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Hobo Casserole

Hobo casserole is a cheesy hamburger potato bake with thinly sliced potatoes layered with seasoned ground beef and a creamy mushroom sauce. Baked until tender and topped with golden, bubbly cheddar for a comforting weeknight casserole.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1 lb ground beef Use 80/20 for best flavor; drain excess fat after browning.
onion and garlic
  • 1 medium onion, diced Dice to even pieces so it browns uniformly.
  • 3 garlic cloves, minced Minced garlic cooks quickly in the final browning minute.
potatoes
  • 4 medium russet potatoes, peeled and thinly sliced Thin slices help the potatoes become tender by the bake time.
mushroom sauce
  • 1 can (10.5 oz) cream of mushroom soup Stir until smooth with sour cream and broth.
  • 0.5 cup sour cream Adds creaminess and tang to balance the beef.
  • 0.5 cup beef broth Helps sauce coat the potato layers.
seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 Salt and black pepper to taste Season the sauce to taste.
cheese topping
  • 2 cup sharp cheddar cheese, shredded Use freshly shredded for best melting and browning.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat oven to 375°F and grease a 9x13 baking dish so it’s ready for layering.
Brown the beef
  1. Brown ground beef with diced onion in a skillet over medium heat until browned, then drain fat.
  2. Add garlic and cook 1 more minute so the garlic softens and becomes fragrant.
Make the creamy mushroom sauce
  1. Mix cream of mushroom soup, sour cream, beef broth, garlic powder, onion powder, smoked paprika, salt, and pepper in a bowl until smooth.
Layer and bake covered
  1. Layer half the sliced potatoes in the bottom of the greased dish, then top with half the beef mixture.
  2. Spoon half the soup mixture over the beef, then repeat with remaining potatoes, remaining beef mixture, and remaining soup mixture.
  3. Cover tightly with foil and bake for 40 minutes at 375°F until the potatoes are tender.
Melt and brown the cheese
  1. Remove foil, top with shredded cheddar, and bake uncovered for 15 more minutes at 375°F until cheese is golden and bubbly.

Notes

For the best texture, keep potato slices thin and even so they finish tender without drying out. Store leftovers covered in the refrigerator up to 4 days; reheat in the oven at 350°F until hot. Freezing is not recommended because the potatoes can soften further after thawing. For a lighter option, swap the sour cream for plain Greek yogurt and use reduced-fat cheddar.