Hearty Hobo Casserole Beef Potatoes (Print-Friendly Version)
Comforting casserole with beef, sliced potatoes, mushroom sauce, and melted cheddar cheese.
# Ingredients Required:
→ Proteins
01 -
454 g ground beef
→ Vegetables
02 -
4 medium russet potatoes, peeled and thinly sliced
03 -
1 small onion, diced
04 -
Fresh parsley, optional for garnish
→ Dairy
05 -
240 ml milk
06 -
170 g shredded cheddar cheese
→ Canned Goods
07 -
1 can (298 ml) cream of mushroom soup
→ Condiments & Spices
08 -
1 tablespoon Worcestershire sauce
09 -
1 teaspoon garlic powder
10 -
½ teaspoon onion powder
11 -
Salt, to taste
12 -
Black pepper, to taste
# Detailed Directions:
01 -
Set oven temperature to 190°C (375°F) and allow to heat fully.
02 -
In a skillet, brown the ground beef over medium heat, draining excess fat. Add diced onion, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Sauté for 2 minutes until fragrant.
03 -
Whisk together the cream of mushroom soup and milk in a bowl until smooth and well combined.
04 -
Grease a 23x33 cm (9x13 inch) baking dish. Layer half of the sliced potatoes evenly on the bottom, followed by half of the cooked beef mixture, then half of the mushroom sauce. Repeat these layers once more.
05 -
Sprinkle the shredded cheddar cheese evenly over the top layer and cover the dish with aluminum foil.
06 -
Place the casserole in the preheated oven and bake covered for 50 minutes.
07 -
Remove foil and continue baking uncovered for an additional 10 to 15 minutes until the cheese is melted and golden.
08 -
Allow the casserole to rest for 5 minutes before serving. Garnish with fresh parsley if desired.
# Helpful Advice:
01 -
For enhanced flavor, combine cheddar with Monterey Jack cheese. Ensure potatoes are sliced thinly for uniform cooking. Adjust seasoning according to taste preferences.