The beauty of Hobo Casserole lies in its simplicity and versatility. It’s the kind of dish that brings everyone to the table, ready to share stories and laughter. The combination of tender potatoes, savory beef, and creamy, cheesy goodness makes it a true crowd-pleaser. Plus, it’s a great way to use up pantry staples and create something filling and delicious without much fuss.
I recall one particular evening when I made this dish for a gathering of friends after a long day of hiking. We were all exhausted and hungry, craving something warm and satisfying. I quickly threw together this casserole, and as it baked, we all chatted and reminisced about our adventure. When it finally came out of the oven, golden and bubbling, we dug in eagerly. Every bite was met with satisfied smiles and contented sighs, making the meal feel even more special.
What I love most about this recipe is its adaptability. You can easily tweak it to suit your preferences or what you have on hand. Swap the ground beef for turkey or sausage, or mix in some veggies like peas or carrots for added nutrition. The combination of cream of mushroom and cream of chicken soup creates a rich, savory base, but feel free to experiment with different soup varieties to change up the flavor profile.
Whether you’re looking for a quick weeknight meal or something to warm you up on a chilly evening, Hobo Casserole is a surefire hit. It’s the kind of dish that makes you feel at home, no matter where you are.
How to Make Hobo Casserole
Ingredients:
- 1 pound ground beef
- 1 teaspoon salt
- 5 medium potatoes, thinly sliced
- 1 cup diced onion
- 2 cups shredded cheese
- 1 teaspoon black pepper
- 1 can (10.7 oz) condensed cream of chicken soup
- 1 tablespoon minced garlic
- ½ cup milk
- 1 can (12 oz) evaporated milk
- Cooking spray
- 1 can (10.7 oz) condensed cream of mushroom soup
Directions:
Preheat the oven to 375°F. Lightly spray a 9×13 inch baking dish with cooking spray.
In a large skillet, cook the ground beef with the diced onion and minced garlic until the beef is browned. Drain any excess fat and season with salt and pepper.
Place a layer of thinly sliced potatoes at the bottom of the prepared baking dish. Spread half of the cooked beef mixture over the potatoes.
In a bowl, combine the cream of mushroom soup, cream of chicken soup, evaporated milk, and regular milk. Mix until smooth. Pour half of this mixture over the beef and potatoes. Sprinkle half of the shredded cheese on top.
Repeat the layers with the remaining potatoes, beef mixture, soup mixture, and cheese.
Cover the dish with aluminum foil, tenting it slightly to prevent the cheese from sticking.
Bake in the preheated oven for 1 hour. After an hour, remove the foil and bake for another 30 minutes until the top is golden and bubbly.
Allow the casserole to rest for 10 minutes before slicing and serving.
FAQs:
What type of ground beef should I use for Hobo Casserole?
For Hobo Casserole, it’s best to use ground beef with an 80/20 ratio of lean to fat. This ensures that the beef is flavorful and juicy. Additionally, draining the excess fat after browning the beef helps keep the casserole from becoming too greasy.
Can I substitute the potatoes with another vegetable?
Yes, you can substitute the potatoes with other vegetables like thinly sliced zucchini or sweet potatoes. However, make sure to slice them thinly and uniformly to ensure they cook evenly. If you prefer, you can also use a mix of different vegetables for added variety.
Is it possible to make Hobo Casserole ahead of time?
Indeed, you can prepare Hobo Casserole ahead of time. Simply assemble the casserole as directed, cover it tightly with aluminum foil, and refrigerate it for up to 24 hours before baking. When you’re ready to bake, remove it from the refrigerator and let it sit at room temperature for about 30 minutes before placing it in the oven.
What can I use instead of condensed soups in the recipe?
If you prefer not to use condensed soups, you can make a homemade version. Combine 1 cup of chicken or beef broth with 1 cup of milk and thicken with 2 tablespoons of flour or cornstarch. Cook this mixture over medium heat until it thickens, then use it as a substitute for the condensed soups in the recipe.
How should I store and reheat leftover Hobo Casserole?
To store leftovers, place the casserole in an airtight container and refrigerate it for up to 3 days. To reheat, cover the portion with foil and bake in a preheated oven at 350°F for about 20 minutes, or until heated through. You can also reheat individual portions in the microwave for about 2-3 minutes on high.
Hobo Casserole
Ingredients
- 1 pound ground beef
- 1 cup diced onion
- 1 tablespoon minced garlic
- 1 teaspoon black pepper
- 1 teaspoon salt
- 5 medium potatoes thinly sliced
- 1 can 10.7 oz condensed cream of mushroom soup
- 1 can 10.7 oz condensed cream of chicken soup
- 1 can 12 oz evaporated milk
- ½ cup milk
- 2 cups shredded cheese
- Cooking spray
Instructions
- Preheat your oven to 375°F and lightly coat a 9x13 inch baking dish with cooking spray.
- In a large skillet, cook the ground beef with the diced onion and minced garlic until the beef is browned. Drain the excess fat and season with salt and pepper.
- Arrange a layer of sliced potatoes at the bottom of the prepared baking dish. Spread half of the cooked beef mixture over the potatoes.
- In a bowl, whisk together the cream of mushroom soup, cream of chicken soup, evaporated milk, and regular milk until well combined. Pour half of this soup mixture over the beef and potatoes. Sprinkle half of the shredded cheese on top.
- Repeat the layers with the remaining potatoes, beef mixture, soup mixture, and finish with the remaining cheese.
- Cover the dish with aluminum foil, tenting it slightly to prevent the cheese from sticking.
- Bake in the preheated oven for 1 hour. After an hour, remove the foil and continue baking for another 30 minutes until the top is golden and bubbly.
- Let the casserole stand for 10 minutes before slicing and serving.
