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 topped with crispy fried onions. Baked to perfection, it makes a perfect family meal that is warm, filling, and packed with classic flavors.
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
- 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 your 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: Place the ground beef into a large skillet over medium-high heat. Cook until no pink remains, breaking it up into small pieces as it cooks. Stir in salt and black pepper for seasoning.
- Sauté Vegetables: Add diced onion and both red and green bell peppers to the skillet. Cook for a few minutes until the onion becomes translucent and soft. Drain off any excess fat and remove the skillet from heat.
- Prepare Potatoes: Peel the russet potatoes and slice them thinly. Place the slices into a large bowl filled with cold water to prevent browning.
- Mix Sauces: 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 potatoes and pat them dry with paper towels. Arrange half of the potato slices in the bottom of the prepared baking dish. Layer half of the meat mixture on top, then pour half of the sauce over the meat, and sprinkle with 1 ½ cups of shredded cheddar cheese. Repeat the layers with the remaining potatoes, meat, sauce, and cheese.
- Add Toppings and Cover: Top the last cheese layer with the fried onions. Cover the dish 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 degrees Fahrenheit.
- Broil for Finish: Remove the foil and broil the casserole under high heat for 1-2 minutes until the top is golden brown and crispy.
- Rest Before Serving: Let the casserole rest for about 10 minutes before serving to allow the potatoes to absorb any remaining liquid and to make slicing easier.
Notes
- Use a mandoline slicer for even and thin potato slices to ensure they cook through evenly.
- For a lower fat version, substitute ground turkey or chicken for the ground beef.
- You can swap fried onions for breadcrumbs for a different crunchy topping.
- The casserole can be assembled the night before and refrigerated; just increase the baking time by about 15 minutes when baking from cold.
- Ensure the casserole reaches an internal temperature of 165°F for food safety.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 80 mg
