There’s something so comforting about a dish that comes together with humble ingredients yet tastes like a warm hug on a chilly evening. That’s exactly what this Hobo Casserole delivers—a hearty, no-fuss meal that’s perfect for busy weeknights or lazy Sunday suppers. I first had a version of this at a friend’s potluck years ago, and ever since, it’s been a staple in my kitchen. Packed with savory ground beef, tender potatoes, and a medley of veggies, it’s the kind of meal that satisfies both the soul and the stomach.

Ingredients You’ll Need

Here’s what you’ll need to make this cozy casserole:

• 1 lb ground beef – I like using 80/20 for the best flavor, but leaner works too.
• 4 medium potatoes – Russets or Yukon Golds are perfect for their starchy texture.
• 1 onion, diced – Yellow or white onions add a nice sweetness.
• 1 bell pepper, chopped – Any color works, but I love the pop of red or green.
• 2 cloves garlic, minced – Because everything’s better with garlic!
• 1 can (10.5 oz) condensed cream of mushroom soup – The secret to that rich, creamy sauce.
• 1/2 cup milk – Whole milk makes it extra luscious, but any kind will do.
• 1 cup shredded cheddar cheese – Because cheese makes everything better.
• 1 tsp paprika – For a little smoky depth.
• Salt & pepper to taste – Don’t skimp on seasoning!

How to Make Hobo Casserole

This dish is as easy as it gets—just layer, bake, and enjoy!

1. Preheat & Prep: Start by preheating your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with butter or cooking spray.
2. Brown the Beef: In a skillet over medium heat, cook the ground beef until no longer pink, breaking it up as it cooks. Drain any excess fat, then stir in the diced onion, bell pepper, and garlic. Sauté for another 2–3 minutes until fragrant.
3. Slice the Potatoes: While the beef cooks, thinly slice your potatoes (no need to peel them if you like the texture). Aim for about 1/8-inch slices so they cook evenly.
4. Layer It Up: Spread half of the potato slices in the bottom of the baking dish. Top with the beef mixture, then the remaining potatoes. In a small bowl, whisk together the cream of mushroom soup and milk, then pour evenly over the casserole.
5. Bake to Perfection: Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle with cheese, and bake uncovered for another 15–20 minutes until bubbly and golden.

Tip: If you want extra crispy edges, broil for the last 2–3 minutes—just keep an eye on it!

There’s something so comforting about a hearty hobo casserole bubbling away in the oven. This ground beef and potato bake is the kind of meal that brings everyone to the table with eager appetites. Let’s dive into some ways to make it your own and answer all your burning questions about this cozy dish!

Pro Tips & Variations

• Cheese lovers: Sprinkle shredded cheddar or mozzarella on top during the last 10 minutes of baking for a golden, gooey finish
• Vegetable boost: Add diced carrots, bell peppers, or mushrooms when sautéing the onions
• Spice it up: A dash of smoked paprika or red pepper flakes adds wonderful warmth
• Ground turkey works beautifully if you prefer it to beef
• Potato swap: Try sweet potatoes for a nutrient-packed twist

Perfect Pairings

This casserole is satisfying on its own, but these sides take it to the next level:

• Crusty bread for soaking up every delicious bite
• A crisp green salad with tangy vinaigrette
• Steamed green beans or roasted Brussels sprouts
• Pickles or coleslaw for a refreshing contrast

Storage & Reheating

Leftovers (if you’re lucky enough to have any!) keep beautifully:

• Refrigerator: Store in an airtight container for 3-4 days
• Freezer: Portion and freeze for up to 3 months
• Reheating: Warm in a 350°F oven until heated through (about 20 minutes), or microwave individual portions with a splash of broth to keep it moist

Frequently Asked Questions

Can I make this ahead of time?

Absolutely! Assemble the casserole up to a day in advance, cover, and refrigerate. Add 10-15 minutes to the baking time if going straight from fridge to oven.

What if I don’t have cream of mushroom soup?

Cream of chicken or celery soup work well, or make a quick substitute by mixing 1 cup milk with 2 tablespoons flour and 1 teaspoon mushroom bouillon.

Can I make this in a slow cooker?

Yes! Brown the meat first, then layer all ingredients in your slow cooker and cook on low for 6-7 hours or high for 3-4 hours.

How can I make it crispier on top?

For extra texture, sprinkle breadcrumbs or crushed crackers mixed with melted butter over the top before baking.

However you choose to make it, this hobo casserole is sure to become a family favorite. There’s just something magical about how simple ingredients come together to create such satisfying comfort food. As the savory aromas fill your kitchen and loved ones gather around the table, you’ll understand why this humble dish has stood the test of time. Happy cooking, and even happier eating!