Hobo Casserole Recipe
A hearty, budget-friendly casserole layered with ground beef, tender potatoes, creamy sauce, and melty cheese, topped with crispy French-fried onions. Perfect for family dinners or potlucks!
Ingredients
- 1 lb lean ground beef 80/20 or leaner to avoid excess grease
- 1 small yellow onion diced (or ½ cup pre-chopped onion for convenience)
- 2 cloves minced garlic or one tsp garlic powder for a faster choice.
- 1 tsp Cajun seasoning or all-purpose seasoning for a milder flavor
- ½ teaspoon black pepper
- 4 medium Russet or Yukon Gold potatoes peeled and thinly sliced (about ¼-inch thick)
- 1 ½ cups shredded cheddar cheese or a mix of cheddar and mozzarella for extra stretch
- 1 can 10 oz cream of mushroom soup (or cream of chicken for a different flavor)
- 1 can 10 oz cream of potato soup (or substitute with another cream of mushroom)
- ½ cup milk 2% for creamy texture or whole.
- ¼ cup sour cream optional, for extra richness
- 2 tsp Worcestershire sauce
- 3 oz French-fried onions for that crispy, golden topping
- 2 tbspof freshly chopped green onions or parsley for garnish
Instructions
- Preheat the Oven: Preheat the oven to 350°F (177°C). Grease a 9x13-inch baking dish with nonstick cooking spray or butter to prevent sticking.
- Cook the Ground Beef: In a large skillet over medium-high heat, cook the ground beef, breaking it up with a wooden spoon. Season with black pepper and Cajun seasoning. Cook for 5 to 7 minutes, or until no pink is left. Add the diced onion and minced garlic, sautéing for another 5 minutes until softened and fragrant. If necessary, drain extra fat.
- Layer the Potatoes: Line the bottom of the prepared baking dish with an even layer of half of the thinly sliced potatoes. Add a dash of salt and pepper for seasoning.
- Add Cheese: Sprinkle ¾ cup of shredded cheddar cheese over the potato layer.
- Layer the Beef: Spread the cooked ground beef and onion mixture evenly over the cheese.
- Repeat Layers: Add another layer of the remaining potatoes, season with salt and pepper, and top with another ¾ cup of cheese.
- Prepare the Sauce: In a medium bowl, whisk together the cream of mushroom soup, cream of potato soup, milk, sour cream, and Worcestershire sauce until smooth. Pour the sauce evenly over the casserole, ensuring it covers all layers.
- Bake Covered: Cover the dish tightly with aluminum foil, tenting it slightly to avoid sticking to the cheese. Bake for 1.5 hours, or until the potatoes are fork-tender.
- Add Crunchy Topping: Remove the foil and sprinkle the French-fried onions evenly over the top. Place under the broiler for 2–3 minutes until golden brown. To prevent burning, pay close attention.
- Rest and Serve: Let the casserole rest for 7–10 minutes before serving. For a splash of color, garnish with chopped parsley or green onions.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Freeze unbaked or baked casserole for up to 3 months; thaw overnight in the fridge before baking or reheating.
- Substitutions: Use ground turkey or plant-based meat for a lighter or vegetarian option. Swap cream soups for gluten-free versions if needed.
- Make It Spicy: Add red pepper flakes or diced jalapeños to the beef mixture.
- Time-Saver: Use frozen hash browns to reduce prep time; bake for 35–40 minutes covered, then broil.
- Nutrition (per serving): Approx. 450 kcal, 25g protein, 35g carbs, 22g fat.