Description
Hobo Casserole is a comforting, hearty dish featuring layers of thinly sliced russet potatoes, seasoned ground beef, and a creamy, flavorful sauce topped with melted cheddar cheese. Perfect for a family dinner, this recipe combines savory spices and a cheesy topping baked to golden perfection.
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
Casserole
- 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
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch or 3-quart baking dish and set aside.
- Cook Onions: Melt the butter in a medium saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until softened and lightly browned, about 5 minutes.
- Make Sauce Base: Stir in the flour and cook for 2 to 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 to a simmer and cook for 2 to 3 minutes, stirring occasionally.
- Season Sauce: Add diced green chiles, garlic powder, hot sauce, black pepper, and salt to the sauce. Stir well to combine, then remove from heat.
- Cook Ground Beef: In a large skillet over medium-high heat, brown the ground beef, breaking it into small pieces, for about 7 to 8 minutes. Season with salt and black pepper. Cook until no pink remains, then drain any excess grease.
- Prepare Potatoes: Wash and peel russet potatoes. Slice them into 1/4 inch slices. Arrange the potato slices evenly in the bottom of the prepared baking dish.
- Assemble Casserole: Spread the cooked ground beef evenly over the potato slices. Pour the prepared sauce evenly over the beef. Sprinkle shredded cheddar cheese evenly on top. Cover loosely with foil.
- Bake: Bake covered in the preheated oven 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: Remove from oven and serve hot.
Notes
- For a quicker option, use 3 pounds (48 ounces) of frozen shredded hashbrowns instead of slicing fresh potatoes.
- Ensure potatoes are sliced uniformly for even cooking.
- Drain excess grease from the cooked beef to prevent a greasy casserole.
- Adjust hot sauce to taste if you prefer less or more heat.
- Use sharp cheddar cheese for a more pronounced cheesy flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 100 mg
