Why You’ll Love This Recipe
I love how this casserole checks all the boxes—it’s filling, fuss-free, and packed with flavor. Everything goes into one baking dish, and the oven does the rest. The combination of savory beef, soft potatoes, and melted cheese is comfort food at its finest. I can switch up the ingredients depending on what I have, and it always turns out delicious. Plus, the leftovers taste just as good the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 pound ground beef (I use lean ground beef for a lighter version)
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1 medium onion, chopped
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon salt
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½ teaspoon black pepper
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4 medium potatoes, thinly sliced
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1 can (10.5 oz) cream of mushroom soup (I sometimes swap with cream of chicken or celery)
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½ cup milk
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1 ½ cups shredded cheddar cheese (I like to mix cheeses for more flavor)
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½ teaspoon paprika (optional, for garnish)
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1 tablespoon butter, melted (for brushing the top)
Directions
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I preheat the oven to 350°F (175°C).
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In a large skillet over medium heat, I cook the ground beef, breaking it apart as it browns. Once it’s cooked, I stir in the chopped onion, garlic powder, onion powder, salt, and pepper, cooking for another 5 minutes.
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I grease a baking dish and layer the thinly sliced potatoes on the bottom.
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I spread the beef and onion mixture evenly over the potatoes.
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In a bowl, I mix the cream of mushroom soup with milk until smooth and pour it over the beef layer.
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I sprinkle the shredded cheddar cheese on top.
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If I have extra potato slices, I add them on top and brush with the melted butter.
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I cover the dish with foil and bake for 45 minutes.
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I remove the foil and bake for another 15 minutes, until the top is golden and bubbly.
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I let it cool for a few minutes before serving to let everything settle.
Servings and timing
This recipe serves 6 hearty portions.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Calories per Serving: Approx. 400 kcal
Variations
I often switch things up based on what I have in the kitchen:
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Swap the soup: Cream of chicken or celery gives the dish a slightly different flavor.
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Try different cheeses: I sometimes use Monterey Jack, mozzarella, or even pepper jack for a spicy twist.
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Add veggies: I’ve added frozen peas, corn, or even spinach between the beef and potato layers for extra nutrition.
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Use ground turkey or sausage: Both make great alternatives to beef.
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Top with breadcrumbs: A sprinkle of buttered breadcrumbs in the last 15 minutes gives a nice crunch.
Storage/Reheating
Leftovers keep well in the fridge for up to 3 days. I store them in an airtight container and reheat in the oven at 350°F until hot—usually about 15–20 minutes.
For a quicker option, I use the microwave. I reheat individual portions covered with a microwave-safe lid or plate to keep the moisture in.
I don’t usually freeze it because the texture of the potatoes can change, but it’s doable if wrapped tightly.
FAQs
Can I make this casserole ahead of time?
Yes, I often assemble it earlier in the day and keep it in the fridge. When I’m ready to bake, I just add a few extra minutes to the cooking time.
Do I need to pre-cook the potatoes?
Nope. As long as the slices are thin, they cook perfectly in the oven with the rest of the ingredients.
What can I serve with Hobo Casserole?
I usually serve it with a green salad or some crusty bread. Steamed veggies like green beans or broccoli also make great sides.
Can I make it vegetarian?
Yes, I’ve made it meatless by using sautéed mushrooms and extra veggies instead of ground beef, and it’s still super tasty.
How do I keep the top from drying out?
I always bake it covered with foil for most of the time, then uncover it just at the end to let the cheese brown. Brushing with melted butter helps too.
Conclusion
Hobo Casserole is one of those dishes I keep coming back to. It’s easy, comforting, and endlessly adaptable. Whether I’m cooking for a big family meal or just want leftovers for the next day, it delivers hearty satisfaction every time. With its rich layers of beef, potatoes, and creamy sauce, it’s the kind of recipe that feels like home—simple, cozy, and made to be shared.
Print
Hobo Casserole
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
Description
Hobo Casserole is the ultimate comfort food—layers of seasoned ground beef, tender potatoes, and creamy mushroom sauce baked to bubbly perfection. A hearty, easy dinner perfect for busy families or cozy nights in.
Ingredients
1 pound ground beef (lean preferred)
1 medium onion, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
4 medium potatoes, thinly sliced
1 can (10.5 oz) cream of mushroom soup (or cream of chicken/celery)
½ cup milk
1 ½ cups shredded cheddar cheese
½ teaspoon paprika (optional, for garnish)
1 tablespoon butter, melted (for brushing on top)
Instructions
Preheat oven to 350°F (175°C).
Cook ground beef in a large skillet over medium heat, breaking it up as it cooks. Add chopped onion, garlic powder, onion powder, salt, and pepper. Cook for about 5 minutes until onions are soft and beef is browned.
Grease a baking dish. Layer thinly sliced potatoes on the bottom.
Add beef mixture on top of the potatoes.
In a bowl, mix soup and milk until smooth, then pour evenly over the beef layer.
Sprinkle cheese on top. Optionally, layer extra potato slices and brush with melted butter.
Cover with foil and bake for 45 minutes.
Remove foil and bake for another 15 minutes until the top is golden and bubbly.
Let cool for a few minutes before serving.
Notes
Swap in cream of chicken or celery soup if preferred.
Try Monterey Jack or Colby cheese for variation.
Add a layer of frozen mixed vegetables for extra nutrition.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner, Main Course, Casserole
- Method: Oven-Baked
- Cuisine: American
