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Hobo Casserole featured image showcasing a delicious and hearty one-dish meal.

Easy Hobo Casserole

This hearty Hobo Casserole features layers of savory ground beef, tender potatoes, and a creamy mushroom sauce, all topped with melted cheddar cheese. Perfect for a comforting family meal, this recipe ensures a flavorful and satisfying dish every time, avoiding the common pitfalls of soggy bottoms and bland flavors.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Ground Beef
  • 1 large Onion, chopped
  • 2 cloves Garlic, minced
  • 1 tsp Dried Thyme
  • 1/2 tsp Smoked Paprika
  • Salt to taste
  • Pepper to taste
  • 2 lbs Potatoes, peeled and thinly sliced about 1/8 inch thick
  • 1/2 cup Milk
  • 1/4 cup Sour Cream optional
  • 1 cup Shredded Cheddar Cheese
  • 2 tbsp Butter, cut into small pieces
  • 2 tablespoons Olive Oil

Equipment

  • large skillet
  • 9x13-inch baking dish
  • mixing bowl
  • whisk
  • aluminum foil
  • knife
  • cutting board
  • Measuring spoons
  • Measuring cups
  • spatula

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
  3. Add the chopped onion and cook until softened, about 5 minutes.
  4. Stir in the minced garlic, thyme, and smoked paprika; season with salt and pepper. Cook for another minute until fragrant.
  5. Lightly grease a 9x13 inch baking dish.
  6. Layer half of the sliced potatoes on the bottom of the dish, overlapping slightly.
  7. Spread the ground beef mixture evenly over the potatoes.
  8. Top with the remaining potato slices.
  9. In a bowl, whisk together the cream of mushroom soup, milk, and sour cream (if using).
  10. Pour the mixture evenly over the potato layers.
  11. Sprinkle the shredded cheddar cheese over the top of the casserole.
  12. Dot the top with the butter pieces.
  13. Cover the baking dish with aluminum foil and bake for 45 minutes.
  14. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is melted and bubbly. A knife inserted into the potatoes should meet little resistance.
  15. Let the casserole rest for 10 minutes before serving. This allows the flavors to meld and the casserole to set slightly.

Notes

For best results, sauté the thinly sliced potatoes in a skillet with a little olive oil until slightly softened and lightly browned before layering in the casserole. This prevents a soggy bottom. Use 80/20 ground beef for added flavor and moisture. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. For a variation, add other vegetables like carrots, celery, or green beans.