Cheesy Hobo Casserole
This casserole combines ground beef, potatoes, vegetables, and three types of soup into a layered, cheesy bake. I created this casserole on a chilly evening, and the aroma filling the kitchen instantly brought everyone to the table early. It reminded me of the cozy casseroles my family used to share on weekends — comforting, simple, and filled with love.
Equipment
- 9 x 13 x 2-inch baking dish
- Large Skillet
- Medium bowl
Ingredients
Casserole Base
- 2 pounds ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup diced onion about ½ a large onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 2 pounds russet potatoes peeled and thinly sliced
- 1 can (12-ounce) evaporated milk
- 1 can (10.5-ounce) cream of mushroom soup
- 1 can (10.5-ounce) cream of chicken soup
- 1 1/2 cups shredded cheddar cheese for first layer
- 1 1/2 cups shredded cheddar cheese for second layer
Topping
- 1 cup fried onions
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Spray a 9 x 13 x 2-inch baking dish with pan spray.
- Add the ground beef to a large skillet and cook over medium-high heat until no pink remains. Break the beef into pieces as it cooks. Stir in the salt and pepper.
- Add the onion and bell peppers to the skillet. Cook for a few minutes until the onion is translucent and soft. Drain off the fat and turn off the heat.
- Peel the potatoes and slice them thinly. Place the slices into a large bowl of cold water.
- In a medium bowl, whisk together the evaporated milk, cream of mushroom soup, and cream of chicken soup.
- Drain the potatoes and pat them dry with paper towels. Layer half of the potatoes in the bottom of the prepared baking dish.
- Layer half of the meat mixture over the potatoes, then layer half of the sauce, followed by 1 ½ cups of the cheese. Repeat these layers using the remaining half of the potatoes, meat, sauce, and the remaining 1 ½ cups of cheese.
- Top the casserole with the fried onions. Cover the dish tightly with aluminum foil.
- Bake for 75 to 80 minutes until the potatoes are tender and the internal temperature has reached 165 degrees Fahrenheit. Remove the foil and broil under high heat for 1 to 2 minutes, until the top is golden brown.
- Let the casserole sit for about 10 minutes before serving. This allows the potatoes to absorb any extra liquid.
Notes
This recipe feeds a crowd and works well for family dinners or potlucks. If you prefer different vegetables, you can substitute the bell peppers with mushrooms or celery.