Easy Hobo Casserole

A comforting, down-home casserole that layers potatoes, ground meat, veggies, and cheese into one hearty bake. I love how everything combines into a cozy, flavorful dish with minimal fuss—perfect for a family meal or filling prep ahead.

Why You’ll Love This Recipe

I appreciate how this dish gives me full comfort-food vibes without multiple pots or complicated steps. It’s basically a one-dish miracle: tender potatoes, savory meat, sautéed veggies, and melty cheese all baked together. It’s easy, hearty, and always satisfying.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Potatoes, thinly sliced (Yukon gold or russet)

• Ground beef (or ground turkey for a lighter version)

• Onion, diced

• Bell peppers, diced (optional)

• Garlic, minced

• Cream of mushroom soup (or cream of chicken)

• Shredded cheddar cheese

• Salt and pepper

• Butter or oil (for sautéing)

• Optional: chopped fresh parsley or green onions for garnish

directions

1. Preheat oven to 375 °F (190 °C). Lightly grease a 9×13″ baking dish.

2. In a skillet over medium heat, sauté diced onion, bell pepper, and garlic in butter or oil until softened—about 5 minutes.

3. Add ground beef, season with salt and pepper, and cook until browned and cooked through, breaking it up as it cooks.

4. Stir in cream of mushroom soup until everything is evenly coated and creamy. Remove from heat.

5. Layer half of the sliced potatoes in the prepared baking dish.

6. Spoon the beef‑veggie mixture evenly over the potato layer.

7. Top with the remaining sliced potatoes, then spread shredded cheddar cheese on top.

8. Cover with foil and bake for 30 minutes.

9. Remove foil and bake another 15–20 minutes, or until potatoes are tender and cheese is golden and bubbly.

10. Let rest a few minutes before serving; garnish with parsley or green onions.

Servings and timing

This casserole serves 6 people.

• Prep: 15 minutes

• Sautéing & assembly: 15 minutes

• Bake (covered): 30 minutes

• Bake (uncovered): 15–20 minutes
  Total time is about 1 hour and 15 minutes from start to finish.

Variations

• I sometimes swap ground beef for ground turkey or Italian sausage for extra flavor.

• To boost veggie content, I mix in mushrooms, chopped spinach, or corn.

• I switch cream of mushroom soup with cream of celery or cream of chicken for different creamy notes.

• For a Tex‑Mex version, I stir in taco seasoning and top with pepper jack cheese.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual portions or warm the whole dish in a 350 °F oven for about 15 minutes until heated through and cheese bubbles again.

FAQs

Can I prep this ahead of time?

Yes—I assemble it up to a day in advance, cover it, and refrigerate. I bake it right from the fridge, adding a few extra minutes to the covered bake time.

Can I make it lower-carb?

Absolutely. I replace potatoes with thinly sliced cauliflower or rutabaga to reduce carbs while keeping a similar bake structure.

Is it okay to freeze leftovers?

Yes—I let it cool, then freeze in a sealed container for up to 2 months. I thaw overnight in the fridge before reheating in the oven.

How can I make the top extra crispy?

I sprinkle a bit of Parmesan or panko mixed with butter over the cheese before uncovering—it crisps beautifully under the broiler for a minute or two.

Can I use instant potato flakes?

Yes—I’d use prepared mashed potato from flakes in place of sliced potatoes: spread mash on top, then bake and uncover as directed.

Conclusion

This Easy Hobo Casserole is everything I want in a comfort dish—meaty, cheesy, and effortless. With simple prep and vegetarian-friendly variation potential, it’s a go-to for busy nights or cozy family dinners. I’m confident it’ll be a staple in my casserole rotation—and hopefully yours too!

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