Description
Hobo Casserole is a hearty, comforting dish that layers ground beef, bell peppers, onions, thinly sliced potatoes, creamy soups, and cheddar cheese, topped with crispy fried onions. Baked until golden and bubbly, this casserole is a perfect family meal for a filling and delicious dinner.
Ingredients
Scale
Main Ingredients
- 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
- 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 the oven: 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 the ground beef: In a large skillet over medium-high heat, cook the ground beef until no pink remains, breaking it into small pieces as it cooks. Season with salt and black pepper.
- Sauté vegetables: Add the diced onion, red bell pepper, and green bell pepper to the skillet. Cook until the onion turns translucent and soft, about 3-5 minutes. Drain off any excess fat and remove from heat.
- Prepare potatoes: Peel the russet potatoes and slice them thinly. Place the slices into a large bowl of cold water to prevent browning.
- Make the sauce: In a medium bowl, whisk together the evaporated milk, cream of mushroom soup, and cream of chicken soup until smooth.
- Assemble the casserole - first layer: Drain and pat dry the potato slices with paper towels. Layer half of the potato slices at the bottom of the prepared baking dish.
- Assemble the casserole - meat layer: Spread half of the cooked meat and vegetable mixture evenly over the potato layer.
- Assemble the casserole - sauce and cheese: Pour half of the soup mixture evenly over the meat, then sprinkle 1 ½ cups of shredded cheddar cheese on top.
- Assemble the casserole - repeat layers: Repeat the layers with the remaining potato slices, meat mixture, soup mixture, and the remaining 1 ½ cups of cheddar cheese.
- Add topping and cover: Sprinkle the 1 cup of fried onions evenly over the top. Cover the dish tightly with aluminum foil.
- 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 a golden top: Remove the foil and broil on high for 1-2 minutes until the fried onions and cheese are golden brown and crispy.
- Rest and serve: Let the casserole rest for about 10 minutes before serving to allow the potatoes to absorb any remaining liquid and the dish to set.
Notes
- Slice potatoes thinly and soak in cold water to remove excess starch and prevent browning.
- Use a meat thermometer to ensure the internal temperature reaches 165°F for safe consumption.
- Fried onions add a nice crunchy topping; you can substitute with homemade toasted breadcrumbs if preferred.
- Adjust salt and pepper to taste, especially if using low-sodium soups.
- For a creamier texture, you can mix some shredded cheese into the soup mixture before layering.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 27 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
