Description

A creamy, cheesy, and savory one-pan dinner featuring ground beef, potatoes, and a rich mushroom sauce. This easy recipe requires minimal prep and cleanup, making it perfect for busy weeknights.

Ingredients

Scale

1 pound 80/20 ground beef
1 medium yellow onion, diced
2 medium russet potatoes, peeled and diced into small cubes
1 can (10.5 oz) cream of mushroom soup
1/2 cup sour cream
1/2 cup whole milk
1 cup shredded cheddar cheese
1 teaspoon dried parsley

Instructions

Preheat oven to 375°F (190°C).
Heat a large skillet over medium-high heat. Add ground beef and diced onions, breaking up the beef with a spoon. Cook for 5-7 minutes until beef is browned and onions are translucent. Drain excess grease if necessary.
Add diced potatoes to the skillet with the beef mixture. Stir to coat in beef juices and cook for 2-3 minutes.
In a separate bowl, whisk together cream of mushroom soup, sour cream, and milk until smooth.
Pour the sauce over the beef and potato mixture in the skillet. Stir gently to combine, ensuring potatoes are submerged in the sauce.
Place the skillet in the preheated oven and bake for 25-30 minutes, or until potatoes are tender and sauce is bubbling.
Remove skillet from oven. Sprinkle shredded cheddar cheese evenly over the top. Return to oven for 2-3 minutes to melt the cheese.
Remove from oven and sprinkle with dried parsley. Let cool for 5 minutes before serving.

Notes

Dice potatoes into 1/2-inch cubes for even cooking. Do not rush the browning of the beef to ensure proper flavor development. For a vegetarian option, swap beef for plant-based crumble or mushrooms. For a low-carb version, replace potatoes with cauliflower florets.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 5
Sodium: 900
Fat: 45
Saturated Fat: 20
Carbohydrates: 35
Fiber: 3
Protein: 30

Keywords: hobo casserole, one pan dinner, ground beef recipe, easy family dinner, comfort food, quick meals, weeknight dinner