Description
Hobo Casserole is a comforting, hearty layered dish featuring ground beef, tender potatoes, sautéed peppers and onions, creamy soup sauce, and melty cheddar cheese, finished with crispy fried onions on top. Perfect for a family dinner, this baked casserole marries classic flavors and textures into one satisfying meal.
Ingredients
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
- 2 pounds russet potatoes
Wet Ingredients and Cheese
- 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
- Prepare: Preheat your oven to 350°F (175°C). Spray a 9 x 13 x 2-inch baking dish with non-stick pan spray to ensure easy cleanup and prevent sticking.
- Brown the Beef: In a large skillet over medium-high heat, add the ground beef, cooking until no pink remains. Break the beef into small pieces as it cooks. Season with salt and black pepper, then stir well.
- Cook Vegetables: Add the diced onion, red bell pepper, and green bell pepper to the skillet with the beef. Cook for several minutes until the onions are translucent and soft. Drain off any excess fat, then turn off the heat.
- Slice Potatoes: While the beef and vegetables cook, peel the russet potatoes and slice them thinly. Place the potato slices immediately into a large bowl of cold water to prevent browning.
- Mix Sauce: In a medium bowl, whisk together the evaporated milk, cream of mushroom soup, and cream of chicken soup until smooth and well blended.
- Layer Ingredients: Drain the potato slices and pat them dry thoroughly using clean paper towels. Layer half of the potato slices evenly in the bottom of the prepared baking dish. Next, spread half of the cooked meat and vegetable mixture over the potatoes. Pour half of the creamy soup sauce over the top, then sprinkle 1 ½ cups of shredded cheddar cheese evenly.
- Repeat Layers: Repeat the layering process by adding the remaining potatoes, meat mixture, sauce, and remaining 1 ½ cups of cheddar cheese on top.
- Top With Fried Onions: Sprinkle the cup of fried onions over the final cheese layer. Cover the baking dish tightly with aluminum foil to lock in moisture.
- Bake: Place the dish in the preheated oven and bake for 75-80 minutes until the potatoes are tender and the casserole’s internal temperature reaches 165°F (74°C). Remove the foil and broil on high for 1-2 minutes to brown the top and crisp the fried onions.
- Rest: Allow the casserole to rest for about 10 minutes before serving. This helps the potatoes absorb any leftover liquid, making each bite creamy and delicious.
Notes
- Be sure to slice the potatoes thinly and pat them dry to help them cook evenly and avoid excess moisture.
- The combination of cream of chicken and cream of mushroom soups creates a rich and flavorful sauce.
- You can substitute cheddar cheese with your preferred melting cheese if desired.
- For a gluten-free version, verify that the soups and fried onions are gluten-free, or make homemade alternatives.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispness.
