Description
Hobo Casserole is a hearty, comforting dish featuring layers of seasoned ground beef, tender sliced potatoes, creamy soup sauce, and melted cheddar cheese, topped with crispy fried onions. Perfect for a family dinner, this casserole combines simple ingredients baked to perfection for a warm, satisfying meal.
Ingredients
Scale
Meat and Vegetables
- 2 pounds ground beef
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup diced onion (about ½ a large onion)
- ½ cup diced red bell pepper
- ½ cup diced green bell pepper
Potatoes and Sauce
- 2 pounds russet potatoes
- 1 (12-ounce) can evaporated milk
- 1 (10.5-ounce) can cream of mushroom soup
- 1 (10.5-ounce) can cream of chicken soup
Toppings
- 3 cups shredded cheddar cheese, divided
- 1 cup fried onions
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350 degrees Fahrenheit and spray a 9 x 13 x 2-inch baking dish with pan spray to prevent sticking.
- Cook Ground Beef: In a large skillet over medium-high heat, cook the ground beef until no pink remains, breaking it apart as it cooks. Season with salt and black pepper.
- Sauté Vegetables: Add diced onion, red bell pepper, and green bell pepper to the skillet with the beef. Cook until onions are translucent and soft. Drain excess fat and set mixture aside.
- Prepare Potatoes: Peel and thinly slice the russet potatoes. Place the slices in a large bowl of cold water to prevent browning while you prepare other ingredients.
- Mix Sauce: In a medium bowl, whisk together evaporated milk, cream of mushroom soup, and cream of chicken soup until smooth.
- Layer Ingredients: Drain potatoes and pat dry with paper towels. Layer half of the potato slices evenly on the bottom of the baking dish. Spread half of the cooked meat and vegetable mixture over the potatoes, then pour half of the sauce over the meat. Sprinkle 1½ cups of shredded cheddar cheese on top. Repeat the layering with remaining potatoes, meat mixture, sauce, and cheese.
- Add Topping and Cover: Sprinkle the top with fried onions. Cover the dish tightly with aluminum foil to keep the moisture in during baking.
- Bake: Bake in the preheated oven for 75-80 minutes until potatoes are tender and the internal temperature reaches 165 degrees Fahrenheit.
- Broil for Finish: Remove the foil and broil under high heat for 1-2 minutes to brown and crisp the top layer of cheese and onions. Watch closely to avoid burning.
- Rest Before Serving: Let the casserole rest for about 10 minutes to allow the potatoes to absorb the sauce and the dish to set slightly for easier serving.
Notes
- Use fresh fried onions for a crunchy topping or substitute with store-bought crispy fried onions for convenience.
- Thinly slicing the potatoes is important to ensure they cook fully and become tender within the baking time.
- To make this recipe gluten free, use gluten free cream soups and confirm fried onions are gluten free.
- This casserole can be assembled in advance and refrigerated before baking to save time on a busy day.
- Leftovers keep well in the fridge for 2-3 days and reheat nicely in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg
