This hearty hobo casserole is made with ground beef, potatoes, and a cheesy sauce. It's the ultimate comfort food, a scrumptious blend of fall flavors and textures. Just 5 minutes of prep!
Add the ground beef to a lightly greased 12-inch cast iron skillet in an even layer.
Sprinkle the onion mushroom soup packet evenly over the top.
Slice potatoes and layer on top of the ground beef.
Sprinkle the grated cheese on top of the potatoes.
Add cans of soup, milk, and Worcestershire Sauce to a large mixing bowl.
Whisk until smooth.
Spoon soup mixture over the top of the cheese layer, smoothing it out evenly.
Tightly cover with aluminum foil.
Place on a baking sheet in the preheated oven. The baking sheet will catch any spills.
Bake for 90 minutes, or until the center of the casserole is 165℉ on an instant read thermometer.
Remove from the oven, remove the foil, and sprinkle the fried onions evenly over the top.
Place under a hot broiler for 2-3 minutes until golden brown. Watch carefully.
Garnish with green onions.
Notes
Storage:Let the leftovers cool to room temperature and remove them from the skillet. Place in an airtight plastic container, or a bowl covered with plastic wrap. Refrigerate for up to 4 days.If you want to freeze hobo casserole put it in a freezer-safe container and freeze up to 3 months.Tips:
Put a baking sheet underneath the casserole to catch drips.
Don't buy shredded Cheddar cheese, grate your own from a block. Not only is it less expensive but it melts better, too.
The casserole is done when it registers 165F in the center on an instant-read thermometer.
Be sure to layer ingredients evenly so the casserole cooks evenly and every bite is filled with all the glorious flavors in this casserole!
Always let the casserole rest for a few minutes before serving, allowing the ingredients to settle.
If your ground beef is a little fattier than you thought just dip any excess grease that rises to the top off, then lightly blot with paper towels.
4 medium potatoes is equal to about 4 cups sliced.