Description
Quickly brown 8 oz of ground beef and onions, then layer with crisp potatoes and sweet corn for this comforting small-batch Hobo Casserole.
Ingredients
Scale
- 1/2 pound (8 oz) lean ground beef
- 2 medium russet potatoes, peeled and very thinly sliced
- 1/4 small yellow onion, finely chopped
- 1/2 can (approx. 5 oz) cream of mushroom soup
- 1/2 cup canned sweet corn, thoroughly drained
- 1/4 cup shredded cheddar cheese
- 1 teaspoon cooking oil (e.g., olive oil)
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
Instructions
- Step 1: Preheat the oven to 375°F (190°C). Lightly grease a small baking dish (such as an 8×6 inch dish). In a medium skillet, heat the cooking oil over medium heat and sauté the chopped onion until softened, about 3 minutes.
- Step 2: Add the ground beef to the skillet and cook until browned, breaking it up as you go. Drain any excess grease, then season the meat with the salt and pepper.
- Step 3: Return the skillet to low heat (or off heat). Stir in the 1/2 can of cream of mushroom soup and the drained sweet corn until the mixture is fully combined and creamy.
- Step 4: Layer the very thinly sliced potatoes evenly across the bottom of the prepared baking dish. Spoon the ground beef and soup mixture over the potatoes, spreading it out into an even layer.
- Step 5: Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove the foil, sprinkle the shredded cheddar cheese evenly over the top, and return to the oven for an additional 5-8 minutes, until the cheese is melted, bubbly, and the potatoes are tender.
Notes
- Store any cooled leftovers in an airtight container in the refrigerator for up to 3 days; the potatoes may soften slightly upon storage, but the flavor remains great.
- For best texture, reheat individual portions in a conventional oven or toaster oven at 300°F (150°C) for about 10–15 minutes until piping hot, or use the microwave if you prioritize speed over crispy edges.
- Balance the creamy richness by serving this casserole alongside a simple side salad dressed with a light vinaigrette or a dollop of sour cream and chives right on top.
- Chef's Tip: Use a mandoline slicer to get the potatoes paper-thin (less than 1/8 inch) for guaranteed tenderness in the 25-minute baking time; thick slices will remain undercooked.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 of the casserole (approx. 450g)
- Calories: 455
- Sodium: 515mg
- Fat: 25g
- Saturated Fat: 9g
- Trans Fat: 0.3g
- Protein: 3g