Hobo Casserole Ground Beef
This hearty and cheesy casserole layers seasoned ground beef, tender potatoes, and creamy sauce for a comforting weeknight dinner that's easy to prepare.
Ingredients
Meat and Sauce
- 1 pound Ground beef (80-85% lean) Ensure to drain extra fat after browning.
- 1 can Condensed cream soup (cream of mushroom or cream of chicken) Creates a creamy binding layer.
- 1/2 cup Milk or broth To loosen the creamy mixture.
- 2 tablespoons Worcestershire sauce Optional for added flavor.
- 1 teaspoon Garlic powder For seasoning the beef.
- 1 teaspoon Salt For seasoning to taste.
- 1 teaspoon Pepper For seasoning to taste.
Fresh Ingredients
- 3 medium Russet or Yukon Gold potatoes Slice thin to ensure even cooking.
- 1 medium Onion Adds sweetness and depth.
- 2 cups Shredded cheese (Cheddar or Monterey Jack) Use in two layers for the best melt.
- 2 tablespoons Butter Dot on top for added richness.
- 1 cup Sliced mushrooms or frozen peas (optional) Add for extra veggies.
Instructions
Preparation
- Preheat the oven to 375°F. Grease a 9 by 13 inch baking dish.
- In a skillet over medium-high heat, brown the ground beef with a pinch of salt and pepper, breaking it up as it cooks. When nearly done, stir in the diced onion and cook until soft. Drain any excess fat.
- Stir in the garlic powder and Worcestershire sauce if using. Add the condensed cream soup and a splash of milk or broth to loosen it slightly. The mixture should be creamy but not soupy.
- Wash and thinly slice the potatoes, keeping them uniform for even cooking.
Layering
- Add a layer of sliced potatoes to the bottom of the greased baking dish. Sprinkle with a little salt and pepper.
- Spoon half of the beef mixture over the potatoes and add a small handful of cheese. Repeat with another layer of potatoes, the remaining beef mixture, and another handful of cheese.
- Finish with a final layer of potatoes, then spread any remaining sauce or a thin coat of soup mixed with milk. Top with the rest of the cheese and dot with butter, if using.
Baking
- Cover the pan tightly with foil and bake for 45 minutes. Remove the foil and bake for another 15 to 20 minutes until the potatoes are tender and the top is bubbly with golden edges.
- Let it rest for 10 minutes before serving to allow it to set and slice cleanly.
Notes
For meal prep, you can assemble the casserole earlier in the day and refrigerate it for up to 24 hours before baking. It is freezer-friendly; assemble without the final cheese topping, wrap, and freeze for up to 2 months.