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Hobo Ground Beef Casserole: The Ultimate One Pan Family Comfort Meal With

Hobo Ground Beef Casserole: The Ultimate One Pan Family Comfort Meal

Hobo Ground Beef Casserole: The Ultimate One Pan Family Comfort Meal layers tender potato rounds, savory beef crumbles, mushroom sauce, and melted cheddar in a bubbling bake.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: American
Calories: 396
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 teaspoons olive oil divided
  • 1 pound ground beef 96% lean, raw
  • 1 medium yellow onion finely chopped
  • 2 cloves garlic minced
  • 1 pound Yukon Gold potatoes cut into 1/4-inch rounds
  • 1 can condensed cream of mushroom soup 10.5 ounces, reduced sodium
  • 1/3 cup beef broth low sodium
  • 1 tablespoon Worcestershire sauce measured
  • 1 teaspoon smoked paprika measured
  • 1/2 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 3/4 cup sharp cheddar cheese freshly shredded
  • 2 tablespoons flat-leaf parsley chopped, optional garnish

Equipment

  • 12-Inch Skillet
  • 9-Inch Square Baking Dish
  • Medium Mixing Bowl
  • Aluminum Foil
  • Chef’s Knife
  • Cutting board

Method
 

  1. Preheat the oven to 375°F. Brush a 9-inch square baking dish with 1/2 teaspoon olive oil.
  2. Heat the remaining oil in a 12-inch skillet over medium-high heat. Spread the ground beef into a broad layer and leave it undisturbed for 2 minutes.
  3. Break the beef into coarse crumbles and cook for 4 minutes. Add the onion, smoked paprika, and half the salt and pepper; cook for 3 minutes, then add the garlic for 30 seconds. Drain any pooled fat.
  4. Whisk the mushroom soup, beef broth, Worcestershire sauce, and remaining salt and pepper until smooth.
  5. Arrange half the potato rounds in an overlapping layer. Scatter over half the beef and spoon on half the sauce, then repeat while leaving several potato rounds visible on top.
  6. Cover the dish tightly with foil and bake for 35 minutes. A knife inserted into a potato should meet only slight resistance; if the potatoes remain firm, cover and bake for 5 minutes longer.
  7. Remove the foil, scatter the cheddar evenly over the casserole, and bake uncovered for 10 to 12 minutes, until bubbling and the potatoes are fork-tender.
  8. Rest the casserole for 10 minutes so the sauce can settle. Scatter with parsley before serving, if using.

Notes

Refrigerate leftovers for up to 4 days and reheat covered at 350°F or in short microwave intervals. Freeze for up to 2 months, knowing the potatoes will soften slightly. Red potatoes can replace Yukon Golds when sliced to the same thickness.