Hobo Casserole
A comforting layered dish of potatoes, seasoned ground beef, cream of mushroom soup, and melted cheese, perfect for weeknights or potlucks.
Ingredients
Main Ingredients
- 1 pound ground beef (80/20 or leaner) For healthier option, use leaner ground beef.
- 4 medium potatoes, thinly sliced (Yukon Gold or Russet) Slice uniformly for even cooking.
- 1 can (10.5–11 oz) cream of mushroom soup For lighter sauce, use low-fat soup.
- 1 cup shredded cheese (cheddar) Monterey Jack or Colby are good substitutes.
- 1 medium onion, chopped
- Salt and freshly ground black pepper to taste
- Cooking spray or a little butter To grease the dish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch or similar casserole dish.
- In a skillet over medium heat, cook the chopped onion until soft, about 3–4 minutes. Add the ground beef, breaking it up and cooking until browned. Drain excess fat and season with salt and pepper.
Layering
- Arrange half of the potato slices in an even layer in the prepared dish, slightly overlapping.
- Spoon half of the cooked beef and onion mixture over the potatoes, followed by half of the cream of mushroom soup, and half of the shredded cheese.
- Repeat with the remaining potato slices, beef, soup, and cheese to form a second set of layers.
- Smooth the top so it is evenly covered.
Baking
- Cover the casserole tightly with aluminum foil and bake for 1 hour.
- Remove the foil and bake uncovered for an additional 15–20 minutes, or until the cheese is bubbly and golden and the potatoes are cooked through.
- Let the casserole rest for about 5 minutes before serving.
Notes
Serve slices with a green salad, and pair with roasted vegetables. You can also add a dollop of sour cream on top.