Description
This hearty Hobo Casserole Ground Beef Recipe is a comforting American main course featuring layers of seasoned ground beef, thinly sliced potatoes, onions, and a creamy mushroom sauce, all baked to perfection with melted cheddar cheese on top. It’s perfect for a family dinner and makes delicious leftovers.
Ingredients
Scale
Meat and Seasoning
- 1 pound ground beef
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
Vegetables
- 1 small onion, thinly sliced
- 2 cups thinly sliced potatoes (Yukon gold or russet)
Sauce and Dairy
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup milk
Additional Ingredients
- 1 tablespoon Worcestershire sauce
- 2 tablespoons butter, cubed
- Chopped parsley for garnish (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook Ground Beef: In a skillet over medium heat, cook the ground beef along with salt, black pepper, and garlic powder until browned. Once cooked, drain off any excess fat and set the beef aside.
- Mix Sauce: In a medium bowl, combine the cream of mushroom soup, sour cream, milk, and Worcestershire sauce. Stir until the mixture is smooth and well blended.
- Layer Ingredients: Start by layering half of the thinly sliced potatoes evenly at the bottom of the baking dish. Next, spread half of the sliced onions over the potatoes, followed by half of the cooked ground beef. Spoon half of the creamy soup mixture evenly over the beef and distribute half of the cubed butter on top.
- Repeat Layers: Repeat the layering process with the remaining potatoes, onions, ground beef, soup mixture, and butter cubes, ensuring the ingredients are spread evenly.
- Bake Covered: Cover the casserole tightly with aluminum foil and bake in the preheated oven for 45 to 50 minutes to allow the potatoes to start cooking through.
- Add Cheese and Continue Baking: Remove the foil and sprinkle the shredded cheddar cheese evenly on top of the casserole. Return it to the oven and bake uncovered for another 15 to 20 minutes, or until the potatoes are tender when pierced with a fork and the cheese is melted and bubbly.
- Rest and Garnish: Once done, remove the casserole from the oven and let it sit for 5 minutes to set. Garnish with chopped parsley if desired before serving.
Notes
- You can substitute the cream of mushroom soup with cream of chicken or cheddar cheese soup for a different flavor profile.
- For added taste and texture, consider including sliced mushrooms or green bell peppers in the layers.
- This casserole reheats very well and is a great dish for leftovers.
- Ensure you slice the potatoes thinly to guarantee even cooking within the baking time specified.
- Use Yukon gold potatoes for a creamier texture or russet potatoes for a more traditional potato flavor.
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 4g
- Sodium: 690mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg
