Hobo Casserole With Ground Beef, Potatoes, and Cheddar
By Noah Bennett
Prep
15 min
Cook
45 min
Total
60 min
Servings
6
Level
Easy
Choose 80/20 ground beef to enhance the flavor and moisture of this recipe‚ or prepare lean ground beef and add beef broth‚ as recommended in the article․ Hobo Casserole with Ground Beef is a casserole made with stacked potatoes‚ onions‚ mushrooms‚ other vegetables‚ and cheese‚ hot and bubbly․
Thinly sliced potatoes in the casserole ensure even cooking․ Sautéed ground beef and onions with garlic add flavor․ Combine cream of mushroom soup and milk to make a sauce․ Add frozen mixed vegetables‚ including peas‚ carrots‚ and corn‚ with no change to your cooking method․ Add alternating layers of half the potatoes and the beef and vegetable mixture two times․ Top with the remaining potatoes․ Season the sauce with salt and pepper․ Optional: Top the casserole with paprika․
After baking the casserole without foil‚ look for tender cooked potato slices and melted‚ bubbling cheese․ Covering the casserole allows the potato layers to cook in steam and become tender before browning․ Potential problems with covering the casserole include potato slices that are too thick to cook all the way through and brown on the outside․ Let the casserole rest for five minutes before serving to prevent the slices from falling apart․
Use this recipe as a main dish․ You may also include other side dishes․ Leftovers may be stored in the refrigerator in an airtight container and reheated in the oven or microwave․ The article also suggests that the dish may be easier to eat if the slices with cheese are allowed to rest on a plate for a few minutes․
Why you'll love this recipe
- Incorporating 80/20 ground beef in the casserole filling will help keep it moist and flavorful․ Fat from the ground beef will help keep the casserole moist and flavorful while it cooks․
- Russet or Yukon Gold potatoes are good choices for layered dishes because they slice thinly and cook evenly and tenderly․
- Frozen mixed vegetables supply peas and corn‚ as well as carrots‚ as called for in the recipe․ They add visual and nutritional variety to the recipe with each serving without extra work․
- Cream of mushroom soup and milk create a sauce that acts as a binder to help other ingredients adhere to the potatoes․ The potatoes bake in this creamy sauce․
- Shredded cheddar cheese is used to make the yellow cheese topping specified in the recipe․ The shredded cheese will melt over the layers of potatoes when baked․
- Optional paprika is a garnish for the cheese layer․ Other ingredients‚ such as beef‚ potatoes‚ and mushrooms‚ are more common components․
Ingredients
- •1 lb ground beef (450 g)
- •1 medium onion (chopped)
- •2 cloves garlic (minced)
- •1 can cream of mushroom soup (10.5 oz)
- •½ cup milk
- •2 cups frozen mixed vegetables (peas, carrots, corn)
- •3 medium potatoes (thinly sliced)
- •1 ½ cups shredded cheddar cheese
- •1 tsp salt
- •½ tsp black pepper
- •½ tsp paprika (optional, for topping)
- •1 tbsp olive oil or butter (for greasing dish)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- 2
Cook the ground beef in a skillet over medium-high heat until browned.
- 3
Drain the excess fat from the beef.
- 4
Add the onion and garlic and cook for another 2–3 minutes, until softened.
- 5
Stir in the cream of mushroom soup, milk, salt, and pepper until well combined.
- 6
Place half of the sliced potatoes on the bottom of the baking dish.
- 7
Spread half of the beef mixture over the potatoes.
- 8
Add a layer of mixed vegetables.
- 9
Repeat the layers, ending with potatoes.
- 10
Cover evenly with shredded cheddar cheese and sprinkle with paprika, if using.
- 11
Cover with foil and bake for 30 minutes.
- 12
Remove the foil and bake for an additional 15 minutes, until the potatoes are tender and the cheese is golden and bubbly.
- 13
Let the casserole rest for 5 minutes before serving.
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