Hobo Casserole with Ground Beef
This hobo casserole with ground beef, thin-sliced Yukon Gold potatoes, and sharp cheddar is the dinner that makes everyone go quiet at the table. It's cheap, it's honest, and the ten-minute rest at the end is worth every second.
Equipment
- 9x13 Baking Dish
- Large Skillet
- Mandoline or sharp knife
- Aluminum foil
- Wire Rack
Ingredients
For the Casserole
- 1 lb ground beef (85/15)
- 4 medium Yukon Gold potatoes (about 2 lbs)
- 1 yellow onion, diced
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup whole milk
- 1 tsp Worcestershire sauce
- 1 tsp garlic powder
- 1 cup shredded sharp cheddar cheese
- salt and black pepper, to taste
- 1 tbsp olive oil or butter
Instructions
- Preheat the oven to 375°F. Grease a 9x13 baking dish with butter or cooking spray.
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion, breaking up the meat with a wooden spoon. Cook until beef is browned and onion is soft and translucent, about 8 to 10 minutes. Season with garlic powder, salt, and pepper. Stir in the Worcestershire sauce.
- Drain the excess fat from the beef mixture. Tilt the skillet and spoon it off, or dump into a colander and give it a quick shake. This step keeps the casserole from turning greasy.
- Slice the potatoes into 1/8-inch rounds using a mandoline or a sharp knife. Thin slices are essential for even cooking.
- Whisk the cream of mushroom soup and whole milk together in a small bowl until smooth. It should look like a thick gravy.
- Layer half the potatoes in the bottom of the dish, slightly overlapping. Season with salt and pepper. Spread half the beef mixture over the potatoes, then pour half the soup mixture over that. Repeat the layers, ending with the soup mixture, nudging it into the corners with the back of a spoon.
- Cover tightly with foil and bake for 50 minutes, until a paring knife slides into a potato with no resistance.
- Uncover, sprinkle the shredded cheddar evenly over the top, and bake for 10 more minutes, until the cheese is melted and the edges bubble.
- Let the casserole rest on a wire rack for 10 minutes before serving. The layers need this time to settle so the casserole holds together on the spoon.
Notes
Thin potatoes are the whole ballgame - if they are thicker than 1/8 inch, they will stay crunchy. Always drain the beef after browning. To make ahead: assemble the casserole completely, cover, and refrigerate up to 24 hours before baking. Add 10 minutes to the covered bake time. Freeze unbaked for up to 3 months. Gluten-free: use a gluten-free cream of mushroom soup and check your Worcestershire sauce. For a crunchy top, crush saltines over the cheese before baking.