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Hobo Casserole

A no-fuss, comforting layered bake of ground beef, potatoes, mushroom soup, and cheddar, perfect for weeknights or potlucks.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef Use lean ground beef for less grease.
  • 4 medium potatoes, sliced Slice uniformly for even cooking.
  • 1 can cream of mushroom soup Can swap with cream of chicken or cream of celery.
  • 2 cups shredded cheddar cheese Alternatively, use mozzarella or Monterey Jack.
  • 1 large onion, diced Adds flavor to the beef.
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a skillet, brown the ground beef with the diced onion, seasoning with salt and pepper.
  3. In a baking dish, layer the sliced potatoes, followed by the cooked beef mixture.
  4. Pour the cream of mushroom soup over the layers, spreading it evenly.
  5. Top with shredded cheddar cheese.
Baking
  1. Cover the dish with aluminum foil and bake for about 1 hour.
  2. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
  3. Let cool slightly before serving.

Notes

Let casserole rest for 10 minutes after baking to help it set for easier serving. Cool to room temperature, cover tightly, and refrigerate for up to 3–4 days. For longer storage, freeze in an airtight container for up to 2 months.