Description
A hearty and comforting hobo casserole with layers of ground beef, sliced potatoes, onions, creamy mushroom soup, and melted cheddar cheese. This easy-to-make dish is perfect for a satisfying family dinner.
Ingredients
Scale
Ground Beef:
- 1 pound ground beef
Potatoes:
- 4 medium russet potatoes (peeled and thinly sliced)
Onion:
- 1 small onion (thinly sliced)
Cream of Mushroom Soup Mixture:
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
Cheese:
- 1 1/2 cups shredded cheddar cheese
Seasonings:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Greasing:
- 2 tablespoons olive oil or butter (for greasing the dish)
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil or butter.
- Brown the ground beef: In a skillet over medium heat, brown the ground beef until fully cooked, breaking it apart as it cooks. Drain excess fat and season with garlic powder, onion powder, salt, and pepper.
- Prepare the soup mixture: In a small bowl, whisk together the cream of mushroom soup and milk until smooth.
- Layer the ingredients: Layer half of the sliced potatoes, onions, ground beef, soup mixture, and cheese in the baking dish. Repeat the layers with the remaining ingredients.
- Bake: Cover the dish with foil and bake for 1 hour. Remove the foil and bake for an additional 15–20 minutes until potatoes are tender and cheese is bubbly.
- Rest and serve: Let the casserole rest for 5–10 minutes before serving.
Notes
- For extra flavor, add sliced bell peppers or use cream of cheddar soup instead of mushroom.
- You can prepare this casserole a day in advance and refrigerate until ready to bake.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 85mg
