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HOBO CASSEROLE WITH GROUND BEEF
Laura

Hobo Casserole with Ground Beef

Hearty one-dish comfort food featuring layers of seasoned ground beef, tender potatoes, and creamy cheese sauce baked to golden perfection.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds lean ground beef 85/15 blend
  • 1 medium yellow onion diced small
  • 3 cloves garlic minced
  • 4 medium russet potatoes peeled and thinly sliced
  • 10.5 oz cream of mushroom soup undiluted
  • 10.5 oz cream of chicken soup undiluted
  • 0.5 cup whole milk
  • 2 cups sharp cheddar cheese shredded, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon smoked paprika
  • salt and black pepper to taste
  • 2 tablespoons olive oil or butter
  • 0.5 cup French fried onions optional for topping

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Mixing bowl
  • Aluminum foil

Method
 

  1. Preheat oven to 375°F. Grease a 9×13 inch baking dish with cooking spray or butter.
  2. Heat olive oil in a large skillet over medium-high heat. Add ground beef and break apart with a wooden spoon. Cook until halfway browned, then add diced onion. Continue cooking until beef is fully browned and onion is softened, about 8-10 minutes.
  3. Add minced garlic during the last minute of cooking. Drain excess grease from the beef mixture.
  4. Season beef with garlic powder, onion powder, smoked paprika, salt, and pepper. Stir to combine.
  5. Arrange half of the sliced potatoes in an even layer on the bottom of the prepared baking dish.
  6. Spoon the seasoned ground beef mixture over the potatoes, spreading evenly.
  7. In a mixing bowl, whisk together cream of mushroom soup, cream of chicken soup, and milk until smooth.
  8. Pour half of the soup mixture over the beef layer. Add remaining potatoes as another even layer, then pour remaining soup mixture over everything.
  9. Sprinkle 1 cup of shredded cheddar cheese over the top. Reserve remaining cheese for later.
  10. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  11. Remove foil and sprinkle remaining 1 cup of cheese over the top. Return to oven uncovered for 15-20 minutes until cheese is melted and bubbly with golden spots.
  12. If using French fried onions, scatter over the top during the last 5 minutes of baking.
  13. Let casserole rest for 10 minutes before serving to allow it to set.

Notes

  • For best results, slice potatoes uniformly about ¼ inch thick for even cooking
  • Yukon Gold potatoes can be substituted for russets if you prefer waxy potatoes that hold their shape
  • Add frozen mixed vegetables or fresh bell peppers to the beef mixture for extra nutrition
  • Leftovers keep refrigerated for up to 4 days and freeze well for up to 3 months