Why You’ll Love It:
✔️ Simple ingredients – no fuss, all flavor
✔️ One dish = easy cleanup
✔️ Family-friendly comfort food
✔️ Ready in under an hour
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 3–4 medium russet potatoes, peeled and thinly sliced
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
- ½ cup milk
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt & pepper, to taste
- 1 ½ cups shredded cheddar cheese
- Optional: green onions or parsley for garnish
Instructions
🔸 Step 1: Preheat & Prep
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish.
🔸 Step 2: Cook the Beef
- In a skillet over medium heat, cook the ground beef and diced onion until browned.
- Season with salt, pepper, garlic powder, and paprika. Drain excess grease.
🔸 Step 3: Make the Sauce
- In a bowl, whisk together the cream of mushroom soup and milk until smooth.
🔸 Step 4: Assemble the Casserole
- Layer half the sliced potatoes on the bottom of the baking dish.
- Spread half the ground beef over the potatoes.
- Pour half the soup mixture on top.
- Repeat layers: potatoes → beef → remaining soup.
- Cover tightly with foil.
🔸 Step 5: Bake
- Bake for 45–50 minutes, until potatoes are fork-tender.
- Remove foil, sprinkle the top with cheddar cheese, and bake uncovered for another 10 minutes until melted and bubbly.
🔸 Step 6: Serve & Enjoy!
- Let cool slightly before serving. Garnish with chopped parsley or green onions if desired.
Serving Ideas:
- Serve with a side salad or steamed veggies
- Add a dollop of sour cream on top
- Pair with biscuits or garlic bread for extra comfort
🔁 Variations:
- Add sliced mushrooms or green beans between layers
- Swap beef for ground turkey or sausage
- Use cream of cheddar soup for extra cheesiness
- Add a dash of hot sauce to the beef for a spicy kick
❄️ Storage Tips:
- Fridge: Store leftovers in an airtight container for up to 4 days
- Reheat: Microwave or bake at 350°F until warmed through
- Freeze: Assemble unbaked and freeze for up to 2 months; thaw overnight before baking
FAQs
Can I use frozen hash browns instead of fresh potatoes?
Yes! Use thawed hash browns and reduce the baking time by 10–15 minutes.
What if I don’t have cream of mushroom soup?
Use cream of chicken, cream of celery, or make a quick homemade white sauce.
Can I make it in advance?
Definitely! Assemble the casserole and refrigerate for up to 24 hours before baking.
💡 Final Thoughts
This Hobo Casserole is everything you love about simple, homestyle cooking — hearty, creamy, cheesy, and loaded with flavor. It’s a dish that brings everyone to the table and keeps them coming back for seconds!
🥘🔥 Let me know if you want a Tex-Mex twist or a vegetarian version next!