Description
Hobo Casserole is a hearty, comforting layered dish combining seasoned ground beef, tender sliced potatoes, creamy mushroom and chicken soups, and melted cheddar cheese, all topped with crispy fried onions. Perfect for a family dinner, this casserole bakes to golden perfection with tender potatoes and a bubbly cheesy top.
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
Cheese and Topping
- 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.
- Cook Ground Beef: Add the ground beef to a large skillet and cook over medium-high heat until no pink remains, breaking it into pieces as it cooks. Stir in salt and pepper.
- Sauté Vegetables: Add diced onion and red and green bell peppers to the skillet. Cook for a few minutes until the onions are translucent and soft. Drain off excess fat and turn off heat.
- Slice Potatoes: Peel the russet potatoes and slice them thinly. Place the slices into a large bowl of cold water to prevent browning.
- Prepare Sauce: In a medium bowl, whisk together evaporated milk, cream of mushroom soup, and cream of chicken soup until smooth.
- Layer Ingredients: Drain the potato slices and pat dry with paper towels. Layer half of the potatoes in the bottom of the baking dish. Next, layer half of the meat mixture, followed by half of the sauce, then 1½ cups of shredded cheddar cheese.
- Repeat Layers: Repeat layering with the remaining potatoes, meat mixture, sauce, and remaining 1½ cups cheddar cheese.
- Add Topping and Cover: Sprinkle the top with fried onions. Cover the baking dish tightly with aluminum foil.
- Bake: Bake in the preheated oven for 75 to 80 minutes until potatoes are tender and internal temperature is 165 degrees Fahrenheit.
- Broil for Crispness: Remove the foil and broil under high for 1 to 2 minutes until the top is golden brown and crispy.
- Rest and Serve: Let the casserole sit for about 10 minutes before serving to allow potatoes to absorb residual liquid and stabilize.
Notes
- Use russet potatoes for best texture; Yukon Gold can be used but may be less fluffy.
- Make sure to pat potatoes dry to avoid excess liquid in the casserole.
- If you prefer, substitute cream of chicken soup with cream of celery or mushroom to alter flavor profile.
- Fried onions add a nice crunchy topping; you can substitute with crushed potato chips or breadcrumbs if desired.
- For a lower fat version, use lean ground beef and reduced-fat cheese.
- Letting the casserole rest helps it set and makes it easier to serve neat slices.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 90 mg
