Description
How to make hearty hobo casserole with ground beef, potatoes and cheese that feeds a crowd with minimal cleanup and maximum comfort.
Ingredients
Scale
Base Ingredients
- 2 pounds ground beef, 80/20 lean
- 6 large russet potatoes, peeled and sliced thin
- 1 large yellow onion, diced
- 2 cups frozen mixed vegetables
- 1 can cream of mushroom soup, 10.75 oz
Cheese and Dairy
- 2 cups sharp cheddar cheese, shredded
- 1 cup whole milk
- 4 tablespoons butter, cubed
- 1/2 cup sour cream
Seasonings
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
- Brown Beef: In a large skillet over medium-high heat, cook ground beef until browned and crumbly, about 8-10 minutes. Drain excess fat and season with salt, pepper, and garlic powder while still warm.
- Prep Potatoes: Peel and slice potatoes into 1/4-inch rounds. Layer half in a greased 9×13 baking dish, then season with salt and pepper. The thin slices ensure even cooking throughout.
- Layer Ingredients: Spread cooked ground beef over potatoes, then add diced onions and frozen vegetables. Top with remaining potato slices and dot with butter cubes for extra richness.
- Make Sauce: Whisk together cream of mushroom soup, milk, and sour cream until smooth. Add remaining seasonings and pour evenly over the layered casserole, ensuring complete coverage.
- Cover Bake: Cover tightly with foil and bake at 375°F for 35 minutes. The foil prevents burning while allowing potatoes to steam and become perfectly tender throughout.
- Add Cheese: Remove foil, sprinkle with shredded cheddar cheese, and bake uncovered for 10-15 minutes until cheese is golden and bubbly. Let rest 5 minutes before serving.
- Garnish Serve: Sprinkle with fresh chopped parsley for color and freshness. Cut into squares and serve hot while the cheese is still melted and the casserole is steaming.
Notes
- Don’t skip browning the beef properly; it adds essential flavor depth to the entire casserole.
- Slice potatoes uniformly thin for even cooking, about 1/4 inch thick works perfectly.
- Cover tightly with foil for first 35 minutes to prevent burning and ensure tender potatoes.
- Let casserole rest 5-10 minutes before serving to allow layers to set properly.
- Leftovers reheat beautifully and taste even better the next day as flavors meld.
- Freeze assembled unbaked casserole up to 3 months; thaw overnight before baking.
Allergy Information: Dairy
Nutrition
- Calories: 485 calories
- Fat: 28g
- Carbohydrates: 32g
- Protein: 26g