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Hobo Casserole

Hobo casserole with tender thin-sliced potatoes, seasoned ground beef, and a creamy mushroom sauce topped with melty cheddar. Layer, bake covered until the potatoes are tender, then bake uncovered until golden and bubbly for a classic weeknight casserole.
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Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1 lb ground beef
onion
  • 1 medium onion diced
garlic
  • 3 garlic cloves minced
russet potatoes
  • 4 medium russet potatoes peeled and thinly sliced
cream of mushroom soup
  • 1 can (10.5 oz) cream of mushroom soup
sour cream
  • 0.5 cup sour cream
beef broth
  • 0.5 cup beef broth
garlic powder
  • 1 tsp garlic powder
onion powder
  • 1 tsp onion powder
smoked paprika
  • 1 tsp smoked paprika
salt
  • 0.25 tsp salt to taste
black pepper
  • 0.25 tsp black pepper to taste
sharp cheddar cheese
  • 2 cup sharp cheddar cheese shredded

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 375°F and grease a 9x13 baking dish.
Brown the beef
  1. Brown ground beef with diced onion in a skillet over medium heat until cooked through, then drain fat.
  2. Add minced garlic to the skillet and cook 1 more minute until fragrant.
Make the creamy mushroom sauce
  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, with no lumps remaining.
Layer and bake covered
  1. Layer half the thinly sliced russet potatoes in the bottom of the dish, spreading them into an even layer.
  2. Top the potatoes with half the beef mixture, covering the surface.
  3. Spoon half the soup mixture over the beef so it seeps between layers.
  4. Repeat with the remaining potatoes, then the remaining beef mixture, then the remaining soup mixture.
  5. Cover tightly with foil and bake for 40 minutes until the potatoes are tender when pierced.
Broil-free finish with cheese
  1. Remove foil, top with shredded sharp cheddar cheese in an even blanket, and let it melt into the casserole surface.
  2. Bake uncovered for 15 more minutes at 375°F until the cheese is golden and bubbly.

Notes

For the best bake, keep the potato slices thin and consistent so they become tender in the same 40-minute covered bake. Store leftovers in the refrigerator up to 4 days in a sealed container; reheat in the oven at 350°F until hot. Freezing is not ideal because potatoes can turn softer after thawing, but you can freeze if needed. For a lighter option, use reduced-fat cheddar and half the amount of sour cream while keeping the soup and broth the same.