Description
Hobo Casserole is a hearty, comforting dish featuring layers of thinly sliced russet potatoes, seasoned ground beef, and a rich, creamy sauce made with butter, onions, cream, and green chiles. Topped with melted cheddar cheese and baked to golden perfection, this casserole is perfect for family dinners or potlucks.
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 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 the casserole.
- Make the Sauce Base: In a medium saucepan over medium heat, melt 1/4 cup salted butter. Add the diced white 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 2 to 3 minutes, stirring continuously until the mixture turns smooth and golden. Gradually whisk in 1 cup chicken broth, 1 cup heavy cream, and 1 cup sour cream until smooth and combined. Lower heat to a simmer and cook for 2 to 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 to combine and remove from heat.
- Cook the Ground Beef: In a large skillet over medium-high heat, brown 2 pounds 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 and slice them into 1/4 inch slices. Arrange these slices evenly in the bottom of the prepared baking dish.
- Assemble the Casserole: Spread the cooked ground beef evenly over the potato slices. Pour the prepared sauce over the beef, then sprinkle 2 cups shredded cheddar cheese on top. Cover the dish loosely with foil.
- Bake: Bake the casserole covered in the preheated oven for 50 minutes. Remove the foil and continue baking for another 10 minutes or until the potatoes are tender and the top is golden brown and bubbly. Serve hot.
Notes
- If you’re short on time, substitute fresh russet potatoes with 3 pounds (48 ounces) of frozen shredded hashbrowns for convenience.
- Make sure to slice the potatoes evenly, about 1/4 inch thick, to ensure even cooking.
- Let the casserole sit for a few minutes after baking to help it set before serving.
- Use a 9×13-inch baking dish or 3-quart casserole dish for best results.
- You can adjust the heat by adding more or less hot sauce or omit it for a milder 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: 90 mg
