Why Make This Recipe
Hobo Casserole is a simple and satisfying dish that brings comfort and warmth to your kitchen. It’s a hearty meal packed with ground beef, potatoes, and cheese, making it a favorite among families. This recipe is easy to prepare and perfect for busy weeknights. With just a few ingredients, you can create a fulfilling one-dish meal that everyone will enjoy.
How to Make Hobo Casserole
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 medium potatoes, thinly sliced
- 1 can (10.5 ounces) cream of mushroom soup
- ½ cup milk
- 1 ½ cups shredded cheddar cheese
- ½ teaspoon paprika (optional, for garnish)
- 1 tablespoon butter, melted
Directions
- Preheat your oven to 350°F (175°C).
- Start by greasing a baking dish to prevent sticking.
- In the baking dish, begin layering the ingredients: start with the ground beef, followed by the chopped onion.
- Sprinkle the garlic powder, onion powder, salt, and black pepper over the beef and onions.
- Next, layer the thinly sliced potatoes on top.
- In a bowl, mix the cream of mushroom soup with the milk until smooth. Pour this mixture over the layers in the baking dish.
- Top with shredded cheddar cheese.
- Drizzle melted butter over the cheese.
- Cover the baking dish with aluminum foil and bake for 1 hour.
- Remove the foil and bake for an additional 15-20 minutes until the cheese is golden and bubbly.
How to Serve Hobo Casserole
Serve Hobo Casserole hot from the oven. It pairs well with a simple salad or some crusty bread. You can sprinkle a little paprika on top for extra color before serving. Enjoy it right away, or let it cool down slightly for easy portioning.
How to Store Hobo Casserole
To store leftovers, let the casserole cool completely. Transfer it to an airtight container or cover the baking dish with plastic wrap. It can be stored in the refrigerator for up to 3-4 days. For longer storage, you can freeze individual portions for up to 2-3 months.
Tips to Make Hobo Casserole
- For added flavor, consider browning the ground beef with some diced bell peppers or mushrooms.
- You can use different types of cheese if cheddar is not your favorite, such as Monterey Jack or mozzarella.
- If you prefer a softer potato texture, you can partially cook the potatoes before layering them in the dish.
Variation
Feel free to customize your Hobo Casserole by adding vegetables like carrots, corn, or green beans for extra nutrition and flavor. You can also substitute ground beef with ground turkey or chicken for a lighter version.
FAQs
1. Can I make Hobo Casserole ahead of time?
Yes, you can prepare the casserole a day ahead. Just assemble it, cover it tightly, and store it in the refrigerator. When ready to bake, add a little extra time.
2. How can I make this recipe gluten-free?
To make Hobo Casserole gluten-free, use a gluten-free cream of mushroom soup and check that the other ingredients, like the cheese and seasonings, are also gluten-free.
3. Can I use frozen potatoes?
Yes, you can use frozen sliced potatoes. Just keep in mind that the cooking time may be slightly longer, as they need more time to cook through.
Hobo Casserole
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 90 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Description
A hearty and comforting one-dish meal featuring ground beef, potatoes, and cheese, perfect for busy weeknights.
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 medium potatoes, thinly sliced
- 1 can (10.5 ounces) cream of mushroom soup
- ½ cup milk
- 1 ½ cups shredded cheddar cheese
- ½ teaspoon paprika (optional, for garnish)
- 1 tablespoon butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a baking dish to prevent sticking.
- In the baking dish, layer the ground beef and chopped onion.
- Sprinkle garlic powder, onion powder, salt, and black pepper over the beef and onions.
- Layer the thinly sliced potatoes on top.
- Mix cream of mushroom soup with milk until smooth, then pour over the layers.
- Top with shredded cheddar cheese.
- Drizzle melted butter over the cheese.
- Cover with aluminum foil and bake for 1 hour.
- Remove foil and bake for an additional 15-20 minutes until golden and bubbly.
Notes
Serve with a simple salad or crusty bread. Store leftovers in the refrigerator for up to 3-4 days or freeze for 2-3 months.