Hobo Casserole Recipe Is a Budget Family Dinner Winner (8 Ingredients) by Donna John

Meat and potatoes are a must around my house every so often. When I made a cheesy ground beef and potato casserole recipe a while back, it really stuck in my mind. So I decided to try another ground beef casserole made with potatoes, and again, I was not disappointed. This old-fashioned hobo casserole recipe is a comfort food meal that will fill you up and leave you wanting more.

To make this easy layered high-protein casserole recipe you will need a pound of ground beef (read about the health benefits of protein), an onion, fresh garlic, garlic powder, onion powder, potatoes, a can of condensed cream of chicken soup, evaporated milk and cheddar cheese. The ground beef, onion and garlic is cooked before being layered with the potatoes, soup and milk. The casserole bakes about 45 minutes before the cheese is added. In about 10 more minutes, you'll be sitting down to a plate of meaty tater goodness.

Serve this hearty casserole for dinner with your favorite side dishes. Because the casserole is so rich and filling, I served mine with a garden salad topped with a homemade vinaigrette.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour and 10 minutes
Servings: 8

Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 3 cloves garlic, minced
• garlic powder and onion powder, to taste
• 2 medium potatoes, sliced thin 
• 10.5 ounces (1 can) cream of chicken soup (for a gluten-free dinner use gluten-free soup)
• 1 cup evaporated milk
• 1 cup shredded cheddar cheese 

Here's how to make it: 

1. Cook the ground beef and onion in a skillet until meat is cooked through and onion is soft, about 5 minutes. Add the garlic and cook 30 seconds. Season with salt and black pepper.
   
2. Put half of the sliced potatoes on the bottom of a greased 13x9-inch baking pan. Season with salt, black pepper, onion powder and garlic powder, to taste. I used russet potatoes, but you could use Yukon gold. Slice the potatoes thin. You could use a mandoline to slice the potatoes evenly. I used a sharp chef's knife.
   
3. Spread the ground beef mixture over the potatoes.
   
4. In a mixing bowl, stir together the soup and evaporated milk. If you don't have cream of chicken soup, try the recipe with cream of mushroom soup instead.
   
5. Pour half of it over the ground beef layer.
   
6. Top with the remaining potatoes. Season with salt, black pepper, onion powder and garlic powder, to taste.
   
7. Pour the remaining sauce over the potatoes. Spread the sauce to cover all the potatoes.
   
8. Cover the pan with aluminum foil.
   
9. Bake in a preheated 375-degree F oven for about 45 minutes, or until the potatoes are tender. Uncover the dish, sprinkle with the cheese and bake for about 10 minutes more, or until cheese is melted and casserole is bubbly. Test the doneness of the potatoes by piercing them with a knife or fork.
   
10. Let the casserole rest for a few minutes before serving. Sprinkle the casserole with parsley flakes for a little color.
    
11. Store any leftovers in an airtight container in the fridge. Reheat in the microwave.
    

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