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Hobo Casserole

Hearty ground beef, tender potatoes, and melted cheddar cheese baked together in one easy comfort food dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs ground beef 80/20 or lean
  • 4 large Russet potatoes peeled and thinly sliced (about 1/8 inch thick)
  • 1 medium yellow onion thinly sliced into rings
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1/2 cup whole milk
  • 2 cups shredded sharp cheddar cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and black pepper to taste
  • Fresh parsley optional, for garnish

Equipment

  • 9x13-inch baking dish
  • large skillet
  • medium mixing bowl
  • aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. In a large skillet over medium-high heat, brown the ground beef until no longer pink, about 7-8 minutes. Drain the excess grease. Season with salt, pepper, garlic powder, and onion powder.
  3. In a medium bowl, whisk together the condensed cream of mushroom soup and milk until smooth.
  4. Arrange half of the sliced potatoes in the bottom of the prepared baking dish. Top with the sliced onion rings, followed by the seasoned ground beef. Layer the remaining potatoes on top of the beef.
  5. Pour the soup mixture evenly over the entire casserole. Cover the dish tightly with aluminum foil.
  6. Bake covered for 35-40 minutes, or until the potatoes are fork-tender.
  7. Remove the foil and sprinkle the shredded cheddar cheese over the top. Return to the oven uncovered for 5-10 minutes, until the cheese is melted and bubbly.
  8. Let it rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or larger portions covered in a 350°F oven for 20 minutes. Can be frozen for up to 3 months, though potato texture may change slightly. Make-Ahead: Assemble completely up to 24 hours ahead and refrigerate. Add 10-15 minutes to covered baking time if starting from cold. Substitutions: Ground turkey or half ground pork can replace the beef. Cream of chicken or celery soup works in place of mushroom soup. Yukon Gold potatoes can be used for a creamier texture. Variations: Add sliced mushrooms, diced jalapeños, or use pepper jack cheese for extra flavor. Mix in vegetables like frozen peas or sliced carrots between layers.