Hobo Casserole
A comforting and hearty dish that combines layered potatoes, seasoned ground beef, creamy soup, and melted cheddar cheese for a crowd-pleasing meal.
Ingredients
Meat and Vegetables
- 2 pounds ground beef Can be swapped with turkey, chicken, or plant-based crumbles.
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup diced onion
- 1/2 cup diced red bell pepper Any color bell pepper works.
- 1/2 cup diced green bell pepper
Potatoes and Sauces
- 2 pounds russet potatoes Peeled and thinly sliced. Russets hold up best.
- 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
Preparation
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Cook ground beef in a skillet over medium-high heat until browned, breaking it apart. Season with salt and pepper.
- Add onions and bell peppers, cooking until softened. Drain excess fat and remove from heat.
- Peel and thinly slice potatoes; place slices in cold water to prevent browning.
- In a separate bowl, whisk together evaporated milk, cream of mushroom soup, and cream of chicken soup.
- Drain potatoes and pat dry thoroughly.
Layering and Baking
- Layer half the potatoes in the baking dish.
- Add half the beef mixture, half the sauce, and 1 1/2 cups of cheese.
- Repeat all layers with remaining ingredients.
- Top with fried onions, cover tightly with foil, and bake for 75–80 minutes, until potatoes are fork-tender and center reaches 165°F.
- Remove foil and broil for 1–2 minutes for a golden top.
- Rest for 10 minutes before serving.
Notes
Add chopped parsley or green onions for freshness. Pair with cornbread, biscuits, or garlic rolls. Store leftovers in an airtight container for up to 5 days.