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.
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
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Broil for Crispness: Remove the foil and broil the casserole on high for 1-2 minutes until the top is golden brown and crispy.
- 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.
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.
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
