Living in Manhattan, our kitchen is always bustling with activity, and quick, delicious meals are my saving grace. One family favorite that never fails us is the classic Hobo Casserole . It’s an all-in-one dish that’s warm, comforting, and pretty simple to throw together.
If you’re short on time but want a meal that satisfies everyone, you should check out our Crescent Roll Breakfast Recipes for other quick bites.
Why you’ll love this recipe
The beauty of Hobo Casserole is in its simplicity. It’s the perfect blend of creamy, cheesy layers with savory beef and hearty potatoes. This dish is as satisfying as it is easy to make, and it’s great for feeding a crowd without breaking a sweat.
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 medium potatoes, thinly sliced
- 1 can (10.5 ounces) cream of mushroom soup
- ½ cup milk
- 1 ½ cups shredded cheddar cheese
- ½ teaspoon paprika (optional, for garnish)
- 1 tablespoon butter, melted
Step-by-step instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Peel and slice the potatoes into thin, even rounds.
- In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onions are soft, about 5-7 minutes. Drain any excess grease.
- Season the beef mixture with garlic powder, onion powder, salt, and black pepper. Stir well.
- Start layering the ingredients in the greased baking dish: Spread half of the sliced potatoes, then half of the cooked ground beef mixture, and repeat with the remaining potatoes and beef.
- In a small bowl, mix the cream of mushroom soup with the milk until smooth. Pour this mixture evenly over the casserole.
- Sprinkle the shredded cheddar cheese over the top and drizzle melted butter over the cheese.
- Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for another 15 minutes, until the cheese is bubbly and slightly golden.
- Let the casserole rest for about 5-10 minutes before serving. Sprinkle with paprika if desired.
Recipe tips & variations
For a twist, you can swap ground beef with ground turkey or chicken. Adding vegetables like bell peppers or mushrooms can give the casserole extra texture and flavor. If you love a bit of spice, consider sprinkling in some cayenne pepper.
Storage & reheating
You can store leftover Hobo Casserole in an airtight container in the fridge for up to 3 days. To reheat, preheat your oven to 350°F (175°C) and warm the casserole for about 15 minutes or until warmed through. Individual servings can also be microwaved for convenience.
FAQs
Can I prepare Hobo Casserole ahead of time?
Yes, you can assemble it the night before and store it in the fridge. Just pop it in the oven when you’re ready to bake.
What can I pair with Hobo Casserole ?
A nice green salad or some simple garlic bread complements it well.
How do I make it gluten-free?
Ensure the cream of mushroom soup is gluten-free, as everything else in the recipe naturally is.
Recipes you may like
If you’re in the mood for more comfort food, check out our Crescent Roll Breakfast Recipes , Easy Crispy Breakfast Potatoes , or indulge in a Cheesy Breakfast Pizza . Each one is a delight in its own right!
Print
Hobo Casserole Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A classic Hobo Casserole that is warm, comforting, and simple to throw together, perfect for feeding a crowd.
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 medium potatoes, thinly sliced
- 1 can (10.5 ounces) cream of mushroom soup
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese
- 1/2 teaspoon paprika (optional, for garnish)
- 1 tablespoon butter, melted
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Peel and slice the potatoes into thin, even rounds.
- In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onions are soft, about 5-7 minutes. Drain any excess grease.
- Season the beef mixture with garlic powder, onion powder, salt, and black pepper. Stir well.
- Start layering the ingredients in the greased baking dish: Spread half of the sliced potatoes, then half of the cooked ground beef mixture, and repeat with the remaining potatoes and beef.
- In a small bowl, mix the cream of mushroom soup with the milk until smooth. Pour this mixture evenly over the casserole.
- Sprinkle the shredded cheddar cheese over the top and drizzle melted butter over the cheese.
- Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for another 15 minutes, until the cheese is bubbly and slightly golden.
- Let the casserole rest for about 5-10 minutes before serving. Sprinkle with paprika if desired.
Notes
- You can swap ground beef with ground turkey or chicken for a variation.
- Adding vegetables like bell peppers or mushrooms can enhance texture and flavor.
- For spice, consider adding cayenne pepper.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- To reheat, bake at 350°F (175°C) for about 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg