Description

Hobo casserole is a layered one-pan meal made with seasoned ground beef, sliced potatoes, a creamy soup base, and plenty of cheese. It’s baked until bubbly and golden, creating a hearty, family-friendly dinner that’s easy to prep and packed with comfort.

Ingredients

· 1 lb ground beef

· 1 medium onion, chopped

· 2 cloves garlic, minced

· 3 cups sliced potatoes (peeled if desired)

· 1 can (10.5 oz) cream of mushroom soup

· ½ cup milk

· 1 cup shredded cheddar cheese

· 1 cup shredded mozzarella cheese

· 1 tsp dried parsley

· ½ tsp paprika

· Salt and pepper to taste

· Cooking spray or butter for greasing

Optional: Add turkey bacon bits for extra flavor!

Instructions

o Preheat oven: Set your oven to 375°F (190°C).

o Cook the beef: In a skillet over medium heat, cook the ground beef with chopped onion and garlic until browned. Drain any excess fat.

o Season the meat: Stir in salt, pepper, parsley, and paprika. Remove from heat.

o Mix soup base: In a bowl, whisk together the cream of mushroom soup and milk until smooth.

o Layer the casserole: Grease a 9×13-inch baking dish. Add a layer of sliced potatoes, then spread half the beef mixture over them. Pour some of the soup mixture on top. Repeat layers until ingredients are used up.

o Top with cheese: Sprinkle cheddar and mozzarella cheese evenly over the top.

o Bake: Cover with foil and bake for 45 minutes. Then remove foil and bake an additional 15-20 minutes, until the potatoes are tender and cheese is bubbly and golden.

o Cool and serve: Let it rest for 5-10 minutes before serving to set. Garnish with extra parsley if desired.

Notes

Use a mandoline for perfectly even potato slices
Season the beef generously for bold flavor
Don’t skip the foil cover during the first bake phase
Rest the dish 5–10 minutes before serving for best structure
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months
Try swapping in sweet potatoes or tater tots for a creative twist
Great for potlucks, meal prep, or weeknight dinners
Double the recipe and bake in two pans for larger crowds
Top with fresh parsley or chives before serving for color

Serve with a simple salad, roasted vegetables, or crusty bread for a full meal