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Hobo Casserole

Hobo Casserole with seasoned ground beef, thinly sliced Yukon Gold potatoes, and a creamy mushroom sauce baked until golden and bubbly cheddar melts throughout. Layered for easy slicing, then baked covered and uncovered for tender potatoes and browned cheese.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Lean ground beef
  • 1.5 lb lean ground beef
Onion
  • 1 onion, diced
Garlic
  • 3 garlic, minced
Worcestershire sauce
  • 1 tsp Worcestershire sauce
Garlic powder
  • 1 tsp garlic powder
Onion powder
  • 1 tsp onion powder
Smoked paprika
  • 1 tsp smoked paprika
Salt
  • 1 tsp salt
Black pepper
  • 0.5 tsp black pepper
Yukon Gold potatoes
  • 5 potatoes, thinly sliced
Cream of mushroom soup
  • 1 can (10.5 oz) cream of mushroom soup
Sour cream
  • 0.5 cup sour cream
Milk
  • 0.5 cup milk
Sharp cheddar cheese
  • 2 cup shredded sharp cheddar cheese
Butter
  • 2 tbsp butter, melted
Fresh parsley
  • 2 tbsp chopped fresh parsley

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 375°F (190°C). Set out a greased 9×13-inch baking dish for assembling the layers.
  2. Brown the ground beef with the diced onion until fully cooked. Cook until no pink remains, then keep the meat mixture hot for layering.
  3. Stir in garlic, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper, then cook for 1 minute. Look for a fragrant, well-coated mixture.
  4. Whisk together the cream of mushroom soup, sour cream, and milk in a bowl. Stop when the sauce is smooth and creamy.
  5. Arrange half of the sliced potatoes in the baking dish. Spread them in an even layer so they cook tender.
  6. Spread half of the beef mixture over the potatoes. Press lightly so the filling sits on the potatoes.
  7. Spoon half of the sauce over the beef. Cover the surface so the potatoes can steam-bake.
  8. Sprinkle 1 cup of cheddar cheese over the sauce layer. Add it evenly so the top bakes into a cheesy blanket.
  9. Repeat the layers with the remaining potatoes, beef, sauce, and cheese. Finish with a full cheese top for browning.
  10. Brush the top lightly with melted butter. Use a thin coating so you get golden spots in the oven.
Bake and finish
  1. Cover the dish with foil and bake for 60 minutes at 375°F (190°C). The potatoes should be starting to soften under the steam.
  2. Remove the foil and bake another 20 minutes at 375°F (190°C). Bake until the potatoes are tender and the cheese is golden and bubbly.
  3. Garnish with chopped fresh parsley before serving. Sprinkle on top for a fresh green finish.

Notes

For best texture, slice the Yukon Gold potatoes thin and evenly so they finish tender at the same time. Store leftovers covered in the refrigerator up to 4 days; reheat in the oven at 325°F until warmed through. Freezing is yes—freeze portions tightly wrapped up to 2 months, then thaw overnight in the fridge before reheating. For a lighter option, use 90% lean ground beef and swap in light sour cream.