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Hobo Casserole

Hobo casserole is an easy ground beef and potato bake with tender thin potato layers, a creamy mushroom sauce, and a golden bubbly cheddar topping. Bake it covered until the potatoes are tender, then uncover to melt and brown the cheese for that classic comfort-food casserole look.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Ground beef and potato layers
  • 1 lb ground beef
  • 1 onion dice medium
  • 3 garlic cloves mince
  • 4 russet potatoes peeled and thinly sliced
  • 1 can (10.5 oz) cream of mushroom soup
  • 0.5 cup sour cream
  • 0.5 cup beef broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 0.01 salt to taste
  • 0.01 black pepper to taste
  • 2 cup sharp cheddar cheese shredded

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat oven to 375°F and grease a 9x13 baking dish.
  2. Thinly slice the peeled russet potatoes and dice the onion.
Cook the beef mixture
  1. Brown ground beef with diced onion in a skillet over medium heat, then drain excess fat.
  2. Stir in minced garlic and cook for 1 more minute, then remove from heat.
Make the creamy mushroom sauce
  1. Mix cream of mushroom soup, sour cream, beef broth, garlic powder, onion powder, smoked paprika, salt, and black pepper in a bowl until smooth.
Assemble and bake
  1. Layer half the sliced potatoes in the bottom of the greased dish.
  2. Spoon on half the seasoned ground beef mixture, spreading it into an even layer.
  3. Pour half the soup mixture over the beef, then repeat with the remaining potatoes, beef, and soup mixture.
  4. Cover tightly with foil and bake at 375°F for 40 minutes, until the potatoes are tender.
Cheddar topping
  1. Remove the foil, sprinkle shredded sharp cheddar cheese over the top, and bake uncovered at 375°F for 15 more minutes.
  2. Bake until the cheese is golden and bubbly, then let the casserole rest briefly before serving.

Notes

For clean, even layers, aim for uniformly thin potato slices so they finish tender at the same time. Store leftovers in the refrigerator up to 3 days, reheating in the oven or microwave until hot throughout; freeze baked casserole up to 2 months (thaw overnight in the fridge before reheating). For a lighter version, use low-fat sour cream and reduced-fat cheddar, keeping the baking time the same.