Hobo Casserole
This rich and hearty Hobo Casserole recipe is sure to be a hit with the whole family! Ground beef and onions are layered with tender potatoes and a can of Cream of Mushroom soup for a super-creamy sauce before being baked under a bubbling layer of melty cheese. It’s the ultimate easy and budget-friendly dinner to feed a crowd!
What Makes This Recipe So Good
- This hobo-style casserole is packed with simple, comforting flavors the whole family will love!
- It’s so easy to make with only 10 minutes of preparation time, plus another 10 minutes at the stove cooking the beef before the casserole is assembled and put in the oven.
- Using a mixture of canned soup and evaporated milk gives this Hobo Casserole a rich, creamy finish without the need for lots of different steps and ingredients!
Chef’s Tips
- You can assemble this casserole in the morning or even the night before, ready to bake after a long day when you’ve got plenty of hungry mouths to feed!
- This Hobo Casserole is a complete meal by itself, but you can always make it go further and a more rounded dinner by adding a side of green beans, asparagus or broccoli!
- Leftovers will keep in the refrigerator for up to 3 days, or will freeze for up to 3 months. You’ll need to thaw portions before heating them through in the microwave.
More Cozy Dinner Recipes
- Easy Old Fashioned Meatloaf Casserole
- Best Dump and Bake Meatball Casserole
- Chunky Chicken Noodle Soup Recipe
- Rotel Dip Pasta with Ground Beef
- Southern Rice and Gravy Recipe
- Chicken and Spinach Manicotti with Alfredo Sauce
Hobo Casserole
This easy, hearty Hobo Casserole recipe with ground beef, tender potatoes, a creamy sauce and a super-cheesy top is the perfect way to feed a family with minimal effort!
- 9×13 inch baking dish
- cooking spray
- 1 pound lean ground beef
- 1 cup onion (chopped)
- 2 medium potatoes (thinly sliced)
- 1 Tbsp garlic (minced (approx. 3 cloves))
- 10 ¾ oz can cream of mushroom soup
- 1 cup evaporated milk
- 1 Tsp salt
- ½ Tsp black pepper
- 1 ½ cup shredded cheese (cheddar, or similar)
Heat the oven to 375°. Spray a 9×13 inch pan with cooking spray.
Cook the beef, onions and garlic in a large skillet until the beef is no longer pink. Drain well. Season with salt and pepper.
Place a layer of potatoes over the bottom of a 9×13 inch pan, then add half of the beef.
Whisk together the soup and evaporated milk. Pour half of the mixture over the beef and sprinkle with half of the cheese.
Repeat the layers, but do not add cheese.
Place a piece of tinfoil over the pan.
Place in the oven and bake for 1 hour. Remove the tinfoil, and add cheese. Return to oven and continue baking uncovered for an additional 15 minutes, until cheese is golden.
Remove and let stand for 10 minutes before slicing on a wire rack.
- You can assemble this casserole in the morning or even the night before, ready to bake after a long day when you’ve got plenty of hungry mouths to feed!
- Leftovers will keep in the refrigerator for up to 3 days, or will freeze for up to 3 months. You’ll need to thaw portions before heating them through in the microwave.
