Hobo Casserole Recipe
Introduction
Hobo Casserole is a hearty, comforting dish perfect for family dinners. Layers of tender potatoes, savory ground beef, and a creamy, flavorful sauce come together under a blanket of melted cheddar cheese. It’s simple to prepare and incredibly satisfying.
Ingredients
- 1/4 cup salted butter
- 1 medium white onion (finely diced)
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup sour cream
- 4 ounces diced green chiles
- 1 tablespoon garlic powder
- 1 teaspoon hot sauce (Tabasco or similar)
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 pounds ground beef
- 3-4 large russet potatoes (peeled and thinly sliced)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups shredded cheddar cheese
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch or 3-quart baking dish and set aside.
- Step 2: Melt 1/4 cup salted butter in a medium saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until softened and lightly browned, about 5 minutes.
- Step 3: Stir in 1/4 cup all-purpose flour and cook for 2–3 minutes, stirring continuously, until the mixture is smooth and golden. Gradually whisk in chicken broth, heavy cream, and sour cream. Stir until smooth and combined. Lower heat and simmer for 2–3 minutes, stirring occasionally.
- Step 4: Add diced green chiles, garlic powder, hot sauce, black pepper, and salt to the sauce. Stir well, then remove from heat.
- Step 5: In a large skillet over medium-high heat, brown the ground beef, breaking it into small pieces, for 7–8 minutes. Season with salt and pepper. Cook until no pink remains and then drain excess grease.
- Step 6: Peel and slice the russet potatoes into 1/4-inch slices. Arrange the slices evenly in the bottom of the prepared baking dish.
- Step 7: Spread the cooked ground beef over the potatoes. Pour the prepared sauce evenly over the beef. Sprinkle shredded cheddar cheese on top. Cover loosely with foil.
- Step 8: Bake covered for 50 minutes. Remove the foil and bake for an additional 10 minutes until potatoes are tender and the top is golden brown and bubbly. Serve hot.
Tips & Variations
- For extra flavor, add chopped jalapeños or swap cheddar for pepper jack cheese.
- Use ground turkey or chicken for a lighter protein alternative.
- If you prefer, thinly slice sweet potatoes instead of russets for a slightly sweeter taste.
- Let the casserole rest for 10 minutes after baking to help it set for easier serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire casserole in a 350°F (175°C) oven until heated through, about 15-20 minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this casserole ahead of time?
Yes, you can assemble the casserole up to a day before baking. Keep it covered in the refrigerator and bake when ready, adding a few extra minutes to the cooking time if baked cold.
What can I serve with Hobo Casserole?
This dish pairs well with a crisp green salad, steamed vegetables, or garlic bread for a complete and satisfying meal.
PrintHobo Casserole Recipe
Hobo Casserole is a comforting, hearty baked dish featuring layers of thinly sliced russet potatoes, savory ground beef, and a creamy, flavorful sauce made with butter, onions, cream, sour cream, and diced green chiles. Topped with melted cheddar cheese, this casserole is perfect for a cozy family dinner.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
Ingredients
Scale
Sauce
- 1/4 cup salted butter
- 1 medium white onion, finely diced
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup sour cream
- 4 ounces diced green chiles
- 1 tablespoon garlic powder
- 1 teaspoon hot sauce (Tabasco or similar)
- 1 teaspoon black pepper
- 1 teaspoon salt
Meat
- 2 pounds ground beef
- 1 teaspoon salt
- 1 teaspoon black pepper
Other
- 3–4 large russet potatoes, peeled and thinly sliced (about 1/4 inch thick)
- 2 cups shredded cheddar cheese
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch or 3-quart baking dish and set it aside to prepare for layering.
- Cook the Onions in Butter: Melt 1/4 cup of salted butter in a medium saucepan over medium heat. Add the finely diced white onion and cook, stirring occasionally, until softened and lightly browned, about 5 minutes.
- Make the Creamy Sauce: Stir in 1/4 cup all-purpose flour and cook for 2 to 3 minutes, stirring continuously until the mixture is smooth and golden. Gradually whisk in 1 cup chicken broth, 1 cup heavy cream, and 1 cup sour cream until smooth. Lower heat to a simmer and cook for 2 to 3 minutes more, stirring occasionally.
- Season the Sauce: Add 4 ounces diced green chiles, 1 tablespoon garlic powder, 1 teaspoon hot sauce, 1 teaspoon black pepper, and 1 teaspoon salt to the sauce. Stir well to combine, then remove from heat.
- Brown the Ground Beef: In a large skillet over medium-high heat, brown 2 pounds of ground beef, breaking it into small pieces as it cooks, for about 7 to 8 minutes. Season with 1 teaspoon salt and 1 teaspoon black pepper. Cook until no pink remains, then drain any excess grease.
- Prepare Potatoes: Wash and peel 3 to 4 large russet potatoes. Slice them into 1/4 inch thick slices. Arrange the slices evenly over the bottom of the prepared baking dish.
- Assemble the Casserole: Spread the cooked ground beef evenly over the potatoes. Pour the creamy chile sauce evenly on top of the beef, then sprinkle with 2 cups shredded cheddar cheese. Cover the dish loosely with aluminum foil.
- Bake the Casserole: Bake covered in the preheated oven for 50 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the potatoes are tender and the top is golden brown and bubbly. Serve hot.
Notes
- To save prep time, you can slice the potatoes using a mandoline for uniform thickness.
- If you prefer less heat, reduce or omit the hot sauce and green chiles.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
- For a lighter version, substitute ground turkey or chicken and use reduced-fat sour cream and cheese.
- Make sure to cover the casserole loosely with foil to prevent the cheese from over-browning during the initial baking time.
Keywords: hobo casserole, ground beef casserole, cheesy potato casserole, easy dinner casserole, baked potato and beef dish
