Ground Beef Hobo Casserole
Browned beef, sliced potatoes, vegetables, and creamy soup layered in one dish and topped with melted cheddar.
Equipment
- Large skillet
- Baking dish
- Aluminum foil
- Mixing bowl
Ingredients
Main Ingredients
- 1 lb lean ground beef
- 3 cup thinly sliced potatoes
- 1 medium onion diced
- 1 can cream of mushroom soup ten and a half ounce can
- ½ cup milk
- 1 cup shredded cheddar cheese
- 1 cup chopped bell peppers
- 1 cup chopped carrots
- 1 cup sliced mushrooms
- ½ tsp salt
- ¼ tsp black pepper
Instructions
Cooking
- Heat. Heat the oven to 350 degrees F and grease a baking dish.
- Brown. Cook the beef and onion until no pink remains, then drain the fat.
- Mix. Stir the soup and milk together until smooth.
- Layer. Layer half the potatoes, the beef, the vegetables, the remaining potatoes, and the sauce.
- Bake. Cover with foil and bake for forty five minutes.
- Finish. Add the cheese and bake uncovered for ten to fifteen minutes.
Notes
Substitutions: Use cream of chicken soup, pepper jack cheese, or green beans in place of the peppers.
Tips: Slice the potatoes thin and bake covered until tender before adding the cheese.
Storage: Refrigerate for four days or freeze for up to three months.
Nutrition is calculated per serving.