Beef Hobo Bake (Print Version)
Creamy beef, potatoes, and cheddar all come together for a cozy dinner in one dish.
# Ingredients:
→ Casserole Stuff
01 -
Ground black pepper, sprinkle as much as you like
02 -
Salt, use to match your taste
03 -
100 g cheddar cheese, shredded up
04 -
120 ml of whole milk
05 -
298 g of cream of mushroom soup, canned
06 -
1 onion, small, chop it up
07 -
4 potatoes, medium sized, sliced thin
08 -
450 g ground beef
# Steps:
01 -
Give your casserole about 5 minutes to chill out before you cut into it and plate up.
02 -
Pop off the foil, throw on the shredded cheese, and put it back in until the cheese looks golden and bubbly, about another 10–15 minutes.
03 -
Cover it tight with foil and bake for 45–50 minutes, just long enough for the potatoes to start getting soft.
04 -
Lay down the rest of your potato slices on top of the meat, dump on what's left of the soup mix, and smooth it around.
05 -
Pour half your soup-milk mix over the beef layer and let it sink in.
06 -
Toss half the potato slices flat in the dish, then pile on the beef and onion blend.
07 -
Take your bowl, stir the soup and milk together really well so it's nice and smooth.
08 -
Heat up a big skillet and brown the beef with the chopped onion. Salt and pepper it, cook till it looks done, then get rid of any extra grease.
09 -
Crank your oven up to 190°C and put a light coating of oil or butter on your 23x33 cm baking dish.
# Notes:
01 -
Cutting the potatoes really thin makes sure everything cooks nice and evenly.
02 -
Letting your dish sit for a few minutes before serving helps everything come together and slice better.