Hobo Casserole with Ground Beef (Print version)
A cozy ground beef and potato casserole layered with creamy mushroom sauce and cheddar for an easy family dinner.
# Ingredients:
For the beef layer
01 -
1 1/2 lb (680 g) lean ground beef
02 -
1 medium yellow onion, diced
03 -
2 cloves garlic, minced
04 -
1 tablespoon Worcestershire sauce
05 -
1 teaspoon kosher salt, divided
06 -
1/2 teaspoon black pepper
For the casserole
07 -
2 1/2 lb (1.1 kg) russet potatoes, peeled and sliced 1/8 inch thick
08 -
1 can (10.5 oz/298 g) condensed cream of mushroom soup
09 -
3/4 cup (180 ml) whole milk
10 -
1/2 teaspoon garlic powder
11 -
1 tablespoon butter, for greasing the dish
12 -
2 cups (225 g) shredded sharp cheddar cheese
13 -
2 tablespoons chopped parsley or chives, optional
# Instructions:
01 -
Preheat the oven to 375°F. Grease a 9x13 inch baking dish with butter.
02 -
Cook the ground beef and onion in a large skillet over medium-high heat for 7-9 minutes, breaking up the meat, until browned and no pink remains. Drain excess fat.
03 -
Stir in the garlic, Worcestershire sauce, 1/2 teaspoon salt, and black pepper. Cook for 30 seconds, then remove from the heat.
04 -
Whisk the cream of mushroom soup, milk, garlic powder, and remaining 1/2 teaspoon salt in a bowl until smooth.
05 -
Arrange half the potato slices in the prepared dish. Spread the beef mixture over them, then add the remaining potatoes. Pour the sauce evenly over the top.
06 -
Cover the dish tightly with foil and bake for 55-65 minutes, until the potatoes are almost tender when pierced with a knife.
07 -
Remove the foil, sprinkle the cheddar over the top, and bake uncovered for 12-15 minutes, until melted and bubbling. Rest for 10 minutes before serving with parsley or chives.
# Good to know:
01 -
Slice potatoes very thin so they cook through in the covered bake.
02 -
Resting helps the creamy layers thicken before serving.