Hobo Casserole

introduction

Hobo Casserole is a no-fuss, comforting layered bake of ground beef, potatoes, mushroom soup, and cheddar — perfect for weeknights or potlucks. If you enjoy simple, hearty casseroles, you might also like this creamy baked cream cheese spaghetti casserole for another easy family-friendly option.

why make this recipe

This recipe is quick to assemble, uses pantry staples, and results in a satisfying one-dish meal everyone will love. It stretches a pound of ground beef into a filling dinner and requires minimal cleanup — ideal when you want home-cooked flavor without fuss.

how to make Hobo Casserole

Follow the layers and bake until tender and bubbly. The potatoes cook through in the oven while the beef flavors meld with the creamy soup and melted cheddar for a classic comfort-food finish.

Ingredients :

1 lb ground beef, 4 medium potatoes, sliced, 1 can cream of mushroom soup, 2 cups shredded cheddar cheese, 1 onion, diced, Salt and pepper to taste

Directions :

1. Preheat the oven to 350°F (175°C).
2. In a skillet, brown the ground beef with the diced onion, seasoning with salt and pepper.
3. In a baking dish, layer the sliced potatoes, followed by the cooked beef mixture.
4. Pour the cream of mushroom soup over the layers, spreading it evenly.
5. Top with shredded cheddar cheese.
6. Cover the dish with aluminum foil and bake for about 1 hour.
7. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
8. Let cool slightly before serving.

how to serve Hobo Casserole

Serve hot, scooping generous portions so each plate gets potatoes, beef, and sauce. Pair with a crisp green salad or steamed vegetables and pickles or crusty bread to round out the meal.

how to store Hobo Casserole

Cool to room temperature, cover tightly, and refrigerate for up to 3–4 days. Reheat individual portions in the microwave or reheat the whole casserole in a 350°F (175°C) oven until warmed through. For longer storage, freeze in an airtight container for up to 2 months; thaw overnight in the refrigerator before reheating.

tips to make Hobo Casserole

• Slice potatoes uniformly so they cook evenly; a mandoline or sharp knife helps.
• Par-cook potato slices in the microwave for 3–4 minutes if you want to reduce bake time.
• Drain excess grease from the browned beef to keep the casserole from becoming too oily.
• Stir a little milk into the cream of mushroom soup if you prefer a looser sauce.
• Let the casserole rest 10 minutes after baking to help it set for easier serving.

variation (if any)

• Swap cream of mushroom soup for cream of chicken or cream of celery for a different flavor.
• Add a layer of frozen mixed vegetables or corn for extra color and nutrition.
• Use shredded mozzarella or Monterey Jack instead of cheddar for a milder melt.
• For a lighter version, substitute ground turkey and low-fat soup.

FAQ

Q: Can I use frozen potatoes?
A: Yes — if using frozen sliced potatoes, reduce the initial covered baking time by 10–15 minutes and check for doneness.

Q: Is it possible to make this in a slow cooker?
A: Brown the beef and layer ingredients in a slow cooker; cook on low 4–6 hours or until potatoes are tender.

Q: How do I prevent the bottom from burning?
A: Ensure you use a well-greased baking dish and keep the casserole covered for most of the bake time; if your oven runs hot, place the dish on a baking sheet.

Conclusion

For a tried-and-true Hobo Casserole reference and serving ideas, check out Hobo Casserole – The Country Cook.

Hobo Casserole

A no-fuss, comforting layered bake of ground beef, potatoes, mushroom soup, and cheddar, perfect for weeknights or potlucks.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb ground beef Use lean ground beef for less grease.
• 4 medium potatoes, sliced Slice uniformly for even cooking.
• 1 can cream of mushroom soup Can swap with cream of chicken or cream of celery.
• 2 cups shredded cheddar cheese Alternatively, use mozzarella or Monterey Jack.
• 1 large onion, diced Adds flavor to the beef.
• to taste Salt and pepper

Method

 

Preparation

1. Preheat the oven to 350°F (175°C).
2. In a skillet, brown the ground beef with the diced onion, seasoning with salt and pepper.
3. In a baking dish, layer the sliced potatoes, followed by the cooked beef mixture.
4. Pour the cream of mushroom soup over the layers, spreading it evenly.
5. Top with shredded cheddar cheese.

Baking

1. Cover the dish with aluminum foil and bake for about 1 hour.
2. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
3. Let cool slightly before serving.

Notes

Let casserole rest for 10 minutes after baking to help it set for easier serving. Cool to room temperature, cover tightly, and refrigerate for up to 3–4 days. For longer storage, freeze in an airtight container for up to 2 months.