Hobo Casserole Ground Beef (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
450 g ground beef
02 -
1 small onion, diced
03 -
1 clove garlic, minced
04 -
3–4 medium potatoes, thinly sliced
05 -
1 can (298 g) cream of mushroom soup
06 -
120 ml milk
07 -
1.5 g Worcestershire sauce
08 -
Salt, to taste
09 -
Black pepper, to taste
10 -
170 g shredded cheddar cheese
→ For Greasing and Garnish
11 -
15 ml olive oil (for greasing baking dish, optional)
12 -
Chopped parsley or green onions, optional for topping
# Step-by-Step Directions:
01 -
Preheat the oven to 190°C. In a skillet over medium heat, cook the ground beef while breaking it apart with a spoon until browned. Add diced onion and minced garlic, continue cooking for 2–3 minutes until softened. Season with salt and pepper. Drain any excess fat and set aside.
02 -
In a mixing bowl, whisk together cream of mushroom soup, milk, and Worcestershire sauce until fully combined.
03 -
Lightly grease a 23×33 cm baking dish with olive oil or use cooking spray. Arrange half the thinly sliced potatoes evenly at the bottom. Season lightly with salt and pepper. Layer the cooked beef mixture over the potatoes. Pour half of the soup mixture evenly over the beef. Layer the remaining potatoes, followed by the rest of the soup mixture.
04 -
Cover the dish with aluminium foil and bake for 45 minutes at 190°C.
05 -
Remove the foil, sprinkle shredded cheddar cheese evenly on top, and bake uncovered for an additional 15 minutes until the cheese is melted and bubbly.
06 -
Allow the casserole to rest for 5–10 minutes before serving. Garnish with chopped parsley or green onions if desired.
# Helpful Notes:
01 -
For even cooking, use a mandoline to achieve uniformly thin potato slices.
02 -
Adding fresh vegetables such as green beans, mushrooms, or carrots can increase the nutritional value and add more flavour.
03 -
The assembled dish may be refrigerated up to 24 hours before baking. If baking from chilled, increase oven time by 10–15 minutes.