Hobo Casserole with Ground Beef (Print)
Ground beef, potatoes, and cheddar cheese baked into a creamy, satisfying one-dish main.
# Ingredients:
→ Casserole Components
01 -
450 g ground beef
02 -
4 medium potatoes, thinly sliced
03 -
1 small onion, diced
04 -
298 g canned cream of mushroom soup
05 -
120 ml whole milk
06 -
100 g shredded cheddar cheese
07 -
Salt, to taste
08 -
Ground black pepper, to taste
# Steps:
01 -
Preheat oven to 190°C. Lightly grease a 23x33 cm baking dish.
02 -
In a large skillet over medium heat, cook ground beef and diced onion until beef is browned and onion is tender. Season with salt and pepper. Drain any excess fat.
03 -
In a mixing bowl, whisk together cream of mushroom soup and milk until smooth.
04 -
Arrange half of the potato slices evenly in the prepared baking dish. Top with the cooked beef and onion mixture.
05 -
Pour half of the soup and milk mixture over the beef layer.
06 -
Layer the remaining potato slices over the meat, then pour the rest of the soup mixture on top, spreading evenly.
07 -
Cover the dish tightly with aluminum foil and bake for 45–50 minutes, or until potatoes are nearly tender.
08 -
Remove the foil, sprinkle shredded cheddar cheese over the top, and bake uncovered for an additional 10–15 minutes until cheese is golden and bubbling.
09 -
Let the casserole rest for 5 minutes before slicing and serving.
# Additional Notes:
01 -
Thinly slicing potatoes ensures even cooking throughout the casserole.
02 -
For smoother results, allow the dish to rest a few minutes before portioning.