Can I use other types of cheese in this casserole?

Absolutely! Cheddar, mozzarella, or even a blend of cheeses work well. Just be sure you use enough to get that melty, cheesy layer everyone loves.

Is it necessary to use both cream of chicken and cream of celery soups?

Using both soups adds complexity to the flavor and extra creaminess, but you can substitute with just one soup or a homemade sauce if needed.

Can I prepare this casserole ahead of time and bake later?

Definitely! You can assemble the casserole and keep it covered in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s cold from the fridge.

What can I serve alongside this casserole for a balanced meal?

Simple sides like a green salad, steamed vegetables, or roasted Brussels sprouts complement the richness of the casserole wonderfully and round out your meal nicely.

Ground Beef Potato Casserole: Cozy and Delicious Dinner

Description

This hearty Hobo Casserole combines layers of seasoned ground beef, sliced potatoes, creamy soups, and melted Colby Jack cheese, topped with crispy fried onions for a comforting and satisfying meal perfect for family dinners.

Ingredients

Scale

Main Ingredients

1 pound lean ground beef
Salt and Pepper to taste
4 medium yellow potatoes
8 oz Colby Jack cheese freshly grated

Sauce and Toppings

10 ounce can cream of chicken soup
10 ounce can cream of celery soup
⅓ cup milk
½ teaspoon all purpose seasoning
½ teaspoon Worcestershire sauce
½ cup French’s fried onions

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Instructions

Preheat oven: Preheat your oven to 350°F to prepare for baking the casserole.
Cook the ground beef: Lightly grease a 10-inch cast iron skillet and add the ground beef. Break it up evenly and season with salt and pepper.
Prepare potato layer: Peel and slice the yellow potatoes, then layer them evenly on top of the cooked ground beef in the skillet.
Add cheese: Sprinkle freshly grated Colby Jack cheese over the potato layer evenly.
Mix sauce: In a large mixing bowl, combine the cream of chicken soup, cream of celery soup, milk, all-purpose seasoning, and Worcestershire sauce. Whisk together until smooth.
Pour sauce: Spoon the soup mixture evenly over the cheese layer and smooth it out with the back of a spoon.
Cover and bake: Cover the skillet tightly with aluminum foil. Place the skillet on a baking sheet to catch any drips and bake in the oven for 90 minutes.
Add fried onions and broil: Remove the foil, sprinkle the French’s fried onions evenly on top, and place under a hot broiler for 2-3 minutes until the onions are golden brown.
Garnish and serve: Garnish with chopped green onions or parsley for a fresh touch before serving.

Notes

If you don't have a 10-inch cast iron skillet, a 9x13-inch casserole dish works well too for this recipe.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Allow the casserole to cool completely before freezing. Wrap tightly in plastic wrap or foil and freeze for up to 2 months.
Reheat frozen casserole covered with foil in a 350°F oven until warmed through, or reheat single servings in the microwave.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 4 g
Sodium: 650 mg
Fat: 28 g
Saturated Fat: 12 g
Unsaturated Fat: 14 g
Trans Fat: 0.2 g
Carbohydrates: 23 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 85 mg