Description
Hobo Casserole is a hearty and comforting dish featuring layers of ground beef, thinly sliced russet potatoes, and a creamy spiced sauce topped with melted cheddar cheese. Perfect for a family dinner, it combines rich flavors and a smooth texture 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 (about 3 pounds)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups shredded cheddar cheese
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch or 3-quart baking dish and set aside.
- Make the sauce base: 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.
- Add flour and liquids: Stir in 1/4 cup all-purpose flour and cook for 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. Stir until smooth and combined. Lower heat and simmer for 3 minutes, 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; stir well then remove from heat.
- Cook the ground beef: In a large skillet over medium-high heat, brown 2 pounds ground beef, breaking into small pieces, for about 8 minutes. Season with 1 teaspoon salt and 1 teaspoon black pepper. Continue cooking until no pink remains; drain excess grease.
- Prepare the potatoes: Peel and slice 3-4 large russet potatoes into 1/4 inch slices. Arrange them evenly in the greased baking dish.
- Assemble the casserole: Spread the cooked ground beef evenly over the potatoes. Pour the prepared sauce evenly over the beef layer. Sprinkle 2 cups shredded cheddar cheese on top. Cover loosely with foil.
- Bake the casserole: Bake covered in the preheated oven for 50 minutes. Remove foil, then bake an additional 10 minutes until potatoes are tender and cheese is golden brown and bubbly.
- Serve: Let the casserole cool briefly and serve hot for a flavorful and filling meal.
Notes
- For a time-saving option, replace fresh potatoes with 3 pounds (48 ounces) of frozen shredded hashbrowns.
- Make sure to slice potatoes evenly for consistent cooking.
- Drain excess grease from cooked beef to avoid a greasy casserole.
- You can substitute cheddar cheese with Monterey Jack or a blend for a different flavor profile.
- Covering the casserole during the initial bake helps the potatoes cook through without drying out the topping.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 90 mg
