Hobo Casserole
A hearty, budget-friendly casserole featuring layers of sliced potatoes, seasoned ground beef, creamy mushroom sauce, and melted cheddar cheese.
Equipment
- 9x13 baking dish
- skillet
Ingredients
- 1 lb lean ground beef
- 4 large Russet potatoes, peeled and thinly sliced
- 1 medium yellow onion, chopped
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1.5 cups cheddar cheese, shredded
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- Brown ground beef and onions in a skillet over medium heat until fully cooked. Drain excess fat. Season with salt, pepper, and garlic powder.
- In a small bowl, whisk together the cream of mushroom soup and milk until smooth.
- Layer the sliced potatoes in the bottom of the baking dish. Top evenly with the beef mixture. Pour the soup mixture over the top.
- Cover tightly with foil and bake for 50 minutes, or until potatoes are tender.
- Remove foil, sprinkle with cheese, and bake uncovered for another 10-15 minutes until cheese is bubbly.
Notes
Slice potatoes thinly to ensure even cooking. Let rest for 10 minutes before serving to set the sauce.