Hobo Casserole
A hearty and comforting dish with ground beef, creamy mushroom soup, and tender potatoes, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 medium potatoes, thinly sliced
- 1 can (10.5 ounces) cream of mushroom soup
- ½ cup milk
- 1 ½ cups shredded cheddar cheese
- ½ teaspoon paprika (optional, for garnish)
- 1 tablespoon butter, melted for greasing the baking dish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a skillet over medium heat, cook the ground beef and chopped onion until the beef is browned. Drain any excess grease.
- Stir in garlic powder, onion powder, salt, and black pepper into the beef mixture.
- Grease a baking dish with butter and start layering the ingredients: first, add half of the sliced potatoes, followed by half of the beef mixture.
- Pour half of the cream of mushroom soup over the layers.
- Repeat the layers with the remaining potatoes, beef, and mushroom soup.
- In a small bowl, mix the milk with the cheddar cheese and paprika (if using).
- Pour the milk and cheese mixture over the top of the casserole.
- Cover the baking dish with aluminum foil and bake for 1 hour.
- After 1 hour, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and the potatoes are tender.
Notes
For added flair, garnish with chopped parsley or extra cheese. Pair with a simple green salad or bread for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.