Easy Hobo Casserole Recipe
This hearty and budget-friendly Hobo Casserole features layers of seasoned ground beef, tender potatoes, creamy mushroom soup, and melted cheddar cheese. It’s the perfect easy comfort food for busy weeknights, potlucks, or cozy family dinners.
Equipment
- 9×13-inch baking dish
- Large skillet
- Mixing bowls
- Whisk
- Mandoline or sharp knife
- Aluminum foil
- Wooden spoon
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 0.5 tsp black pepper
- 4 medium potatoes, thinly sliced (about 1/8-inch thick)
- 10.5 oz cream of mushroom soup
- 0.5 cup milk
- 1.5 cups shredded cheddar cheese
- 1 tbsp butter, melted
- 0.5 tsp paprika (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Peel and thinly slice potatoes about 1/8-inch thick for even cooking. A mandoline slicer works great for uniform slices.
- In a skillet over medium heat, cook ground beef and chopped onion until the meat is browned and onions are tender (5–7 minutes). Drain excess grease. Stir in garlic powder, onion powder, salt, and pepper. Remove from heat.
- In the greased baking dish, layer half the sliced potatoes, then half the beef mixture. Repeat with remaining potatoes and beef. Try to spread each layer evenly.
- Whisk together cream of mushroom soup and milk in a bowl until smooth. Pour evenly over the casserole, letting it seep between layers.
- Top with shredded cheddar and drizzle melted butter over the cheese. Cover tightly with foil and bake 45 minutes. Remove foil and bake another 15 minutes until cheese is bubbly and potatoes are tender.
- Let casserole rest 5–10 minutes before serving to allow layers to set. Sprinkle with paprika for color if desired and enjoy warm.