Name: Hobo Casserole
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 1 lb ground beef; 4–5 russet potatoes, thinly sliced; 1 medium onion, sliced; 2 cloves garlic, minced; 1 can (10.5 oz) cream of mushroom soup (or cream of chicken); 1/2 cup milk; 1 1/2 cups shredded cheddar cheese; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp paprika (optional); 1 tbsp butter or oil (for greasing dish)

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This Hobo Casserole is a warm, comforting, all-in-one meal layered with seasoned ground beef, tender potatoes, creamy soup, and melted cheese. I love making this dish when I want something hearty, satisfying, and incredibly easy to throw together with pantry staples. It’s perfect for busy weeknights or when I just need a no-fuss, family-style dinner.

Why You’ll Love This Recipe

I love this recipe because it’s simple, budget-friendly, and made in just one dish. There’s no need for fancy ingredients—just meat, potatoes, and a few pantry items come together to make something cozy and delicious. It’s great for feeding a crowd or for leftovers the next day, and it always feels like a hug in a casserole dish. The layers bake together beautifully, and the cheesy topping adds the perfect finishing touch. Hobo Casserole

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Russet potatoes (thinly sliced)
Onion (sliced)
Garlic (minced)
Cream of mushroom soup (or cream of chicken)
Milk
Shredded cheddar cheese
Salt
Black pepper
Paprika (optional, for added flavor)
Butter or oil (for greasing the dish)

Directions

I start by preheating the oven to 375°F (190°C) and greasing a 9×13-inch baking dish.
In a skillet, I cook the ground beef with onion and garlic until browned and fully cooked. I season it with salt, pepper, and a little paprika, then drain any excess fat.
I wash, peel, and slice the potatoes very thinly—this helps them cook evenly.
In a small bowl, I mix the cream of mushroom soup with milk to make a smooth sauce.
I layer half of the potatoes in the bottom of the baking dish, then spread half the beef mixture on top. I repeat with the remaining potatoes and beef.
I pour the soup mixture evenly over the layers, making sure it covers the top.
I cover the dish tightly with foil and bake for about 60 minutes, or until the potatoes are tender.
I remove the foil, sprinkle shredded cheddar cheese over the top, and return it to the oven for another 10–15 minutes until the cheese is melted and bubbly.
I let it sit for a few minutes before serving—it helps everything set and makes it easier to slice.

Servings and timing

This recipe serves 6 to 8 people. It takes about 20 minutes to prep and 70–75 minutes to bake.

Variations

I sometimes use ground turkey or sausage instead of beef for a different flavor.
For a creamy twist, I add sour cream or cream cheese to the soup mixture.
I’ve used frozen hash browns instead of sliced potatoes when I’m short on time.
Adding green beans or corn in the layers makes it a complete one-dish meal.
For extra flavor, I toss in some chopped bell peppers or top it with French fried onions.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I use the oven or microwave until it’s hot all the way through. If it seems dry, I add a splash of milk before reheating.

To freeze, I let it cool completely, then wrap it tightly in foil or store in a freezer-safe container for up to 2 months. I thaw overnight in the fridge before reheating. Hobo Casserole

FAQs

Do I have to cook the ground beef first?

Yes, I always cook it before layering to make sure it’s fully done and to drain the fat. Raw beef wouldn’t cook properly or safely in this casserole.

Can I use canned potatoes?

I’ve used canned sliced potatoes in a pinch—they work, but the texture is softer. I still prefer fresh potatoes for that hearty bite.

What can I use instead of cream of mushroom soup?

I’ve used cream of chicken, cream of celery, or even a homemade white sauce. Any creamy soup will work depending on the flavor I want.

Can I make this casserole ahead of time?

Yes, I often assemble it a day in advance and keep it in the fridge. I just add a few extra minutes to the baking time if it’s going in cold.

How thin should I slice the potatoes?

I slice them about ⅛ inch thick. Thinner slices cook more evenly and faster—if they’re too thick, they may not soften enough during baking.

Conclusion

This Hobo Casserole is the definition of simple, satisfying comfort food. I love how it uses basic ingredients to create a warm, layered dish that’s full of flavor. Whether I’m feeding a big family or just want something easy and hearty, this casserole is always a winner in my kitchen. It’s the kind of meal I turn to again and again.