Can I make this casserole ahead of time?

Absolutely! You can assemble the entire casserole, cover it with foil, and refrigerate for up to 24 hours before baking. This makes dinnertime stress-free and lets flavors meld even better.

Can I use different types of cheese in this recipe?

Yes, feel free to swap Colby Jack for cheddar, mozzarella, or a mix—whatever melts well and suits your taste. Just avoid hard cheeses that don’t melt nicely.

What if I don’t have French’s fried onions?

You can substitute with crushed crispy fried shallots, breadcrumbs toasted with butter, or even crushed potato chips for that satisfying crunch on top.

How do I prevent the potatoes from being undercooked?

Slice the potatoes thinly and evenly so they cook through in the baking time. Using a fork to check for tenderness near the end of baking is key; if needed, simply bake a bit longer covered with foil.

Ground Beef Potato Casserole - Cozy Comfort Food Favorite

Description

This comforting Hobo Casserole recipe combines lean ground beef, layered sliced potatoes, and creamy soups topped with melted cheese and crispy fried onions. Baked to perfection, it makes a hearty family meal that's easy to prepare and full of rich flavors.

Ingredients

Scale

Meat

1 pound lean ground beef
Salt and Pepper to taste

Vegetables

4 medium yellow potatoes, peeled and sliced

Dairy & Cheese

8 oz Colby Jack cheese, freshly grated
⅓ cup milk

Soups & Seasonings

10 ounce can cream of chicken soup
10 ounce can cream of celery soup
½ teaspoon all purpose seasoning
½ teaspoon Worcestershire sauce

Topping

½ cup French’s fried onions

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Instructions

Preheat oven: Set your oven to 350°F to prepare for baking.
Cook ground beef: Place the ground beef in a lightly greased 10-inch cast iron skillet and break it up evenly. Season with salt and pepper to taste.
Layer potatoes: Peel and slice the yellow potatoes, then layer them evenly over the cooked ground beef in the skillet.
Add cheese: Sprinkle the freshly grated Colby Jack cheese evenly on top of the sliced potatoes.
Mix soups and seasonings: In a large bowl, whisk together the cream of chicken soup, cream of celery soup, milk, all-purpose seasoning, and Worcestershire sauce until well combined.
Top casserole: Spoon the soup mixture evenly over the cheese layer and smooth it out with the back of a spoon.
Cover and bake: Cover the skillet tightly with aluminum foil and place it on a baking sheet in the oven to catch any spills. Bake for 90 minutes.
Add fried onions and broil: Remove the foil, sprinkle French’s fried onions over the casserole, then place under a hot broiler for 2 to 3 minutes until the onions are golden brown.
Garnish and serve: Garnish with chopped green onions or parsley before serving to add a fresh touch.

Notes

If you don’t have a large cast iron skillet, a 9x13-inch casserole dish works well too; just follow the same layering and baking instructions.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To freeze, cool the casserole completely, then wrap tightly with plastic wrap or foil and place in a freezer-safe bag; freeze for up to 2 months.
Reheat leftovers covered with aluminum foil in a 350°F oven until heated through or microwave individual portions for convenience.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 3 g
Sodium: 700 mg
Fat: 27 g
Saturated Fat: 12 g
Unsaturated Fat: 13 g
Trans Fat: 0.5 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 75 mg