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recipe image of ground beef russet potatoes onion garlic cream of mushroom soup cheddar cheese carrots Worcestershire sauce sour cream bell pepper French fried onions arranged on white marble counter with clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
katya bou

Hobo Casserole Ground Beef

A comforting, budget-friendly casserole featuring ground beef, tender potatoes, and a creamy mushroom sauce, baked to perfection for a hearty family dinner.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

The Ground Beef Layer
  • 2 lbs lean ground beef
  • 1 medium yellow onion finely diced
  • 2 cloves garlic minced
  • 1 tsp salt
  • 1/2 tsp black pepper
The Creamy Base
  • 2 cans (10.5 oz each) condensed cream of mushroom soup
  • 1 cup milk whole or 2%
  • 2 tbsp Worcestershire sauce
  • 1/2 tsp dried thyme or Italian seasoning
The Starch & Toppings
  • 4-5 medium russet potatoes thinly sliced to 1/8 inch, peeling optional
  • 1 cup shredded cheddar cheese sharp cheddar preferred
  • 1 cup carrots, diced, or frozen mixed vegetables optional, thawed and drained if frozen
  • French fried onions optional for crunch in last 5 minutes

Equipment

  • 9x13 Baking Dish
  • Large skillet or Dutch oven
  • mandoline slicer (optional)

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish generously.
  2. In a large skillet or Dutch oven over medium-high heat, brown the ground beef, breaking it up with a spoon. Drain off all but about 1 tablespoon of grease.
  3. Add the diced onion to the skillet and cook until translucent, about 4-5 minutes. Stir in the minced garlic and cook for 1 minute. Season with salt and black pepper.
  4. Reduce heat to low. Stir in the cream of mushroom soup, milk, Worcestershire sauce, and thyme or Italian seasoning until smooth. Adjust seasoning if needed.
  5. Spread half of the thinly sliced potatoes evenly in the bottom of the prepared baking dish. Season lightly with salt and pepper.
  6. Spoon the beef mixture evenly over the potato layer, spreading to the edges.
  7. Arrange the remaining potato slices on top. Add optional vegetables if using. Cover tightly with aluminum foil.
  8. Bake covered for 45-50 minutes, until potatoes are tender.
  9. Remove foil and sprinkle cheese on top. Bake uncovered for another 10-15 minutes until cheese is melted and bubbly. Add French fried onions in the last 5 minutes if desired.
  10. Let rest for 10 minutes before serving.

Notes

Ensure potato slices are thin and uniform for even cooking. For variations, add frozen veggies to the beef mixture or experiment with spices like paprika. Store leftovers in the fridge for up to 4 days or freeze for 3 months. Reheat in a 300°F oven for 15-25 minutes.
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