Description
Hobo Casserole is a hearty and comforting layered dish featuring seasoned ground beef, sautéed onions and bell peppers, thinly sliced potatoes, creamy soup mixtures, and melted cheddar cheese, all baked to golden perfection and topped with crispy fried onions. This classic casserole is perfect for a family meal, delivering rich flavors and a satisfying texture.
Ingredients
Meat Mixture
- 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
Sauce
- 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
- Prepare: Preheat the oven to 350 degrees Fahrenheit and spray a 9 x 13 x 2-inch baking dish with pan spray to prevent sticking.
- Brown: Add the ground beef to a large skillet and cook over medium-high heat until no pink remains, breaking the meat into small pieces as it cooks. Season with salt and pepper.
- Cook: Stir in the diced onion and bell peppers, cooking for a few minutes until the onions turn translucent and soften. Drain off excess fat and turn off the heat.
- Slice: Peel the potatoes and slice them thinly. Place the slices into a large bowl of cold water to prevent browning and to remove excess starch.
- Whisk: In a medium bowl, whisk together the evaporated milk, cream of mushroom soup, and cream of chicken soup until smooth and well combined.
- Layer: Drain the potato slices and pat them dry with clean paper towels. Place half of the potatoes evenly in the bottom of the prepared baking dish.
- Layer: Spread half of the cooked meat and vegetable mixture over the potatoes, then pour half of the creamy soup sauce on top. Sprinkle with 1 ½ cups of shredded cheddar cheese. Repeat the layering with the remaining potatoes, meat mixture, sauce, and cheese.
- Top: Evenly sprinkle the fried onions over the top layer of cheese, then tightly cover the baking dish with aluminum foil.
- Bake: Place the casserole in the preheated oven and bake for 75-80 minutes, or until the potatoes are tender when pierced and the internal temperature reaches 165 degrees Fahrenheit. Remove the foil and broil on high for 1-2 minutes to brown and crisp the fried onion topping.
- Rest: Allow the casserole to sit for about 10 minutes before serving so the potatoes can absorb residual moisture and the flavors meld together.
Notes
- Ensure potatoes are sliced thinly for even cooking and layering.
- Use a meat thermometer to check the internal temperature for food safety.
- Broiling at the end gives a nice crispy top—watch closely to avoid burning.
- Leftovers can be refrigerated and reheated; the flavors improve after a day.
- For a milder flavor, you can reduce the amount of bell peppers or omit according to preference.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
