Description
This perfect hobo casserole with ground beef is an easy, budget-friendly comfort food classic. Made with layers of seasoned ground beef, tender thinly sliced potatoes, a creamy mushroom sauce, and melted cheddar cheese, it’s a simple oven-baked dinner the whole family will love. Perfect for busy weeknights or cozy meals, this hearty casserole combines savory flavors with comforting textures in a 9×13 inch baking dish.
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 lbs russet or Yukon gold potatoes, thinly sliced
- 1 (10.5 oz) can cream of mushroom soup
- ½ cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 1½ cups shredded cheddar cheese
- 1 tablespoon olive oil or butter
- Fresh parsley (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Cook Ground Beef and Onions: Heat olive oil in a skillet over medium heat. Add the ground beef and diced onion, cooking until the beef is browned and the onions are softened. Drain any excess grease.
- Season the Beef: Stir in garlic powder, onion powder, paprika, salt, and black pepper evenly into the cooked beef for enhanced flavor.
- Prepare Soup Mixture: In a small bowl, whisk together the cream of mushroom soup and milk until smooth and combined.
- First Layer of Potatoes: Layer half of the thinly sliced potatoes evenly in the prepared baking dish. Sprinkle lightly with salt and pepper to season.
- Add Beef Layer: Spread the seasoned ground beef mixture evenly over the first potato layer.
- Pour Soup Mixture: Pour half of the soup and milk mixture over the beef layer to add creaminess.
- Second Potato Layer: Add the remaining sliced potatoes on top of the soup mixture, then pour the remaining soup mixture evenly over the potatoes.
- Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 50 minutes until potatoes begin to soften.
- Add Cheese and Finish Baking: Remove the foil, sprinkle 1½ cups shredded cheddar cheese evenly on top, then bake uncovered for an additional 10–15 minutes until the potatoes are fork-tender and the cheese is melted and golden brown.
- Garnish and Rest: Optionally, garnish with fresh parsley, then let the casserole rest for 5–10 minutes before serving to allow flavors to meld.
Notes
- Slice potatoes very thin for even and thorough cooking.
- Substitute cream of chicken or cream of celery soup if preferred for variety.
- Add frozen corn, peas, or green beans to the layers for extra vegetables.
- For more robust flavor, mix ½ teaspoon Worcestershire sauce into the cooked ground beef.
- Leftover casserole stores well in the refrigerator for up to 3 days and reheats beautifully.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
