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Ground beef hobo casserole in a baking dish with melted cheddar cheese
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4.80 from 7 votes

Ground Beef Hobo Casserole

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings

Ingredients

For the Beef and Sauce

  • 1 lb lean ground beef 85/15 or 90/10
  • 1/2 cup yellow onion diced
  • 2 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth low-sodium is fine
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon dried minced onion flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup sour cream full-fat preferred

For the Vegetables

  • 3 medium russet potatoes peeled and sliced 1/4-inch thin
  • 1 cup carrots sliced thin

For the Topping

  • 2 1/2 cups sharp cheddar cheese shredded, divided (1 1/2 cups for sauce, 1 cup for topping)
  • 1/2 cup French fried onions optional, for topping
  • 1 tablespoon fresh or dried parsley for garnish

Instructions

Brown the Beef

  • Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
  • In a large skillet over medium-high heat, cook the ground beef with the diced onion, breaking the meat apart as it cooks, for 5 to 7 minutes until browned and cooked through. Add the minced garlic and cook for 1 more minute. Drain any excess grease.

Build the Sauce

  • Sprinkle the flour over the beef mixture and stir to coat. Cook for about 1 minute.
  • Pour in the beef broth, stirring and scraping up any browned bits from the bottom of the pan. Add the Worcestershire sauce, onion powder, garlic powder, dried onion flakes, salt, and pepper. Stir and simmer for about 2 minutes until slightly thickened.
  • Remove from heat. Stir in the sour cream until smooth, then fold in 1 1/2 cups of the shredded cheddar cheese until melted and creamy.

Layer the Casserole

  • Arrange the sliced potatoes and carrots in an even layer in the prepared baking dish.
  • Pour the beef and sauce mixture over the vegetables, spreading evenly with a spatula so the sauce reaches between the potato slices.
  • Sprinkle the remaining 1 cup of cheddar cheese evenly over the top.

Bake and Serve

  • Cover the dish tightly with aluminum foil. Bake for 30 minutes.
  • Remove the foil and bake for another 10 minutes until the potatoes are fork-tender and the cheese is bubbly and golden.
  • If using French fried onions, scatter them over the top and bake for 5 more minutes until crispy.
  • Let the casserole rest for 5 minutes before serving. Garnish with parsley.

Notes

  • Slice potatoes thin: About 1/4-inch for even cooking. A mandoline helps.
  • Drain the beef: Excess grease will make the sauce greasy instead of creamy.
  • Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • Don't skip the foil: Covering the dish for the first 30 minutes steams the potatoes so they cook through.
  • Rest before serving: 5 minutes of resting lets the sauce thicken and makes serving easier.
  • Make ahead: Assemble unbaked, cover, and refrigerate up to 24 hours. Add 10 minutes to covered bake time.
  • Storage: Refrigerate leftovers up to 4 days. Freeze unbaked up to 3 months.