Description
Hobo Casserole is a hearty, comforting dish featuring layers of seasoned ground beef, thinly sliced russet potatoes, a creamy sauce made from evaporated milk and cream soups, and shredded cheddar cheese, all baked to golden perfection and topped with crispy fried onions. Perfect for a satisfying family meal, this casserole combines simple ingredients into a flavorful, filling main course.
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
- 2 pounds russet potatoes
Sauces and Dairy
- 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
Topping
- 1 cup fried onions
Instructions
- Preheat Oven: 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 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 for seasoning.
- Cook Vegetables: Add 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 excess fat and turn off the heat.
- Prepare Potatoes: Peel the russet potatoes and slice them thinly. Place the slices in a large bowl of cold water to prevent browning while you prepare the other ingredients.
- Make Sauce: In a medium bowl, whisk together the evaporated milk, cream of mushroom soup, and cream of chicken soup until well combined.
- Layer Ingredients: Drain the potatoes and pat them dry with clean paper towels. Layer half of the potato slices in the bottom of the prepared baking dish. Next, layer half of the cooked meat mixture over the potatoes, followed by half of the sauce mixture. Sprinkle 1 ½ cups of shredded cheddar cheese over the top. Repeat the layering with the remaining potatoes, meat mixture, sauce, and cheese.
- Add Topping: Sprinkle 1 cup of fried onions evenly over the top layer of cheese. Cover the dish tightly with aluminum foil.
- Bake: Bake the casserole in the preheated oven for 75-80 minutes until the potatoes are tender and the internal temperature reaches 165 degrees Fahrenheit.
- Broil: Remove the foil and broil the casserole on high for 1-2 minutes until the top is golden brown and crispy.
- Rest and Serve: Let the casserole sit for about 10 minutes before serving to allow the potatoes to absorb any residual liquid for better texture and flavor.
Notes
- For easier slicing of potatoes, use a mandoline slicer to ensure even thickness and uniform cooking.
- Drain the cooked beef and vegetable mixture well to avoid excess grease in the casserole.
- Use sharp cheddar cheese for better melt and flavor depth.
- If you prefer a spicier casserole, add a pinch of cayenne pepper or chopped jalapenos when cooking the vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
