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Hobo Casserole

Hobo casserole is a hearty ground beef potato bake layered with thinly sliced russet potatoes and a creamy mushroom sauce, then topped with melted cheddar. Bake covered until the potatoes turn tender, finish uncovered until the cheese is golden and bubbly.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1 lb ground beef
onion
  • 1 onion medium, diced
garlic
  • 3 garlic cloves minced
potatoes
  • 4 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 and black pepper
  • 1 salt and black pepper to taste
sharp cheddar cheese
  • 2 cup sharp cheddar cheese shredded

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 375°F, then grease a 9x13 baking dish.
  2. Set a skillet over medium heat so it’s ready for browning the beef.
Brown the beef and onions
  1. Brown the ground beef with the diced onion in the skillet over medium heat until the beef is browned.
  2. Drain off excess fat, add the minced garlic, and cook 1 more minute, until fragrant.
Mix the creamy sauce
  1. In a bowl, mix the cream of mushroom soup, sour cream, beef broth, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.
Layer the casserole
  1. Layer half of the thinly sliced potatoes in the bottom of the baking dish.
  2. Add half of the browned beef mixture over the potatoes.
  3. Spoon on half of the soup mixture, then repeat with the remaining potatoes, beef mixture, and soup mixture.
Bake covered, then finish with cheese
  1. Cover tightly with foil and bake for 40 minutes, until the potatoes are tender.
  2. Remove the foil, sprinkle the shredded sharp cheddar cheese over the top, and bake uncovered for 15 more minutes until golden and bubbly.

Notes

For best results, slice the potatoes thin and even so they soften at the same rate. Store leftovers covered in the refrigerator for up to 4 days; reheat in a 350°F oven or microwave until hot. Freezing is not recommended due to texture changes in the potatoes and sour cream. For a lighter swap, use reduced-fat sharp cheddar and reduced-fat sour cream (the sauce may be slightly thinner).