Layer sliced raw potatoes over raw ground beef, together with 4 ingredients, into slow cooker for a simple supper that's always a yes in my house

This slow cooker 6-ingredient hobo casserole is one of those throw-it-in-and-go dinners that completely saves my weeknights. It’s built exactly how the headline says: raw ground beef goes straight into the slow cooker, then you layer sliced raw potatoes over the top with just four more pantry-friendly ingredients. A few hours later, you’ve got a cozy, all-in-one supper that feels like something your grandma might’ve made, but with the convenience we need on busy workdays. I love this one for nights when I know I’ll walk in the door tired and just want dinner to be ready without a lot of fuss or dishes.

I usually serve this hobo casserole straight from the slow cooker with a simple green salad or steamed green beans on the side to balance out the richness. A crusty loaf of bread or dinner rolls is great for soaking up the juices at the bottom of the crock. If you want to stretch it a bit further, spoon it over buttered egg noodles or rice. A little sour cream or hot sauce on the table lets everyone customize their bowl, and a sprinkle of extra shredded cheese right before serving never hurts.

Servings: 6

1 1/2 pounds lean ground beef (90% lean if possible)

Lightly grease the inside of a 5- to 6-quart slow cooker with nonstick cooking spray or a little oil to help prevent sticking.

Spread the raw ground beef evenly over the bottom of the slow cooker, breaking it up gently with clean hands or a spoon into an even layer. Sprinkle the salt, pepper, and garlic powder (if using) evenly over the beef.

Layer the sliced onions evenly over the raw ground beef. This helps flavor both the meat and the potatoes as everything cooks together.

Arrange the sliced raw potatoes in an even layer over the onions and beef, slightly overlapping the slices like shingles so they cover the surface. This layering is what gives you that classic hobo casserole feel and matches the process in the photo: hands placing raw potato slices right over the raw ground beef in the slow cooker.

In a small bowl, stir the condensed cream of mushroom soup with 1/4 cup of water just to loosen it slightly. Spoon this mixture evenly over the potatoes, spreading it out as best you can. It doesn’t have to be perfect; it will melt down as it cooks.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 1/2 to 4 hours, until the potatoes are tender when pierced with a fork and the ground beef is fully cooked through and no longer pink in the center.

About 15 minutes before serving, sprinkle the shredded cheddar cheese evenly over the top of the casserole. Cover again and let it cook just until the cheese is melted and bubbly.

Once everything is cooked and the cheese is melted, taste a small bite of the potatoes and beef and adjust seasoning with a little more salt and pepper if needed. Scoop the casserole into bowls or onto plates, making sure to dig all the way down to get a bit of beef, potato, onion, sauce, and cheese in each serving. Serve hot.

You can easily tweak this hobo casserole to fit what you have on hand. Swap the cream of mushroom soup for cream of chicken or cream of celery for a slightly different flavor. Add a handful of frozen peas or corn on top of the onions before layering the potatoes if you want some veggies built right in. If you prefer, you can use ground turkey instead of beef, but choose a lean-not-extra-lean blend so it doesn’t dry out; you may want to add an extra pinch of salt and a drizzle of olive oil over the turkey for flavor. For a cheesier version, use a blend of cheddar and mozzarella or pepper jack for a little kick. To keep the potatoes from browning while you slice them, you can place them in a bowl of cold water, then drain and pat dry before layering. For food safety, always start with fresh, cold ground beef, keep it refrigerated until you’re ready to assemble, and don’t let the filled slow cooker sit out on the counter before turning it on. Make sure your slow cooker is set to LOW or HIGH as directed and avoid lifting the lid repeatedly, which can drop the temperature and extend cooking time. The casserole is done when the potatoes are tender and the beef reaches at least 160°F in the center. Refrigerate leftovers within 2 hours of cooking and reheat thoroughly before eating.