4.9 from 27 votes
Hobo Casserole
Hobo Casserole layers potatoes, ground beef, and cheese with our quick and flavorful homemade sauce for a comfort-food weeknight dinner.
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 12 servings
Calories: 500 kcal
Course:
Main Course
Cuisine:
American
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
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch or 3-quart baking dish and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- Spread the cooked ground beef over the potatoes, then pour the prepared sauce evenly over the top. Sprinkle with 2 cups shredded cheddar cheese. Cover loosely with foil.
- 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 hot.
Cup of Yum
Notes
- Short on time? Use frozen shredded hashbrowns in place of the russet potatoes. You'll need 3 pounds, or 48 ounces.
Nutrition Information
Serving
1serving
Calories
500kcal
(25%)
Carbohydrates
23g
(8%)
Protein
21g
(42%)
Fat
36g
(55%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
1g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
117mg
(39%)
Sodium
691mg
(29%)
Potassium
698mg
(20%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
733IU
(15%)
Vitamin C
7mg
(8%)
Calcium
201mg
(20%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 500
% Daily Value*
| Serving | 1serving | |
| Calories | 500kcal | 25% |
| Carbohydrates | 23g | 8% |
| Protein | 21g | 42% |
| Fat | 36g | 55% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 691mg | 29% |
| Potassium | 698mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 733IU | 15% |
| Vitamin C | 7mg | 8% |
| Calcium | 201mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.