Hobo Casserole
Ingredients:
1 lb ground beef
1 medium onion, chopped
1 can cream of mushroom soup (10.5 oz)
1/2 cup milk
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
4-5 medium potatoes, thinly sliced
1 1/2 cups shredded cheddar cheese
1 tbsp olive oil
1/2 cup frozen peas and carrots (optional)
Fresh parsley for garnish (optional)
Directions:
Cook the Ground Beef:
Preheat the oven to 350°F (175°C).
In a large skillet, heat olive oil over medium heat. Add chopped onions and cook until translucent (about 3 minutes).
Add ground beef and cook until browned. Season with garlic powder, onion powder, salt, and pepper. Drain excess fat and set aside.
Prepare the Soup Mixture:
In a bowl, mix the cream of mushroom soup and milk until well combined. If you prefer a thicker sauce, use less milk.
Assemble the Casserole:
In a greased 9×13 baking dish, layer the thinly sliced potatoes evenly across the bottom.
Spread the cooked ground beef over the potatoes, followed by an even layer of the soup mixture. If using peas and carrots, sprinkle them on top of the beef.
Bake the Casserole:
Cover the dish with aluminum foil and bake for 45 minutes.
After 45 minutes, remove the foil, sprinkle shredded cheddar cheese over the top, and bake uncovered for an additional 15 minutes or until the cheese is melted and bubbly and the potatoes are tender.
Serve:
Once the casserole is done, let it rest for about 5 minutes before serving. Garnish with fresh parsley if desired.
Prep Time: 15 minutes | Cook Time: 1 hour | Total Time: 1 hour 15 minutes
Servings: 6