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Hobo Casserole

Hobo casserole is an easy hamburger potato bake with tender, thinly sliced potatoes layered with seasoned ground beef and a creamy mushroom sauce. It finishes with a golden, bubbly layer of cheddar for a classic comfort food casserole.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1 lb ground beef Use 80/20 for best flavor, but drain well after browning.
onion
  • 1 medium onion Dice small so it melts into the beef.
garlic
  • 3 clove garlic Minced for even distribution.
russet potatoes
  • 4 medium russet potatoes Peel and thinly slice so they cook through in one bake.
cream of mushroom soup
  • 1 can (10.5 oz) cream of mushroom soup Stir until smooth with the sour cream mixture.
sour cream
  • 0.5 cup sour cream Adds tang and creaminess to the sauce.
beef broth
  • 0.5 cup beef broth Helps tenderize potatoes during baking.
garlic powder
  • 1 tsp garlic powder
onion powder
  • 1 tsp onion powder
smoked paprika
  • 1 tsp smoked paprika
salt
  • 1 salt To taste.
black pepper
  • 1 black pepper To taste.
sharp cheddar cheese
  • 2 cup sharp cheddar cheese Shred for best melt; sprinkle on top before the final bake.

Equipment

  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat your oven to 375°F and grease a 9x13 baking dish so it doesn’t stick.
Brown the beef and aromatics
  1. Brown ground beef with diced onion in a skillet over medium heat until the beef is cooked through.
  2. Drain the fat, add minced garlic, and cook for 1 more minute until fragrant.
Make the creamy mushroom mixture
  1. Mix cream of mushroom soup, sour cream, beef broth, garlic powder, onion powder, smoked paprika, salt, and black pepper in a bowl until smooth.
Layer and bake covered
  1. Layer half the sliced potatoes in the bottom of the dish to form an even base.
  2. Top with half the beef mixture so the potatoes are covered in savory, crumbled layers.
  3. Spoon on half the soup mixture, spreading gently to help it seep between layers.
  4. Repeat the layers with the remaining potatoes, beef mixture, and soup mixture for a fully stacked casserole.
  5. Cover tightly with foil and bake for 40 minutes at 375°F, until the potatoes are tender.
Add cheese and finish baking
  1. Remove the foil and top with shredded sharp cheddar cheese for a thick, melty layer.
  2. Bake uncovered for 15 more minutes at 375°F until the cheese is golden and bubbly.

Notes

For the best texture, slice the potatoes thin and keep the foil tightly sealed during the first 40 minutes so they steam tender. Store leftovers in the refrigerator up to 3 days in a covered container; reheat in the oven or microwave until hot. Freezing is not recommended because the potatoes can turn softer after thawing. For a lighter swap, use low-fat sour cream while keeping the same layering method.