Easy Hobo Casserole

This easy hobo casserole is one of my favorite hearty, no-fuss dinners. It layers simple ingredients like seasoned ground beef, potatoes, cheese, and creamy soup into one warm, satisfying dish that’s pure comfort food. It’s the kind of recipe I throw together on a busy night when I want something filling, flavorful, and family-approved.

Why You’ll Love This Recipe

I love this casserole because it’s incredibly easy to prep and totally customizable. The ingredients are pantry staples, the method is simple, and the result is a rich, creamy, layered bake with just the right amount of cheesy goodness. It’s budget-friendly, kid-friendly, and perfect for when I want dinner in the oven with minimal effort.

Ingredients

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

• Ground beef

• Onion, chopped

• Garlic, minced

• Russet or Yukon Gold potatoes, thinly sliced

• Cream of mushroom soup (or cream of chicken)

• Milk

• Shredded cheddar cheese

• Salt

• Black pepper

• Paprika (optional for added flavor)

• Optional: parsley or green onions for garnish

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

2. In a skillet over medium heat, I brown the ground beef with the chopped onion and garlic until fully cooked. I season with salt, pepper, and paprika, then drain any excess grease.

3. In a bowl, I mix the cream of mushroom soup with milk until smooth.

4. I layer half the thinly sliced potatoes on the bottom of the baking dish, followed by half the cooked beef mixture, then half of the soup mixture.

5. I repeat the layers: potatoes, beef, then soup. I cover tightly with foil.

6. I bake for 45 minutes covered, then remove the foil, sprinkle the shredded cheddar over the top, and bake uncovered for another 15–20 minutes until the cheese is bubbly and the potatoes are fork-tender.

7. I let it rest for about 5 minutes before serving and top with fresh herbs if I want a pop of color.

Servings and timing

This recipe serves 6–8 people. It takes about 20 minutes to prep and 1 hour to bake, so I can have a hot, hearty meal ready in about 80 minutes total.

Variations

Sometimes I swap ground beef for ground turkey or sausage for a flavor twist. I also like mixing in frozen veggies like peas, corn, or green beans for extra color and nutrition. For a crispy finish, I top it with French fried onions or crushed crackers before adding the cheese.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover and bake at 350°F for 15–20 minutes or microwave individual servings until warmed through. It also freezes well—just thaw overnight and reheat in the oven.

FAQs

Can I slice the potatoes ahead of time?

Yes, but I soak them in water to keep them from browning. I drain and pat them dry before layering to avoid extra moisture in the casserole.

What if I don’t have cream of mushroom soup?

I’ve used cream of chicken or cream of celery, and they work just as well. I sometimes make a homemade version with butter, flour, broth, and cream if I have the time.

Do I need to peel the potatoes?

I usually peel them for a softer texture, but I’ve also left the skins on for a more rustic feel. It’s totally up to my preference.

Can I make this ahead?

Yes, I often assemble it a few hours in advance, cover it, and store it in the fridge until ready to bake. I just add an extra 10–15 minutes to the bake time if it’s going in cold.

How do I know when it’s done?

I check that the potatoes are fork-tender and the top is bubbly and golden. The internal temp should be hot and steamy all the way through.

Conclusion

Easy hobo casserole is the kind of cozy, old-school meal I keep in my rotation when I need something quick, comforting, and filling. With tender potatoes, savory beef, and creamy cheese layered into one dish, it’s always a hit around the table. Whether I’m feeding a family or just want leftovers for the week, this casserole gets the job done—deliciously.