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Hobo Casserole

Hobo casserole is a weeknight-friendly ground beef potato casserole with thin-sliced potatoes, seasoned beef, and creamy mushroom sauce baked until tender. It’s finished with cheddar cheese that turns golden and bubbly for a hearty, comfort food bake.
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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: 550
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1 lb ground beef
onion
  • 1 medium onion, diced
garlic
  • 3 garlic cloves, minced
potatoes
  • 4 medium russet potatoes, peeled and thinly sliced
mushroom sauce
  • 1 can (10.5 oz) cream of mushroom soup
  • 0.5 cup sour cream
  • 0.5 cup beef broth
seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 0.25 salt and black pepper to taste
cheese
  • 2 cup sharp cheddar cheese, shredded

Equipment

  • 1 sheet pan

Method
 

Prep and brown the beef
  1. Preheat the oven to 375°F and grease a 9x13 baking dish so the layers release easily.
  2. Brown the ground beef with the diced onion in a skillet over medium heat, then drain excess fat and cook 1 more minute.
  3. Add the minced garlic and cook for 1 minute, until fragrant, so the flavor moves through the casserole.
Make the creamy sauce and layer
  1. Mix the cream of mushroom soup, sour cream, beef broth, garlic powder, onion powder, smoked paprika, salt, and black pepper in a bowl until smooth.
  2. Layer half the sliced potatoes in the bottom of the dish, spreading them into an even layer for consistent tenderness.
  3. Top the potatoes with half the beef mixture, pressing lightly so it sits in the layer.
  4. Pour on half the soup mixture, then repeat the layers with the remaining potatoes, beef mixture, and soup mixture.
  5. Cover tightly with foil to trap steam for even cooking through the potato slices.
Bake and finish with cheddar
  1. Bake covered at 375°F for 40 minutes, until the potatoes are tender when pierced.
  2. Remove the foil, top with shredded cheddar cheese, and spread it over the surface so it melts into a golden top.
  3. Bake uncovered at 375°F for 15 more minutes, until the cheese is golden and bubbly with visible bubbling at the edges.

Notes

For the best texture, keep the potato slices thin and try to make them roughly the same thickness so they finish tender at the same time. Store covered in the refrigerator up to 4 days; reheat individual portions in the microwave until hot. Freezing is not recommended because the potatoes can soften further when thawed. If you want a lighter version, use reduced-fat sour cream and a reduced-fat cheddar—spread and bake the same, then expect a slightly less rich melt.