Hobo Casserole Ground Beef
This hobo casserole ground beef recipe is a comforting, hearty dish made with layers of ground beef, potatoes, cream of mushroom soup, and melty cheddar cheese. It’s easy to prepare, budget-friendly, and perfect for family dinners or leftovers!
Ingredients
- 1 lb ground beef
- 4 medium potatoes thinly sliced
- 1 can cream of mushroom soup 10.5 oz
- 1 ½ cups shredded cheddar cheese
- 1 small onion diced
- 2 tbsp butter
- Salt and pepper to taste
Optional Additions:
- 1 cup frozen peas green beans, or carrots
- ¼ cup bacon bits
- ½ tsp garlic powder or paprika for seasoning
Instructions
Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.
Cook the Ground Beef:
- In a skillet, melt the butter over medium heat. Sauté the diced onion until soft and translucent (about 3 minutes). Add the ground beef, breaking it apart as it cooks. Season with salt and pepper. Once browned, drain any excess grease.
Assemble the Casserole:
- Spread the cooked ground beef evenly in the prepared baking dish.
- Spoon the cream of mushroom soup over the beef and spread it evenly.
- Layer the potato slices on top of the soup, overlapping slightly.
- Sprinkle shredded cheddar cheese generously over the potatoes.
Bake the Casserole:
- Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for another 15-20 minutes, or until the potatoes are tender and the cheese is bubbly and golden.
Rest and Serve:
- Let the casserole rest for 5 minutes before serving. This allows the layers to set for easier serving.
Notes
- Potato Tips: Slice potatoes evenly (about ¼ inch thick) for even cooking.
- Cheese Variations: Mix cheddar with Monterey Jack or mozzarella for a fun twist.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze portions for up to 3 months.
- Reheating Tip: Add a splash of milk or broth when reheating to keep the casserole moist.