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Ground Beef Hobo Casserole

Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 6

Ingredients

For the Casserole

  • 1 lb ground beef
  • 4 medium Yukon gold potatoes thinly sliced
  • 1 small yellow onion diced
  • 1 can (10.5 oz) cream of mushroom soup
  • ½ cup milk
  • 1 ½ cups shredded cheddar cheese
  • ½ tsp garlic powder
  • ½ tsp paprika
  • Salt and black pepper to taste

For Garnish

  • Fresh parsley chopped

Instructions

  • Preheat oven to 375°F and grease a 9x13-inch baking dish.
  • Brown ground beef with diced onion over medium-high heat. Season with garlic powder, paprika, salt, and pepper. Drain excess fat.
  • Whisk together cream of mushroom soup and milk until smooth.
  • Layer half the sliced potatoes in the baking dish. Top with half the beef mixture, then spoon half the soup mixture over it. Repeat layers.
  • Sprinkle cheddar cheese evenly over the top.
  • Cover tightly with foil and bake for 45-50 minutes.
  • Remove foil and bake 15-20 more minutes until cheese is golden and bubbly and potatoes are fork-tender.
  • Let rest 5-10 minutes before serving. Garnish with fresh parsley.

Notes

For even cooking, slice potatoes uniformly thin (about 1/8 inch). You can swap cheddar for Monterey Jack or pepper jack. This casserole freezes well for up to 3 months — assemble unbaked and freeze, then add 10 minutes to baking time.