One pound of lean ground beef. This is the base of it all, the anchor, the main character.
One onion chopped. This adds enough sweetness and bite when it softens in the pan.
Four russet potatoes. Peeled and sliced thin. This starch will fill it all out and give it some layered castellament.
Eight ounces of shredded cheddar cheese. Because nothing this cozy should happen without cheese.
One ten-ounce can of cream of potato soup. Creamy, thick, and also surprisingly rich.
One ten-ounce can of cream of chicken soup. This combines with the potato to get that dreamy, gooey texture.
One teaspoon of Worcestershire sauce. That tiny splash of tang that makes you think “what is that?”…
A quarter cup of milk. Helps thin out the soup mix so it pours easier and it bakes up nice and smooth.
One teaspoon of Creole seasoning. Just enough kick to keep it interesting and not spicy.
One third of a cup of fried onions. You know the ones. From the can. Those go on top and make everything delicious.
How To Make It
Okay. Now that you have everything ready to go, here is what you do. There is nothing complicated about this. It’s a layering thing, just a little work on the stove and then you let the oven do all the work while you do something else.
One pound of lean ground beef. This is the base of it all, the anchor, the main character.
One onion chopped. This adds enough sweetness and bite when it softens in the pan.
Four russet potatoes. Peeled and sliced thin. This starch will fill it all out and give it some layered castellament.
Eight ounces of shredded cheddar cheese. Because nothing this cozy should happen without cheese.
One ten-ounce can of cream of potato soup. Creamy, thick, and also surprisingly rich.
One ten-ounce can of cream of chicken soup. This combines with the potato to get that dreamy, gooey texture.
One teaspoon of Worcestershire sauce. That tiny splash of tang that makes you think “what is that?”…
A quarter cup of milk. Helps thin out the soup mix so it pours easier and it bakes up nice and smooth.
One teaspoon of Creole seasoning. Just enough kick to keep it interesting and not spicy.
One third of a cup of fried onions. You know the ones. From the can. Those go on top and make everything delicious.
How To Make It
Okay. Now that you have everything ready to go, here is what you do. There is nothing complicated about this. It’s a layering thing, just a little work on the stove and then you let the oven do all the work while you do something else.
To start with, preheat your oven to 350 degrees Fahrenheit. It’s always a good idea to start it so you’re not waiting later.
Grab a skillet and brown the ground beef over medium-high heat. Break it up with a spoon as it cooks so you don’t end up with weird chunks of meat. When it goes from pink to cooked, you can drain off some of the excess fat.
While that is cooking, toss in your chopped onion. Cook that with the beef until it softens and becomes translucent. You should start to get that comfortable smell that gets people to wander in and ask you what’s for dinner.
While that’s cooking, grease a casserole dish and lay your sliced potatoes on the bottom. It should be layered nice and even but don’t worry about getting it laid out perfectly. It’s not a restaurant. It’s going to taste good no matter what.
Take half of your shredded cheddar cheese and sprinkle it over the potato layer – our first layer of the melt!
Now take that seasoned beef and onion mixture and spoon it right on top. Spread it out so it covers the potatoes pretty good.
In a bowl, whisk together the cream of potato soup, cream of chicken soup, Worcestershire sauce, milk, and Creole seasoning. Just whisk around until it’s nice and smooth. This is our creamy glue! Our creamy glue gets poured all over the beef and potatoes in the dish!
Next, sprinkle the remaining cheese over the entire dish. You knew this was coming!
That’s It
Finish it off with the fried onions on top of everything. Don’t hold back here. The fried onion crunch on top is vital in bringing the whole dish together!
Pop the dish into your preheated oven and bake for about 45 minutes. You will know it’s pretty much done when the top becomes golden, bubbly, and the potatoes are soft enough to go through with a fork.
When you pull it out of the oven, let it rest for a few minutes once out of the oven. The rest will let it hold together a bit better when you serve it, and you won’t burn the roof of your mouth.
And there you have it! Hobo casserole! It’s simple, hearty, and satisfying in all the right ways. One of those dinners where everyone quiets down while they eat, and there’s always someone that goes back for second scoops! Perfect for a weeknight when tired, or on one of those nights where your refrigerator looks empty but you somehow have everything you need to pull it off.
Make it once and I swear it will end up in your rotation. No complicated sauces. No fifteen-step prep. Just good, solid ingredients that turn out as something that feels like home.
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