Description
Easy hobo casserole is a hearty and comforting layered bake with seasoned ground beef, sliced potatoes, creamy soup, and melted cheese—an effortless, crowd‑pleasing one‑pan meal.
Ingredients
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4–5 medium russet or Yukon Gold potatoes, thinly sliced
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
- 1–1½ cups shredded cheddar cheese
- Optional garnish: chopped parsley or green onions
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13‑inch baking dish.
- In a skillet, cook ground beef with onion and garlic over medium heat until browned. Drain excess fat, then season with salt, pepper, and paprika.
- In a bowl, whisk together cream of mushroom soup and milk until smooth.
- Layer half the potato slices in the bottom of the prepared dish. Top with half of the beef mixture.
- Add remaining potatoes and beef in a second layer.
- Pour the soup‑milk mixture evenly over the casserole, spreading to cover all layers.
- Cover with foil and bake for 45–50 minutes, until potatoes are tender.
- Remove foil, sprinkle cheddar cheese evenly on top, and bake uncovered for another 10–15 minutes until cheese is melted and bubbly.
- Let rest a few minutes before serving, and garnish with chopped parsley or green onions if desired.
Notes
- Thinner potato slices cook through faster; if thicker, add 10–15 extra minutes covered.
- Substitute ground turkey or sausage for beef if preferred.
- Add frozen mixed vegetables or sautéed mushrooms between layers for extra flavor.
- Use cream of chicken or cheddar soup as an alternative to mushroom soup.
- Assemble ahead and refrigerate; may need additional baking time if cold from fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 3g
- Sodium: 550mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg
