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Hobo Casserole

Hobo casserole is an easy one-pan dinner with seasoned ground beef, thin potato slices, and creamy mushroom sauce topped with melted cheddar. The oven bake creates a bubbling, cheesy layer with tender potatoes and savory hamburger flavor in every bite.
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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: 710
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1.5 lb ground beef
  • 1 onion
  • 4 russet potatoes
  • 1 can (10.5 oz) cream of mushroom soup
  • 0.5 cup milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Worcestershire sauce
  • 1 salt to taste
  • 1 black pepper to taste
  • 2 cup shredded cheddar cheese
  • 1 fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep the oven and pan
  1. Preheat oven to 350°F and grease a 9x13 baking dish.
Brown the beef and season
  1. Brown ground beef with sliced onion over medium-high heat until no longer pink, then drain excess fat.
  2. Season the beef with garlic powder, onion powder, Worcestershire sauce, salt, and black pepper, then stir to coat.
Mix the creamy mushroom sauce
  1. Whisk cream of mushroom soup with milk until smooth and evenly combined.
Layer the casserole
  1. Layer half the potato slices in the baking dish as an even bottom layer.
  2. Top potatoes with half the beef mixture in a single layer.
  3. Pour half the soup mixture over the beef, then spread gently to cover.
  4. Repeat with the remaining potato slices, remaining beef, and remaining soup mixture, keeping layers even.
Bake until tender and bubbly
  1. Cover with foil and bake at 350°F for 40 minutes, until potatoes are starting to soften.
  2. Uncover and sprinkle shredded cheddar cheese evenly over the top, then bake at 350°F for 15 minutes until potatoes are tender and cheese is bubbly.
Finish and serve
  1. Garnish with fresh parsley and serve hot.

Notes

For the best texture, slice potatoes thin and even so they finish tender within the same bake time. Refrigerate leftovers in a covered container for up to 3 days; reheat in a 350°F oven or microwave until hot. Freezing: yes, freeze portions up to 2 months and thaw overnight in the fridge before reheating. Dietary swap: use low-fat milk and reduced-fat cheddar to lighten the casserole while keeping the creamy layers.