Description
Hobo Casserole is a comforting layered dish featuring seasoned ground beef, tender sliced potatoes, a creamy mushroom and chicken soup sauce, and melted cheddar cheese, all topped with crispy fried onions. Perfect for a hearty family dinner, this casserole is baked to golden perfection and offers a delicious blend of textures and flavors.
Ingredients
Units
Scale
Meat and Vegetables
- 2 pounds ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup diced onion (about 1/2 a large onion)
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 2 pounds russet potatoes
Soup and Dairy
- 1 (12-ounce) can evaporated milk
- 1 (10.5-ounce) can cream of mushroom soup
- 1 (10.5-ounce) can cream of chicken soup
- 3 cups shredded cheddar cheese, divided
Topping
- 1 cup fried onions
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C) and spray a 9 x 13 x 2-inch baking dish with non-stick pan spray to prevent sticking during baking.
- 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 for flavor.
- Sauté Vegetables: Add diced onion, red bell pepper, and green bell pepper to the skillet with the beef. Cook a few minutes until the onion becomes translucent and soft. Drain any excess fat and remove the skillet from heat.
- Prepare Potatoes: Peel the russet potatoes and slice them thinly. Place the slices in a large bowl of cold water to remove excess starch and prevent browning.
- Mix the Sauce: In a medium bowl, whisk together evaporated milk, cream of mushroom soup, and cream of chicken soup until smooth and combined.
- Layer the Casserole: Drain and pat dry the potato slices thoroughly. Layer half of the potatoes in the bottom of the prepared baking dish. Spread half of the meat and vegetable mixture on top, then pour half of the sauce evenly over that. Sprinkle 1½ cups of shredded cheddar cheese over the sauce. Repeat the layers with the remaining potatoes, meat mixture, sauce, and cheese.
- Add Topping and Cover: Evenly sprinkle the cup of fried onions over the top layer of cheese. Cover the casserole tightly with aluminum foil to lock in moisture during baking.
- Bake the Casserole: Bake in the preheated oven for 75–80 minutes, until the potatoes are tender and the internal temperature reaches 165°F (74°C).
- Broil for Finish: Remove the foil and broil on high for 1–2 minutes to brown the fried onions and cheese topping to a golden crisp—watch carefully to avoid burning.
- Rest Before Serving: Let the casserole sit for about 10 minutes to allow the flavors to meld and the potatoes to absorb any remaining liquid. Serve warm.
Notes
- Use a mandoline slicer for evenly thin potato slices to ensure uniform cooking.
- Drain and pat potatoes dry thoroughly to avoid soggy casserole.
- Broiling time is short—stay nearby to prevent burning the topping.
- Leftovers can be refrigerated for up to 3 days and reheated covered in the oven.
- For a lighter version, substitute ground turkey for beef and reduced-fat cheese.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of casserole)
- Calories: 430 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
