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Hobo Casserole with Beef and Potatoes

Easy Hobo Casserole with Beef and Potatoes

This hearty hobo casserole with beef and potatoes is the ultimate comfort food! Layers of tender sliced potatoes, seasoned ground beef, creamy soup, and melted cheese come together in one dish for a satisfying family dinner that's perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 lbs russet or Yukon potatoes peeled and thinly sliced (1/8-inch thick)
  • 1 lb ground beef 85/15
  • 1 medium onion diced
  • 3-4 cloves garlic minced
  • 1 can 10.75 oz cream of mushroom soup
  • 1/2 cup milk
  • 2 cups shredded sharp cheddar cheese
  • Salt and black pepper to taste
  • 1 tsp paprika
  • 1/2 tsp dried thyme

Method
 

  1. Prep the oven: Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or cooking spray.
  2. Cook the beef: In a large skillet over medium-high heat, brown the ground beef, breaking it up as it cooks (about 5-6 minutes). Add diced onion and cook until softened, about 5 minutes more. Stir in minced garlic, paprika, and thyme. Season with salt and pepper. Remove from heat.
  3. Make the sauce: In a small bowl, whisk together the cream of mushroom soup and milk until smooth and well combined.
  4. First layer: Arrange half of the sliced potatoes in the prepared baking dish, overlapping slightly. Season with salt and pepper.
  5. Add beef layer: Spread half of the cooked beef mixture evenly over the potatoes.
  6. Add sauce: Drizzle half of the soup mixture over the beef layer.
  7. Repeat layers: Layer the remaining potatoes, then remaining beef mixture, and finish with the remaining soup mixture on top.
  8. Bake covered: Cover tightly with aluminum foil and bake for 45 minutes.
  9. Add cheese: Remove foil and sprinkle shredded cheese evenly over the top. Bake uncovered for another 15-20 minutes, until cheese is golden brown and potatoes are fork-tender.
  10. Rest and serve: Let the casserole rest for 10 minutes before serving to allow layers to set.

Notes

Potato Tips:
Slice potatoes as evenly as possible for uniform cooking.
A sharp knife works better than a mandoline for safety.
Make-Ahead: Assemble the casserole up to step 7, cover and refrigerate for up to 24 hours.
Add 10-15 extra minutes to covered baking time if cooking from cold. Storage: Leftovers keep in the refrigerator for 4 days and reheat beautifully in the microwave.
Substitutions: Ground turkey or plant-based ground meat works well.
Sweet potatoes can replace regular potatoes for a twist.
Cheese Options: Monterey Jack, Colby, or Mexican cheese blend are great alternatives to cheddar.
Nutrition Information (per serving) Calories:
420 Protein: 25g Carbohydrates: 32g Fat: 22g Fiber: 3g Sodium: 680mg
Nutritional values are approximate and may vary based on specific ingredients used.