Description
A hearty, budget-friendly casserole made with layers of seasoned ground beef, potatoes, onions, and creamy mushroom soup, baked to comforting perfection.
Ingredients
Scale
- 1 lb ground beef
- 4 medium potatoes, thinly sliced
- 1 medium onion, thinly sliced
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a skillet over medium heat, cook the ground beef until browned. Season with salt, pepper, and garlic powder. Drain excess grease and set aside.
- In a small bowl, mix the cream of mushroom soup with milk until smooth.
- Layer half of the sliced potatoes in the baking dish, followed by half the onion slices.
- Spread half of the cooked ground beef over the onions. Pour half of the soup mixture over the top.
- Repeat the layers with the remaining potatoes, onions, beef, and soup mixture.
- Cover the dish with aluminum foil and bake for 45 minutes.
- Remove foil, sprinkle shredded cheddar cheese over the top, and bake uncovered for another 15–20 minutes, or until the potatoes are tender and the cheese is bubbly and golden.
- Garnish with chopped parsley before serving, if desired.
Notes
- For a richer flavor, use cream of cheddar or cream of onion soup instead of mushroom.
- Add sliced bell peppers or mushrooms to the layers for extra veggies.
- Use a mandoline slicer for evenly thin potato slices that cook evenly.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
Keywords: hobo casserole, beef casserole, potato bake, easy dinner, budget meal, comfort food