Hobo Casserole with Ground Beef
A warm and hearty all-in-one meal featuring layers of russet potatoes, savory ground beef, and a rich, creamy sauce topped with cheddar cheese.
Ingredients
Main Ingredients
- 1.5 pounds lean ground beef Provides a juicy and filling base.
- 1 medium yellow onion, diced Enhances the dish's aromatic qualities.
- 2 cloves garlic, minced For essential savory flavor.
- 1 tablespoon Worcestershire sauce Adds depth of flavor.
- 1 teaspoon kosher salt Divided into two portions.
- 0.5 teaspoon black pepper For seasoning.
- 2.5 pounds russet potatoes, peeled and sliced 1/8 inch thick The backbone of the casserole.
- 10.5 ounces condensed cream of mushroom soup Adds richness and velvety texture.
- 0.75 cup whole milk For creaminess.
- 0.5 teaspoon garlic powder Enhances flavor.
- 2 cups shredded sharp cheddar cheese Top layer for cheesiness.
- chopped parsley or chives Optional for garnish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Grease a 9x13-inch baking dish with butter.
- In a skillet, cook ground beef and diced onion over medium-high heat until the beef is browned. Drain excess fat.
- Stir in minced garlic, Worcestershire sauce, 1/2 teaspoon salt, and black pepper; cook for 30 seconds.
- In another bowl, whisk together cream of mushroom soup, whole milk, garlic powder, and the remaining salt until smooth.
- Layer half of the potato slices in the baking dish, then spread the beef mixture, followed by the remaining potato slices.
- Pour the creamy sauce over the top.
Baking
- Cover with aluminum foil and bake for 55-65 minutes until potatoes are nearly tender.
- Remove foil, sprinkle cheese on top, and bake uncovered for an additional 12-15 minutes until cheese is melted and bubbling.
- Let it rest for 10 minutes before serving, garnishing with parsley or chives if desired.
Notes
For a kick, add red pepper flakes to the beef mixture or incorporate sautéed bell peppers. Leftovers can be used for burritos or loaded baked potatoes. To store, cool, cover tightly, and refrigerate for up to three days or freeze before baking for up to three months.