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Hobo Casserole

Hobo Casserole

Hobo Casserole is a hearty, customizable baked dish that transforms simple ingredients into a comforting, budget-friendly meal. Loved for its creamy texture, cheesy top, and flexibility, it's a nostalgic classic that fits every table.
Prep Time 30 minutes
Cook Time 1 hour 29 minutes
Total Time 2 hours 10 minutes
Servings 10

Ingredients
  

  • 2 pounds of ground beef
  • ½ teaspoon of salt
  • ¼ teaspoon of ground black pepper
  • 1 cup diced onion approximately half of a large onion
  • ½ cup diced red bell pepper
  • ½ cup diced green bell pepper
  • 2 pounds of russet potatoes
  • 1 12 oz can of evaporated milk
  • 1 10.5 oz can of cream of mushroom soup
  • 1 10.5 oz can of cream of chicken soup
  • 3 cups of shredded cheddar cheese divided
  • 1 cup of crispy fried onions

Instructions
 

  • Preheat your oven to 350°F and lightly grease a 9 x 13 x 2-inch baking dish with nonstick spray.
  • In a large skillet over medium-high heat, cook the ground beef until it’s fully browned, breaking it apart as it cooks. Season with salt and pepper.
  • Add the diced onion and both red and green bell peppers to the skillet and sauté for a few minutes, until the onion is soft and translucent. Once done, drain off any excess fat and remove the skillet from the heat.
  • While the meat is cooking, peel the russet potatoes and slice them thinly. Place the slices in a large bowl of cold water to keep them from browning.
  • In a separate medium bowl, whisk together the evaporated milk, cream of mushroom soup, and cream of chicken soup until smooth.
  • Drain the sliced potatoes and pat them dry using clean paper towels. Arrange half of the potatoes in an even layer across the bottom of the prepared baking dish.
  • Spoon half of the beef and vegetable mixture over the potatoes, then pour over half of the soup mixture. Sprinkle 1½ cups of shredded cheddar cheese on top.
  • Repeat the layers with the remaining potatoes, meat mixture, soup mixture, and top with the remaining 1½ cups of cheddar cheese.
  • Finish by sprinkling the crispy fried onions over the top, then cover the baking dish tightly with aluminum foil.
  • Bake in the preheated oven for 75 to 80 minutes, or until the potatoes are tender and the casserole reaches an internal temperature of 165°F. Remove the foil and broil on high for 1 to 2 minutes until the top is nicely golden and crisp.
  • Allow the casserole to rest for about 10 minutes before serving so the potatoes can absorb any remaining liquid and the layers can set properly.