Hobo Casserole brings all the comfort of a hearty, homemade meal straight to your table, layering tender potatoes, savory ground beef, and plenty of gooey cheddar cheese. Spread half of the sliced potatoes in an even layer on the bottom, add layers of flavorful beef and creamy soup, and everything comes together into a bubbling, golden delight that somehow tastes even better the next day. It’s the kind of easy weeknight casserole that fills your kitchen with irresistible aromas and keeps everyone coming back for seconds.

Spread half of the sliced potatoes in an even layer on the bottom Recipe - Recipe Image

Ingredients You’ll Need

This dish relies on a few basic, familiar ingredients, each playing a role in creating that perfect balance of flavor and heartiness. Grab everything from your pantry and fridge, and you’re just a few steps away from the coziest casserole ever!

Ground beef: Rich and filling, it brings the classic “hobo” heartiness and a wonderful depth.
Onion: Adds sweetness and savory notes that mellow as they cook down with the beef.
Garlic powder: An instant boost of flavor—simple, but makes a big difference.
Onion powder: Layers in even more savory taste—worth using both fresh and powdered forms!
Salt: Brings out all the other flavors in the dish.
Black pepper: For a gentle kick and depth.
Potatoes: The star of the show—thinly sliced so they cook quickly and become melt-in-your-mouth tender.
Cream of mushroom soup: Makes everything creamy, savory, and ties the dish together.
Milk: Loosens the soup for silky, pourable layering.
Shredded cheddar cheese: Melts into gooey perfection, crowning the casserole with rich flavor.
Paprika (optional): Sprinkled on top, adds a gentle warmth and a gorgeous finish.
Butter, melted: Helps that cheese bubble and brown beautifully on top!

How to Make Spread half of the sliced potatoes in an even layer on the bottom

Step 1: Prepare the Ingredients

Set your oven to 375°F (190°C) and give a 9×13-inch baking dish a bit of grease so nothing sticks. Peel those potatoes and slice them thin—the thinner, the softer and more delicious the final casserole. If you have a mandoline, now’s its time to shine. Prepping everything in advance makes the rest of this recipe a breeze.

Step 2: Cook the Ground Beef

In a large skillet, brown the ground beef alongside the chopped onions over medium heat. You’re looking for no pink left in the meat and tender, sweet onions, which takes about 5–7 minutes. Drain away the excess grease for a less heavy casserole, then add garlic powder, onion powder, salt, and black pepper. Stir it all together so every bite is seasoned just right.

Step 3: Assemble the Casserole (Spread half of the sliced potatoes in an even layer on the bottom!)

Now comes the fun part: layering! First, spread half of the sliced potatoes in an even layer on the bottom of your prepared baking dish. Top with half of your flavorful beef mixture, then repeat with the remaining potatoes and beef. This layering ensures every serving has the perfect amount of potatoes and meat in each forkful.

Step 4: Make the Creamy Sauce

In a small bowl, whisk together the cream of mushroom soup and milk until you have a smooth, pourable sauce. Carefully pour this over your potato and beef layers, letting the sauce seep between every nook and cranny. This creamy concoction brings everything together and keeps the casserole ultra-moist.

Step 5: Add the Cheese and Bake

Generously sprinkle the cheddar cheese all over the top. Drizzle the melted butter right over that cheese—this is your golden ticket to a bubbling, crispy top. Cover with foil and bake for 45 minutes, then remove the foil and let it bake uncovered for another 15 minutes. By the end, you’ll have a golden, bubbling casserole that’s begging to be eaten.

Step 6: Serve and Enjoy

Let the casserole rest for about 5–10 minutes once it’s out of the oven—this is the secret to tidy servings. A dusting of paprika on top is optional but adds such a pretty pop of color (and a dash of flavor). Now dig in and enjoy every bite of this cozy classic!

How to Serve Spread half of the sliced potatoes in an even layer on the bottom

Garnishes

A final sprinkle of paprika gives the top gorgeous color, but you can also get creative—think sliced green onions, freshly chopped parsley, or even a little extra shredded cheddar. Once you spread half of the sliced potatoes in an even layer on the bottom and the casserole comes out of the oven, these finishing touches brighten the whole dish!

Side Dishes

Since this hobo casserole is so hearty, pair it with something crisp and fresh—a green salad, steamed broccoli, or roasted green beans always work beautifully. Warm, crusty bread or dinner rolls are perfect for mopping up any creamy sauce left on your plate!

Creative Ways to Present

To really impress, scoop the casserole into individual ramekins for perfectly portioned servings that highlight those pretty layers. Another fun twist: try baking in a round cast-iron skillet for a rustic touch, or double the recipe and make it in two smaller dishes to gift one to a friend (they’ll thank you!). The key is always to spread half of the sliced potatoes in an even layer on the bottom so each serving looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover and refrigerate any leftover casserole for up to four days. The flavors actually deepen as it sits, making tomorrow’s lunch or dinner just as delicious (if not more!).

Freezing

This casserole freezes marvelously. Let it cool completely, then wrap tightly (or use an airtight container) and freeze for up to 2 months. When you’re prepping the layers, just remember to spread half of the sliced potatoes in an even layer on the bottom so they’re evenly distributed when reheated later.

Reheating

You can reheat individual slices in the microwave for a quick meal or warm the whole casserole in a 350°F oven, covered, until hot through. Add an extra sprinkle of cheese on top if you want it extra gooey—no one’s judging!

FAQs

Can I use a different type of meat?

Absolutely! Ground turkey, pork, or even ground chicken can work well in this recipe. Just follow the same steps and remember to spread half of the sliced potatoes in an even layer on the bottom for those perfect layers.

Do I need to peel the potatoes?

That’s totally up to you! If you love the rustic vibe and a bit more texture, you can leave the peels on—just wash them well. Thin slices (with or without skin) are what allow you to spread half of the sliced potatoes in an even layer on the bottom and get that signature softness.

Can I make this ahead of time?

Definitely! You can assemble the casserole a day ahead and store it in the fridge before baking. When you’re ready, pop it in the oven. The flavors mingle overnight, making it even more irresistible. Just make sure when assembling to spread half of the sliced potatoes in an even layer on the bottom so the layers stay beautiful.

What can I use instead of cream of mushroom soup?

Try cream of chicken or cream of celery soup for a different but equally creamy twist. Or, go homemade with a simple white sauce for a from-scratch feel, making sure you still spread half of the sliced potatoes in an even layer on the bottom for best results.

How do I get my potatoes to cook through?

The key is slicing them thin, evenly, and making sure you spread half of the sliced potatoes in an even layer on the bottom so they’re covered by the creamy sauce and don’t dry out. Thinner slices mean more tender layers every time!

Final Thoughts

If you’ve never tried the magic that happens when you spread half of the sliced potatoes in an even layer on the bottom of a classic hobo casserole, now’s the perfect time to discover this cozy tradition. It’s easy, satisfying, and so good it might just become a new family favorite. Grab your potatoes and dive in—you’re in for something special!