Description
Skip the fancy dinner plans and make this Hobo Casserole instead. One bite of this rustic beef and potato bake will have you wondering why you ever bothered with complicated recipes.
Ingredients
Scale
- 2 lbs russet potatoes, sliced into ¼-inch rounds
- 1½ lbs ground beef (80/20 lean-to-fat ratio)
- 1 large yellow onion, diced (about 1½ cups)
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 can (10.5 oz) condensed cream of mushroom soup
- ½ cup milk
- 2 cups shredded cheddar cheese, divided
- 2 tablespoons Worcestershire sauce
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F and grease a 9×13-inch baking dish. Parboil potato slices in salted water for 5 minutes, then drain well.
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until beginning to brown, about 5 minutes. Add onions and cook 3-4 minutes until translucent.
- Add garlic and bell pepper, cooking for 2 minutes until fragrant. Stir in Worcestershire sauce, thyme, paprika, salt, and pepper.
- In a medium bowl, whisk together cream of mushroom soup and milk. Pour half into the beef mixture and stir to combine. Remove from heat and stir in 1 cup of cheese.
- Layer half the potato slices in the prepared baking dish. Spread beef mixture evenly over potatoes. Arrange remaining potato slices on top, then pour remaining soup mixture over everything.
- Cover with foil and bake for 30 minutes. Remove foil, sprinkle with remaining cheese, and bake uncovered for 15-20 minutes until bubbly and golden.
- Let rest 10 minutes before serving, garnished with fresh parsley.