Why You’ll Love This Recipe

I love this casserole because it’s the ultimate one-pan comfort food—hearty, flavorful, and so easy to make. The layers of thinly sliced potatoes soak up the creamy mushroom sauce, while the beef and green beans add texture and depth. It’s one of those dishes that feels nostalgic and homemade, and I love how it makes the kitchen smell incredible while baking. Plus, it’s budget-friendly and perfect for feeding a crowd.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
1 pound ground beef
4 medium potatoes, thinly sliced
1 medium onion, diced
2 cloves garlic, minced
1 can (15 oz) green beans, drained
1 can (10.5 oz) cream of mushroom soup
1 cup shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 tablespoon olive oil
Fresh parsley, chopped (for garnish)

Directions

1. I preheat the oven to 350°F (175°C).

2. In a large skillet over medium heat, I warm the olive oil. I add the diced onion and minced garlic, sautéing them for about 2–3 minutes until softened and fragrant.

3. I add the ground beef to the skillet, breaking it apart with a spatula as it cooks. I let it brown evenly for about 5–7 minutes, seasoning with salt, pepper, and paprika as it cooks.

4. In a large casserole dish, I arrange half of the thinly sliced potatoes in an even layer on the bottom.

5. I spoon the cooked beef mixture over the potatoes and spread it out evenly.

6. I add the drained green beans on top of the beef layer.

7. I pour the cream of mushroom soup evenly over the green beans, using a spatula to spread it across the surface.

8. I layer the remaining sliced potatoes on top, making sure they overlap slightly for even cooking.

9. I sprinkle the shredded cheddar cheese evenly across the top of the potatoes.

10. I cover the dish with aluminum foil and bake for 45 minutes.

11. I remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden brown.

12. I let the casserole rest for a few minutes before serving, then garnish with chopped parsley for a fresh touch.

Servings and Timing

This recipe makes 6 servings.

• Prep time: 15 minutes

• Total time: 1 hour

Variations

• I sometimes use ground turkey or ground chicken instead of beef for a lighter version.

• For extra creaminess, I mix ½ cup of sour cream into the mushroom soup before layering.

• I occasionally add sliced mushrooms or corn for added flavor and texture.

• I like using cream of chicken soup instead of mushroom when I want a different flavor base.

• To make it spicy, I sprinkle in a pinch of chili flakes or use pepper jack cheese on top.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the dish and warm it in the oven at 350°F (175°C) until hot, or microwave individual portions until heated through. It can also be frozen for up to 2 months—I wrap it tightly in foil and thaw it in the refrigerator overnight before reheating.

FAQs

Can I make this casserole ahead of time?

Yes! I assemble the casserole, cover it tightly, and refrigerate it for up to 24 hours before baking.

Can I use fresh green beans instead of canned?

Absolutely—I blanch them for 3–4 minutes before adding them to the casserole.

How thin should I slice the potatoes?

I slice them about 1/8 inch thick so they cook evenly and stay tender.

What type of potatoes work best?

I prefer Yukon Gold or Russet potatoes because they hold their shape well while becoming soft and creamy.

Can I substitute the cream of mushroom soup?

Yes, I use cream of chicken soup or make my own with a simple roux and broth.

Do I need to cook the potatoes before layering?

No, the thin slices cook perfectly in the oven as the casserole bakes.

Can I add more vegetables?

Definitely! I often add peas, carrots, or bell peppers for extra color and nutrition.

Can I use pre-shredded cheese?

Yes, but I prefer shredding my own cheddar because it melts more smoothly.

How do I make this dish gluten-free?

I use a gluten-free cream of mushroom soup and check that all other ingredients are gluten-free.

Can I make it vegetarian?

Yes, I substitute the ground beef with plant-based crumbles or lentils and use vegetable-based soup.

Conclusion

This Hobo Beef and Potato Casserole is one of my go-to comfort dinners—it’s hearty, flavorful, and always satisfying. I love how simple it is to layer and bake, yet it tastes like something that’s been simmering all day. The combination of tender potatoes, savory beef, and creamy sauce topped with melted cheese makes every bite comforting and delicious—just the kind of home-cooked meal I crave.