To start, heat a large skillet over medium-high heat. Once it’s nice and hot, add your ground beef. Break it up with a spatula and cook it until it’s browned and cooked through. You’ll want to drain any excess fat from the beef, so it’s not too greasy in the final dish.

I always use lean beef because it makes the casserole just a little lighter, but if you’ve got regular beef or ground turkey, that works just as well. The key here is to get a nice, even browning on the beef so that you get all those delicious, savory flavors.

While your beef is cooking, go ahead and peel and thinly slice your potatoes. You want the slices to be thin (about 1/8 inch thick) so they cook evenly in the casserole. Don’t worry if they’re not perfect—just try to keep them about the same size so they cook evenly.

Next, in the same skillet you cooked the beef in, toss in your chopped onion and sauté them for about 4-5 minutes, or until they soften and become translucent. The little bit of leftover beef flavor in the skillet will make the onions taste even better. Then, add your sliced potatoes to the skillet with the onions and cook for another 5 minutes. Season with a pinch of salt, pepper, and garlic powder to make sure everything has flavor.

Once your beef and potatoes are ready, it’s time to bring everything together. In a large mixing bowl, combine your browned beef, cooked potatoes, and onions. Stir in the can of cream of mushroom soup and the milk. You want everything to be nicely coated, so give it a good mix.

Before you move on, take a quick taste and check the seasoning. You may need to add a little more salt and pepper to get the flavors just right. This step is key because it ensures your casserole will taste amazing all the way through.

Now, grab your greased 9x13-inch baking dish and transfer the casserole mixture into it. Spread everything out evenly, then top it off with a generous layer of shredded cheddar cheese. I use a whole cup of cheese because I want that cheesy goodness in every bite, but if you’re a cheese lover like me, feel free to add more!

Cover the dish with aluminum foil and pop it into the oven at 350°F (175°C) for about 45 minutes. After that, take the foil off and let the casserole bake for an additional 15-20 minutes, or until the cheese is melted and bubbly, and the potatoes are tender when pierced with a fork. It should look golden and delicious when it’s done.

Once your Hobo Casserole comes out of the oven, let it rest for about 5 minutes before serving. This gives everything a chance to set so it’s easier to cut into portions. I know it’s tempting to dive right in, but trust me—waiting a few minutes will make a big difference!