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Hobo Casserole

Hobo casserole is an easy one-pan dinner with seasoned ground beef layered with thin potato slices and smothered in creamy mushroom sauce. It bakes until the potatoes are tender and the cheddar turns bubbly and golden.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Meat and aromatics
  • 1.5 lb ground beef
  • 1 onion
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Worcestershire sauce
  • 0.1 salt to taste
  • 0.1 black pepper to taste
Potatoes and creamy topping
  • 4 russet potatoes medium, peeled and sliced thin
  • 1 can (10.5 oz) cream of mushroom soup
  • 0.5 cup milk
  • 2 cup cheddar cheese shredded
  • 1 fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x13 baking dish so the casserole releases easily.
Brown the beef and season
  1. Brown the ground beef with the sliced onion over medium-high heat, then drain excess fat and season with garlic powder, onion powder, Worcestershire sauce, salt, and black pepper.
Make the mushroom mixture
  1. Whisk the cream of mushroom soup with the milk until smooth.
Layer the casserole
  1. Layer half the potato slices in the baking dish.
Add the first beef layer
  1. Top the potato layer with half the beef mixture.
Add the first sauce layer
  1. Pour half the soup mixture over the beef and potatoes, then repeat the layers with remaining potatoes, beef, and soup mixture.
Bake covered
  1. Cover with foil and bake for 40 minutes, until the potatoes begin to soften at the edges.
Finish baking with cheese
  1. Uncover, top with shredded cheddar, and bake for 15 more minutes at 350°F until potatoes are tender and the cheese is bubbly.
Serve
  1. Garnish with fresh parsley and serve hot.

Notes

For the most tender potatoes, slice them consistently thin so they cook at the same rate. Refrigerate leftovers in an airtight container for up to 3–4 days; reheat in the oven or microwave until hot. Freezing is possible, but potatoes can soften further after thawing—freeze in a sealed container up to 2 months. If you want a lighter option, use 93% lean ground beef or swap the milk for evaporated milk for a similar creamy sauce.