It’s a hectic Monday evening—you’ve just shut your laptop after back-to-back video calls, your feet ache, and your stomach is rumbling louder than your phone notifications. You need dinner, like, yesterday.
That’s where Hobo Casserole steps in. It’s a cozy, one-pan bake that piles seasoned ground beef, tender potato slices, gooey cheese and creamy soup into a comforting stack. Assembly takes minutes; the oven does the heavy lifting.
Why You’ll Love It
Who doesn’t appreciate a dinner that feels like a warm hug? The ground beef sizzles with a dash of Worcestershire sauce and Creole seasoning, filling your kitchen with savory notes. Thinly sliced russets soak up those meaty juices, while sharp cheddar knits everything together. Then, two cans of creamy soup meld into a luscious sauce that bubbles around the edges. You get melty cheese, tender potatoes and a crunchy crown of fried onions after a quick broil. Plus, it’s forgiving—swapping proteins or sneaking in veggies is a breeze if your pantry is running low on supplies.
Timing and Servings
- Prep time: about 15 minutes
- Bake time: 60 minutes, plus 2–3 minutes under the broiler
- Total time: roughly 1 hour 20 minutes
- Serves: 6 hearty portions (and makes fantastic leftovers)
Ingredients
- 1 lb ground beef (lean or regular)
- 1 medium onion, chopped
- 4 russet potatoes, thinly sliced
- 8 oz sharp cheddar cheese, grated
- 1 can (10 oz) cream of potato soup
- 1 can (10 oz) cream of chicken soup
- 1 tsp Worcestershire sauce
- ¼ cup milk
- 1 tsp Creole seasoning (or your favorite spice blend)
- ⅓ cup fried onions (for topping)
- Salt and pepper, to taste
Directions
- Preheat your oven to 350°F (175°C). If you have a cast iron skillet—Lodge is my go-to—grab it. Otherwise, any oven-safe pan works.
- Over medium heat, brown the ground beef. Season with salt, pepper and Creole seasoning. Stir in the chopped onion and cook until it’s translucent.
- Arrange a single layer of potato slices over the beef and onion, overlapping slightly so every inch is covered.
- Sprinkle the grated cheddar evenly on top of the potatoes—think of it as edible glue.
- In a bowl, whisk together both cans of soup, Worcestershire sauce and milk until smooth. Pour gently over the cheese and potatoes, letting it seep into the cracks.
- Cover with a lid or foil and bake for about 60 minutes. You’re looking for fork-tender potatoes and bubbling sauce at the edges.
- Remove the cover, scatter the fried onions on top, then switch the oven to broil. Slide the skillet back in for 2–3 minutes—just until those onions crisp up. Watch closely; they can go from golden to burned in seconds.
- Let the casserole rest for 5 minutes before serving. This pause helps the layers set, so you cut neat squares instead of a saucy scramble.
Variations
- Ground turkey or chicken swaps in smoothly if you want something lighter.
- Add sliced mushrooms or diced bell peppers between layers for extra color and nutrition.
- Stir in a handful of frozen corn or peas before baking for a pop of sweetness.
- Use pepper jack cheese and a pinch of chili powder for a little heat.
Storage & Reheating Tips
Leftovers taste almost as good the next day—seriously. Store any extra in an airtight container in the fridge for up to 3 days. For individual servings, zap in the microwave for 1–2 minutes. If you’d rather reheat the whole skillet, cover it and bake at 350°F until warm throughout.
Want to freeze it? Assemble everything through the point of adding soup (step 5), then wrap the covered skillet in foil or portion into freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge, bake at 350°F for about 45–50 minutes, then broil the onions at the end.
FAQs
Can I make this dairy-free?
Yes—you can swap the condensed soups for dairy-free or homemade versions and use a vegan cheese alternative. You might need to tweak seasoning since some plant-based cheeses taste milder.
Is there a gluten-free option?
Look for gluten-free “cream of” soups or make your own by pureeing cooked potatoes into chicken stock with a bit of cornstarch. Double-check the fried onions, as some brands use wheat flour.
Why do the potatoes sometimes stick?
A well-seasoned cast iron skillet goes a long way. You can also lightly grease the pan before layering or brush a thin coat of oil under the potatoes.
Can I halve the recipe?
Sure—just use an 8-inch skillet and shorten the bake time by 10–15 minutes. Keep an eye on potato tenderness as it bakes.
Conclusion
When work deadlines collide with dinner time, Hobo Casserole has your back. It’s hearty, fuss-free and endlessly adaptable—plus, it feels like comfort on a plate. Next time you need a quick one-pan solution that doesn’t skimp on flavor, give this recipe a whirl. You’ll be enjoying a full belly and a moment of calm before you know it.
Hobo Casserole: A Quick and Comforting Meal
Ingredients
- 1 lb ground beef
- 1 onion chopped
- 4 russet potatoes thinly sliced
- 8 oz cheddar cheese grated
- 1 can 10 oz cream of potato soup
- 1 can 10 oz cream of chicken soup
- 1 teaspoon Worcestershire sauce
- 1/4 cup milk
- 1 teaspoon Creole seasoning
- 1/3 cup fried onions
- Salt and pepper to taste
Instructions
- Preheat the oven: Set your oven to 350°F (175°C).
- Cook the beef and onions: In a cast iron skillet or oven-safe pan over medium heat, brown the ground beef until no longer pink. Season with salt and pepper. Add the chopped onions and cook until translucent and tender.
- Layer the ingredients: Layer the sliced potatoes evenly over the beef and onions in the skillet. Sprinkle the grated cheddar cheese on top.
- Prepare the sauce: In a bowl, mix the cream of potato soup, cream of chicken soup, Worcestershire sauce, milk, and Creole seasoning until well combined. Pour this mixture evenly over the cheese and potatoes.
- Bake the casserole: Cover the skillet with a lid or aluminum foil and bake for 60 minutes, or until the potatoes are tender and the cheese is melted and bubbly.
- Add the finishing touch: Remove the lid or foil, sprinkle fried onions on top, and return to the oven. Switch to broiler mode and broil until the top is golden brown and crispy, watching carefully to prevent burning.
- Serve: Let the casserole cool for a few minutes before serving.
