Hobo Casserole is a simple yet flavorful dish that brings together ground beef, sliced potatoes, and a creamy, cheesy topping, all baked to perfection. This budget-friendly meal is perfect for a comforting family dinner, requiring just a few pantry staples to create a rustic and satisfying dish.
Ingredients:
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon Worcestershire sauce
1 teaspoon Italian seasoning
4 medium russet potatoes, thinly sliced
1 (10.5 oz) can cream of mushroom soup
½ cup milk
1 cup shredded cheddar cheese
½ teaspoon paprika (optional)
2 tablespoons butter, cut into small pieces
Chopped parsley for garnish (optional)
Instructions:
Preheat & Prep:
Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.Cook the Beef:
In a large skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks (about 5–7 minutes). Drain excess grease if necessary. Add the diced onion and cook for another 3 minutes until softened. Stir in the minced garlic, Worcestershire sauce, salt, black pepper, and Italian seasoning. Cook for another minute, then remove from heat.Prepare the Potatoes:
Wash, peel (if desired), and slice the potatoes into thin, even rounds. This ensures they cook evenly in the casserole.Make the Sauce:
In a small bowl, mix the cream of mushroom soup with the milk to create a smooth sauce.Assemble the Casserole:
Layer half of the sliced potatoes evenly on the bottom of the prepared baking dish.
Spread half of the cooked beef mixture over the potatoes.
Pour half of the creamy soup mixture over the beef.
Repeat the layers with the remaining potatoes, beef, and soup mixture.
Add Toppings:
Dot the top with small pieces of butter, then sprinkle the shredded cheddar cheese evenly over the casserole. If you like a bit of color and smoky flavor, dust the top with paprika.Bake:
Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the potatoes are fork-tender and the cheese is golden and bubbly.Serve & Enjoy:
Let the casserole sit for about 5 minutes before serving. Garnish with fresh parsley for a pop of color. Serve hot with a side of green beans or a simple salad.
Tips & Variations:
Meat Options: Swap ground beef for ground turkey or sausage for a different twist.
Cheese Choices: Try mozzarella, Colby Jack, or even pepper jack for added flavor.
Veggies: Add sliced mushrooms, bell peppers, or spinach for extra nutrients.
Storage: Leftovers can be refrigerated for up to 4 days or frozen for 3 months.
This rustic, budget-friendly casserole is the perfect way to bring warmth and comfort to the dinner table!
Hobo Casserole – Rustic Ground Beef & Potato Bake
Ingredients
- 1 lb ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 4 medium russet potatoes thinly sliced
- 1 10.5 oz can cream of mushroom soup
- ½ cup milk
- 1 cup shredded cheddar cheese
- ½ teaspoon paprika optional
- 2 tablespoons butter cut into small pieces
- Chopped parsley for garnish optional
Instructions
- Preheat & Prep:
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.
- Cook the Beef:
- In a large skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks (about 5–7 minutes). Drain excess grease if necessary. Add the diced onion and cook for another 3 minutes until softened. Stir in the minced garlic, Worcestershire sauce, salt, black pepper, and Italian seasoning. Cook for another minute, then remove from heat.
- Prepare the Potatoes:
- Wash, peel (if desired), and slice the potatoes into thin, even rounds. This ensures they cook evenly in the casserole.
- Make the Sauce:
- In a small bowl, mix the cream of mushroom soup with the milk to create a smooth sauce.
- Assemble the Casserole:
- Layer half of the sliced potatoes evenly on the bottom of the prepared baking dish.
- Spread half of the cooked beef mixture over the potatoes.
- Pour half of the creamy soup mixture over the beef.
- Repeat the layers with the remaining potatoes, beef, and soup mixture.
- Add Toppings:
- Dot the top with small pieces of butter, then sprinkle the shredded cheddar cheese evenly over the casserole. If you like a bit of color and smoky flavor, dust the top with paprika.
- Bake:
- Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the potatoes are fork-tender and the cheese is golden and bubbly.
- Serve & Enjoy:
- Let the casserole sit for about 5 minutes before serving. Garnish with fresh parsley for a pop of color. Serve hot with a side of green beans or a simple salad.
