1. Can I make Hobo Casserole ahead of time?

Yes! Hobo Casserole is a great make-ahead meal. You can assemble it the day before, cover it, and store it in the fridge. When you're ready to bake, just add a little extra cooking time. If you prefer, let the casserole sit at room temperature for a few minutes before baking.

2. Can I freeze Hobo Casserole?

Absolutely! You can freeze Hobo Casserole for up to 3 months. Simply bake it, let it cool completely, and then wrap it tightly in plastic wrap and aluminum foil before freezing. To reheat, thaw it overnight in the fridge and bake it as usual.

3. Can I substitute the sour cream in this recipe?

Yes! If you’re not a fan of sour cream, you can substitute it with plain Greek yogurt for a similar creamy texture. Alternatively, try using cream of chicken soup for a richer consistency.

Hobo Casserole - Comforting & Easy Weeknight Recipe

Description

Hobo Casserole is a hearty, comforting meal packed with savory ground beef, tender potatoes, and carrots, all topped with melted cheese. It’s an easy-to-make casserole that’s perfect for busy weeknights and family dinners.

Ingredients

Scale

1 pound lean ground beef
½ cup diced yellow onion
2 garlic cloves, minced
2 tablespoons all-purpose flour
1 cup beef broth
1 tablespoon dried minced onion flakes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon black pepper
3 cups shredded cheddar cheese (divided)
1 cup sour cream
3 cups diced russet potatoes
1 cup diced carrots
1 tablespoon dried parsley (optional, for garnish)

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Instructions

Preheat the oven to 400°F (200°C).
In a sauté pan, cook the lean ground beef, diced yellow onion, and minced garlic over medium heat for 5 to 7 minutes until the beef is browned and the juices run clear.
Stir in the flour and cook for 1 minute to form a thickening base.
Add the beef broth, dried minced onion flakes, onion powder, garlic powder, Worcestershire sauce, salt, and black pepper. Stir for 1 minute.
Mix in 1 cup of shredded cheddar cheese and sour cream until combined.
Transfer the beef mixture into a baking dish. Add the diced russet potatoes and carrots. Stir everything together.
Top the casserole with the remaining 2 cups of shredded cheddar cheese.
Cover the baking dish with aluminum foil and bake for 30–35 minutes, or until the potatoes and carrots are fork-tender.
Sprinkle dried parsley over the casserole before serving.

Notes

If you want to make this ahead of time, assemble the casserole the day before, cover it, and store it in the fridge. Bake it the next day, adding extra time as needed.
For a variation, you can add bell peppers, mushrooms, or bacon for extra flavor.
Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months.
If you prefer a spicier version, try adding some Pepper Jack cheese or a dash of hot sauce.

Nutrition

Serving Size: 1 serving
Calories: 504 kcal
Sugar: 4g
Sodium: 808mg
Fat: 31g
Saturated Fat: 15g
Unsaturated Fat: 9g
Trans Fat: 1g
Carbohydrates: 24g
Fiber: 2g
Protein: 33g
Cholesterol: 80mg