Hobo Beef and Potato Casserole


Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6
Category: Main Dish

Notes After Making

Add

Ingredients

Casserole

  • 1 pound ground beef
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • 3 large russet potatoes, peeled and sliced ⅛-inch thick
  • 1 cup shredded cheddar cheese

Sauce

  • 2 tablespoons butter (if needed)
  • ½ cup onion, finely diced
  • 2 tablespoons all-purpose flour
  • ½ cup beef or chicken broth
  • ½ cup heavy cream, half-and-half, or whole milk
  • ½ cup sour cream
  • 4 ounces diced green chiles
  • ½ tablespoon garlic powder
  • 1 teaspoon hot sauce
  • ½ teaspoon black pepper
  • ½ teaspoon salt

Instructions

Prepare the Oven

  1. Preheat oven to 350°F.
  2. Lightly grease an 8×8-inch baking dish.

Make the Beef Mixture

  1. Heat a large skillet over medium-high heat.
  2. Brown the ground beef, breaking it into small pieces.
  3. When the beef is about halfway cooked and still slightly pink, add the diced onion.
  4. Continue cooking until the beef is fully cooked and the onion is softened, about 7–8 minutes total.
  5. Season with ¼ teaspoon salt and ½ teaspoon black pepper.
  6. Do not drain unless there is excessive grease; leave about 1–2 tablespoons of fat in the skillet.

Make the Sauce

  1. Reduce heat to medium.
  2. If needed, add butter and allow it to melt.
  3. Sprinkle flour over the beef mixture and stir constantly for 2–3 minutes until lightly golden.
  4. Gradually stir in the broth, followed by the cream and sour cream, stirring until smooth.
  5. Simmer gently for 2–3 minutes until slightly thickened.
  6. Stir in the green chiles, garlic powder, hot sauce, remaining black pepper, and salt.
  7. Remove from the heat.

Assemble

  1. Arrange the sliced potatoes evenly in the prepared baking dish.
  2. Spoon the beef and sauce mixture evenly over the potatoes.
  3. Sprinkle shredded cheddar cheese over the top.
  4. Cover loosely with foil.

Bake

  1. Bake covered for 50 minutes.
  2. Remove the foil and continue baking for 10 minutes, until the potatoes are tender and the cheese is golden and bubbly.
  3. Let rest for 5–10 minutes before serving.

Make Ahead

For serving later, bake covered for 50 minutes. Reheat covered at 350°F for 20 minutes, then uncover and bake an additional 10 minutes.

Jessica’s Notes

Best Served With

  • Steamed green beans
  • Roasted broccoli
  • Garden salad
  • Fresh fruit salad

Wine Pairings

  • Tempranillo offers earthy fruit flavors that pair beautifully with beef, potatoes, and green chiles.
  • Zinfandel complements the savory beef while standing up to the mild heat and cheddar cheese.
  • Malbec provides rich dark fruit notes that balance the creamy sauce.
  • Chardonnay (lightly oaked) pairs well with the rich cream sauce and melted cheddar.
  • Dry Rosé adds refreshing acidity to balance the richness of the casserole.

Prep Ahead

  • Assemble the casserole up to 24 hours before baking and refrigerate.
  • Slice potatoes just before assembling, or store them submerged in cold water for up to 24 hours.
  • Beef mixture can be prepared 2 days in advance.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat covered in a 350°F oven for 20–25 minutes, then uncover for the last 5–10 minutes to crisp the cheese. Individual portions can also be microwaved until heated through.

Freezer-Friendly

Freeze before or after baking for up to 3 months. Thaw overnight in the refrigerator before reheating.

Variations

  • Substitute ground turkey or chicken for a lighter version.
  • Use Monterey Jack, pepper jack, or a Mexican cheese blend instead of cheddar.
  • Add black beans for extra texture.
  • Stir diced jalapeños into the sauce for more heat.
  • Top with sliced green onions, cilantro, or diced avocado before serving. 

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