Description
This hobo casserole ground beef is a delightful blend of savory flavors and textures, perfect for busy weeknights or family gatherings.
Ingredients
Scale
For the Base:
- 1 lb lean ground beef
- 2 large Yukon Gold potatoes, sliced thin (about 1/4 inch)
- 1 medium onion, chopped
- 1 cup fresh or frozen green beans
For the Creamy Layer:
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup water
For Topping:
- 1 cup shredded sharp cheddar cheese
For Seasoning:
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Step 1: Preheat Your Oven
- Preheat your oven to 350°F (175°C). Prepare a large baking dish by lightly spraying it with nonstick cooking spray.
- Step 2: Sauté the Beef
- In a skillet over medium heat, brown the ground beef until fully cooked. Season with salt, pepper, and garlic powder. Drain excess fat.
- Step 3: Prepare the Potatoes
- While the beef cooks, peel and slice the Yukon Gold potatoes into thin rounds.
- Step 4: Layer Ingredients
- In your baking dish, layer half of the sliced potatoes at the bottom, followed by half of the cooked ground beef, half of the chopped onion, and some green beans. Repeat this layering process until all ingredients are used.
- Step 5: Add Creamy Goodness
- In a bowl, mix cream of mushroom soup with water until smooth. Pour this mixture evenly over the layered ingredients.
- Step 6: Top It Off
- Sprinkle shredded cheddar cheese generously on top. Cover with aluminum foil and bake for about one hour.
- Step 7: Serve
- Once bubbling and golden brown on top, remove from the oven and let rest for five minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg