Can I use sweet potatoes instead of russet potatoes?

Absolutely! Sweet potatoes will add a naturally sweet flavor and a vibrant color. Just slice them thinly and watch the baking time, as they may cook faster.

Can I make this casserole dairy-free?

You can! Try substituting the evaporated milk and cheese for plant-based alternatives like coconut milk and dairy-free cheese. The texture will be slightly different, but it still makes a tasty meal.

What’s the best way to prevent soggy potatoes?

Patting the potatoes dry thoroughly after soaking is key. Also, layering them with the meat mixture and sauce as described helps them cook evenly without turning mushy.

Hearty Ground Beef Casserole: Comfort Food Classic

Description

Hobo Casserole is a classic comforting dish featuring layers of seasoned ground beef, tender sliced potatoes, creamy mushroom and chicken soups, and melted cheddar cheese, all baked to golden perfection and topped with crispy fried onions. Perfect for a hearty family meal or potluck.

Ingredients

Scale

Main Ingredients

2 pounds ground beef
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup diced onion (about ½ a large onion)
½ cup diced red bell pepper
½ cup diced green bell pepper
2 pounds russet potatoes
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
1 cup fried onions

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Instructions

Preheat Oven: Preheat the oven to 350 degrees Fahrenheit and spray a 9 x 13 x 2-inch baking dish with pan spray to prepare it for layering.
Cook Beef and Vegetables: Add the ground beef to a large skillet and cook over medium-high heat until no pink remains, breaking it into pieces as it cooks. Stir in the salt and pepper. Add the diced onion and bell peppers, cooking until the onion is translucent and soft. Drain off the fat and turn off the heat.
Prepare Potatoes: While the beef cooks, peel the russet potatoes and slice them thinly. Place the slices into a large bowl of cold water to prevent browning.
Mix Sauces: In a medium bowl, whisk together the evaporated milk, cream of mushroom soup, and cream of chicken soup until well combined.
Layer Ingredients: Drain the potatoes and pat them dry with paper towels. Layer half of the potatoes in the bottom of the prepared baking dish. Next, layer half of the meat mixture, then half of the sauce mixture, followed by 1 ½ cups of shredded cheddar cheese. Repeat the layers with the remaining potatoes, meat, sauce, and cheese.
Add Topping and Cover: Sprinkle the top with fried onions and cover the casserole tightly with aluminum foil.
Bake Casserole: Bake in the preheated oven for 75-80 minutes until the potatoes are tender and the internal temperature reaches 165 degrees Fahrenheit.
Broil for Crispness: Remove the foil and broil under high heat for 1-2 minutes until the top is golden brown and crispy.
Rest Before Serving: Let the casserole sit for about 10 minutes before serving to allow the potatoes to absorb residual liquid and the flavors to meld.

Notes

Use russet potatoes for best texture and baking results.
Be careful not to over-broil to avoid burning the fried onions topping.
For a lower-fat option, use lean ground beef or substitute with ground turkey.
Can be prepared a day ahead and refrigerated; increase baking time if baking from cold.
Add extra cheese on top if you prefer a cheesier crust.

Nutrition

Serving Size: 1 serving (approximately 1/10th of casserole)
Calories: 450 kcal
Sugar: 4 g
Sodium: 700 mg
Fat: 28 g
Saturated Fat: 12 g
Unsaturated Fat: 14 g
Trans Fat: 0.5 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 85 mg