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–+ servings
image of realistic top down mise en place shot showing fresh ground beef sliced russet potatoes diced yellow potatoes shredded cheddar cheese colby jack cheese cream of mushroom soup milk sour cream worcestershire sauce diced yellow onion minced garlic salt pepper hash browns mushrooms bell peppers arranged on white marble kitchen counter with clear glass bowls rustic brown wooden sets under soft diffuse daylight

Hobo Casserole Ground Beef

A nostalgic, one-pan casserole featuring seasoned ground beef, sliced potatoes, and a creamy mushroom sauce, all topped with melted cheese. Hearty, comforting, and perfect for weeknight dinners.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ground Beef Mixture
  • 2 lb ground beef 80/20 lean
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 1 can cream of mushroom soup 10.5 oz
  • 1 cup milk whole or evaporated
  • 2 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt and black pepper to taste
Topping
  • 4-5 large russet potatoes sliced thin
  • 2 cup cheddar cheese shredded
  • 1 cup French's fried onions optional

Equipment

  • 9x13-inch casserole dish
  • Large skillet,

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish.
  2. In a large skillet, melt butter or oil over medium heat. Add diced onion and sauté until translucent, about 5–7 minutes.
  3. Add ground beef to the skillet. Break it up and cook until browned. Drain excess fat.
  4. Stir in minced garlic and cook for 1 minute. Season beef generously with salt, pepper, garlic powder, onion powder, and Worcestershire sauce.
  5. In a medium bowl, whisk together cream of mushroom soup and milk until smooth.
  6. Stir half of the soup mixture into the seasoned beef. Reserve the other half.
  7. Spread the beef mixture evenly in the bottom of the prepared casserole dish.
  8. Arrange half the sliced potatoes over the beef in an even layer. Season lightly with salt and pepper.
  9. Pour the remaining soup mixture over the potatoes.
  10. Top with the remaining sliced potatoes. Season lightly again.
  11. Shower shredded cheddar cheese generously over the top.
  12. Cover tightly with aluminum foil and bake for 60 minutes.
  13. Remove foil. If using, sprinkle fried onions over the top.
  14. Bake uncovered for an additional 15–20 minutes, until cheese is golden and bubbly, and potatoes are tender.
  15. Let rest for 10–15 minutes before serving.

Nutrition

Calories: 420kcalCarbohydrates: 28gProtein: 28gFat: 22gSaturated Fat: 11gCholesterol: 90mgSodium: 900mgPotassium: 820mgFiber: 3gSugar: 4gVitamin A: 420IUVitamin C: 15mgCalcium: 220mgIron: 2.5mg

Notes

For a quicker version, use thawed hash browns instead of sliced potatoes and reduce covered baking time by 10 minutes.
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