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My hobo casserole is easy to make and delicious to eat! This comforting and hearty casserole features the layering of potatoes, cheese, spiced meat, and vegetables, topped with a savory, creamy sauce. This casserole will blow your mind with flavor! If you remember your Grandma’s recipe for Beef Supreme casserole, this is the same recipe!
Finally, the best part – topped with crunchy fried onions! This versatile recipe is sure to be a favorite among all your family members. Better yet, it’s budget-friendly and perfect for weeknight dinners, that’s why this recipe is a keeper!
If you’re looking for more ground beef comfort food recipes to add to your dinner rotation, I’ve got some really delicious ones for you to try! Check out my John Wayne casserole, hamburger casserole, hamburger potato casserole, and hamburger hashbrown casserole!
Hobo Casserole Ingredients
- Beef: 20% fat is ideal; it’s beneficial to have some fat, as this helps the meat remain juicy and tender. No worries, we’ll drain the excess fat later. Of course, you can use lean ground beef, but the casserole benefits greatly with the 80/20 blend. Ground turkey can also be used.
- Cajun Seasoning: This seasoning is widely available at most grocery stores. Most blends include garlic powder and onion powder, so you don’t need to add them separately.
- Onion: Yellow or brown
- Red Bell Pepper: a sweet pepper that has no heat.
- Garlic: fresh cloves, please!
- Potatoes: Russet potatoes are the best variety
- Cheese: Block cheese (such as sharp cheddar cheese, mozzarella, Monterey Jack, or pepper jack), or shredded. The pre-shredded cheese does not melt as nicely since it contains cellulose, which can interfere with the melting process.
- Salt and Pepper: I use sea salt and freshly cracked pepper.
- Cream of Chicken Soup: A staple in most homes, this ingredient transforms the dish from good to great!
- Cream of Potato Soup: I used Campbell’s brand, but any will work. This soup adds a creamy texture to the gravy. Cream of mushroom soup can be used as a substitute for one of the cream soups if you like the flavor better, or happen to have it on hand.
- Milk: Whole milk for the creamiest sauce
- Sour Cream: Regular or reduced fat
- Worcestershire Sauce: This is a complex sauce that adds meaty flavor.
- French’s Fried Onions: Made with real onions, this topping is so versatile and adds flavor and crunch! Everyone loves French fried onions!
- Parsley and Green Onions: The addition of fresh greenery makes the dish look so appetizing.
Tips
- Use a 9×13 baking dish and spray it with nonstick cooking spray, or spread a thin layer of butter over its entire surface. Clean-up will be quick and easy.
- Place the dish in the middle rack of the oven. This will ensure even cooking.
- When slicing the potatoes, make sure the slices are even and not too thick. This ensures even baking, resulting in a fully cooked potato layer.
- Additions:
- Thinly sliced broccoli florets make a nice addition.
- Mushrooms are an excellent fit for this casserole. I suggest sautéing them in a skillet with some olive oil, allowing them to release and evaporate their natural juices in the skillet, rather than watering down the cream sauce.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This in The Fridge? Once cooked and cooled, your hobo casserole will last up to four days in the fridge. However, be sure to store your leftovers in airtight containers. This dish warms up nicely in the microwave oven. I love to pack leftovers in individual portions so lunch the next day is easy for everyone.
- If you store the leftovers in the original pan (glass or ceramic), allow it to come almost to room temperature before placing it in a hot oven for reheating. **Please see note below regarding safety for leaving a ground beef casserole out at room temperature.
- Can You Freeze This? Yes! The best way to freeze this hobo casserole is to fully cook it first.
- Once cooked, thoroughly cool your casserole, wrap it tightly in plastic wrap, then in foil. Don’t forget to label and date! Or store in a freezer-safe container. Then pop it in your freezer, where it’ll be just fine for four to six months! Thaw and warm in the microwave oven.
- Make-Ahead: My hobo casserole recipe is best served right out of the oven, but it can also be made ahead. Just reheat in the microwave oven.
- Food Safety: If you’d like more info on food safety, check out this link.
- ** The USDA recommends that perishable foods, including meat-based casseroles, should not be left out for more than 2 hours. If the temperature is above 90°F (32°C), this time reduces to just 1 hour.
Serving Recommendations
This hearty casserole is a complete meal in one dish! That said, I like to serve something fresh and crispy, such as our carrot salad, 1905 salad, strawberry salad, pizza salad, strawberry spinach salad, or southwest salad. And honestly, is a meal ever truly complete without biscuits or rolls? We love this with cathead biscuits, Bisquick biscuits, and butter swim biscuits. If you have extra time earlier in the day, try one of my favorite rolls, such as Crescent rolls, garlic and herbParker House rolls (so incredibly delicious!), Lion House rolls, or my famous garlic bread!
How To Make Hobo Casserole
- Cook the ground beef, add cajun seasoning and black pepper.
- Add onions and bell pepper. Saute until it softens. Add minced garlic and saute.
- Arrange a single layer of potatoes at the bottom of the prepared dish. Season it with salt and pepper.
- Sprinkle the cheese over. Repeat for the second layer of potatoes, seasoning, and cheese.
- Add the cooked ground beef and vegetable mixture on top.
- Spread the sauce mixture on top. Cover it with foil and bake.
- Remove from the oven and sprinkle with the fried onions. Broil until brown.
- Garnish and serve.
***See the full instructions below.
More Ground Beef Casserole Recipes
- Runza Casserole
- Chili Cornbread Casserole
- Beef Noodle Casserole
- Sloppy Joe Casserole
- Johnny Marzetti Casserole
- Unstuffed Pepper Skillet
- Mexican Casserole
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Hobo Casserole
This comforting and hearty hobo casserole uses the layering of potatoes, cheese, spiced meat, and veggies, topped with a creamy savory gravy.
Servings: 6 -8 servings
Ingredients
- nonstick cooking spray or 1-2 tablespoons butter
- 1 pound 80/20 ground beef
- 1 teaspoon cajun seasoning
- 1 teaspoon black pepper divided
- vegetable oil
- 1 cup onion, small diced
- 1 medium red bell pepper
- 1 tablespoon garlic, minced
- 4 medium potatoes, thinly sliced
- 3 cups cheese, (sharp cheddar, mozzarella, monterey jack or pepper jack) shredded (I used 1/2 cup of sharp cheddar + 1 cup mozzarella)
- 1 teaspoon salt
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 (10.5-ounce) can condensed cream of potato soup
- 1/2 cup milk
- 1/4 cup sour cream
- 2 teaspoons Worcestershire sauce
- 3 ounces ( about 1 ¼ cups) French’s fried onions,
Optional Garnish
- 1/4 cup green onions, very thinly sliced
- 2 tablespoons fresh parsley, finely minced
Instructions
- Preheat oven to 350ºF (177ºC). Spray a 9X13 inch baking dish with nonstick cooking spray, or butter dish with about 1 tablespoon of butter; set aside.
- In a 12-inch skillet, add ground beef (1 pound) and sprinkle with cajun seasoning (1 teaspoon) and (1/2 teaspoon) black pepper. Cook over medium-high heat and crumble until the beef is cooked and there is no longer any pink in the beef.
- Add the diced onion (1 cup) and red bell pepper (1), to the skillet and sauté until the vegetables are softened, 10-12 minutes. Add minced garlic (1 tablespoon) and continue to sauté stirring constantly, until the garlic is fragrant, about 1 minute.
- Arrange 1 layer of the sliced potatoes at the bottom of the prepared dish. Season the layer of potatoes with (1/2 teaspoon) salt and (1/4 teaspoon) pepper to taste. Sprinkle 1 cup mozzarella and 1/2 cup of cheddar over the layer of potatoes. Repeat for the second layer of potatoes, seasoning, and cheese.
- Arrange the ground beef and vegetable mixture in a layer over the potatoes.
- In a medium mixing bowl, stir together the cream of chicken soup (1 can), cream of potato soup (1 can), milk (1/2 cup), sour cream (1/4 cup), and Worcestershire sauce (2 teaspoons). Pour the mixture over the beef and vegetables, spreading it out evenly.
- Cover tightly with aluminum foil and bake in the preheated oven for 1 ½ hours.
- Remove from the oven, take off the foil, and sprinkle the fried onions (3 ounces) on top. Place under a broiler for a few minutes to brown.
- Let the casserole sit for 7-10 minutes. Garnish with sliced green onions (1/4 cup) or chopped fresh parsley (2 tablespoons). Slice, serve, and enjoy!
Fans Also Made:
Notes
- Use a 9×13 baking dish and spray it with nonstick cooking spray. Clean-up will be quick and easy.
- Place the dish in the middle rack of the oven. This will ensure even cooking.
- When slicing the potatoes, make sure the slices are even and not too thick. This ensures even baking, resulting in fully cooked potato layer.
Nutrition
Serving: 1serving | Calories: 636kcal | Carbohydrates: 47g | Protein: 26g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 96mg | Sodium: 1437mg | Potassium: 1072mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1444IU | Vitamin C: 39mg | Calcium: 301mg | Iron: 4mg
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Why do you not list the mozzarella cheese in step 4 in the ingredients list. Or is that a typo ?
Hi GF. Yes, simple typo. Thanks so much for asking! I amended the recipe and also update the total amount of cheese.
This is so good! My favorite so far! Family loved it!
Yaaay! That’s great, Donna! Thanks for the positive feedback and rating 🙂