Description
Hobo Casserole is a comforting and hearty layered dish featuring seasoned ground beef, tender sliced potatoes, creamy soup sauce, and melted cheddar cheese topped with crispy fried onions. Baked to golden perfection, it's perfect for family dinners or potlucks.
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
- 2 pounds russet potatoes
Sauce and Toppings
- 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
- 1 cup fried onions
Instructions
- Preheat and Prepare Dish: Preheat the 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: Add the ground beef to a large skillet and cook over medium-high heat until no pink remains, breaking it into small pieces. Stir in salt and pepper for seasoning.
- Sauté Vegetables: Add diced onion and both red and green bell peppers to the skillet with the beef. Cook until the onions become translucent and vegetables soften. Drain any excess fat and turn off heat.
- Prepare Potatoes: Peel the russet potatoes and slice them thinly. Place the slices into a large bowl of cold water to prevent browning and remove excess starch.
- Make Sauce: In a medium bowl, whisk together evaporated milk, cream of mushroom soup, and cream of chicken soup until smooth.
- Layer the Casserole: Drain the potatoes and pat dry with paper towels. Layer half of the potatoes evenly in the bottom of the prepared baking dish. Add half of the meat and vegetable mixture on top, followed by half of the sauce, and then 1 ½ cups of shredded cheddar cheese. Repeat these layers with the remaining potatoes, meat mixture, sauce, and cheese.
- Top and Cover: Sprinkle the top with 1 cup of fried onions. Cover the dish tightly with aluminum foil.
- Bake: Bake in the preheated oven for 75-80 minutes until the potatoes are tender and internal temperature reaches 165 degrees Fahrenheit. Remove the foil.
- Broil for Crispiness: Broil under high heat for 1-2 minutes until the top is golden brown and crispy. Watch carefully to prevent burning.
- Rest Before Serving: Let the casserole sit for about 10 minutes to allow the potatoes to absorb residual moisture and the flavors to settle before serving.
Notes
- For easier slicing of potatoes, use a mandoline slicer if available.
- Swap cream of mushroom or chicken soup for homemade white sauce for a fresher taste.
- Use ground turkey or chicken as a leaner substitute for ground beef.
- To make this dish gluten-free, ensure the canned soups and fried onions are gluten-free versions.
- Leftovers store well in the fridge for up to 3 days and can be reheated in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 90 mg
