A comforting, family-friendly Hobo Casserole made with seasoned ground beef, tender sliced potatoes, and a creamy mushroom sauce, all baked together under a golden layer of melted cheese.
1 1/2 pounds ground beef (80/20)
1 medium onion, finely diced
2 cloves garlic, minced
3 cups thinly sliced potatoes (about 3–4 russets)
1 can (10.75 oz) condensed cream of mushroom soup
1 cup shredded cheddar cheese
1/2 cup shredded cheddar cheese (for topping)
1/2 cup milk
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
Salt and pepper to taste
Optional: 1 cup frozen mixed vegetables
Optional: 1 cup herb-seasoned stuffing mix
Optional: Fresh parsley, chopped (for garnish)
1. Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Brown ground beef in a large skillet over medium-high heat. Add onion and garlic halfway through cooking and continue until beef is no longer pink. Drain excess fat.
3. In a large bowl, whisk together cream of mushroom soup, milk, and Worcestershire sauce until smooth.
4. Add cooked beef mixture, sliced potatoes, 1 cup shredded cheese, thyme, salt, and pepper. Fold in frozen vegetables if using.
5. Spread mixture evenly into the prepared baking dish.
6. If using stuffing topping, mix stuffing with melted butter and sprinkle over the casserole. Otherwise, reserve remaining cheese for topping later.
7. Cover with foil and bake for 35 minutes.
8. Remove foil, top with remaining cheese if not using stuffing, and bake uncovered for 10 more minutes until potatoes are tender and top is golden.
9. Garnish with fresh parsley if desired and serve warm.
Slice potatoes very thinly to ensure even cooking.
Ground turkey and cream of chicken soup can be substituted for a lighter version.
Let the casserole rest 5 minutes before serving for easier slicing.
Find it online: https://www.ketorecipesideas.com/hobo-casserole-ground-beef/