Hobo Casserole Ground Beef and Potatoes
A classic, rustic comfort meal that layers thinly sliced potatoes and seasoned ground beef, bound together by a velvety cream of mushroom sauce. This hearty one-dish casserole relies on efficient thermal transfer, allowing the beef juices to infuse the tender potatoes. Finished with a layer of sharp cheddar and smoked paprika, it delivers authentic, deep savory notes in every bite.
- Prep Time: 15
- Cook Time: 55
- Total Time: 70
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: American Comfort
- Diet: Halal
Ingredients
1 lb (450g) Ground Beef
3 large Russet or Yukon Gold potatoes, sliced 1/8 inch thick
1/2 medium yellow onion, sliced into half-moons
1 can (10.5 oz) cream of mushroom soup
1/2 cup (55g) fresh shredded cheddar cheese
1 tsp smoked paprika
Salt and pepper to taste
Instructions
Preheat your oven to 375°F (190°C).
Grease a 9×13 inch baking dish.
Layer the sliced potatoes evenly across the bottom of the dish.
Season the ground beef with salt, pepper, and smoked paprika, then spread it in an even layer over the potatoes.
Distribute the sliced onions over the beef.
Spread the cream of mushroom soup evenly over the top of the entire casserole.
Cover the dish tightly with foil and bake for 45 minutes.
Remove the foil and bake for an additional 10 minutes.
Sprinkle the cheddar cheese over the top and bake for another 5-10 minutes until the cheese is melted and slightly browned.
Notes
Ensure you use fresh potatoes sliced consistently thin to guarantee even cooking. If the beef is very lean, you may add a tablespoon of water or broth to the soup mixture to ensure enough moisture. Store leftovers in an airtight container for up to 3 days.
Find it online: https://kindeat.com/hobo-casserole-ground-beef-and-potatoes/