Hobo Casserole is a comfort food casserole with ground beef, potatoes, cheese, and a delicious cream sauce. Our green chile cream sauce is completely made from scratch. Unlike traditional casseroles that rely on canned soups, our recipe delivers rich, from scratch flavor without a lot of effort.

For other delicious casserole recipes, try our Chicken Cordon Bleu Casserole or our Tasty Taco Casserole.

Why Our Recipe

  • Creamy homemade sauce (no cream of anything here!) loaded with flavor from green chiles and garlic.
  • Layers of potatoes, seasoned beef, and melty cheddar cheese for ultimate comfort.
  • Time-saving option to swap potatoes with frozen hashbrowns.
A lage of hobo casserole on a table.

This casserole just has a few simple ingredients that you might already have on hand, as well as a delicious cream sauce that is packed with flavor. Once you make the sauce and prep the ingredients, you just bake it in the oven, making most of it pretty hands-off.

Ingredient Notes

An overhead view of the ingredients needed to make hobo casserole.
  • Ground Beef: Choose lean ground beef (85/15 or 90/10) to avoid excessive grease. Ground turkey or chicken can also be used.
  • Russet Potatoes: Best for this dish because they hold their shape well. Slice into 1/4-inch rounds for even cooking. Substitute with Yukon Gold potatoes for a creamier texture.
  • Cheddar Cheese: Freshly shredded cheese melts better than pre-shredded, which contains anti-caking agents. Feel free to experiment with Monterey Jack or a Mexican blend
  • White Onion: if you have a yellow onion on hand, that will work for this recipe as well.
  • Chicken Broth: Canned chicken broth, bouillon, or chicken stock all work in this recipe.
  • Heavy Cream: You can also substitute with half and half if needed, but the sauce won’t be as creamy.
  • Sour Cream: This along with the heavy cream makes the sauce super rich and creamy.
  • Diced Green Chiles: These add a mild kick to the sauce and flavor. You can find these in little cans at your grocery store. You can use mild or hot.
  • Hot Sauce: You can use your favorite hot sauce here. We recommend something similar to Tabasco. If you like things to have a little more kick, feel free to add a bit more to the sauce. Or leave it out if you need to keep things mild. As written, the recipe is mild and the hot sauce is really used to add flavor rather than heat.

Potato Options

When it comes to slicing potatoes, you’ve got a few options depending on your tools and how much time you have. No matter which method you choose, aim for thin, even slices (about 1/4 inch) so they cook evenly.

Sharp Knife: The classic choice! If you’re using a knife, start by cutting the potato in half lengthwise so you’ve got a flat, stable surface. Then slice away, aiming for consistency. Pro tip: A sharp knife makes this so much easier (and safer!).

Mandoline: Got a mandoline? Lucky you! It’s the fastest way to get paper-thin, uniform slices. Just be sure to use the guard (seriously, protect those fingers!) and take it slow. You’ll have a pile of perfect slices in no time.

Food Processor: If you’re all about saving time, grab your food processor with a slicing blade attachment. It’ll slice your potatoes quickly and evenly with just a few pulses.

A gif showing the layers of hobo casserole.

Using Frozen Hashbrowns

Need to save some time? Frozen hashbrowns to the rescue! You’ll need about 3 pounds (or 48 ounces) of shredded or diced hashbrowns, and the best part? No thawing is necessary. Just layer them in the baking dish like you would the sliced potatoes.

Since they cook faster, you can shave the baking time down to about 35–40 minutes before uncovering and letting that cheesy top layer get golden and bubbly.

Make it a Freezer Meal

If you are making one, you might as well make two! This casserole is perfect for the freezer—you’ll thank yourself later! Put it all together, but don’t bake it just yet. Wrap the dish in two snug layers of plastic wrap, then a layer of aluminum foil to keep it fresh and freezer-burn free. Don’t forget to label it with the date and baking instructions! It’ll keep for up to 3 months.

When you’re ready to dig in, let it thaw in the fridge overnight, then bake as usual, adding 10–15 extra minutes for good measure.

Pro tip: Freeze it in smaller portions for quick individual meals—just pop them in the microwave or oven when hunger strikes.

A close up view of a pan of hobo casserole with a helping scooped out.

Make-Ahead

Hobo Casserole is the definition of make-ahead friendly. If you’re short on time, assemble the casserole completely, but hold off on baking it. Cover it up nice and tight with plastic wrap or aluminum foil, then pop it in the fridge for up to 24 hours.

When it’s go time, pull it out and let it hang at room temperature for 20 minutes while the oven preheats. Then bake as directed, adding an extra 5–10 minutes to make sure it’s hot and bubbly all the way through. Easy peasy!

Serving Suggestions

Hobo Casserole is hearty enough to stand on its own, but if you’re looking to round out your meal, there are plenty of tasty options! A simple green salad, roasted broccoli, or green beans are all great veggies. Crusty bread or dinner rolls make for great dipping into the creamy sauce.

Storage and Reheating Instructions

Refrigerate leftovers in an airtight container for up to 4 days.

Reheat portions in the microwave on high in 30-second increments or in the oven at 300℉ for about 20 minutes.

For more delicious ground beef recipes . . .