Description
Hobo Casserole is a hearty and comforting dish featuring layers of thinly sliced potatoes, savory ground beef, and melted cheddar cheese, all brought together with a creamy and flavorful homemade sauce spiced with green chiles and hot sauce. Perfect for a satisfying weeknight dinner, this casserole bakes to golden perfection, making it a family favorite.
Ingredients
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 1/4 inch thick)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups shredded cheddar cheese
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch or 3-quart baking dish and set it aside for assembling the casserole later.
- Make the Sauce: In a medium saucepan over medium heat, melt 1/4 cup salted butter. Add the finely diced onion and cook, stirring occasionally, until softened and slightly browned, about 5 minutes. Stir in 1/4 cup all-purpose flour and cook for 2–3 minutes, stirring continuously until smooth and golden to form a roux. Gradually whisk in 1 cup chicken broth, 1 cup heavy cream, and 1 cup sour cream until the sauce is fully combined and smooth. Lower the heat to a simmer and cook for 2–3 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 to the sauce. Stir well, then remove from heat and set aside.
- Cook the Ground Beef: Heat a large skillet over medium-high heat. Add 2 pounds ground beef and cook, breaking it into small pieces with a spatula, until browned throughout, about 7–8 minutes. Season with 1 teaspoon salt and 1 teaspoon black pepper, stir to combine, and cook until no pink remains. Drain any excess grease from the skillet.
- Prepare the Potatoes: Wash, peel, and slice 3-4 large russet potatoes into 1/4 inch thick slices. Arrange the potato slices evenly in the bottom of the prepared baking dish in a single layer.
- Assemble the Casserole: Spread the cooked ground beef evenly over the layer of potatoes. Pour the prepared creamy sauce over the beef layer, spreading it uniformly. Sprinkle 2 cups shredded cheddar cheese evenly on top. Cover the dish loosely with foil.
- Bake the Casserole: Place the covered baking dish in the preheated oven and bake for 50 minutes. Then remove the foil and continue baking for an additional 10 minutes, or until the potatoes are tender and the cheese on top is golden brown and bubbly.
- Serve: Remove the casserole from the oven and let it cool slightly before serving warm for a comforting, hearty meal.
Notes
- You can adjust the spiciness by increasing or omitting the hot sauce and green chiles according to your preference.
- Using thinly sliced potatoes ensures even cooking and tenderness in the casserole.
- Make sure to drain the excess grease from the cooked ground beef to avoid a greasy casserole.
- For a vegetarian version, substitute ground beef with cooked lentils or plant-based meat alternatives.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Casserole
- Method: Baking
- Cuisine: American
