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Easy Hobo Casserole with Ground Beef and Potatoes

Hearty layers of seasoned ground beef, tender potatoes, and melted cheddar cheese in creamy mushroom sauce for a budget-friendly one-dish dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 medium onion chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 medium potatoes thinly sliced about 1/8 inch thick
  • 1 can cream of mushroom soup 10.5 oz
  • 1/2 cup milk
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 tsp paprika optional, for garnish
  • 1 tbsp butter melted, for greasing

Equipment

  • 9x13-inch baking dish
  • large skillet
  • small mixing bowl
  • whisk
  • Mandoline (optional)

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Grease a 9x13 inch baking dish with melted butter, coating bottom and sides.
  3. In a large skillet over medium-high heat, brown the ground beef and sauté the chopped onions together for 8-10 minutes until beef is no longer pink and onions are softened. Break up meat with a wooden spoon as it cooks.
  4. Season the beef mixture with garlic powder, onion powder, salt, and black pepper. Stir well to distribute evenly. Drain excess grease if necessary.
  5. In a small bowl, whisk together the cream of mushroom soup and milk until smooth and well combined.
  6. Arrange half of the thinly sliced potatoes in an even layer at the bottom of the prepared baking dish, overlapping slightly like shingles.
  7. Spread half of the cooked ground beef mixture evenly over the potato layer, reaching all corners.
  8. Repeat layering with remaining potatoes, followed by remaining ground beef mixture.
  9. Pour the cream of mushroom soup mixture evenly over the entire casserole, using a spoon to spread if needed.
  10. Sprinkle shredded cheddar cheese evenly over the top, covering entire surface. Add a light dusting of paprika if desired.
  11. Bake uncovered for 30-45 minutes, until potatoes are tender when pierced with a fork and cheese is melted and golden. If cheese browns too quickly, tent loosely with foil for first 20 minutes.
  12. Let the casserole rest for about 10 minutes before serving to allow layers to set.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for up to 3 months.
Serving Suggestions: Serve with a crisp green salad or steamed vegetables like broccoli to balance the richness.
Substitutions: Ground turkey or chicken can be used instead of beef. Try Monterey Jack or mozzarella cheese for different flavor. Cream of chicken or cream of celery soup work as alternatives.
Make Ahead: Assemble up to 24 hours in advance, cover tightly, and refrigerate. Let sit at room temperature 30 minutes before baking or add 10-15 minutes to baking time.
Pro Tip: Use a mandoline to ensure potatoes are sliced thinly and evenly (about 1/8 inch) for consistent cooking. Use 85/15 ground beef for best moisture without excessive grease.