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Hobo Casserole

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Hobo Casserole is a hearty and comforting dish made with layers of ground beef, potatoes, and a creamy sauce. It’s a simple, budget-friendly meal that’s perfect for busy weeknights or feeding a hungry crowd.

Ingredients

Scale
  • 1 pound (450 g) ground beef
  • 1 medium onion, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4–5 medium potatoes, peeled and thinly sliced
  • 1 can (10.5 oz / 300 g) cream of mushroom soup
  • 1/2 cup (120 ml) milk
  • 1 1/2 cups (170 g) shredded cheddar cheese
  • 2 tablespoons butter, melted
  • Chopped parsley (optional, for garnish)

Instructions

  1. Preheat the oven:
    • Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. Cook the ground beef:
    • In a skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onion is soft. Drain any excess fat.
    • Stir in garlic powder, salt, and pepper.
  3. Prepare the sauce:
    • In a small bowl, mix the cream of mushroom soup and milk until smooth.
  4. Assemble the casserole:
    • Layer half of the sliced potatoes in the bottom of the prepared baking dish.
    • Spread half of the ground beef mixture over the potatoes.
    • Pour half of the soup mixture over the ground beef.
    • Repeat the layers with the remaining potatoes, ground beef, and soup mixture.
    • Sprinkle the shredded cheddar cheese evenly over the top. Drizzle the melted butter over the cheese.
  5. Bake:
    • Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the potatoes are tender and the cheese is melted and bubbly.
  6. Garnish and serve:
    • Let the casserole rest for 5–10 minutes before serving. Garnish with chopped parsley if desired.

Notes

  • Add sliced mushrooms or bell peppers to the layers for extra vegetables.
  • For a richer flavor, use cream of chicken soup or a mix of cream of mushroom and cream of chicken soups.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.