Description
Hobo Casserole Ground Beef is a hearty and comforting American classic, featuring layers of seasoned ground beef, thinly sliced potatoes, onions, and a creamy mushroom sauce, all baked to bubbly perfection with a melted cheddar cheese topping. Perfect for a satisfying family dinner, this casserole combines simple ingredients into an easy-to-make, flavorful dish.
Ingredients
Scale
Meat and Seasoning
- 1 pound ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables
- 1 small yellow onion, thinly sliced
- 3–4 medium russet potatoes, peeled and thinly sliced
Sauce and Toppings
- 1 (10.5-ounce) can cream of mushroom soup
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 1/2 cups shredded cheddar cheese
- Nonstick cooking spray
- Chopped parsley for garnish (optional)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick cooking spray to prevent sticking and ensure easy cleanup.
- Cook Ground Beef: In a large skillet over medium heat, cook the ground beef along with salt and black pepper until it is browned and cooked through. Drain any excess grease from the skillet and set the beef aside.
- Make Creamy Sauce: In a small bowl, whisk together the cream of mushroom soup, milk, garlic powder, and onion powder until the mixture is smooth and well combined, which will add flavor and moisture to the casserole.
- Layer Ingredients: Begin layering the casserole by placing half of the thinly sliced potatoes evenly across the bottom of the prepared dish. Add half of the cooked ground beef on top of the potatoes, then layer half of the sliced onions. Pour half of the soup mixture evenly over these layers.
- Repeat Layers: Repeat the layering with the remaining potatoes, ground beef, onions, and the remaining soup mixture, ensuring even distribution for consistent cooking and flavor throughout.
- Bake Covered: Cover the casserole tightly with aluminum foil and bake in the preheated oven for 50–60 minutes, or until the potatoes are tender when pierced with a fork.
- Add Cheese and Finish Baking: Remove the foil carefully, sprinkle the shredded cheddar cheese evenly over the top of the casserole, and bake uncovered for an additional 10–15 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Rest and Serve: Let the casserole rest for 5–10 minutes after removing it from the oven to allow it to set for easier serving. Garnish with chopped parsley if desired before serving.
Notes
- You can substitute cream of chicken or cheddar soup for a different flavor profile.
- Add frozen mixed vegetables or chopped bell peppers between layers for extra nutrition and color.
- Slice the potatoes thinly and evenly to ensure they cook through thoroughly and evenly during baking.
