Description
Hobo Casserole is a hearty, comforting baked dish featuring layers of thinly sliced russet potatoes, seasoned ground beef, and a creamy, flavorful sauce with green chiles and cheddar cheese. This easy-to-make casserole delivers a delicious mix of textures and rich flavors, perfect for feeding a crowd or a family dinner.
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 1/4 inch thick)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups shredded cheddar cheese
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch or 3-quart baking dish and set aside.
- Make 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.
- Thicken Sauce: 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 1 cup chicken broth, 1 cup heavy cream, and 1 cup sour cream. Stir until smooth and fully combined. Lower the heat to a simmer and cook for 2-3 minutes, stirring occasionally.
- Season 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 to combine, then remove from heat.
- Cook 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 7-8 minutes. Add 1 teaspoon salt and 1 teaspoon black pepper to the beef and stir to combine. Cook until no pink remains, then drain any excess grease.
- Prepare Potatoes: Wash and peel 3-4 large 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 potatoes, then pour the prepared sauce evenly over the top. Sprinkle with 2 cups shredded cheddar cheese. Cover loosely with foil.
- Bake: Bake, covered, in the preheated oven for 50 minutes. Remove the foil and bake for an additional 10 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
- Serve: Remove from oven and serve hot.
Notes
- If you’re short on time, use 3 pounds (48 ounces) of frozen shredded hashbrowns instead of peeling and slicing russet potatoes.
- Make sure to slice potatoes evenly (about 1/4 inch) to ensure even cooking.
- Be sure to drain excess grease from the cooked ground beef to keep the casserole from becoming greasy.
- Feel free to adjust the amount of hot sauce to suit your spice preference.
- Covering the casserole during baking helps cook the potatoes through without drying out the top.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 85 mg
