Description

This hearty hobo casserole is made with ground beef, potatoes, and a cheesy sauce. It’s the ultimate comfort food, a scrumptious blend of fall flavors and textures.

Ingredients

Scale

1–1/2 pounds lean ground beef (90/10 or 97/3)
1.9 ounces Lipton Onion Mushroom Soup Mix
4 cups Yukon Gold potatoes, sliced
8 ounces Cheddar cheese, grated from a block
10 ounces cream of mushroom soup
10 ounces cream of celery soup
1/3 cup milk
1/2 teaspoon Worcestershire sauce
3 ounces French’s fried onions
1/4 cup sliced green onions, for garnish

Instructions

Step: Preheat oven to 350°F.
Step: Add the ground beef to a lightly greased 12-inch cast iron skillet in an even layer.
Step: Sprinkle the onion mushroom soup packet evenly over the top.
Step: Slice potatoes and layer on top of the ground beef.
Step: Sprinkle the grated cheese on top of the potatoes.
Step: Add cans of soup, milk, and Worcestershire Sauce to a large mixing bowl.
Step: Whisk until smooth.
Step: Spoon soup mixture over the top of the cheese layer, smoothing it out evenly.
Step: Tightly cover with aluminum foil.
Step: Place on a baking sheet in the preheated oven.
Step: Bake for 90 minutes, or until the center of the casserole is 165℉.
Step: Remove from the oven, remove the foil, and sprinkle the fried onions evenly over the top.
Step: Place under a hot broiler for 2-3 minutes until golden brown.
Step: Garnish with green onions.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Tip: Grate cheese from a block for better melting. Always place a baking sheet under the skillet to catch any spills.

Prep Time: 5 minutes
Cook Time: 90 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 515 kcal
Sugar: 3 g
Sodium: 1712 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 7 g
Trans Fat: 0.1 g
Carbohydrates: 47 g
Fiber: 5 g
Protein: 24 g
Cholesterol: 70 mg

Keywords: hobo casserole, comfort food, ground beef, potato casserole