Hobo Casserole Recipe

I absolutely love this Hobo Casserole Recipe because it s the ultimate comfort food that actually feels like a warm hug on a plate. It’s one of those dishes that comes together with simple ingredients but delivers big on flavor and satisfaction-perfect for busy weeknights or feeding a hungry crowd. Whenever I make this, it fills my kitchen with that mouthwatering aroma of melting cheese, tender potatoes, and savory beef that instantly gets everyone excited to eat.

You ll find that this casserole is as versatile as it is delicious. It s a one-dish wonder, so clean-up is a breeze, and it scales up easily if you re feeding family or friends. Plus, the creamy layers and crispy fried onion topping give it this delightful texture contrast that keeps you coming back for more. Trust me, once you try this Hobo Casserole Recipe, it ll probably become one of your go-to comfort meals too!

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Ingredients You’ll Need

These ingredients come together in a harmonious way, balancing savory beef, tender potatoes, and cheesy creaminess. A quick tip: using russet potatoes works best for that soft, melt-in-your-mouth texture after baking.

• Ground beef: I like using 80/20 for good flavor without too much grease.
• Salt: Just enough to season the beef but not overpower the casserole.
• Ground black pepper: Adds a nice peppery kick that brightens the flavors.
• Diced onion: About half a large onion-this softens and sweetens as it cooks in the beef mixture.
• Diced red bell pepper: Adds a pop of color and gentle sweetness.
• Diced green bell pepper: For freshness and a little crunch contrast.
• Russet potatoes: Peeled and thinly sliced, these soften just right and soak up the creamy sauce.
• Evaporated milk: Provides richness without making the casserole watery.
• Cream of mushroom soup: Enhances the earthiness and cream texture.
• Cream of chicken soup: Adds a mild savory depth that partners perfectly with the mushroom soup.
• Shredded cheddar cheese: Sharp cheddar works wonders here for melty gooey goodness; divided to layer in and top off the dish.
• Fried onions: The secret crispy topping that elevates the whole casserole experience.

Variations

I love how flexible the Hobo Casserole Recipe is for switching things up depending on what you have on hand or your dietary preferences. Feel free to make it your own-it s fun to experiment!

• Vegetarian Version: I once swapped the ground beef for a mix of sautéed mushrooms and lentils, and it was surprisingly hearty and delicious.
• Spicy Kick: Adding diced jalapeños or a dash of smoked paprika really brings a nice warmth without overpowering the creamy layers.
• Dairy-Free: You can try using coconut milk combined with dairy-free cream soups, and vegan cheese for a tasty allergy-friendly option.
• Extra Veggies: Carrots or zucchini can sneak in extra nutrients-just sauté them with the peppers and onions to keep everything tender.

How to Make Hobo Casserole Recipe

Step 1: Brown the Beef and Sauté the Veggies

Start by heating a large skillet over medium-high and adding the ground beef. I like to break it up with a spatula as it cooks so everything browns evenly without big chunks. Once the pink disappears, sprinkle in the salt and pepper, then toss in the diced onions and bell peppers. Cook until the onions become translucent and soft-about 4-5 minutes. Drain the fat thoroughly to avoid a greasy casserole, then set the mixture aside.

Step 2: Prepare the Potatoes

While the beef cooks, go ahead and peel your russet potatoes. Slice them as thinly as you can-they ll cook more evenly and absorb the sauce better this way. Drop the slices into a large bowl of cold water to keep them from browning as you work. When you re ready to assemble, drain and pat them dry carefully with paper towels. This step really helps prevent excess water in the casserole.

Step 3: Mix the Creamy Sauce

In a medium-sized bowl, whisk together the evaporated milk, cream of mushroom soup, and cream of chicken soup until smooth. I discovered this trick of combining both types of soups gives the casserole a richer, more layered flavor. Set this aside while you assemble the layers.

Step 4: Layer Your Casserole

Spray your baking dish well to keep everything from sticking. Begin by laying half of the potato slices evenly on the bottom. Next, spread half of the cooked meat and veggie mixture over the potatoes, then pour half of the creamy sauce on top. Sprinkle on 1 ½ cups of shredded cheddar cheese. Now, repeat the entire layer sequence with the remaining potatoes, meat mixture, sauce, and cheese. Finish by sprinkling the fried onions on top for that signature crunch.

Step 5: Bake and Broil to Perfection

Cover the casserole tightly with aluminum foil to keep the moisture in and bake in a preheated 350°F oven for 75-80 minutes. You ll know it s done when the potatoes are tender-test with a fork or skewer-and the internal temperature reaches 165°F. Remove the foil, then turn on the broiler for 1-2 minutes just to get that glorious golden-brown, bubbly cheese and crispy onions on top. Watch it closely here so it doesn t burn!

Step 6: Let It Rest

Give your casserole about 10 minutes to cool off and settle before serving. This quiet time lets the potatoes soak up any extra liquid, making each bite perfectly creamy and cohesive. I always remind myself not to rush this part-it s worth the wait!

How to Serve Hobo Casserole Recipe

Garnishes

I love topping my servings with a little extra shredded cheddar or even a dollop of sour cream to add cool creaminess. Fresh chopped parsley adds a pop of color and freshness that balances the rich flavors beautifully.

Side Dishes

Pair this hearty casserole with a simple green salad dressed lightly in lemon vinaigrette or steamed green beans to brighten the plate. Sometimes, I like a crusty bread roll on the side to sop up every last bit of creamy sauce.

Creative Ways to Present

For a cozy holiday or potluck, try baking the casserole in individual ramekins for personal portions-everyone loves having their own little comfort dish. You could also sprinkle some crispy bacon bits on top for a fun twist and added texture.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat, I cover the casserole with foil to keep it moist and warm it gently in the oven to avoid drying out the potatoes.

Freezing

This Hobo Casserole Recipe freezes surprisingly well. I usually freeze it before baking-just assemble everything in a foil pan, wrap tightly with plastic wrap and foil, then freeze for up to 3 months. When ready, bake it covered, then follow the usual broil step at the end.

Reheating

To reheat leftovers, I recommend warming in a 350°F oven for 20-25 minutes until heated through. Cover with foil to keep it from drying out, then remove the foil the last few minutes to refresh the crispy topping.

FAQs

Final Thoughts

This Hobo Casserole Recipe really holds a special place in my heart-it s quick to make, comforting, and always gets rave reviews from family and friends. If you re looking for a wholesome, easy-to-follow casserole that tastes like a warm hug, this one s for you. Give it a go and enjoy the cozy vibes it brings to your dinner table; I m sure it will become a new favorite in your recipe rotation!

Hobo Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 141 reviews

• Author: Megane
• Prep Time: 30 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 2 hours 10 minutes
• Yield: 10 servings
• Category: Casserole
• Method: Baking
• Cuisine: American

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Description

Hobo Casserole is a comforting layered dish featuring seasoned ground beef, tender sliced potatoes, a creamy soup mixture, and melted cheddar cheese, topped with crispy fried onions. Baked to golden perfection, this hearty casserole is perfect for a family dinner or potluck.

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Ingredients

Units USM Scale 1x2x3x

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

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

Cheese and Toppings

• 3 cups shredded cheddar cheese, divided
• 1 cup fried onions

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Instructions

1. Preheat and Prepare: Preheat the oven to 350 degrees Fahrenheit and spray a 9 x 13 x 2-inch baking dish with pan spray to prevent sticking.
2. Cook the Meat: Add the ground beef to a large skillet and cook over medium-high heat until no pink remains, breaking it into small pieces as it cooks. Stir in the salt and black pepper for seasoning.
3. Sauté Vegetables: Add the diced onion and red and green bell peppers to the skillet with the beef. Cook for a few minutes until the onion becomes translucent and soft. Drain off excess fat and turn off the heat.
4. Prepare Potatoes: Peel the russet potatoes and slice them thinly using a knife or mandoline. Place the slices into a large bowl of cold water to prevent browning and remove excess starch.
5. Make Sauce Mixture: In a medium bowl, whisk together the evaporated milk, cream of mushroom soup, and cream of chicken soup until smooth and well combined.
6. Layer Ingredients: Drain the potato slices and pat them dry with paper towels. Layer half of the potatoes evenly in the bottom of the prepared baking dish. Layer half of the meat mixture on top of the potatoes, followed by half of the soup mixture, and then 1 ½ cups of shredded cheddar cheese. Repeat these layers with the remaining potatoes, meat, sauce, and cheese.
7. Add Topping and Cover: Sprinkle the cup of fried onions evenly over the top. Cover the dish tightly with aluminum foil to retain moisture while baking.
8. Bake: Bake in the preheated oven for 75-80 minutes, or until the potatoes are tender throughout and the casserole reaches an internal temperature of 165 degrees Fahrenheit.
9. Broil for Crispness: Remove the foil and broil the casserole on high for 1-2 minutes until the top is golden brown and crispy.
10. Rest and Serve: Allow the casserole to rest for about 10 minutes to let the potatoes absorb any remaining liquid, making it easier to slice and serve.

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Notes

• Use a mandoline slicer for consistently thin potato slices if available.
• If you prefer a spicier casserole, add a pinch of cayenne pepper or paprika to the meat mixture.
• For a creamier texture, consider substituting part of the evaporated milk with sour cream.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated thoroughly before serving.
• Make sure to drain the cooked meat mixture well to reduce excess grease in the casserole.

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Nutrition

• Serving Size: 1 slice (approximately 1/10th of casserole)
• Calories: 450
• Sugar: 4g
• Sodium: 700mg
• Fat: 28g
• Saturated Fat: 12g
• Unsaturated Fat: 14g
• Trans Fat: 0.5g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 85mg