Why Make This Recipe
Hobo Casserole is a comforting dish that brings back memories of hearty meals shared with family and friends. It’s easy to make and uses simple ingredients you might already have in your kitchen. This recipe is not only flavorful but also filling, making it perfect for any occasion. Plus, it’s an excellent way to use up leftover meat and vegetables, ensuring nothing goes to waste.
How to Make Hobo Casserole
Ingredients:
- 1 pound ground beef
- 1 cup diced onion
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- 5 medium potatoes, thinly sliced
- 1 can (10.7 oz) condensed cream of mushroom soup
- 1 can (10.7 oz) condensed cream of chicken soup
- 1 can (12 oz) evaporated milk
- 1/2 cup milk
- 2 cups shredded cheese
- Cooking spray
Directions:
- Heat the oven to 375 degrees. Spray a 9×13 inch pan with cooking spray.
- Cook the beef, onions, and garlic in a large skillet until the beef is no longer pink. Drain well. Season with salt and black pepper.
- Place a layer of potatoes over the bottom of the prepared pan, then add half of the cooked beef.
- In a separate bowl, combine the cream of mushroom and cream of chicken soups. Mix in the milk and evaporated milk using a whisk.
- Pour half of the soup mixture over the beef layer and sprinkle with half of the shredded cheese.
- Repeat the layers with the remaining ingredients: potatoes, beef, soup mixture, and cheese.
- Cover the pan with a piece of tinfoil, making sure it’s tented so it does not touch the cheese.
- Bake in the oven for 1 hour. After that, remove the tinfoil and continue baking for an additional 30 minutes.
- Once done, take the casserole out of the oven and let it stand for 10 minutes on a wire rack before slicing.
How to Serve Hobo Casserole
Serve Hobo Casserole warm right out of the oven. It pairs well with a fresh green salad or steamed vegetables. You can also add some crusty bread on the side to soak up any extra sauce. This dish is great for dinner, and you can easily reheat leftovers for lunch the next day.
How to Store Hobo Casserole
Allow any leftover Hobo Casserole to cool completely before storing. Place it in an airtight container in the refrigerator. It will last for about 3 to 4 days. If you want to store it longer, you can freeze the casserole. Just make sure to wrap it tightly in plastic wrap or aluminum foil before placing it in a freezer-safe container. It can be frozen for up to 3 months.
Tips to Make Hobo Casserole
- You can use diced vegetables like carrots or bell peppers to add extra flavor and nutrition.
- For a spicier kick, consider adding some diced jalapeños or bell pepper into the beef mixture.
- If you prefer a crustier top, bake uncovered for the last 15 minutes of cooking time.
Variation
You can customize this casserole by using different types of meat, like ground turkey or chicken, or by swapping out the cheese for your favorite variety. For a vegetarian version, replace the meat with beans or lentils and use vegetable broth instead of cream soups.
FAQs
1. Can I make Hobo Casserole ahead of time?
Yes, you can prepare the casserole in advance and refrigerate it. Just bake it when you’re ready to eat, adding a few extra minutes to the baking time if it’s cold from the fridge.
2. Is Hobo Casserole freezer-friendly?
Absolutely! Hobo Casserole can be frozen for up to 3 months. Be sure to thaw it in the refrigerator before reheating.
3. Can I use fresh potatoes instead of canned potatoes?
Yes! Fresh potatoes are great for this recipe. Just make sure to thinly slice them so they cook evenly in the oven.
Hobo Casserole
Ingredients
Method
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 9×13 inch pan with cooking spray.
- In a large skillet, cook the ground beef, diced onions, and minced garlic until the beef is no longer pink. Drain well and season with salt and black pepper.
- Place a layer of thinly sliced potatoes over the bottom of the prepared pan.
- Add half of the cooked beef mixture on top of the potatoes.
- In a separate bowl, combine the cream of mushroom soup and cream of chicken soup. Whisk in the evaporated milk and the regular milk.
- Pour half of the soup mixture over the beef layer and sprinkle with half of the shredded cheese.
- Repeat the layers with the remaining ingredients: potatoes, beef, soup mixture, and cheese.
- Cover the pan with a piece of tinfoil, ensuring it is tented to avoid touching the cheese.
- Bake in the oven for 1 hour.
- Remove the tinfoil and continue baking for an additional 30 minutes.
- Once done, take the casserole out of the oven and let it stand for 10 minutes on a wire rack before slicing.