Hobo Casserole (Ground Beef Recipe)

The aroma of browning ground beef and onions, mingling with the subtle sweetness of corn, wafts through the kitchen every time I make this Hobo Casserole. It’s a scent memory from my own childhood in Texas, and now it’s one my kids associate with cozy weeknight dinners. I’ve made this ground beef recipe countless times in my kitchen, tweaking it here and there to get it just right for my family. This recipe is a comforting, budget-friendly meal that comes together quickly. Trust me, this will become a family favorite you’ll reach for again and again.

Why This Recipe Works

This Hobo Casserole is a lifesaver for busy families. It’s quick, easy, and uses simple ingredients you probably already have in your pantry and fridge. Here’s why it works:

• One-Dish Wonder: Everything cooks in one casserole dish, minimizing cleanup.
• Kid-Approved: The mild flavors and familiar ingredients make it a hit with even the pickiest eaters. My son, bless his heart, usually asks for seconds!
• Budget-Friendly: Ground beef is an economical protein, and the other ingredients are pantry staples.
• Make-Ahead Potential: You can assemble it ahead of time and bake it later. Great for busy weeknights.

Ingredients

• 1 pound ground beef
• 1 medium onion, chopped
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can green beans, drained
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1 cup crushed potato chips (plain)

Ingredient Notes

Ground Beef: I usually use 80/20 ground beef for the best flavor, but you can use leaner ground beef to reduce the fat content. Just be sure to drain off any excess grease after browning. You could also use ground turkey or chicken.

Cream of Soups: The cream of mushroom and cream of celery soups create a creamy, comforting base for the casserole. You can substitute with other cream of soups if you prefer, such as cream of chicken or cream of broccoli.

Canned Vegetables: I use canned corn, green beans, and diced tomatoes for convenience, but you can definitely use fresh or frozen vegetables. If using fresh, you may need to cook them slightly before adding them to the casserole. Frozen corn and green beans can be added directly, no need to thaw.

Cheddar Cheese: Cheddar cheese adds a sharp, cheesy flavor to the casserole. You can substitute with other cheeses, such as Monterey Jack, Colby Jack, or a blend of cheeses.

Potato Chips: The crushed potato chips add a salty, crunchy topping to the casserole. I prefer plain potato chips, but you can use flavored chips if you like. Ritz crackers or bread crumbs also work well as a topping.

Step-by-Step Instructions

Step 1: Preheat the oven. Preheat your oven to 350°F (175°C). While the oven is heating, lightly grease a 9×13 inch baking dish. This prevents the casserole from sticking and makes cleanup easier.

Step 2: Brown the ground beef. In a large skillet over medium-high heat, brown the ground beef and chopped onion. Break up the ground beef with a spoon as it cooks. Cook until the beef is no longer pink and the onions are softened, about 7-10 minutes. Drain off any excess grease. I learned after testing that this step is crucial to preventing a greasy casserole.

Step 3: Combine ingredients. In a large bowl, combine the browned ground beef and onion, cream of mushroom soup, cream of celery soup, drained corn, drained green beans, diced tomatoes (undrained), garlic powder, salt, and pepper. Stir well to combine all ingredients evenly.

Step 4: Assemble the casserole. Pour the ground beef mixture into the prepared baking dish, spreading it evenly. Top with shredded cheddar cheese and then sprinkle the crushed potato chips over the cheese. I love the salty crunch the chips add!

Step 5: Bake the casserole. Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden brown. The potato chips should also be golden brown and crispy.

Step 6: Cool slightly and serve. Remove the casserole from the oven and let it cool for a few minutes before serving. This allows the casserole to set slightly, making it easier to serve. I like to serve it with a simple side salad.

Expert Tips from My Kitchen

• Prevent a Soggy Casserole: Make sure to drain the canned vegetables well. Excess liquid can make the casserole soggy.
• Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to the ground beef mixture for a little kick.
• Kid-Friendly Tip: Cut the casserole into smaller squares for easier serving for little ones. You can also add some ketchup or BBQ sauce on the side for dipping.
• Make-Ahead Tip: Assemble the casserole ahead of time and store it in the refrigerator until ready to bake. Add the potato chip topping just before baking to prevent them from getting soggy.
• Even Browning: For even browning, rotate the casserole dish halfway through the baking time.
• Substitute the meat: Ground turkey or even leftover cooked chicken can be substituted for the ground beef.
• Don’t overbake: Baking for too long will result in a dry casserole. As soon as the cheese is melted and bubbly, and the chips are browned, it is ready.

Storage & Meal Prep

Storage: Store leftover Hobo Casserole in an airtight container in the refrigerator for up to 3-4 days.

Reheating: Reheat individual portions in the microwave or bake the entire casserole in the oven at 350°F (175°C) until heated through.

Make-Ahead: Assemble the casserole (without the potato chip topping) up to 24 hours in advance and store it in the refrigerator. Add the potato chips just before baking.

Batch Prep: Brown the ground beef and chop the onion ahead of time. Store them separately in the refrigerator until ready to use. This saves time on busy weeknights.

Frequently Asked Questions

Can I make this ahead of time?

Yes, you can assemble the casserole ahead of time (without the potato chip topping) and store it in the refrigerator for up to 24 hours. Add the potato chips just before baking to prevent them from getting soggy.

How do I know when the casserole is done?

The casserole is done when it is bubbly and the cheese is melted and lightly golden brown. The potato chips should also be golden brown and crispy.

Can I substitute any of the ingredients?

Yes, you can substitute the ground beef with ground turkey or chicken. You can also substitute the canned vegetables with fresh or frozen vegetables. The cream of mushroom and cream of celery soups can be substituted with other cream of soups, such as cream of chicken or cream of broccoli. The cheddar cheese can be substituted with other cheeses, such as Monterey Jack or Colby Jack.

How do I store leftovers?

Store leftover Hobo Casserole in an airtight container in the refrigerator for up to 3-4 days.

Is this recipe kid-friendly?

Yes, this recipe is kid-friendly. The mild flavors and familiar ingredients make it a hit with even the pickiest eaters. You can also cut the casserole into smaller squares for easier serving for little ones.

Can I freeze this casserole?

I haven’t personally tried freezing the entire casserole after it’s baked, but I suspect the potato chips might get a little soggy. You can freeze the ground beef mixture (before adding the chips and cheese) in a freezer-safe container for up to 2 months. Thaw it overnight in the refrigerator and then bake as directed, adding fresh chips and cheese before baking.

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