Easy Hobo Casserole
Cozy, comforting, and delightfully simple, this Easy Hobo Casserole is the ultimate one-dish meal the whole family will love. Featuring tender layers of seasoned ground beef, buttery russet potatoes, and a creamy sauce made with condensed cream of mushroom soup, this hearty casserole is crowned with gooey, melty cheddar cheese. With just 15 minutes of prep time, this budget-friendly recipe comes together effortlessly with pantry staples and a few fresh ingredients. Perfect for busy weeknights or casual family dinners, this casserole bakes to golden perfection in under an hour, delivering rich, savory flavors with every bite. Serve it warm on its own or with a side of steamed veggies for a balanced, satisfying meal.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 4 medium Russet potatoes
- 1 can (10.5 oz) Condensed cream of mushroom soup
- 0.5 cup Milk
- 1.5 cups Cheddar cheese, shredded
- 1 medium Yellow onion
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 small amount, for greasing Butter or nonstick cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Grease a 9x13-inch baking dish with butter or nonstick cooking spray.
Peel and thinly slice the russet potatoes into rounds, about 1/4 inch thick.
Finely chop the yellow onion and set aside.
In a large skillet over medium-high heat, cook the ground beef until browned and crumbled. Drain any excess grease.
Add the chopped onion to the skillet and sauté with the beef for 2-3 minutes until softened.
Stir in the garlic powder, salt, and black pepper, mixing well. Remove from heat.
In a small bowl, combine the condensed cream of mushroom soup and milk. Stir until smooth.
Layer half of the sliced potatoes in the bottom of the prepared baking dish.
Spread half of the ground beef and onion mixture evenly over the potatoes.
Pour half of the soup mixture over the beef layer, spreading it out with a spoon.
Sprinkle 1/2 cup of shredded cheddar cheese over the sauce layer.
Repeat the layers: remaining potatoes, remaining beef, remaining soup mixture, and another 1/2 cup of shredded cheddar cheese.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and sprinkle the remaining 1/2 cup of shredded cheddar cheese on top.
Return the casserole to the oven, uncovered, and bake for an additional 15 minutes, or until the cheese is bubbly and the potatoes are tender.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
2779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.2 g | 205% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 535 mg | 178% | |
| Sodium | 5966 mg | 259% | |
| Total Carbohydrate | 196.4 g | 71% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 21.1 g | ||
| Protein | 149.0 g | 298% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 1578 mg | 121% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 5651 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
