Description
This hearty and comforting Hobo Casserole combines ground beef, tender potatoes, and creamy mushroom soup into a deliciously easy one-dish meal. Topped with melted cheddar cheese, this classic casserole is perfect for a family dinner or a cozy weeknight meal.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 medium potatoes, thinly sliced
- 1 (10.5 ounce) can condensed cream of mushroom soup
- ½ cup milk
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
Instructions
- Brown the Beef and Onions: In a skillet or large pot over medium heat, brown the ground beef along with the diced onion until the meat is no longer pink and onions are softened. Drain any excess grease to keep the casserole from becoming too oily.
- Add Potatoes and Soup Mixture: Stir in the thinly sliced potatoes, condensed cream of mushroom soup, and milk. Season the mixture with salt and pepper according to your taste preferences.
- Simmer Until Potatoes are Tender: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 10 to 15 minutes, or until the potatoes are cooked through and tender.
- Preheat Oven: While simmering, preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Transfer to Casserole Dish: Pour the simmered beef and potato mixture into a greased casserole dish, spreading it out evenly.
- Add Cheese Topping: Sprinkle the shredded cheddar cheese evenly over the top of the casserole, which will melt and create a delicious crust.
- Bake the Casserole: Place the casserole in the preheated oven and bake for 20 to 25 minutes, or until the cheese is fully melted, bubbly, and lightly golden.
- Cool and Serve: Remove the casserole from the oven and allow it to cool slightly before serving, allowing the flavors to set and making it easier to portion.
Notes
- You can substitute cream of mushroom soup with cream of chicken or celery soup for a different flavor profile.
- To add vegetables, consider stirring in some frozen peas or corn along with the potatoes.
- For a lower-fat option, use lean ground beef and reduced-fat cheese or milk.
- If you prefer a crustier top, broil the casserole for 2-3 minutes after baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
