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Homemade Hobo Casserole with ground beef and potatoes topped with melted cheese

Hobo Casserole

A hearty, comforting casserole with layers of seasoned ground beef, tender potatoes, and creamy soup topped with melty cheese.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 85/15 lean-to-fat ratio recommended
  • 1 medium onion chopped (about 1 cup)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper freshly ground preferred
  • 4 medium russet potatoes peeled and thinly sliced (about 1/8 inch thick)
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup milk
  • 1 1/2 cups cheddar cheese shredded, sharp cheddar recommended
  • 1/2 tsp paprika optional, for garnish
  • 1 tbsp butter melted

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Aluminum foil
  • Mandoline slicer (optional)

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. Peel and slice the potatoes into thin, even rounds (about 1/8 inch thick).
  3. 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.
  4. Season the beef mixture with garlic powder, onion powder, salt, and black pepper. Stir well to distribute the flavors evenly.
  5. Layer half of the sliced potatoes in an even layer on the bottom of the prepared baking dish.
  6. Spoon half of the cooked ground beef mixture on top of the potatoes.
  7. Repeat with the remaining potatoes and beef mixture, creating a second complete layer.
  8. 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.
  9. Sprinkle the shredded cheddar cheese over the top. Drizzle the melted butter over the cheese.
  10. 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.
  11. Let the casserole rest for about 5-10 minutes before serving. Sprinkle with paprika for garnish if desired.

Notes

For best results, slice potatoes as uniformly as possible. A mandoline slicer makes this easier and ensures even cooking. If you don't have cream of mushroom soup, cream of chicken or cream of celery works just as well. For an extra creamy texture, stir in 1/4 cup of sour cream or Greek yogurt into the soup mixture before pouring it over the casserole.