Easy Hobo Casserole

Why You’ll Love This Recipe

I love how budget-friendly and filling this casserole is. It comes together with basic pantry staples, and the hands-on time is minimal. Once it’s in the oven, I can sit back and relax while it bakes into the perfect comfort dish. It’s also a great way to use up potatoes or stretch a pound of ground beef to feed a family.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb ground beef

• 3 cups potatoes, thinly sliced

• 1 small onion, sliced

• 1 (10.5 oz) can cream of mushroom soup

• 1 cup shredded cheddar cheese

• Salt and pepper, to taste

Directions

1. In a skillet over medium heat, I cook the ground beef until browned, then drain off the excess grease. I season it with salt and pepper to taste.

2. In a greased baking dish, I layer the sliced potatoes first, followed by the cooked beef, and then the sliced onions.

3. I spread the cream of mushroom soup evenly over the top of the layers.

4. I cover the dish with foil and bake at 375°F (190°C) for 40 minutes.

5. After 40 minutes, I remove the foil, sprinkle the shredded cheddar cheese on top, and bake uncovered for another 10–15 minutes, until the cheese is melted and bubbly and the potatoes are tender.

6. I let it cool slightly before serving warm.

Servings and timing

Prep time: 10 minutes
Cook time: 55 minutes
Total time: 1 hour 5 minutes
Servings: 6
Calories: Approx. 430 per serving

Variations

Sometimes I mix things up by adding a can of green beans or corn for extra veggies. If I want more flavor, I swap the cheddar for pepper jack or mix in a little garlic powder and smoked paprika with the beef. I’ve also tried using cream of chicken or cream of celery soup in place of mushroom for a different twist. Ground turkey works just as well if I want a lighter version.

Storage/Reheating

Leftovers store well in an airtight container in the fridge for up to 3 days. When I reheat it, I do so in the oven at 350°F until warmed through, or in the microwave in short bursts. I add a splash of milk or broth if it looks a little dry.

FAQs

Can I make this casserole ahead of time?

Yes, I often assemble it earlier in the day, cover it, and store it in the fridge. When I’m ready, I bake it as directed—just adding a few extra minutes if it’s coming straight from the fridge.

Do I need to peel the potatoes?

I usually leave the skins on for extra texture and nutrients, but peeling is totally fine if I prefer a softer bite.

Can I use a different soup?

Absolutely. Cream of chicken or cream of celery both work great and change the flavor slightly.

What kind of potatoes work best?

I like using Yukon gold or russet potatoes. They slice well and hold their shape while baking.

How can I make it creamier?

If I want a richer texture, I stir a bit of sour cream or milk into the soup before layering it on top.

Conclusion

This Easy Hobo Casserole is a simple, delicious way to feed a crowd with just a few ingredients. I love how flexible and forgiving the recipe is—it always comes out warm, filling, and full of flavor. Whether it’s a busy weeknight or a lazy Sunday, this casserole brings comfort to the table every time.