Cozy, budget friendly casserole of savory ground beef and tender sliced potatoes baked in a creamy sauce and finished with melty cheese.

Lean ground beef

Russet potatoes, peeled and thinly sliced (about 1/4 inch)

Yellow onion, thinly sliced

Garlic, minced

Cream of mushroom soup

Milk

Shredded cheddar cheese (optional)

Salt

Black pepper

Cooking oil or nonstick spray

1. Prep vegetables by peeling and thinly slicing potatoes, slicing onion, and mincing garlic.

2. Brown ground beef in a skillet, breaking it up as it cooks; drain excess fat.

3. Add onion and garlic to the beef and cook until softened and fragrant; season with salt and pepper.

4. In a bowl whisk cream of mushroom soup with milk until smooth.

5. Grease a baking dish; layer half the potatoes on the bottom.

6. Spread the beef and onion mixture over the potatoes.

7. Pour about half of the soup mixture over the beef layer.

8. Top with remaining potatoes, then pour the rest of the soup mixture evenly over the top.

9. Cover the dish and bake until potatoes are tender.

10. Uncover, add shredded cheddar if using, and bake until cheese is melted and bubbly.

11. Let rest briefly before serving.

Slice potatoes thin so they cook through evenly.

If your slices are thicker, par cook the potatoes briefly to ensure tenderness.

Add-ins are flexible: try bell pepper, mushrooms, or frozen corn.

Swap cream of mushroom for cream of chicken or celery if preferred.

Seasonings to taste: paprika, dried thyme, or Italian seasoning.

Keywords: hobo casserole, ground beef, potatoes, cream of mushroom soup, onion, garlic, cheese, budget, easy dinner, casserole