Hobo Casserole

Name: Hobo Casserole
Prep time: 15 minutes
Cook time: 75 minutes
Total time: 90 minutes
Yield: 6
Ingredients: 1 lb ground beef; 4 medium potatoes, sliced; 1 can cream of mushroom soup; 2 cups shredded cheese; 1 onion, chopped; 1 can mixed vegetables (optional); Salt and pepper to taste

By: RILEY

Published: January 28, 2025

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why make this recipe

Hobo Casserole is a comforting and easy meal that is perfect for busy weeknights. It combines simple ingredients that you might already have at home, making it budget-friendly and convenient. This dish is great for feeding a family, and it can be easily customized with your favorite vegetables or seasonings. Plus, the cheesy topping is sure to be a hit with everyone!

how to make Hobo Casserole

Ingredients:

1 lb ground beef
4 medium potatoes, sliced
1 can cream of mushroom soup
2 cups shredded cheese
1 onion, chopped
1 can mixed vegetables (optional)
Salt and pepper to taste

Directions:

Preheat the oven to 350°F (175°C).
Brown the ground beef and onion in a skillet over medium heat. Drain excess fat.
In a large baking dish, layer the sliced potatoes on the bottom.
Spread the cooked ground beef mixture over the potatoes.
Pour the cream of mushroom soup over the beef and potatoes.
If using, add mixed vegetables on top.
Sprinkle the shredded cheese over the casserole.
Season with salt and pepper.
Cover with foil and bake for 1 hour.
Remove foil and bake for an additional 15 minutes until the cheese is bubbly and golden.

how to serve Hobo Casserole

Hobo Casserole is easy to serve. Simply dish out portions onto plates. It pairs well with a fresh green salad or some simple bread to soak up all the flavors. You can also serve it with hot sauce for an extra kick if you like.

how to store Hobo Casserole

To store Hobo Casserole, let it cool completely, then cover it tightly with plastic wrap or aluminum foil. You can keep it in the fridge for up to 3-4 days. For longer storage, consider freezing it. Make sure to use an airtight container or freezer bag. It can last in the freezer for about 2-3 months.

tips to make Hobo Casserole

For added flavor, consider seasoning the ground beef with garlic powder or Italian herbs while cooking.
If you want a crispier topping, you can broil the casserole for a couple of minutes after baking.
Feel free to use other types of cheese, like cheddar or Monterey Jack, for a different taste.

variation

You can customize Hobo Casserole by adding different vegetables, such as bell peppers or corn. You can also replace the ground beef with turkey or sausage for a different flavor. Additionally, for a vegetarian option, simply omit the meat and add more vegetables or beans.

FAQs

1. Can I make Hobo Casserole ahead of time?
Yes, you can prepare the casserole and refrigerate it before baking. Just cover it tightly and bake it when you’re ready to serve.

2. Can I use fresh vegetables instead of canned?
Absolutely! You can use fresh vegetables; just make sure to cook them a bit to soften them before adding them to the casserole.

3. How do I know when Hobo Casserole is done?
The casserole is done when the potatoes are tender and the cheese on top is bubbly and golden brown. You can check the potatoes with a fork; they should easily pierce through.

Hobo Casserole

A comforting and budget-friendly casserole featuring layers of ground beef, potatoes, and cheese, perfect for busy weeknights.

Prep Time 15 minutes

Cook Time 75 minutes

Total Time 90 minutes

By: Riley
Category: DINNER
Difficulty: Not specified
Cuisine: Not specified
Yield: 6 Servings
Dietary: None

Ingredients

01 1 lb ground beef
02 4 medium potatoes, sliced
03 1 can cream of mushroom soup
04 2 cups shredded cheese
05 1 onion, chopped
06 1 can mixed vegetables (optional)
07 Salt and pepper to taste

Instructions

Step 01

1. Preheat the oven to 350°F (175°C).

Step 02

2. Brown the ground beef and onion in a skillet over medium heat. Drain excess fat.

Step 03

3. In a large baking dish, layer the sliced potatoes on the bottom.

Step 04

4. Spread the cooked ground beef mixture over the potatoes.

Step 05

5. Pour the cream of mushroom soup over the beef and potatoes.

Step 06

6. If using, add mixed vegetables on top.

Step 07

7. Sprinkle the shredded cheese over the casserole.

Step 08

8. Season with salt and pepper.

Step 09

9. Cover with foil and bake for 1 hour.

Step 10

10. Remove foil and bake for an additional 15 minutes until the cheese is bubbly and golden.

Riley

Hi there I’m Riley Thompson, 42 years old, currently cooking, teaching, and experimenting from my cozy kitchen in Asheville, North Carolina. I wasn’t always a chef. In fact, I spent the first part of my adult life working in advertising in Chicago, living on takeout and black coffee. But somewhere between late nights and client deadlines, I realized that the happiest moments of my week were when I was trying to recreate my grandmother’s chicken pot pie on Sunday afternoons. That slow shift from eating to cooking sparked something deeper in me. I started small watching cooking shows, reading old cookbooks, and playing around with ingredients I barely knew how to pronounce. I burned a lot of things. I under-seasoned even more. But every time I nailed a dish. even a simple scrambled egg.I felt like I’d won a little prize. That joy never left. When I turned 30, I left my job, much to everyone’s confusion, and enrolled in a local culinary program. It was terrifying and thrilling. I wasn’t the youngest, or the fastest, but I was obsessed. After graduation, I spent a few years working in restaurants, picking up everything I could about timing, knife work, and how to stay calm when you’re ten tickets deep on a Saturday night. But it was in my own kitchen, making meals for friends and family, that I found my groove. These days, I focus on helping home cooks people just like you feel confident in the kitchen. I believe in recipes that work but also leave room for creativity. Cooking should feel like jazz, not math. I want you to taste, adjust, and make it your own. Some of the best meals I’ve ever had were “mistakes” that turned out better than the plan. I love teaching people how to use what they already have in their pantry, how to trust their palate, and how to bring a little fun into every meal. Whether it's a Tuesday night pasta or a weekend brunch with friends, my goal is to help you find the rhythm and joy in cooking without the stress. So come hang out, grab your favorite knife, and let’s cook something delicious together. Mistakes welcome. Seconds encouraged.

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