Description
This hearty Hobo Casserole is a comforting layered dish featuring seasoned ground beef, tender russet potatoes, a creamy soup blend, and melted cheddar cheese, topped with crispy fried onions. Perfect for family dinners or potlucks, it combines simple ingredients into a delicious, filling meal.
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 Dairy
- 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
- 3 cups shredded cheddar cheese, divided
Toppings
- 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 over medium-high heat. Cook until no pink remains, breaking it into pieces as it cooks. Stir in salt and pepper for seasoning.
- Sauté vegetables: Add diced onion, red bell pepper, and green bell pepper to the skillet. Cook for a few minutes until the onion is translucent and soft. Drain off excess fat and turn off heat.
- Prepare potatoes: Peel the russet potatoes and slice them thinly. Place the slices into a large bowl of cold water to prevent browning while preparing other ingredients.
- Make sauce: In a medium bowl, whisk together evaporated milk, cream of mushroom soup, and cream of chicken soup until smooth.
- Layer casserole: Drain the potato slices and pat dry with paper towels. Layer half the potatoes in the bottom of the prepared baking dish. Next, layer half the meat mixture, followed by half the sauce mixture, and then 1 ½ cups of shredded cheddar cheese. Repeat this layering with the remaining potatoes, meat, sauce, and remaining 1 ½ cups cheese.
- Add topping: Sprinkle 1 cup of fried onions evenly over the top layer. Cover the dish tightly with aluminum foil.
- Bake: Bake in the preheated oven for 75-80 minutes until potatoes are tender and internal temperature reaches 165 degrees Fahrenheit.
- Broil for topping: Remove foil and broil on high for 1-2 minutes until the top is golden brown and crispy. Watch carefully to prevent burning.
- Rest and serve: Let casserole sit for 10 minutes to allow potatoes to absorb any residual liquid before serving.
Notes
- Use thin potato slices for even cooking and tender results.
- You can substitute cream of chicken soup with cream of celery or cream of potato for a different flavor.
- To reduce fat, use lean ground beef or substitute with ground turkey.
- For extra flavor, add garlic powder or Worcestershire sauce to the meat mixture.
- Ensure the potatoes are well dried before layering to prevent watery casserole.
- Leftovers store well refrigerated for up to 3 days and can be reheated in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
