Description
A hearty, budget-friendly Hobo Casserole featuring layers of thinly sliced potatoes, seasoned ground beef, creamy mushroom sauce, and melted cheddar cheese. This classic comfort food is perfect for weeknight dinners and easily adaptable to different diets.
Ingredients
4–5 medium russet potatoes, thinly sliced
1–1.5 lbs ground beef
1 medium onion, chopped
1 can (10.5 oz) condensed cream of mushroom soup
½ cup sour cream or evaporated milk
2 cups shredded cheddar cheese
1–2 tsp Worcestershire sauce (optional)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Optional crispy fried onions or crushed potato chips for topping
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Brown ground beef with chopped onion in a skillet over medium heat. Drain excess fat. Season with salt, pepper, and Worcestershire sauce if using.
In a small bowl, mix cream of mushroom soup with sour cream or evaporated milk.
Layer half of the potato slices on the bottom of the prepared baking dish. Spread half the beef mixture over potatoes. Spoon half the soup mixture over beef. Sprinkle with a layer of cheese.
Repeat layers with remaining potatoes, beef, soup mixture, and cheese.
Cover with foil and bake for about 50 minutes.
Remove foil, add additional cheese or crispy topping if desired, and bake uncovered for another 15–20 minutes until potatoes are tender and top is golden.
Let rest for 5–10 minutes before serving. Garnish with fresh parsley.
Notes
For faster prep, substitute frozen hash browns for fresh potatoes.
Add extra vegetables like bell peppers, mushrooms, or zucchini for variety.
To make ahead, assemble and refrigerate up to 24 hours before baking.
Leftovers store well for 3–4 days in the fridge or can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American