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