The tender potatoes layered with savory ground beef and blanketed with creamy mushroom soup make this Hobo Casserole a true comfort food classic. I discovered this recipe during a particularly hectic season of life when I needed budget-friendly meals that would please my picky eaters. What makes this casserole special is how it transforms simple pantry ingredients into something truly satisfying. The cheese gets perfectly golden and bubbly while the layers beneath meld into a delicious harmony of flavors.
Table of Contents
Ingredients for Hobo Casserole
When making Hobo Casserole, I always opt for lean ground beef (85/15) for the perfect balance of flavor and less grease. My family has been enjoying this recipe for years, and I’ve found that taking the time to slice the potatoes super thin makes all the difference in how evenly they cook. If you enjoy ground beef recipes, this one will quickly become a favorite.
- 1 pound ground beef
- 1 medium onion, chopped (about 1 cup) – I prefer yellow onions for their sweetness when cooked
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper – Freshly ground is my go-to for better flavor
- 4 medium russet potatoes, thinly sliced (about ⅛ inch thick)
- 1 can (10.5 ounces) cream of mushroom soup – In my experience, the brand-name soups yield a creamier texture
- ½ cup milk
- 1 ½ cups shredded cheddar cheese – I usually use sharp cheddar for more robust flavor
- ½ teaspoon paprika (optional, for garnish)
- 1 tablespoon butter, melted
Step-by-Step Instructions
In my years of making this casserole, I’ve found that creating even layers is key to ensuring everything cooks perfectly. Take your time with each step, and you’ll be rewarded with a perfectly balanced dish. This approach is similar to my Amish Hamburger Steak Bake, which also relies on careful layering for the best results.
Step 1: Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of butter. Peel the potatoes and slice them into thin, even rounds (about ⅛ inch thick) – a mandoline slicer makes this task much easier and ensures even cooking.
Step 2: Brown the ground beef and chopped onion in a large skillet over medium heat until the meat is no longer pink and onions are translucent, about 5-7 minutes. Break up any large chunks of meat with a wooden spoon for better texture. Drain the excess grease thoroughly to prevent a greasy casserole.
Step 3: Season the beef mixture with garlic powder, onion powder, salt, and black pepper, stirring well to distribute the flavors evenly. If you like a bit of heat, this is where you could add a pinch of red pepper flakes.
Step 4: Begin layering in your prepared baking dish: arrange half of the sliced potatoes in an even layer on the bottom, slightly overlapping each slice. Spoon half of the seasoned ground beef mixture evenly over the potatoes.
Step 5: Repeat with the remaining potatoes and beef mixture, creating a second complete layer. Make sure the top layer is as even as possible for uniform cooking.
Step 6: Whisk together the cream of mushroom soup and milk in a small bowl until smooth. Pour this mixture evenly over the casserole, using a spatula to ensure it seeps into all the layers.
Step 7: Sprinkle the shredded cheddar cheese evenly across the top, then drizzle with the melted butter. If using paprika, sprinkle it lightly over the cheese for color and a subtle flavor boost.
Step 8: Cover the dish tightly with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden, and the potatoes are fork-tender. Let stand for 5-10 minutes before serving.
Perfect Pairings for Hobo Casserole
This hearty casserole pairs wonderfully with sides that provide freshness and contrast to its rich, savory flavors.
Simple Green Salad: A light salad with mixed greens, cherry tomatoes, and a tangy vinaigrette cuts through the richness of the casserole and adds a refreshing element to the meal.
Steamed Broccoli: The bright green color and slight crunch of steamed broccoli provides both nutritional balance and textural contrast to the soft layers of the casserole. For a more substantial option, try my Chicken with Mixed Vegetable Stir Fry on the side.
Garlic Green Beans: Fresh green beans sautéed with a bit of garlic complement the hearty flavors while adding a pop of color and nutritional value to your plate.
Crusty French Bread: Warm, crusty bread is perfect for soaking up any extra sauce from the casserole and rounds out the meal with satisfying carbs.
Roasted Carrots: Sweet, caramelized roasted carrots offer a different flavor profile that pairs beautifully with the savory casserole while adding vibrant color to your dinner table.
If you’re looking for more ground beef recipe ideas to add to your rotation, my Korean Ground Beef Bowl and Ground Beef Enchiladas are other family favorites that use similar affordable ingredients.
Storing & Reheating Your Casserole
This Hobo Casserole keeps wonderfully in the refrigerator for 3-4 days when stored in an airtight container. I recommend letting it cool completely before transferring to storage containers to prevent condensation.
For reheating, I find the oven method works best to maintain the casserole’s texture. Cover with foil and warm at 350°F for about 15-20 minutes until heated through. If using a microwave, use medium power in 1-minute increments to prevent the cheese from becoming rubbery.
Pro tip: This casserole freezes exceptionally well for up to 3 months. I often make a double batch and freeze one (before baking) for those especially busy weeks. Thaw overnight in the refrigerator before baking according to the original instructions, adding an extra 10-15 minutes to the covered baking time. For another freezer-friendly option, check out my Garlic Butter Bowtie Pasta with Ground Beef.
FAQs
Can I prepare Hobo Casserole ahead of time?
Yes! You can assemble the entire casserole up to 24 hours in advance, cover it tightly with plastic wrap, and refrigerate. When ready to bake, remove from the refrigerator 30 minutes before baking and proceed as directed, adding about 10 extra minutes to the covered baking time.
What can I substitute for cream of mushroom soup?
If mushrooms aren’t your thing, cream of chicken or cream of celery soup work perfectly as substitutes. For a homemade alternative, make a simple white sauce with 2 tablespoons butter, 2 tablespoons flour, and 1 cup of milk, seasoned with salt and pepper.
How do I know when the potatoes are fully cooked?
Insert a knife or fork into the center of the casserole, it should slide easily through the potato layers with minimal resistance. If you encounter firmness, cover with foil and continue baking in 5-minute increments until tender.
Hobo Casserole
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Peel and slice the potatoes into thin, even rounds (about 1/8 inch thick).
- In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and onions are soft, about 5-7 minutes. Drain any excess grease.
- Season the beef mixture with garlic powder, onion powder, salt, and black pepper. Stir well to distribute the flavors evenly.
- Layer half of the sliced potatoes in an even layer on the bottom of the prepared baking dish.
- Spoon half of the cooked ground beef mixture on top of the potatoes.
- Repeat with the remaining potatoes and beef mixture, creating a second complete layer.
- In a small bowl, mix the cream of mushroom soup with the milk until smooth. Pour this mixture evenly over the casserole, making sure it seeps into all the layers.
- Sprinkle the shredded cheddar cheese over the top. Drizzle the melted butter over the cheese.
- Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for another 15 minutes, or until the cheese is bubbly and slightly golden, and potatoes are tender.
- Let the casserole rest for about 5-10 minutes before serving. Sprinkle with paprika for garnish if desired.
Notes
