Hobo Casserole

There’s something deeply comforting about the smell that drifts from the oven as a hobo casserole bakes: the savory perfume of browned ground beef, the warm, earthy fragrance of potatoes mingling with onion and creamy mushroom sauce, and the final, irresistible scent of golden, bubbling cheese. Each bite delivers a satisfying chorus of textures — tender potato slices, a rich, meaty layer, and a stretchy, slightly crisp cheese top. It’s the kind of dish that feels like a hug on a plate: familiar, rooted in simple ingredients, and built for sharing.

This casserole shines when you need reliable comfort — a busy weeknight meal that fills the house with nostalgia, a potluck dish that travels well, or an unpretentious centerpiece for a cozy family dinner. It’s forgiving, kid-friendly, and adaptable for seasons: serve it with pickles and coleslaw in summer, or alongside a steaming green salad and hot cocoa in winter. If you crave warmth, simplicity, and leftovers that reheat like dreams, this is your go-to.

At a Glance

• Prep Time: 15 minutes
• Cook Time: 1 hour 5–65 minutes (50 minutes covered + 10–15 minutes uncovered)
• Total Time: ~1 hour 20 minutes
• Servings: 6
• Difficulty Level: Easy / Weeknight-friendly

Nutrition Highlights
Estimated per-serving nutrition (6 servings total). These are estimates calculated from standard ingredient values and typical product labels (USDA FoodData Central and manufacturer nutrition facts are the primary references for base values). Actual nutrition will vary by specific brands, meat lean percentage, and any substitutions.

Per serving (approximate):

• Calories: 395 kcal
• Protein: 21 g
• Carbohydrates: 23 g
• Fat: 24 g
• Saturated Fat: ~10 g
• Fiber: ~1.5 g
• Sodium: ~450 mg

Notes on these estimates:

• Ground beef (85% lean), medium russet potatoes, one standard 10.5 oz can condensed cream of mushroom soup, and 1 cup shredded cheddar were used as the baseline. Values were cross-checked with USDA FoodData Central and typical product labels (e.g., Campbell’s condensed soup and common cheddar nutrition facts). Sodium can vary widely depending on the soup and cheese brands — choose low-sodium options if you need to reduce salt. For detailed guidance on portioning and nutrient goals, reputable sources include the USDA’s FoodData Central and clinical guidance from sites such as the Mayo Clinic.

Why You’ll Love It

• Unmistakable comfort: The layered combination of beef, potatoes, and creamy mushroom sauce yields a rich, homey flavor that reminds many people of family dinners and potluck tables.
• Fast to assemble, slow to love: Active prep is minimal—brown the meat, slice the potatoes, layer—and the oven does the rest. Perfect for busy evenings or when you want something satisfying with low hands-on time.
• Crowd-pleasing and adaptable: This casserole feeds many with modest effort and accepts swaps easily (see variations). It’s equally welcome at a casual gathering or as a simple weeknight centerpiece.

Step-by-Step Instructions

Ingredients

• 1 pound (450 g) ground beef (85% lean recommended)
• 4 medium potatoes, thinly sliced (about 600 g total)
• 1 (10.5 oz / ~298 g) can cream of mushroom soup
• 1 cup (about 113 g) shredded cheddar cheese (or cheese of your choice)
• 1 medium onion, chopped (about 110 g)
• Salt and pepper to taste
• Optional: 1/2 cup diced carrots, 1/2 cup corn, or 1/2 cup frozen peas (for extra veggies)
• Optional substitutions: ground turkey or chicken for lower fat; use reduced-fat cheese; swap cream of mushroom for cream of chicken, or a homemade white sauce for fewer preservatives

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a skillet over medium heat, cook the ground beef with the chopped onion until the beef is browned and the onion is softened, about 7–10 minutes. Season with salt and pepper. Drain excess fat (or spoon most out) to reduce greasiness.
3. Grease a 9×13-inch (or similar) casserole dish. Arrange half of the thinly sliced potatoes in an even layer across the bottom. Season lightly with salt and pepper.
4. Spread half of the cooked beef-and-onion mixture evenly over the potatoes.
5. Dollop and spread half of the cream of mushroom soup over the beef layer (it will spread when baked). If using extra vegetables, scatter them in this layer.
6. Repeat the layers with the remaining sliced potatoes, the rest of the beef mixture, and the remaining soup. Finish by spreading the last of the soup over the top.
7. Cover the dish tightly with aluminum foil and bake in the preheated oven for 50 minutes. (This covered bake steams the potatoes and melds flavors.)
8. Remove the foil, sprinkle the shredded cheese evenly over the casserole, and bake uncovered for an additional 10–15 minutes, or until the cheese is melted, bubbly, and beginning to brown. Check that the potatoes are tender by inserting a knife into the center—should meet little resistance.
9. Let the casserole rest for 5–10 minutes before serving; this helps it set and makes serving cleaner.

Practical tips

• If your potato slices are on the thicker side, parboil them 5–7 minutes first (or increase covered baking time by 10–15 minutes).
• To reduce fat, brown leaner meat or thoroughly drain and blot the beef. Use low-sodium soup to control salt.
• Avoid overmixing layers—gentle spreading keeps distinct textures.
• Check doneness in multiple spots—oven hot spots can leave some potatoes firmer than others.

Serving Suggestions

• Serve with a crisp green salad and a simple vinaigrette to cut the richness.
• Add a spoon of sour cream or a sprinkle of fresh chives on each portion for brightness.
• For a heartier plate, pair with steamed green beans or roasted Brussels sprouts.
• Leftovers are great with a fried egg on top for breakfast, or re-shaped into individual portions and served as a comforting lunch.

Keeping it Fresh

• Room temperature: Do not leave the casserole at room temperature for more than 2 hours (or 1 hour if ambient temperature is above 90°F/32°C). Bacterial growth risk increases rapidly beyond that.
• Refrigeration: Store tightly covered in the refrigerator for 3–4 days. Cool to room temperature (but within the 2-hour safety window) before refrigerating in shallow containers to speed cooling.
• Freezer: Freeze portions or the whole casserole for up to 3 months. Thaw in the refrigerator overnight before reheating. Reheat in a 350°F (175°C) oven until warmed through or microwave individual portions.

Chef’s Advice

• Texture balance is key: thin, even potato slices create the best layering and set; thick slices can lead to uneven doneness. Use a mandoline or a sharp knife for consistency.
• Control moisture: if your potatoes are very wet, pat them dry to prevent the casserole from becoming soupy. Conversely, if the assembled casserole looks dry, add a few tablespoons of milk or extra soup.
• Flavor boosters: a teaspoon of Worcestershire sauce or a sprinkle of smoked paprika in the beef while browning adds depth without extra fuss.
• Cheese choice: sharper cheddar brings more pronounced flavor so you can use less; a melty Monterey Jack or Colby gives great texture.

Fun Flavor Ideas

• Vegetarian Hobo Casserole: Replace ground beef with 2 cups cooked lentils or a mixture of sautéed mushrooms and chopped walnuts for a savory, meaty texture. Use a plant-based condensed soup or a homemade roux-based mushroom sauce.
• Mexican-Inspired Twist: Season the beef with taco seasoning, swap cream of mushroom for a salsa-crema sauce (or combine 1/2 can soup with 1/2 cup salsa), and top with pepper jack cheese. Garnish with cilantro and pickled jalapeños.
• Cheesy Bacon Upgrade: Fold 4–6 cooked, crumbled bacon strips into the beef mixture and sprinkle extra cheese for an indulgent finish.
• Low-Carb Layered Version: Use thinly sliced cauliflower or parsnips in place of potatoes and opt for a lower-carb condensed soup alternative.

Common Questions & Answers
Q: Can I make this ahead of time?
A: Yes — assemble up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Add a few extra minutes to the bake time if going from cold.

Q: How do I make it gluten-free?
A: Use a certified gluten-free cream of mushroom soup or make a simple gluten-free béchamel (butter, gluten-free flour, milk) with mushroom seasoning.

Q: My casserole turned out watery — why?
A: Likely too much moisture from potatoes or un-drained ingredients. Pat potatoes dry, drain browned meat well, and avoid adding extra liquid unless needed.

Q: Can I freeze leftovers once baked?
A: Yes — cool completely, portion, and freeze for up to 3 months. Reheat from thawed in the oven or from frozen at a lower temperature until warmed.

Q: Healthier swaps to reduce calories/fat?
A: Use lean ground turkey or extra-lean beef, reduced-fat cheese, and low-sodium condensed soup. Adding more vegetables (carrots, peas) stretches portions and adds fiber.

Conclusion

Hobo casserole is comfort food that’s simple to prepare, flexible in flavor, and perfect for filling a table with minimal fuss. If you enjoy rustic, layered dishes that warm the kitchen and feed a crowd, give this version a try and experiment with the variations to make it your own. For additional inspiration and alternate takes on this classic, check out Hobo Casserole Rustic Ground Beef and Potato Bake – Taste Of … and Hobo Casserole – The Country Cook.

Try it this week, snap a photo of your result, and share how you customized it — I’d love to hear your twist on this timeless, cozy dish.

Hobo Casserole

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• Author: recipechangegmail-com
• Total Time: 80 minutes
• Yield: 6 servings 1x
• Diet: Gluten-free options available

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Description

A comforting casserole with layers of ground beef, potatoes, creamy mushroom sauce, and melted cheese—perfect for busy weeknights or potlucks.

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Ingredients

Scale 1x2x3x

• 1 pound (450 g) ground beef (85% lean recommended)
• 4 medium potatoes, thinly sliced (about 600 g total)
• 1 (10.5 oz / ~298 g) can cream of mushroom soup
• 1 cup (about 113 g) shredded cheddar cheese
• 1 medium onion, chopped (about 110 g)
• Salt and pepper to taste
• Optional: 1/2 cup diced carrots, 1/2 cup corn, or 1/2 cup frozen peas

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a skillet over medium heat, cook the ground beef with the chopped onion until the beef is browned and the onion is softened, about 7–10 minutes. Season with salt and pepper. Drain excess fat.
3. Grease a 9×13-inch casserole dish. Arrange half of the thinly sliced potatoes in an even layer across the bottom. Season lightly with salt and pepper.
4. Spread half of the cooked beef-and-onion mixture evenly over the potatoes.
5. Dollop and spread half of the cream of mushroom soup over the beef layer. If using extra vegetables, scatter them in this layer.
6. Repeat the layers with the remaining sliced potatoes, the rest of the beef mixture, and the remaining soup.
7. Cover the dish tightly with aluminum foil and bake in the preheated oven for 50 minutes.
8. Remove the foil, sprinkle the shredded cheese evenly over the casserole, and bake uncovered for an additional 10–15 minutes, or until the cheese is melted and bubbly.
9. Let the casserole rest for 5–10 minutes before serving.

Notes

Feel free to use leaner meat or low-sodium soup. This casserole is versatile and can be adapted with various vegetables.

• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 395
• Sugar: 2g
• Sodium: 450mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 1.5g
• Protein: 21g
• Cholesterol: 70mg