The Best Easy Hobo Casserole with Ground Beef
That first scoop where the creamy sauce soaks into tender potato slices and melted cheese stretches from the spoon – this easy hobo casserole with ground beef is the cozy weeknight dinner your family will beg for.
Equipment
- 9x13 Baking Dish
- Large Skillet
- Mandoline or sharp chef's knife
- Box Grater
- Aluminum foil
Ingredients
- 1 ½ lbs ground beef (80/20)
- 2 lbs russet potatoes
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup whole milk
- ½ cup sour cream
- 2 cups sharp cheddar cheese, freshly shredded
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Preheat your oven to 350°F. Lightly grease your 9x13 baking dish with a little butter or cooking spray.
- Heat your skillet over medium-high heat. Add the ground beef and break into small crumbles. Cook until no longer pink, about 6-8 minutes. Use a slotted spoon to transfer to a paper towel-lined plate to drain.
- Pour off all but about 1 tablespoon of drippings. Add diced onion and cook over medium heat for 4-5 minutes until soft and translucent. Add minced garlic and cook 30 seconds until fragrant.
- In a medium bowl, whisk together cream of mushroom soup, milk, sour cream, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, and a generous pinch of salt and pepper. Taste and adjust seasoning.
- Slice potatoes into ⅛-inch thick rounds using a mandoline or sharp knife.
- Spread a thin layer of sauce (about ¼ cup) on bottom of prepared dish. Layer half the potato slices in slightly overlapping rows. Sprinkle with a tiny pinch of salt and pepper. Top with half the browned beef and half the cooked onions. Pour half the remaining sauce evenly over. Sprinkle with half the shredded cheddar. Repeat layers with remaining potatoes, beef, onions, sauce, and cheese.
- Cover dish tightly with foil. Bake for 30 minutes.
- Carefully remove foil. Bake another 15-20 minutes until cheese is bubbly and deep golden brown, and potatoes are tender when pierced with a knife.
- Let casserole rest on a wire rack for 10 minutes before serving.
Notes
Thin potato slices (⅛ inch) are key for even cooking. Drain the beef well to avoid greasiness. Let the casserole rest 10 minutes before serving for cleaner slices. For gluten-free: use gluten-free cream of mushroom soup. For dairy-free: use dairy-free alternatives. Make ahead by assembling unbaked and refrigerating or freezing. Freezes well for up to 3 months.