Description
This classic Hobo Casserole is a hearty, comforting dish featuring layers of seasoned ground beef, tender sliced potatoes, creamy soups, and melted cheddar cheese, topped with crispy fried onions. Perfect for a family dinner, this casserole combines rich flavors and textures in a simple baked one-dish 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 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. Spray a 9 x 13 x 2-inch baking dish with nonstick pan spray to prevent sticking.
- Cook ground beef: Place ground beef in a large skillet over medium-high heat. Cook until no pink remains, breaking it into small pieces. Stir in salt and pepper for seasoning.
- Add vegetables: Add diced onion and both red and green bell peppers to the skillet. Cook for several minutes until the onion is translucent and soft. Drain fat from the skillet and remove from heat.
- Prepare potatoes: Peel russet potatoes and slice them thinly. Place slices into a large bowl of cold water to prevent browning.
- Make sauce: In a medium bowl, whisk together the evaporated milk, cream of mushroom soup, and cream of chicken soup until smooth.
- Layer casserole: Drain potatoes and pat dry with paper towels. Layer half of the potatoes on the bottom of the prepared baking dish. Spread half of the meat mixture over the potatoes, followed by half of the creamy sauce. Sprinkle with 1½ cups of shredded cheddar cheese. Repeat layers with remaining potatoes, meat, sauce, and cheese.
- Add topping and cover: Sprinkle the top of the casserole with fried onions. Cover tightly with aluminum foil to retain moisture while baking.
- Bake: Bake in the preheated oven for 75-80 minutes or until potatoes are tender and the casserole reaches an internal temperature of 165 degrees Fahrenheit.
- Broil topping: Remove the foil and broil under high heat for 1-2 minutes until the fried onions are golden brown and crispy.
- Rest and serve: Let the casserole rest for 10 minutes before serving to allow the flavors to meld and excess liquid to absorb.
Notes
- For extra flavor, add garlic powder or smoked paprika to the meat mixture.
- You can substitute cream of mushroom and cream of chicken soups with homemade white sauce or reduced-sodium versions for a healthier option.
- If you prefer a crispy top without broiling, bake uncovered for the last 10 minutes of cooking.
- Russet potatoes are ideal for this recipe due to their starchy texture that becomes creamy when baked.
- Leftovers store well covered in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 80 mg
