Step 1 – Preparation

1. Preheat your oven to 375°F (190°C).
2. Grease a 9×13-inch baking dish to prevent sticking.
3. Thinly slice the potatoes and dice the onion.

Step 2 – Cooking Process

1. Heat a skillet over medium heat and sauté the diced onion until translucent, then add ground beef and cook until browned. Drain excess grease.
2. Stir in garlic powder, Worcestershire sauce, salt, pepper, and paprika for extra flavor.
3. In a bowl, mix cream of mushroom soup and milk until smooth.
4. Arrange a layer of thinly sliced potatoes evenly across the bottom of the baking dish.
5. Spread half of the cooked ground beef mixture over the potatoes.
6. Pour half of the soup mixture on top and sprinkle 1/2 cup of shredded cheese.
7. Repeat the layering process with the remaining potatoes, beef, and soup mixture.
8. Top with the remaining shredded cheese.
9. Mix crushed crackers with melted butter and sprinkle over the casserole.
10. Tightly cover the dish with foil and bake for approximately 45 minutes until the potatoes are tender.
11. Remove foil and bake for another 15 minutes or until the top is golden and crispy.

Step 3 – Final Touch & Serving

1. Allow the hobo casserole recipe to rest for 5–10 minutes before slicing and serving to let the flavors meld.
2. Garnish with chopped parsley or green onions for extra flavor.
3. Serve warm and enjoy with a side of steamed vegetables, a fresh salad, or crusty bread.
4. Pair with a light soup or coleslaw for a complete meal.
5. Keep any leftovers in an airtight container in the fridge for up to four days, or freeze them for up to three months for future meals.