Hobo Casserole is the kind of cozy, layered bake that fills the kitchen with the best aroma and brings everyone to the table fast. Tender potatoes, savory beef, and a creamy sauce melt together under a bubbly cheese blanket. It is simple, satisfying, and always a hit on busy nights.
Hobo Casserole
Equipment
- 1 9x13 inch baking dish greased
- 1 Large Skillet
- 1 Mixing Bowl
- 1 Aluminum foil
- 1 Mandoline optional
Ingredients
Hobo Casserole
- 1.5 lb ground beef 85–90% lean
- 3 russet potatoes medium, thinly sliced 1/8–1/4 inch
- 1 yellow onion medium, thinly sliced
- 2 cloves garlic minced
- 1 can cream of mushroom soup 10.5 oz
- 0.5 cup beef broth
- 1 cup cheddar cheese shredded
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme or Italian seasoning
- salt and black pepper to taste
- 1 tablespoon olive oil for sautéing, if needed
- optional add-ins: sliced mushrooms bell pepper strips, or a handful of frozen peas
- optional smoky boost: crumbled turkey bacon or an extra pinch of smoked paprika
Instructions
Hobo Casserole
- Preheat the oven to 375°F. Grease a 9x13 inch baking dish. Scrub and thinly slice the potatoes 1/8 to 1/4 inch so they cook evenly.
- In a large skillet over medium-high heat, warm the olive oil, then add the ground beef, onion, and garlic. Cook, breaking up the meat, until browned with no pink, 6 to 8 minutes. Stir in smoked paprika, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drain excess fat.
- In a bowl, whisk the cream of mushroom soup with the beef broth until smooth and pourable. Season with a pinch of salt and pepper.
- Arrange half the potato slices in the baking dish, overlapping slightly. Sprinkle lightly with salt and pepper. Spoon half the beef mixture over the potatoes. Pour over half the sauce. Repeat with remaining potatoes, beef, and sauce.
- Cover tightly with foil and bake 45 minutes. Uncover, sprinkle with cheddar, and bake 15 to 20 minutes more, until potatoes are fork-tender and the top is bubbling.
- Let the casserole rest 10 minutes so it sets for easy serving. Sprinkle with chopped parsley if you like, then scoop and enjoy.
Notes
Why You’ll Love This Hobo Casserole
- One-dish dinner that is hearty and comforting.
- Budget-friendly pantry staples with big flavor.
- Easy to customize with veggies, seasonings, or different proteins.
- Family-friendly and great for leftovers.
Hobo Casserole Ingredients & Substitutions
- Ground beef: 1.5 lb, preferably 85 to 90 percent lean. Swap with ground turkey or chicken if you like.
- Russet potatoes: 3 medium, thinly sliced 1/8 to 1/4 inch. Yukon golds also work well and hold shape.
- Yellow onion: 1 medium, thinly sliced for sweetness and depth.
- Garlic: 2 cloves, minced. Garlic powder works in a pinch.
- Cream of mushroom soup: 1 can (10.5 oz). You can use cream of chicken soup or a quick homemade sauce (see FAQs).
- Beef broth: 1/2 cup to thin the soup into a pourable sauce. Milk also works for extra creaminess.
- Cheddar cheese: 1 cup shredded, or use mozzarella, Colby Jack, or a mix.
- Smoked paprika: 1 teaspoon for a subtle smoky note.
- Dried thyme or Italian seasoning: 1 teaspoon.
- Salt and black pepper: to taste, layered lightly over potatoes and beef.
- Olive oil: 1 tablespoon, for sautéing if needed.
- Optional add-ins: sliced mushrooms, bell pepper strips, or a handful of frozen peas.
- Optional smoky boost: crumbled turkey bacon or an extra pinch of smoked paprika on top.
Step-by-Step Instructions to Make Hobo Casserole
Step 1: Prep the dish and potatoes
Preheat the oven to 375°F. Grease a 9×13 inch baking dish. Scrub and thinly slice the potatoes 1/8 to 1/4 inch so they cook evenly.
Step 2: Brown the beef
In a large skillet over medium-high heat, warm the olive oil, then add the ground beef, onion, and garlic. Cook, breaking up the meat, until browned with no pink, 6 to 8 minutes. Stir in smoked paprika, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drain excess fat.
Step 3: Make the creamy sauce
In a bowl, whisk the cream of mushroom soup with the beef broth until smooth and pourable. Season with a pinch of salt and pepper.
Step 4: Layer the casserole
Arrange half the potato slices in the baking dish, overlapping slightly. Sprinkle lightly with salt and pepper. Spoon half the beef mixture over the potatoes. Pour over half the sauce. Repeat with remaining potatoes, beef, and sauce.
Step 5: Bake until tender
Cover tightly with foil and bake 45 minutes. Uncover, sprinkle with cheddar, and bake 15 to 20 minutes more, until potatoes are fork-tender and the top is bubbling.
Step 6: Rest and serve
Let the casserole rest 10 minutes so it sets for easy serving. Sprinkle with chopped parsley if you like, then scoop and enjoy.
Tips for Success
- Slice evenly: Use a mandoline or steady knife work so the potatoes cook at the same rate.
- Season in layers: A pinch of salt and pepper over the potatoes and beef brings everything to life.
- Keep it moist: If your sauce looks too thick, whisk in 2 to 3 tablespoons more broth.
- Foil matters: Cover tightly for the first bake so the potatoes steam and turn tender.
- Golden top: Uncover and let the cheese bubble for color, then rest before serving.
Variations of Hobo Casserole
- Turkey version: Swap ground beef for ground turkey and use chicken broth.
- Veggie-forward: Use sautéed mushrooms and lentils in place of beef, then vegetable broth for the sauce.
- Tex-Mex: Add chili powder and cumin, use pepper jack, and finish with green onions.
- Loaded vibe: Fold in corn and peas, then top with sliced green onions and a little turkey bacon crumble.
- Tomato twist: Skip the soup and use a mix of tomato sauce and broth with Italian seasoning.
Serving Suggestions: What to Pair with Hobo Casserole
- Simple green salad with lemony vinaigrette.
- Garlic green beans or roasted broccoli.
- Buttered peas and carrots for a classic pairing.
- Warm dinner rolls or crusty bread to swipe up the sauce.
- Cucumber tomato salad for something fresh and cool.
Storage & Reheating Instructions
- Refrigerate: Cool completely, then cover and refrigerate up to 4 days.
- Freeze: Wrap tightly in portions and freeze up to 2 months. Thaw overnight in the fridge.
- Reheat: Cover and warm in a 350°F oven for 20 to 25 minutes, or microwave individual portions 2 to 3 minutes. Add a splash of broth if it seems dry.
Memories Made Around the Table
This was the casserole that greeted me after late practices, the kind where you slide the dish to the center and everyone serves themselves. It is simple food that somehow turns an ordinary night into a little celebration.
FAQs
Can I make Hobo Casserole ahead?
Yes. Assemble up to 24 hours in advance, cover, and refrigerate. Add 5 to 10 extra minutes to the first bake since it starts cold.
What potatoes work best?
Russets get tender and soak up the sauce beautifully. Yukon golds hold their shape a bit more and are also a great choice.
How do I make it without canned soup?
Make a quick skillet sauce: sauté 1 cup chopped mushrooms in 2 tablespoons butter with a pinch of salt. Stir in 2 tablespoons flour and cook 1 minute. Whisk in 1 cup broth and 1/2 cup milk, simmer until thick, then season with pepper. Use just like the soup mixture.
Can I use frozen hash browns instead of sliced potatoes?
Yes. Use about 6 cups thawed hash browns. Bake covered 30 minutes, then uncover, add cheese, and bake 10 to 15 minutes more.
Why are my potatoes still firm?
Slices may be too thick or the dish may not have been covered tightly. Continue baking covered until a fork slides in easily, then uncover to finish.
Final Thoughts
Hobo Casserole is the kind of weeknight win that tastes like a hug. Keep the ingredients on hand, add your favorite twist, and let the oven do the rest.