What the heck is this?
This is comfort food the way your grandma (or someone’s grandma) intended. Hobo Casserole is a hearty, no-fuss, weeknight lifesaver made with ground beef, thin-sliced potatoes, creamy soup, and cheese all layered into one bubbling, golden-topped bake. It’s that old-school, meat-and-potatoes type of meal — the kind that fills your house with amazing smells and makes everyone ask, “Is it ready yet?” Think of it as a budget-friendly, belly-warming hug in casserole form. And yes, it’s wildly customizable depending on what you’ve got lying around.
Why You’ll Love This Recipe
Minimal ingredients, maximum comfort.
One dish, no stovetop juggling.
Family-friendly and picky-eater approved.
Easy to prep ahead or freeze for later.
Cheesy, creamy, and just the right amount of nostalgic.
The Good Stuff You’ll Need
Main Players:
1 lb ground beef
4–5 medium russet potatoes, peeled and sliced thin (1/8 inch or so)
1 small onion, diced
1 tsp garlic powder
Salt + pepper to taste
Creamy Dreamy Sauce:
1 can (10.5 oz) cream of mushroom soup
1/2 cup milk (or use heavy cream for extra richness)
1 cup shredded cheddar cheese (plus more for topping)
Topping Options (Pick Your Vibe):
Extra cheese (always a yes)
Crushed Ritz crackers or French fried onions
Chopped parsley or green onions for garnish
Let’s Do This
Step 1: Get That Oven Hot
Preheat your oven to 375°F (190°C). Grease a 9×13 baking dish — no one wants stuck-on potato slices.
Step 2: Brown the Beef
In a skillet over medium heat, cook the ground beef with diced onion until browned and crumbly. Drain off any excess grease. Season with salt, pepper, and garlic powder. Set aside.
Step 3: Slice + Sauce
Slice your potatoes nice and thin — a mandoline works great here, but a sharp knife and steady hand will do just fine.
In a bowl, mix the cream of mushroom soup with milk and 1 cup of shredded cheese until smooth.
Step 4: Layer It Up
In your prepared baking dish, start layering:
- First, half the sliced potatoes
- Then half the beef mixture
- Pour on half the soup mixture
Repeat with remaining potatoes, beef, and sauce.
Cover tightly with foil.
Step 5: Bake and Melt
Bake covered for 50–60 minutes, or until potatoes are fork-tender. Remove foil, sprinkle with extra cheese (and crackers/onions if using), and bake uncovered for another 10–15 minutes until bubbly and golden on top.
Step 6: Rest + Serve
Let it sit for 10 minutes before serving — it’ll firm up a bit and won’t burn your tongue. Serve hot and dig in.
Serving Suggestions
Serve with a side salad, some buttered green beans, or good ol’ dinner rolls.
Want to make it a full meat-and-three? Add roasted carrots or steamed peas.
Leftovers = next-level lunch. Just reheat with a splash of milk to keep it creamy.
Switch It Up
Swap ground beef for ground turkey, sausage, or even lentils for a meatless twist.
Use cream of chicken or cream of cheddar soup instead of mushroom.
Add veggies like corn, mushrooms, or spinach between layers.
Top with crushed potato chips or panko for extra crunch.
Make-Ahead Tips
Assemble the whole thing the night before, cover, and refrigerate. Bake straight from the fridge (add ~10 minutes to the bake time).
Leftovers keep 3–4 days in the fridge and reheat beautifully.
To freeze: assemble (uncooked), wrap tightly, and freeze. Thaw overnight in the fridge and bake as directed.
Questions People Actually Ask
Q: Can I use hash browns instead of fresh potatoes?
A: Yup! Just use thawed hash brown slices or shreds and bake as usual.
Q: Is it better with homemade cream sauce?
A: Totally your call. A quick béchamel with broth and cream works great, but the canned stuff keeps it weeknight-easy.
Q: Can I cook it in the slow cooker?
A: Yes! Layer as directed in a greased slow cooker and cook on low for 5–6 hours until potatoes are tender.
Q: What if I don’t like mushrooms?
A: Use cream of chicken, cheddar, or even cream of celery instead — same creamy vibe, zero shrooms.
Hobo Casserole with Ground Beef & Potatoes: A Cozy Classic That Hits Every Time
- Total Time: 15 minute
- Yield: 6 servings
Description
This is comfort food the way your grandma (or someone’s grandma) intended. Hobo Casserole is a hearty, no-fuss, weeknight lifesaver made with ground beef, thin-sliced potatoes, creamy soup, and cheese all layered into one bubbling, golden-topped bake. It’s that old-school, meat-and-potatoes type of meal — the kind that fills your house with amazing smells and makes everyone ask, “Is it ready yet?” Think of it as a budget-friendly, belly-warming hug in casserole form. And yes, it’s wildly customizable depending on what you’ve got lying around.
Ingredients
Main Players:
1 lb ground beef
4–5 medium russet potatoes, peeled and sliced thin (1/8 inch or so)
1 small onion, diced
1 tsp garlic powder
Salt + pepper to taste
Creamy Dreamy Sauce:
1 can (10.5 oz) cream of mushroom soup
1/2 cup milk (or use heavy cream for extra richness)
1 cup shredded cheddar cheese (plus more for topping)
Topping Options (Pick Your Vibe):
Extra cheese (always a yes)
Crushed Ritz crackers or French fried onions
Chopped parsley or green onions for garnish
Instructions
Step 1: Get That Oven Hot
Preheat your oven to 375°F (190°C). Grease a 9×13 baking dish — no one wants stuck-on potato slices.
Step 2: Brown the Beef
In a skillet over medium heat, cook the ground beef with diced onion until browned and crumbly. Drain off any excess grease. Season with salt, pepper, and garlic powder. Set aside.
Step 3: Slice + Sauce
Slice your potatoes nice and thin — a mandoline works great here, but a sharp knife and steady hand will do just fine.
In a bowl, mix the cream of mushroom soup with milk and 1 cup of shredded cheese until smooth.
Step 4: Layer It Up
In your prepared baking dish, start layering:
First, half the sliced potatoes
Then half the beef mixture
Pour on half the soup mixture
Repeat with remaining potatoes, beef, and sauce.
Cover tightly with foil.
Step 5: Bake and Melt
Bake covered for 50–60 minutes, or until potatoes are fork-tender. Remove foil, sprinkle with extra cheese (and crackers/onions if using), and bake uncovered for another 10–15 minutes until bubbly and golden on top.
Step 6: Rest + Serve
Let it sit for 10 minutes before serving — it’ll firm up a bit and won’t burn your tongue. Serve hot and dig in.
Notes
Serve with a side salad, some buttered green beans, or good ol’ dinner rolls.
Want to make it a full meat-and-three? Add roasted carrots or steamed peas.
Leftovers = next-level lunch. Just reheat with a splash of milk to keep it creamy.
- Prep Time: 15 minutes
- Cook Time: 60–75 minutes
Nutrition
- Calories: ~480 kcal per serving
- Fat: ~35g
- Carbohydrates: ~24g
- Protein: ~28g