Description
Hobo Casserole is a hearty and comforting layered dish featuring ground beef, tender sliced potatoes, creamy mushroom and chicken soup, and melted cheddar cheese, all topped with crispy fried onions. Perfect for a family dinner, this casserole combines classic American flavors baked to golden perfection.
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
Toppings
- 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 pieces as it cooks. Stir in the salt and pepper for seasoning.
- Sauté vegetables: Add the diced onion and both red and green bell peppers to the skillet. Cook for a few minutes until the onion is translucent and soft. Drain off the fat and turn off the 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.
- Mix the sauce: In a medium bowl, whisk together the evaporated milk, cream of mushroom soup, and cream of chicken soup until smooth.
- Drain and dry potatoes: Drain the potato slices from the water and pat them dry thoroughly with clean paper towels.
- Layer ingredients: Layer half of the sliced potatoes evenly in the bottom of the prepared baking dish. Add half of the cooked meat mixture over the potatoes, then pour half of the sauce over the meat. Sprinkle with 1 ½ cups of shredded cheddar cheese. Repeat the layers with the remaining potatoes, meat, sauce, and cheese.
- Add topping and cover: Top the assembled casserole with 1 cup of fried onions. Cover the dish tightly with aluminum foil to keep moisture during baking.
- Bake: Bake in the preheated oven for 75-80 minutes or until the potatoes are tender and the internal temperature reaches 165 degrees Fahrenheit.
- Broil for golden topping: Remove the foil and broil on high for 1-2 minutes to brown the fried onions and cheese on top.
- Rest before serving: Let the casserole rest for about 10 minutes to allow the potatoes to absorb any remaining liquid, then serve warm.
Notes
- Use a mandoline slicer for evenly thin potato slices to ensure even cooking.
- For a lighter version, substitute cream soups with low-fat or reduced sodium options.
- You can prepare the casserole a day ahead, then cover and refrigerate before baking.
- Allowing the dish to rest after baking helps the casserole set for easier serving.
- If you prefer, swap ground beef with ground turkey for a leaner protein alternative.
Nutrition
- Serving Size: 1 serving (about 1/10th of casserole)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
