Hobo Casserole (Print Version)
# Ingredients:
→ Hobo Casserole
01 -
1 pound ground beef
02 -
1 cup onion, diced
03 -
1 tablespoon garlic, minced
04 -
1 teaspoon salt
05 -
1 teaspoon black pepper
06 -
5 medium potatoes, thinly sliced
07 -
1 (10.7 oz) can condensed cream of mushroom soup
08 -
1 (10.7 oz) can condensed cream of chicken soup
09 -
1 (12 oz) can evaporated milk
10 -
1/2 cup regular milk
11 -
2 cups shredded cheese
12 -
Cooking spray
# Instructions:
01 -
Preheat oven to 375°F and coat a 9x13 inch baking dish with cooking spray.
02 -
In a large skillet over medium heat, cook ground beef with diced onions and garlic until beef is browned and no longer pink. Drain any excess grease and season with salt and pepper.
03 -
Layer thinly sliced potatoes across the bottom of the prepared baking dish. Add half of the cooked beef mixture over the potatoes.
04 -
In a bowl, whisk together the cream of mushroom soup, cream of chicken soup, evaporated milk, and regular milk. Pour half of this mixture over the beef and potatoes, then sprinkle with half of the shredded cheese.
05 -
Repeat with another layer of potatoes, remaining beef, and the rest of the soup mixture. Finish with the remaining cheese on top.
06 -
Cover the casserole with aluminum foil, tenting it slightly so it doesn't touch the cheese. Bake for 1 hour.
07 -
Remove foil and continue baking for 30 minutes until the top is golden and bubbly.
08 -
Let the casserole sit for about 10 minutes before slicing and serving.
# Notes:
01 -
Use a mandoline slicer for even potato slices to ensure even cooking.
02 -
Pre-chopped onions and garlic save time during prep.
03 -
Allowing the dish to rest before serving helps the layers set.
04 -
You can broil the casserole briefly at the end for a golden top.