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–+ servings

Hobo Casserole

A classic comfort food dish that combines savory ground beef, tender potatoes, and melty cheese into one hearty meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 504
Ingredients Method Nutrition Notes

Ingredients
  

For the Meat Sauce
  • 1 pound lean ground beef Can substitute with ground turkey.
  • 1/2 cup diced yellow onion
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth Use low sodium for lower sodium content.
  • 1 tablespoon dried minced onion flakes
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt Adjust to taste.
  • 1/4 teaspoon black pepper Adjust to taste.
  • 3 cups shredded cheddar cheese, divided Can substitute with Colby Jack or Pepper Jack.
  • 1 cup sour cream Can substitute with plain Greek yogurt.
For the Vegetables
  • 3 cups diced russet potatoes Can use Yukon Gold or red potatoes.
  • 1 cup diced carrots Add other veggies as desired.
  • 1 tablespoon dried parsley, optional

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Heat a skillet over medium heat. Add ground beef, diced onion, and minced garlic. Cook for 5 to 7 minutes, breaking up the meat, until the beef is browned and no pink remains.
  3. Sprinkle in the flour and stir for 1 minute to coat the meat and allow the flour to bloom.
  4. Pour in beef broth, then add dried minced onion, onion powder, garlic powder, Worcestershire sauce, salt, and pepper. Stir and simmer for 1 to 2 minutes until slightly thickened.
  5. Reduce the heat and stir in 1 cup of shredded cheddar and the sour cream until the sauce turns creamy.
  6. Transfer the meat mixture to a 9 by 13 inch baking dish.
Assembly and Baking
  1. Add diced potatoes and carrots to the dish. Stir to coat the vegetables evenly in the sauce.
  2. Top with the remaining 2 cups of shredded cheddar in an even layer.
  3. Cover tightly with foil to trap steam and help the vegetables tenderize.
  4. Bake on the middle rack for 30 to 35 minutes, or until the potatoes and carrots are fork tender.
  5. Uncover and rest for 5 minutes. Sprinkle with dried parsley, if using. Serve hot.

Nutrition

Serving: 1Calories: 504kcalCarbohydrates: 24gProtein: 33gFat: 31gSodium: 808mgFiber: 2gSugar: 4g

Notes

Customize with your favorite vegetables. Can be preassembled and baked later or frozen.

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