Hobo Casserole Ground Beef
Ingredients:
1¼ pounds lean ground beef
1 small yellow onion, chopped
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon Italian seasoning
5 medium russet potatoes, peeled and thinly sliced
1 (10.5 oz) can cream of mushroom soup
¾ cup whole milk
½ cup sour cream
2 cups shredded sharp cheddar cheese, divided
⅓ cup grated Parmesan cheese
1 tablespoon butter
1 tablespoon chopped fresh parsley
Method:
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish with the butter and set aside.
- Add the ground beef and onion to a large skillet over medium-high heat. Cook for 7 to 8 minutes, breaking up the meat as it browns. Drain any excess grease.
- Stir in the garlic, salt, pepper, paprika, and Italian seasoning. Cook for 1 minute, stirring to coat the beef evenly with the seasonings.
- In a medium bowl, whisk together the cream of mushroom soup, milk, and sour cream until well combined.
- Arrange half of the sliced potatoes in an even layer across the bottom of the prepared baking dish, slightly overlapping the slices.
- Spoon half of the beef mixture over the potatoes, then spread half of the soup mixture on top. Sprinkle with ¾ cup of the cheddar cheese.
- Repeat the layers with the remaining potatoes, beef mixture, and soup mixture. Finish with the remaining cheddar cheese and the Parmesan cheese.
- Cover the dish tightly with foil and bake for 50 minutes.
- Remove the foil and continue baking for 15 to 20 minutes, until the potatoes are tender and the cheese is hot and bubbly.
- Let the casserole rest for 10 minutes. Sprinkle with fresh parsley before serving.