Why You’ll Love This Recipe

Incredibly easy to prepare with pantry staples and minimal prep
Budget-friendly — hearty and filling without breaking the bank
Ultimate comfort food, with a cheesy, savory vibe that satisfies both kids and adults

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb lean ground beef
½ tsp salt
¼ tsp black pepper
½ cup diced yellow onion (optional: bell peppers)
5 medium russet potatoes, peeled and thinly sliced
1 can cream of mushroom soup (10–10.7 oz)
1 can cream of chicken soup (optional)
½–1 can evaporated milk or ¾ cup milk
2–3 cups shredded cheddar cheese, divided
1 cup French-fried onions (optional)
Seasonings: garlic powder, Worcestershire sauce (per preference)

Directions

Preheat oven to around 350 °F (175 °C). Lightly grease a 9×13‑inch baking dish.
In a skillet, brown ground beef with salt, pepper, and diced onion (and optional bell pepper). Drain excess fat.
Arrange a layer of sliced potatoes in the dish.
Spoon half of the beef mixture over potatoes.
In a bowl, whisk together soups, milk, evaporated milk (if using), and seasonings. Pour half of this sauce over the beef.
Sprinkle with half the cheese.
Repeat layers: potatoes → beef → sauce → cheese.
Cover tightly with aluminum foil.
Bake for 60–90 minutes, until potatoes are tender.
Remove foil, top with remaining cheese (and fried onions if using), then bake uncovered for another 10–15 minutes until cheese melts and onions crisp.
Let rest 5–10 minutes before slicing and serving.

Servings and Timing

Servings: 6–10, depending on portion size
Prep time: ~15–20 minutes
Bake time: ~60–90 minutes
Rest time: 5–10 minutes
Total time: ~1¾ hours

Variations

Veggie boost: Add peppers, carrots, mushrooms, broccoli, peas
Soup mix swap: Use two cans of cream of mushroom or chicken
Protein swap: Try ground turkey or chicken
Crunchy topping: Swap fried onions with crushed chips or tater tots
Southwest twist: Add taco seasoning, beans, corn, and tortilla chips

Storage/Reheating

Refrigerate: In airtight container or covered for up to 3–5 days
Freeze:
- Unbaked: Assemble, wrap tightly, freeze up to 1–3 months. Thaw overnight before baking.
- Cooked: Cool, wrap, and freeze up to 2–6 months.
Reheat:
- Oven: 350 °F for ~20–30 minutes, covered until hot
- Microwave: Individual portions, 30 sec–1 min intervals until warmed

FAQs

1. Can I make this ahead?

Yes — assemble the casserole, cover, and refrigerate up to 24 hours before baking. Add ~10–30 minutes of bake time.

2. Do I need to brown the ground beef first?

Recommended: it adds flavor and allows fat to be drained. Some recipes cook beef directly in layers, but browning is best practice.

3. What potato type is best?

Russets are ideal — waxy potatoes may release too much water.

4. Can I use hash browns instead of sliced potatoes?

Yes! Frozen hash browns reduce bake time to ~35–40 minutes.

5. How can I prevent soggy casserole?

Dry potatoes before layering, drain beef well, and bake covered until just tender, then uncover to crisp cheese.

6. Can I make a vegetarian version?

Absolutely — substitute beef with lentils, beans, or a plant-based mince, and adjust seasoning.

7. What’s best for topping?

Use cheddar and French-fried onions, or change it up with salsas, chips, or breadcrumbs.

8. How to reheat without drying out?

Reheat covered in oven or microwave with a splash of milk or broth.

9. Can I double the recipe?

Yes — use two pans side-by-side, and monitor bake time; larger dishes may need extra time.

10. Is it freezer-friendly after baking?

Yes — cooked casserole freezes well for 2–6 months. Wrap tightly; thaw before reheating.

Conclusion

Hobo Casserole offers hearty comfort with minimal fuss—perfect for busy nights, meal prep, or a crowd-pleaser dinner. Its flexible nature means you can adapt proteins, toppings, and flavors to suit your family’s taste. Try it once—you’ll find it becomes a staple in your recipe rotation.