Description
This hearty Hobo Casserole is a classic comfort food dish that combines seasoned ground beef, tender sliced potatoes, and a creamy blend of mushroom and chicken soups topped with melted cheese. Perfect for family dinners, it’s baked to perfection with a golden cheese crust.
Ingredients
Meat & Vegetables
- 1 pound ground beef
- 1 cup onion (diced)
- 1 tablespoon garlic (minced)
- 5 medium potatoes (thinly sliced)
Seasonings
- 1 teaspoon salt
- 1 teaspoon black pepper
Liquids & Dairy
- 1 can (10.7 oz) condensed cream of mushroom soup (with or without garlic added)
- 1 can (10.7 oz) condensed cream of chicken soup
- 1 can (12 oz) evaporated milk
- ½ cup milk
- 2 cups shredded cheese
Other
- Cooking spray
Instructions
- Preheat and prepare the pan: Heat the oven to 375°F (190°C). Spray a 9x13 inch baking pan with cooking spray to prevent sticking.
- Cook the beef mixture: In a large skillet over medium heat, cook the ground beef, diced onions, and minced garlic until the beef is no longer pink, about 7-10 minutes. Drain any excess fat and season with salt and black pepper. Set aside.
- Layer potatoes and beef: Place a layer of thinly sliced potatoes evenly across the bottom of the prepared pan. Then add half of the cooked beef mixture over the potatoes.
- Mix soups and milk: In a bowl, whisk together the condensed cream of mushroom soup and condensed cream of chicken soup. Stir in the evaporated milk and regular milk until smooth.
- Add soup mixture and cheese: Pour half of the soup mixture evenly over the beef layer, then sprinkle half of the shredded cheese on top.
- Repeat layers: Add another layer of the remaining potatoes, then the leftover beef mixture. Pour the remaining soup mixture over the beef and top with the remaining shredded cheese.
- Cover with foil: Place a piece of foil tented loosely over the casserole to prevent the cheese from browning too quickly.
- Bake the casserole: Bake in the preheated oven for 1 hour covered. Then remove the foil and bake uncovered for an additional 30 minutes, or until the potatoes are tender and the cheese is bubbly and golden.
- Rest and serve: Remove the casserole from the oven and let it stand for 10 minutes to set before slicing. Serve warm.
Notes
- Be sure to thinly slice the potatoes for even cooking.
- Using a tented foil cover prevents the cheese from burning while allowing the casserole to cook through.
- You can substitute cream of mushroom or chicken soup with low-fat or reduced sodium versions for a lighter dish.
- For added flavor, sprinkle some fresh parsley or chives on top before serving.
- This dish can be prepared ahead and refrigerated before baking—just add an extra 10-15 minutes to the baking time if baking cold.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
