Can I make hobo casserole ahead of time?

Yes, you can prepare the casserole up to the baking step and store it in the fridge for up to 24 hours. Just cover it tightly with foil. When ready to bake, remove it from the fridge, let it sit at room temperature for about 20 minutes, and then bake as directed.

What’s the best type of potato to use in this casserole?

Russet or Yukon Gold potatoes are ideal because they become tender and absorb the flavors of the sauce well. Make sure to slice them thinly for even cooking.

Can I freeze hobo casserole?

Yes, hobo casserole freezes well. Let it cool completely after baking, then wrap tightly in foil and store in an airtight container or freezer-safe bag. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.

The Best Hobo Casserole Ground Beef Recipe

Description

This hearty Hobo Casserole is a comforting layered dish made with seasoned ground beef, thinly sliced potatoes, and a creamy mushroom sauce baked to perfection.

Ingredients

Scale

1 pound ground beef
4 medium russet or Yukon gold potatoes, thinly sliced
1 medium onion, sliced
1 can (10.5 oz) cream of mushroom soup
1/2 cup milk
1 teaspoon garlic powder
Salt and pepper to taste
1 cup shredded cheddar cheese
1 tablespoon olive oil or butter (optional, for greasing dish)

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Instructions

Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil or butter.
In a skillet over medium heat, cook the ground beef until fully browned. Season with garlic powder, salt, and pepper. Drain any excess fat.
In a separate bowl, mix the cream of mushroom soup with milk until smooth.
Layer half of the sliced potatoes evenly on the bottom of the prepared baking dish. Top with half of the cooked ground beef, half of the sliced onions, and half of the soup mixture. Repeat the layers.
Cover the dish tightly with aluminum foil and bake for 45-50 minutes or until the potatoes are tender when pierced with a fork.
Remove the foil, sprinkle the shredded cheddar cheese over the top, and return to the oven uncovered. Bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Let the casserole rest for 5-10 minutes before serving.

Notes

Make sure to slice the potatoes thinly so they cook evenly.
You can substitute cream of mushroom soup with cream of chicken or a homemade white sauce if desired.
Add frozen peas or corn between the layers for extra vegetables.
Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 3g
Sodium: 680mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0.5g
Carbohydrates: 28g
Fiber: 3g
Protein: 21g
Cholesterol: 65mg