Description
This Hobo Casserole is what family dinner dreams are made of! One bite of this cheesy, beefy goodness and you’ll be transported straight back to childhood comfort food bliss.
Ingredients
Scale
- 1 lb (454g) ground beef (80/20 lean-to-fat ratio)
- 2 lbs (900g) russet potatoes, thinly sliced (about ¼-inch thickness)
- 1 large onion (about 1 cup/160g), diced
- 2 cloves garlic, minced
- 1 bell pepper (any color), chopped
- 2 cups (200g) shredded cheddar cheese
- 1 can (10.5 oz/298g) condensed cream of mushroom soup
- ½ cup (120ml) milk
- 2 tablespoons (30ml) Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons (30ml) olive oil or butter
- ¼ cup (25g) bread crumbs (optional)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish. Slice potatoes to ¼-inch thickness.
- Heat olive oil in a large skillet over medium-high heat. Cook onions until translucent, about 3-4 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Add ground beef, breaking it up while cooking until browned, about 5-7 minutes. Drain excess fat if necessary.
- Season beef with salt, pepper, oregano, and paprika. Stir in Worcestershire sauce.
- Add chopped bell pepper and cook for another 2 minutes.
- In a bowl, whisk together condensed soup and milk until smooth.
- Spread a thin layer of soup mixture on the bottom of your baking dish.
- Arrange half of the potato slices in an overlapping pattern in the dish.
- Top with half of the ground beef mixture, then half of the remaining soup mixture.
- Sprinkle with 1 cup of shredded cheese.
- Repeat layers with remaining ingredients, finishing with cheese on top.
- Optional: Sprinkle bread crumbs over the cheese for extra crispiness.
- Cover with aluminum foil and bake for 45 minutes.
- Remove foil and bake for another 15-20 minutes until potatoes are tender and top is golden.
- Let rest for 10-15 minutes before serving.