why make this recipe
Hearty Hobo Casserole with Ground Beef and Potatoes is a comforting dish that is easy to prepare and full of flavor. This meal is perfect for busy weeknights or chilly days when you need something warm and filling. The combination of ground beef, creamy mushroom soup, and tender potatoes makes it a family favorite. Plus, it can serve a crowd, making it great for gatherings!
how to make Hearty Hobo Casserole with Ground Beef and Potatoes
Ingredients:
- 1 lb ground beef
- 4 medium russet potatoes, peeled and thinly sliced
- 1 small onion, diced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk
- 1½ cups shredded cheddar cheese
- 1 tablespoon Worcestershire sauce
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper, to taste
- Fresh parsley (optional, for garnish)
Directions:
- Preheat oven to 375°F (190°C).
- In a skillet, brown the ground beef and drain the grease.
- Add the diced onion, Worcestershire sauce, garlic powder, onion powder, salt, and pepper to the skillet. Cook for 2 minutes.
- In a bowl, whisk together the cream of mushroom soup and milk until smooth.
- Grease a 9×13” baking dish. Start layering by placing half of the sliced potatoes at the bottom, followed by half of the cooked beef mixture, and then half of the soup mixture. Repeat the layers.
- Top everything with the shredded cheddar cheese.
- Cover the dish with foil and bake for 50 minutes. Then, uncover and bake for an additional 10–15 minutes until the cheese is bubbly.
- Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley if desired.
how to serve Hearty Hobo Casserole with Ground Beef and Potatoes
Serve the casserole hot right out of the oven. It pairs well with a simple side salad or steamed vegetables. You can also add some crusty bread to soak up the delicious flavors. This dish is great for family dinners or potlucks.
how to store Hearty Hobo Casserole with Ground Beef and Potatoes
To store leftovers, let the casserole cool completely. Cover it tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. You can also freeze it for longer storage. Just make sure to thaw it in the fridge overnight before reheating.
tips to make Hearty Hobo Casserole with Ground Beef and Potatoes
- For a bit of spice, consider adding diced green peppers or a pinch of cayenne pepper to the meat mixture.
- If you prefer a healthier option, you can use ground turkey instead of ground beef.
- Make sure to slice the potatoes thinly for even cooking; this will help them soften in the oven.
- If you want a crunchy topping, add some crushed crackers or breadcrumbs on top before baking.
variation
You can easily swap the cream of mushroom soup with cream of chicken soup for a different taste. For a vegetarian version, use lentils or beans instead of ground beef and a vegetable cream soup.
FAQs
1. Can I make this casserole ahead of time?
Yes, you can prepare the casserole in advance and store it in the fridge. Just bake it when you are ready to serve.
2. Can I use other types of cheese?
Absolutely! You can use any cheese you prefer, like mozzarella or pepper jack for a kick.
3. How do I know when the casserole is done baking?
The casserole is done when the potatoes are tender and the cheese is melted and bubbly. You can test the doneness by poking a potato slice with a fork; it should go in easily.
Hearty Hobo Casserole with Ground Beef and Potatoes
- Total Time: 75 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A comforting casserole made with ground beef, creamy mushroom soup, and tender potatoes, perfect for busy weeknights.
Ingredients
- 1 lb ground beef
- 4 medium russet potatoes, peeled and thinly sliced
- 1 small onion, diced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk
- 1½ cups shredded cheddar cheese
- 1 tablespoon Worcestershire sauce
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper, to taste
- Fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, brown the ground beef and drain the grease.
- Add the diced onion, Worcestershire sauce, garlic powder, onion powder, salt, and pepper to the skillet. Cook for 2 minutes.
- In a bowl, whisk together the cream of mushroom soup and milk until smooth.
- Grease a 9×13” baking dish. Start layering by placing half of the sliced potatoes at the bottom, followed by half of the cooked beef mixture, and then half of the soup mixture. Repeat the layers.
- Top everything with the shredded cheddar cheese.
- Cover the dish with foil and bake for 50 minutes. Then, uncover and bake for an additional 10–15 minutes until the cheese is bubbly.
- Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
For added spice, consider adding diced green peppers or cayenne pepper. Use ground turkey for a healthier option. Thinly slice potatoes for even cooking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg
Keywords: casserole, beef, potatoes, comfort food, family meal