Hobo Casserole with Ground Beef & Potatoes – Quick & Delicious!
This Hobo Casserole with Ground Beef and Potatoes is a quick, delicious, and budget-friendly meal perfect for busy weeknights. With layers of seasoned beef, tender potatoes, and creamy soup, this hearty casserole delivers big flavor with minimal prep!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 lb ground beef
- 4 medium russet potatoes, thinly sliced
- 1 small onion, chopped
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese (optional)
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp paprika
- Cooking spray or butter (for greasing)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a skillet over medium heat, cook ground beef until browned. Drain excess grease.
- Add chopped onion, garlic powder, salt, pepper, and paprika to the beef. Cook for 2-3 minutes until onions soften.
- In a separate bowl, mix cream of mushroom soup with milk until smooth.
- Layer half of the sliced potatoes on the bottom of the prepared dish.
- Spread half of the beef mixture over the potatoes.
- Repeat with the remaining potatoes and beef.
- Pour the soup mixture evenly over the casserole.
- Cover with foil and bake for 50–60 minutes, or until potatoes are fork-tender.
- (Optional) Remove foil, sprinkle shredded cheese on top, and bake uncovered for an additional 5–10 minutes until melted and bubbly.
- Let rest for 5 minutes before serving.
Notes
- You can swap cream of mushroom soup with cream of chicken or celery for a different flavor.
- Add chopped bell peppers, mushrooms, or green beans for extra veggies.
- Use a mandoline for evenly sliced potatoes to ensure even cooking.
- This casserole can be made ahead and refrigerated overnight before baking.
