Name: Easy Hobo Casserole
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 cup diced onion; 1 Tbsp minced garlic; 1 tsp salt; 1 tsp black pepper; 5 medium potatoes, thinly sliced; 1 can (10.7 oz) condensed cream of mushroom soup; 1 can (10.7 oz) condensed cream of chicken soup; 1 can (12 oz) evaporated milk; 1/2 cup milk; 2 cups shredded cheese; Cooking spray

A comforting and hearty one-pan casserole layering ground beef, potatoes, creamy soups, and cheese—perfect for busy weeknights or cozy dinners.

Why You’ll Love This Recipe

I love how this casserole feels like a warm hug after a long day. It’s simple, satisfying, and made with everyday ingredients. It’s a one-pan wonder that fills the kitchen with amazing aromas while it bakes, and the end result is always pure comfort.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef
1 cup diced onion
1 Tbsp minced garlic
1 tsp salt
1 tsp black pepper
5 medium potatoes, thinly sliced
1 can (10.7 oz) condensed cream of mushroom soup
1 can (10.7 oz) condensed cream of chicken soup
1 can (12 oz) evaporated milk
½ cup milk
2 cups shredded cheese
Cooking spray

Directions

Preheat the oven to 375 °F and grease a 9×13‑inch baking dish with cooking spray.
In a large skillet, cook the ground beef with onion and garlic until the beef is no longer pink. Drain off excess fat, then season with salt and pepper.
Layer half the sliced potatoes evenly in the baking dish, followed by half of the beef mixture.
In a bowl, whisk together both soups, evaporated milk, and regular milk until smooth. Pour half of this mixture over the beef and sprinkle with half the cheese.
Repeat the layers: remaining potatoes, beef, soup mixture, and finally the rest of the cheese.
Cover the casserole with foil (tent it so it doesn’t stick to the cheese) and bake for 1 hour.
Remove the foil and bake another 30 minutes until the cheese is bubbly and golden.
Let it rest for about 10 minutes before slicing to help it set.

Servings and Timing

The recipe makes about 8 servings.

Prep time: ~20 minutes
Cook time: 1 hour 30 minutes (plus 10 minutes resting)
Total time: Around 1 hour 50 minutes

Variations

Veggie-packed: I sometimes add zucchini, mushrooms, or a bag of frozen mixed vegetables.
Gluten‑free: Swap in gluten‑free cream soups—just as creamy!
Low-carb twist: Use thinly sliced cauliflower, zucchini, or eggplant instead of potatoes.
Spicy kick: I like to add red pepper flakes or diced jalapeños for some heat.

Storage/Reheating

I refrigerate leftovers in an airtight container for up to 3–4 days. To reheat, I microwave single servings for 1–2 minutes or reheat the whole dish at 350 °F for ~20 minutes covered. For freezing, I wrap portions tightly and freeze up to 3 months. I thaw them overnight before reheating.

FAQs

### Can I assemble the casserole ahead of time?

Yes—I often prepare it a day in advance. I keep it covered in the fridge, then bake it when I’m ready.

### Can I use a different type of cheese?

Absolutely. I usually use sharp cheddar, but Monterey Jack, Colby, or a cheese blend work wonderfully.

### Do the potatoes cook through evenly?

I make sure the potatoes are thinly sliced—using a mandoline makes it even more consistent so they bake evenly.

### Can I freeze the casserole before baking?

Yes! I sometimes freeze the unbaked, assembled casserole. Then I thaw it overnight and bake as directed.

### What if the casserole is too dry?

Next time I’d add a bit more soup or milk. Also, draining the beef too much can reduce moisture, so I leave a little behind.

Conclusion

I love how this Easy Hobo Casserole is both budget-friendly and adaptable, yet still feels indulgent. It’s a surefire crowd-pleaser and perfect for meal prep—what’s not to love?