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Hobo Casserole Recipe

Hearty Hobo Casserole Recipe for Cozy Weeknight Dinners

Try this Hearty Hobo Casserole Recipe combining savory ground beef, tender potatoes, and sweet carrots for a comforting dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 pound Lean Ground Beef Can substitute with ground turkey for a lighter option.
  • 1 cup Diced Yellow Onion Shallots can be used for a milder taste.
  • 2 cloves Minced Garlic Use garlic powder in a pinch.
  • 1 quarter cup All-Purpose Flour Gluten-free flour can be substituted.
  • 2 cups Beef Broth Vegetable broth can be used for vegetarian option.
  • 1 cup Shredded Cheddar Cheese Can substitute with mozzarella.
  • 1 cup Sour Cream Greek yogurt can be a healthy alternative.
  • 2 cups Diced Russet Potatoes Can substitute with sweet potatoes.
  • 1 cup Diced Carrots Other veggies like bell peppers can be added.
  • 1 tablespoon Dried Parsley Optional garnish; fresh parsley may also be used.
Seasonings
  • 2 tablespoons Worcestershire Sauce Soy sauce can be used as a substitute.
  • to taste Salt
  • to taste Black Pepper
  • 1 tablespoon Dried Minced Onion Flakes Omit or reduce for less pronounced taste.
  • 1 teaspoon Onion Powder Can use fresh alternatives.
  • 1 teaspoon Garlic Powder Can use fresh alternatives.

Equipment

  • sauté pan
  • Baking Dish
  • Aluminum Foil

Method
 

Cooking Steps
  1. Preheat your oven to 400°F (200°C) and gather your ingredients.
  2. In a large sauté pan, heat olive oil over medium heat. Add the ground beef, diced onion, and minced garlic. Cook for 5-7 minutes until browned.
  3. Stir in the all-purpose flour, cooking for an additional minute to thicken the mixture.
  4. Pour in beef broth and add Worcestershire sauce, salt, black pepper, and onion flakes. Stir for one minute until combined.
  5. Remove from heat and fold in cheddar cheese and sour cream until melted and creamy.
  6. Transfer the mixture to a baking dish and layer in diced potatoes and carrots, stirring to combine.
  7. Sprinkle remaining cheese on top and cover with aluminum foil.
  8. Bake in the preheated oven for 30-35 minutes until potatoes are fork-tender.
  9. Remove from oven and let sit for 5 minutes. Optionally, garnish with dried parsley before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 500mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 200IUVitamin C: 25mgCalcium: 15mgIron: 20mg

Notes

This casserole can be made ahead and stored in the fridge for up to 5 days, or frozen for up to 3 months.

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