Hobo Casserole
This hearty Hobo Casserole layers tender potatoes, seasoned ground beef, sautéed vegetables, creamy sauces, and crispy fried onions for the ultimate comfort dish. Perfect for a family meal or a cozy gathering!
Servings
Ingredients
For the Casserole:
- Nonstick cooking spray or 1-2 tablespoons butter
- 1 pound ground beef 80/20 preferred
- 1 teaspoon Cajun seasoning
- 1 teaspoon black pepper divided
- 1 cup onion diced
- 1 medium red bell pepper diced
- 1 tablespoon minced garlic
- 4 medium potatoes thinly sliced
- 1 ½ cups shredded cheese sharp cheddar, Monterey Jack, or Pepper Jack preferred
- 1 teaspoon salt
For the Sauce:
- 1 10.5-ounce can condensed cream of chicken soup
- 1 10.5-ounce can condensed cream of potato soup
- ½ cup milk
- ¼ cup sour cream
- 2 teaspoons Worcestershire sauce
For the Topping:
- 3 ounces about 1 ¼ cups French’s fried onions
Optional Garnish:
- ¼ cup green onions thinly sliced
- 2 tablespoons fresh parsley finely minced
Instructions
- Prepare the Baking Dish: Preheat the oven to 350°F (177°C). Grease a 9x13-inch baking dish with nonstick cooking spray or butter. Set aside.
- Cook the Ground Beef: In a large skillet over medium-high heat, cook the ground beef. Sprinkle with Cajun seasoning and ½ teaspoon of black pepper. Cook until the beef is browned and no pink remains, breaking it apart as it cooks. Remove excess fat, if necessary.
- Sauté the Vegetables: Add diced onion and red bell pepper to the skillet. Sauté until the vegetables are tender, approximately 10-12 minutes. Stir in the minced garlic and cook for an additional minute, ensuring it becomes fragrant.
- Layer the Potatoes and Cheese: Arrange half of the potato slices in an even layer at the bottom of the prepared baking dish. Sprinkle with ½ teaspoon of salt and ¼ teaspoon of black pepper. Top with 1 cup of shredded cheese. Repeat for the second layer of potatoes, seasoning, and cheese.
- Add the Beef Mixture: Evenly spread the cooked beef and vegetable mixture over the potato layers.
- Prepare and Pour the Sauce: In a medium mixing bowl, whisk together the condensed soups, milk, sour cream, and Worcestershire sauce until smooth. Pour this sauce mixture over the beef and vegetables, spreading it evenly.
- Bake the Casserole: Cover the dish tightly with aluminum foil and bake in the preheated oven for 1 ½ hours.
- Add the Topping: Remove the casserole from the oven and discard the foil. Sprinkle the fried onions evenly over the top. Return to the oven and broil for 2-3 minutes, or until the onions are golden brown.
- Garnish and Serve: Allow the casserole to rest for 7-10 minutes before serving. Garnish with sliced green onions and minced parsley, if desired. Serve warm and enjoy!
Notes
To make this recipe gluten-free, substitute the following:
Use gluten-free condensed soups in place of the cream of chicken and cream of potato soups.
Replace French’s fried onions with a certified gluten-free alternative or omit entirely.
Ensure all other ingredients, including seasonings, are gluten-free certified.