Hobo Casserole with Ground Beef & Potatoes
One of the best things about this casserole is how budget-friendly it is. With just a few pantry staples—ground beef, potatoes, cheese, and a creamy sauce—you can make a meal that feels like a treat without breaking the bank.
Equipment
- Large skillet
- Cutting board & sharp knife
- Mixing Bowl
- Measuring Cups & Spoons
- 9x13 Baking Dish
- Aluminum Foil
- Cooking spray or butter
Ingredients
- 1 lb ground beef
- 4 medium potatoes thinly sliced
- 1 small onion chopped
- 1 can 10.5 oz cream of mushroom soup
- ½ cup milk
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt or to taste
- ½ tsp black pepper
- ½ tsp smoked paprika optional, for extra flavor
- 1 tbsp butter melted
- ½ cup crushed crackers or breadcrumbs optional, for topping
Instructions
Step 1: Preheat & Prep
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 baking dish with butter or cooking spray to prevent sticking.
Step 2: Cook the Ground Beef
- Heat a large skillet over medium heat. Add the ground beef and chopped onion, cooking until the beef is browned and the onion is soft (about 5-7 minutes).
- Drain any excess grease and season the beef with garlic powder, onion powder, salt, black pepper, and smoked paprika (if using).
- Pro Tip: If you want extra depth of flavor, let the beef cook for another minute or two after browning so it develops a slight crust!
Step 3: Slice the Potatoes
- While the beef cooks, slice the potatoes into thin, even rounds (about ⅛-inch thick). If you have a mandoline slicer, this step will be super quick!
Step 4: Make the Sauce
- In a mixing bowl, whisk together the cream of mushroom soup and milk until smooth. This will be the creamy, flavorful sauce that ties everything together.
- Pro Tip: If you like a thicker sauce, use less milk (about ⅓ cup). For a creamier casserole, go for ¾ cup instead.
Step 5: Assemble the Casserole
- Arrange half of the sliced potatoes in an even layer at the bottom of the baking dish.
- Spread half of the cooked ground beef over the potatoes.
- Pour half of the soup mixture over the top, spreading it out evenly.
- Repeat with the remaining potatoes, beef, and soup mixture.
- This is the part where you can get creative! If you want to add veggies like sliced carrots, mushrooms, or bell peppers, layer them in now.
Step 6: Bake the Casserole
- Cover the dish tightly with aluminum foil and bake for 45 minutes. This allows the potatoes to soften without drying out.
- After 45 minutes, remove the foil, sprinkle the shredded cheese evenly on top, and bake for another 15 minutes until the cheese is melted and bubbly.
- If you’re using the cracker or breadcrumb topping, mix it with melted butter and sprinkle it on top in the last 10 minutes of baking for a crunchy finish!
Step 7: Let It Rest & Serve
- Remove from the oven and let the casserole sit for 5-10 minutes before serving. This helps everything set and makes it easier to scoop.
- Garnish with chopped parsley or a sprinkle of black pepper for a fresh touch.
Notes
Nutritional Value (Per Serving, Approximate)
- Calories: ~400-450 kcal
- Protein: ~22g
- Carbohydrates: ~35g
- Fat: ~22g
- Saturated Fat: ~10g
- Fiber: ~4g
- Sugar: ~3g
- Sodium: ~700-900mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.