Ground Beef Hobo Casserole Easy (Printable Version)
# What You'll Need:
→ Main Components
01 -
750 g ground beef
02 -
1.2 kg Yukon Gold potatoes, peeled and sliced 6 mm thick
03 -
1 large yellow onion, thinly sliced
→ Creamy Base
04 -
400 g can cream of mushroom soup
05 -
240 ml whole milk
→ Seasonings & Cheese
06 -
150 g cheddar cheese, shredded
07 -
1 teaspoon fine salt
08 -
1/2 teaspoon ground black pepper
09 -
1/2 teaspoon paprika (optional)
10 -
2 tablespoons fresh parsley, chopped (optional, for garnish)
# Step-by-Step Directions:
01 -
Preheat oven to 190°C. Peel potatoes and cut into 6 mm rounds. Thinly slice the onion.
02 -
Heat a large skillet over medium heat. Add ground beef and cook, breaking up meat, until browned and no longer pink. Drain excess fat. Season beef with salt, pepper, and paprika if using.
03 -
In a mixing bowl, whisk together cream of mushroom soup and milk until smooth.
04 -
Grease a 23×33 cm baking dish. Arrange a layer of potato slices to cover the bottom. Add half of the browned beef, then scatter half of the sliced onion. Spoon a portion of the soup mixture over. Repeat layers, finishing with remaining soup blend. Sprinkle cheddar cheese evenly over the top.
05 -
Cover dish tightly with foil and bake for 60 minutes. Remove foil and continue baking for 15 minutes, or until potatoes are tender, the top is golden, and cheese is bubbly.
06 -
Remove from oven and allow to rest for 5–10 minutes before slicing. Garnish with chopped parsley if desired. Serve warm.
# Helpful Notes:
01 -
For best results, slice potatoes uniformly so all pieces cook evenly.
02 -
You can assemble the dish up to 24 hours in advance, cover, and refrigerate until ready to bake.
03 -
Leftovers hold well refrigerated up to 4 days or frozen for 2 months in airtight containers.