium potatoes, thinly sliced
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese (or your favorite)
- Salt and pepper, to taste
This dish is hearty enough to stand on its own, but it pairs well with:
- A fresh green salad
- Steamed broccoli or green beans
- Buttery dinner rolls
Hobo casserole provides protein and carbs, but it can be high in fat and sodium. To make it a little lighter:
- Use lean ground beef or ground turkey.
- Opt for low-fat cream soup.
- Cut back slightly on the cheese.
No special tools needed! Just:
- A large skillet or pot
- A mixing spoon
- A 9×13-inch casserole dish
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Step-by-Step Instructions:
- Brown the beef: In a skillet over medium heat, cook the ground beef and diced onion until browned. Drain excess grease.
- Add the rest: Stir in sliced potatoes, cream of mushroom soup, milk, salt, and pepper.
- Simmer: Bring to a gentle boil, then reduce heat and simmer for 10–15 minutes, until the potatoes are slightly tender.
- Preheat oven: Set your oven to 350°F (175°C).
- Bake it: Pour the mixture into a greased casserole dish. Sprinkle shredded cheese on top.
- Cook: Bake for 20–25 minutes until bubbly and golden.
- Serve: Let it cool slightly before serving.
- Creamier texture? Add a splash more milk.
- Boost nutrition: Toss in frozen peas, corn, or chopped spinach.
- No mushroom soup? Use cream of chicken or celery soup instead.
- Extra crunch: Add crushed crackers or fried onions on top before baking.
Q: Can I use pre-shredded cheese?
Yes! It saves time and melts just fine for this recipe.
Q: How long do leftovers last?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
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