A no-fuss, comfort-food casserole that feels like a warm hug: thinly sliced potatoes layered with seasoned ground beef, cream of mushroom soup, and melted cheese. Hobo casserole is a simple, old-school family meal that comes together with pantry staples and very little hands-on time. It’s the kind of dish you make when you want something hearty, economical, and satisfying — perfect for weeknights, potlucks, or a low-effort Sunday dinner.
Why you’ll love this dish
This recipe is everything you want when time, budget, and appetite collide. It’s budget-friendly, kid-approved, and easy to scale up for a crowd. The layered approach means flavors concentrate as it bakes, giving tender potatoes, savory beef, and a creamy, cheesy top.
“A simple casserole that fed our whole family on a busy evening — comforting, cheesy, and totally fuss-free.” — home cook review
Serve it for busy weeknights, casual family dinners, or take it to a church potluck. If you’re building a holiday table of casseroles, it pairs well with sweeter or green vegetable sides — for example, try a sweeter contrast from a pineapple casserole like this one: Pineapple Casserole.
The cooking process explained
Before you start, picture three main steps:
- Brown the ground beef with onions and season it.
- Layer thinly sliced potatoes, beef, soup, and cheese in a casserole dish.
- Bake covered until the potatoes are tender, then uncover to brown the cheese.
Total hands-on time is about 15–20 minutes. Baking takes roughly 1 hour 15–20 minutes. No complicated techniques are required, just even potato slices and an oven set to 350°F (175°C).
What you’ll need
- 1 pound ground beef (80/20 or leaner if you prefer)
- 4 medium potatoes, thinly sliced (Yukon Gold or Russet work well)
- 1 can (10.5–11 oz) cream of mushroom soup
- 1 cup shredded cheese (cheddar is classic; Monterey Jack or Colby are good swaps)
- 1 medium onion, chopped
- Salt and freshly ground black pepper to taste
- Cooking spray or a little butter to grease the dish
Notes and simple substitutions:
- If you prefer a lighter sauce, use low-fat soup or mix the soup with 1/3 cup milk.
- For extra flavor, stir a teaspoon of Worcestershire sauce into the cooked beef.
- If you have baby potatoes, slice thinly and use the same layering method.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch or similar casserole dish.
- In a skillet over medium heat, cook the chopped onion until soft, about 3–4 minutes. Add the ground beef. Break it up and cook until browned and no pink remains. Drain excess fat. Season with salt and pepper.
- Arrange half of the potato slices in an even layer in the prepared dish. Overlap slightly so they cook through uniformly.
- Spoon half of the cooked beef and onion mixture over the potatoes. Spread half of the cream of mushroom soup over the beef in an even layer. Sprinkle half of the shredded cheese on top.
- Repeat with the remaining potato slices, beef, soup, and cheese to form a second set of layers. Smooth the top so it’s evenly covered.
- Cover the casserole tightly with aluminum foil and bake for 1 hour. This long covered bake ensures the potatoes become tender.
- Remove the foil and bake uncovered for an additional 15–20 minutes, or until the cheese is bubbly and golden and the potatoes are cooked through (a fork should slide in easily).
- Let the casserole rest for about 5 minutes before serving to let it set slightly.
Best ways to enjoy it
- Serve slices with a crisp green salad for contrast.
- Pair with roasted or steamed vegetables. A classic choice alongside this casserole is a green bean casserole for a full, traditional spread: Green Bean Casserole.
- For a heartier meal, add a dollop of sour cream or chopped fresh chives on top.
- Plate it with crusty bread to soak up any creamy sauce.
Storage and reheating tips
- Refrigerator: Cool the casserole to room temperature, cover tightly, and refrigerate for up to 3–4 days. Ground beef dishes should be eaten within this timeframe for safety and best quality.
- Freezing: You can freeze the cooled casserole (tightly wrapped in foil and plastic wrap) for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat single portions in the microwave until steaming hot (internal temperature 165°F / 74°C). For a full dish, reheat in a 350°F oven for 20–30 minutes, covered for the first part and uncovered toward the end to re-brown the top.
- Food safety: Always reheat leftovers to at least 165°F and never leave cooked ground beef at room temperature for more than 2 hours.
Pro chef tips
- Slice potatoes uniformly. A mandoline or sharp knife gives consistent thickness so all layers cook evenly. Aim for 1/8–1/4 inch slices.
- Don’t overcrowd the layers. Slight overlap is fine, but too many slices thickens cooking time.
- Drain the browned beef well to avoid a greasy final dish. If you want more sauce, reserve a tablespoon of the fat and stir it into the soup.
- For a creamier texture, thin the canned soup with 1/4–1/2 cup milk before spreading.
- If you’re short on time, parboil potato slices 3–4 minutes, drain, and then layer — this reduces oven time by about 15–20 minutes.
Recipe variations
- Cheesy bacon: Stir cooked, crumbled bacon into the beef layer and use smoked cheddar.
- Veg-forward: Add a layer of frozen peas or corn between layers for color and veg content.
- Low-carb: Replace potatoes with thinly sliced cauliflower steaks or parsnips. Adjust baking time accordingly.
- Seasoned twist: Mix 1 teaspoon paprika and 1/2 teaspoon garlic powder into the beef for extra depth.
- Vegetarian: Swap ground beef for a sautéed mix of mushrooms, lentils, and diced carrots; use vegetarian cream soup.
Common questions
Q: Can I use leftover mashed potatoes instead of sliced potatoes?
A: You can, but the texture will be different. Mashed potatoes create a shepherd’s-pie-like top layer rather than distinct potato slices. Reduce baking time since mashed potatoes are already cooked.
Q: Do I need to peel the potatoes?
A: It’s a matter of preference. Leaving the skins on adds texture and nutrients; peel for a smoother, more uniform finish.
Q: Can I assemble this ahead of time?
A: Yes. Assemble, cover, and refrigerate for up to 24 hours. Add 10–15 minutes to the baking time if refrigerated cold when going into the oven.
Q: What internal temperature should leftovers reach when reheating?
A: Reheated portions should reach 165°F (74°C) to ensure safety, especially with ground beef.
Q: Will the casserole be done if the cheese is bubbly but the potatoes feel firm?
A: Not necessarily. A fork should easily pierce the potatoes. If they’re still firm, cover and bake an additional 10–20 minutes, checking periodically.
If you’d like, I can provide a printable recipe card layout for this hobo casserole or suggest a grocery list for meal planning. Which would you prefer?
Hobo Casserole
Ingredients
Main Ingredients
- 1 pound ground beef (80/20 or leaner) For healthier option, use leaner ground beef.
- 4 medium potatoes, thinly sliced (Yukon Gold or Russet) Slice uniformly for even cooking.
- 1 can (10.5–11 oz) cream of mushroom soup For lighter sauce, use low-fat soup.
- 1 cup shredded cheese (cheddar) Monterey Jack or Colby are good substitutes.
- 1 medium onion, chopped
- Salt and freshly ground black pepper to taste
- Cooking spray or a little butter To grease the dish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch or similar casserole dish.
- In a skillet over medium heat, cook the chopped onion until soft, about 3–4 minutes. Add the ground beef, breaking it up and cooking until browned. Drain excess fat and season with salt and pepper.
Layering
- Arrange half of the potato slices in an even layer in the prepared dish, slightly overlapping.
- Spoon half of the cooked beef and onion mixture over the potatoes, followed by half of the cream of mushroom soup, and half of the shredded cheese.
- Repeat with the remaining potato slices, beef, soup, and cheese to form a second set of layers.
- Smooth the top so it is evenly covered.
Baking
- Cover the casserole tightly with aluminum foil and bake for 1 hour.
- Remove the foil and bake uncovered for an additional 15–20 minutes, or until the cheese is bubbly and golden and the potatoes are cooked through.
- Let the casserole rest for about 5 minutes before serving.