Crockpot Hobo Casserole with Ground Beef and Potatoes

Crockpot Hobo Casserole with Ground Beef

Ground beef, sliced potatoes, and small pieces of carrot cook in a creamy mushroom sauce, then get a topping of softly melted cheddar. The finished casserole should scoop loosely, with potato rounds still visible rather than mashed into the sauce.

Brown and drain the beef first to keep the sauce from turning greasy. Cut the potatoes into even 1/4-inch rounds and use only the measured broth: the slow cooker retains moisture, and the potatoes need to become tender without the casserole turning soupy.

Ingredients for Crockpot Hobo Casserole

• 1 pound lean ground beef (about 450g)
• 2 pounds Yukon Gold potatoes, cut into even 1/4-inch rounds (about 900g)
• 1 medium yellow onion, diced (about 150g)
• 2 medium carrots, diced small (about 150g)
• 1 can (10.5 ounces) condensed cream of mushroom soup (about 300g)
• 1/3 cup beef broth
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon ground black pepper
• 1 cup shredded sharp cheddar (about 115g)
• Optional: 1 tablespoon chopped parsley, for serving

How to Make Crockpot Hobo Casserole

Yield: 6 servings. Prep: About 20 minutes. Cook: About 3 to 4 hours on HIGH or 6 to 8 hours on LOW, plus 10 to 15 minutes to melt the cheese and a 10-minute rest.

1. Brown the beef: Cook the beef and onion in a large skillet over medium-high heat for about 8 to 10 minutes, breaking the beef into small crumbles, until no pink remains. Drain excess fat.
2. Layer the vegetables: Lightly coat a 6-quart slow cooker with cooking spray. Arrange the potato rounds and carrots in relatively even layers without packing them tightly. Sprinkle with the garlic powder, salt, and pepper.
3. Add the beef and sauce: Distribute the beef and onion over and between the vegetables. Whisk the condensed soup with the broth, then spoon it across the top to coat the potatoes as evenly as possible. Do not stir; leave the rounds layered.
4. Cook until tender: Cover and cook on HIGH for about 3 to 4 hours, checking a thick potato slice around 3 hours. Or cook on LOW for about 6 to 8 hours, checking around 6 hours. If the fork meets resistance, cover and continue cooking until the potatoes and carrots are tender.
5. Melt the cheese: Sprinkle cheddar over the casserole. Cover and cook on the same setting for another 10 to 15 minutes, just until melted. Taste the sauce and add salt if needed.
6. Rest and serve: Turn off the slow cooker and let the casserole stand uncovered for about 10 minutes so the sauce settles. Scoop gently to keep some potato rounds intact and visible. Add parsley, if using.

How to Tell When the Potatoes Are Done

Test one of the thickest rounds: a fork should slide through easily. Even 1/4-inch slices help the potatoes finish together, but a crowded cooker or a different slow-cooker model can change the timing. Use the stated times as checking windows, not a reason to stop while the potatoes are still firm.

Keep the Sauce Creamy, Not Soupy

Whisk the condensed soup with only the listed 1/3 cup broth. Extra liquid can pool around the servings because little moisture escapes from a covered slow cooker. The uncovered rest helps the sauce cling to the beef and potatoes before serving.

Ingredient Swaps

Condensed cream of chicken soup can replace the cream of mushroom soup, though the flavor and saltiness will change. Ground turkey can replace the beef if it is fully browned before assembly. Russet potatoes also work when cut into even rounds, but their slices may break more easily when scooped. Monterey Jack can replace the cheddar for a different cheese finish.

Serving Suggestions

Serve with green beans, steamed broccoli, or a simple side salad. For a separate slow-cooker ground-beef dinner made with pasta instead of potatoes, try Crock Pot Goulash with Tender Elbow Macaroni.

How to Store and Reheat

Refrigerate cooled leftovers promptly in an airtight container for up to 3 to 4 days. Microwave individual portions until hot throughout, gently rearranging the potatoes and beef for even heating. Reheat larger portions covered in an oven-safe dish until hot throughout, adding a small splash of broth only if they seem dry.

Finished portions can be frozen in airtight containers for up to 2 months, but the potatoes and carrots may be softer after thawing. Thaw overnight in the refrigerator before reheating.

Nutrition

Approximately 400 calories, 25g protein, 19g fat, and 35g carbohydrates per serving, based on 6 servings. That is roughly 120 calories, 7g protein, 6g fat, and 11g carbohydrates per 100g. Values are estimates and vary with the beef, soup, cheese, and finished weight.