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This filling hobo bake with ground beef and sliced potatoes stacks tender potatoes, savory beef, and creamy mushroom sauce topped off with melted cheddar. It fills your kitchen with cozy smells and keeps everyone happily full.
I picked up this dish on a hectic week when I wanted something quick yet tasty. It turned into a regular hit at my place since it feels both casual and special.
Needed Ingredients
- Ground beef: gives the dish a hearty base; fresh lean beef works best for good taste and texture
- Russet potatoes: perfect for their starch and soften well when sliced thin
- Onion: brings sweetness and depth; a medium fresh onion is ideal
- Cream of mushroom soup: makes a creamy sauce; choose a brand without many extras for better flavor
- Milk: smooths out the soup to get the right layering consistency
- Cheddar cheese: adds a sharp, gooey topping; use freshly shredded cheese for best melt and taste
- Worcestershire sauce: brings a savory umami punch to deepen the flavors
- Garlic powder and onion powder: boost the overall seasoning so everything pops
- Salt and black pepper: adjust these to your liking
- Fresh parsley: an optional fresh garnish that brightens up the dish
Step-By-Step Cooking
The cheese always steals the show here. One time I doubled it for a Sunday meal and everyone wanted seconds right away. That crispy top is true comfort food magic.
Best Storage Ideas
Ingredient Switch-Ups
Flavor Matchups
Seasonal Twists
Before serving, take a sec to admire how the layers come together. It’s a simple dish lifted by good ingredients and a bit of care. This bake reminds me that real comfort food is about love as much as taste.
Frequently Asked Cooking Questions
- → Which beef works best here?
Go for ground beef that’s about 80-85% lean so it’s tasty without being too greasy.
- → How thin to slice the potatoes?
Slice them around 1/8 inch thick so they cook nice and even in the bake.
- → Can I swap out the cream of mushroom soup?
You sure can. Try making your own mushroom sauce or swap in cream of celery for a twist.
- → How do I stop the cheese from burning?
Cover the dish with foil for most of the baking time, then pull it off at the end so the cheese melts and gets a little brown.
- → Can I make this ahead of time?
Yep, put it together and chill it for up to a day before baking. Just add a few extra minutes if it’s going in cold.