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Hearty Hobo Casserole

A comforting one-pan casserole featuring layers of seasoned ground beef, crispy potatoes, and gooey cheese, perfect for busy weeknights and family gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 1 lb ground beef (80/20 recommended for flavor) Can use leaner beef (90/10) or ground turkey.
  • 1 medium yellow onion, diced (about 1 cup)
  • 1 optional green bell pepper, diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 can (10.5 oz / 295 g) condensed cream of mushroom soup Use dairy-free variant if needed.
  • 1/2 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • to taste Salt and freshly ground black pepper
For the Potato Layer
  • 1 package (30–32 oz / 850–900 g) frozen shredded hash browns, thawed Or 4 cups peeled and diced parboiled potatoes.
  • 2 tablespoons butter, melted
  • 1/4 cup milk (or dairy-free milk)
  • 1/2 teaspoon salt
For the Cheese Topping
  • 2 cups (about 8 oz / 225 g) shredded sharp cheddar cheese
  • 2 tablespoons chopped fresh parsley (optional, for garnish)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish with a little butter or nonstick spray.
Cooking the Beef
  1. In a large skillet over medium-high heat, add the ground beef. Cook for 5–7 minutes, breaking it into small pieces, until no longer pink and beginning to brown.
  2. Add the diced onion and bell pepper (if using), and cook for 4–5 minutes until softened and translucent.
  3. Add garlic and cook for 30 seconds until fragrant.
  4. Drain excess fat if there is a lot. Season with salt, pepper, smoked paprika, and thyme.
Making the Sauce
  1. Stir in the condensed cream of mushroom soup, ketchup, Worcestershire sauce, and 1/4 cup milk.
  2. Simmer gently for 2–3 minutes until the mixture is combined and slightly thickened.
Preparing the Potato Layer
  1. In a bowl, toss the thawed hash browns with melted butter, 1/4 cup milk, and 1/2 teaspoon salt until evenly coated.
Assembling the Casserole
  1. Spread half of the potato mixture evenly across the bottom of the prepared baking dish, pressing lightly.
  2. Spoon the beef mixture over the potatoes and spread into an even layer.
  3. Top with the remaining potatoes, then sprinkle the shredded cheddar evenly over the top.
Baking
  1. Bake uncovered for 35–45 minutes, or until the top is golden brown, and the casserole is bubbling around the edges.
  2. If the top browns too quickly, tent loosely with foil.
Serving
  1. Let the casserole rest for 8–10 minutes before serving so it sets and slices cleanly.
  2. Garnish with chopped parsley if desired.

Notes

Use frozen hash browns for speed; if using diced fresh potatoes, parboil for 5–7 minutes. For vegetable options, consider lentils or tofu. Tweak the cheese varieties for extra meltiness and texture. This recipe can be made ahead, frozen, or customized to suit dietary needs.