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Hobo Casserole

Hobo Casserole is a layered dinner recipe that is loaded with potatoes,beef and potato chips.  The gluten free sauce not only adds moisture but flavour as well.


Be sure to scoop right down to the bottom of the casserole when serving to get all the layers!

Depending on personal preference you can spoon out some sauce over the top and add extra potato chips if desired.

Each bite is loaded with meat, potatoes and vegetables that are smothered in a tasty sauce.

This recipe yields 6 servings.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Hobo Casserole I diced up some mushrooms and a yellow onion. 

Then I combined some almond milk, onion powder, paprika, pasta sauce, salt and pepper in a saucepan over med/low heat.

To thicken the sauce I mixed together a bit of almond milk with some Bob’s Red Mill 1 to 1 Gluten Free Baking Powder.

I whisked the paste into the almond milk in the sauce pan until it was well combined.

I stirred in the diced mushrooms.

Once the sauce was combined I began slicing up some potatoes with my mandoline slicer.  

For the base of the casserole I pressed some extra lean ground beef into the bottom of a 9″ x 13″ baking pan.

I sprinkled a bit of salt and pepper on top of the meat.

Then I placed a layer of the diced onions followed by a layer of sliced potatoes on top of the meat in the 9″ x 13″ baking dish.

I made sure the meat was totally covered with the potatoes.

Next I covered the potatoes with some slices of marbled cheddar cheese.

I poured the thickened sauce over top of the casserole.

The I covered the casserole with tinfoil and baked it for 90 minutes in a preheated 350F oven.

After 90 minutes I removed the casserole from the oven and covered it with crushed sour cream and onion potato chips.

I returned the casserole to the oven, uncovered for another 5 to 10 minutes after adding the potato chips.

After removing the Hobo Casserole from the oven I allowed it to sit for a couple of minutes before cutting it into squares.

Serve this delicious casserole with  your favourite salad on the side.

Hobo Casserole is a quick and easy comfort food meal to serve any time of the year.

Layers of beef, onion, potatoes, and chips will delight your taste buds.  Extra cheesy sauce can be spooned over top for those that want their serving topped up.  Reserve some of the crushed potato chips for those that want extra as well if you prefer.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Casserole Recipes You Will Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Hobo Casserole:

  • 2 lbs extra lean ground beef
  • 1 yellow onion diced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 potatoes sliced (Yukon Gold or Russet work best)
  • 6 or 7 slices cheddar cheese blend
    Sauce:
  • 3 1/4 cups almond milk, divided
  • 1 tbsp onion powder
  • 1 tbsp pasta sauce
  • 3/4 tbsp paprika
  • 3/4 tsp pepper
  • 1/2 tsp salt
  • 5 tbsp Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
  • 1 cup mushrooms chopped
  • 235g Lays Sour Cream and Onion Potato Chips

How to Make Hobo Casserole:

  1. Preheat oven to 350F. 
  2. Dice the mushrooms and yellow onion.
  3. Prepare sauce by combining 3 cups of the almond milk with the onion powder paprika, pasta sauce, salt and pepper over medium/low heat.
  4. Make a paste with the remaining almond milk and the Bob’s Red Mill 1 to 1 Gluten Free Baking Powder.
  5. Pour the paste into the almond milk and whisk to combine.
  6. Add the diced mushrooms to the sauce.
  7. Turn heat to medium and stir occasionally until it comes to a boil. Remove from heat when it boils.
  8. While the sauce continues to cook slice the potatoes thinly. I left the skins on and used a mandoline slicer.
  9. Press the extra lean ground beef into the bottom of a 9″ x 13″ baking pan.
  10. Sprinkle with the salt and pepper.
  11. Spread the diced onions over top of the meat.
  12. Place a layer of potatoes on top of the meat.
  13. Cover the potatoes with the cheese slices.
  14. Pour the thickened sauce over the cheese slices. 
  15. Cover with tinfoil and place in the preheated 350F oven for 90 minutes.
  16. Uncover and sprinkle crushed potato chips on top of the casserole.  Reserve some chips if you want to add extra to each serving.
  17. Return to the oven for 5 to 10 minutes.
  18. Remove from oven.  Allow to sit for a few minutes before serving.
  19. Serve and spoon sauce over top and some reserved potato chips if desired.
  20. Enjoy!
Yield: 6

Hobo Casserole

Hobo Casserole is a layered dinner recipe that is loaded with potatoes,beef and potato chips.  The gluten free sauce not only adds moisture but flavour as well.

Hobo Casserole is a layered dinner recipe that is loaded with potatoes,beef and potato chips.  The gluten free sauce not only adds moisture but flavour as well.

Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Additional Time 5 minutes
Total Time 2 hours

Ingredients

  • 2 lbs extra lean ground beef
  • 1 yellow onion diced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 potatoes sliced (Yukon Gold or Russet work best)
  • 6 or 7 slices cheddar cheese blend
  • Sauce:
  • 3 1/4 cups almond milk divided
  • 1 tbsp onion powder
  • 1 tbsp pasta sauce
  • 3/4 tbsp paprika
  • 3/4 tsp pepper
  • 1/2 tsp salt
  • 5 tbsp Bob's Red Mill 1 to 1 Gluten Free Baking Flour
  • 1 cup mushrooms chopped
  • 235g Lays Sour Cream and Onion Potato Chips

Instructions

    1. Preheat oven to 350F. 
    2. Dice the mushrooms and yellow onion.
    3. Prepare sauce by combining 3 cups of the almond milk with the onion powder paprika, pasta sauce, salt and pepper over medium/low heat.
    4. Make a paste with the remaining almond milk and the Bob's Red Mill 1 to 1 Gluten Free Baking Flour.
    5. Pour the paste into the almond milk and whisk to combine.
    6. Add the diced mushrooms to the sauce.
    7. Turn heat to medium and stir occasionally until it comes to a boil. Remove from heat when it boils.
    8. While the sauce continues to cook slice the potatoes thinly. I left the skins on and used a mandoline slicer.
    9. Press the extra lean ground beef into the bottom of a 9" x 13" baking pan.
    10. Sprinkle with the salt and pepper.
    11. Spread the diced onions over top of the meat.
    12. Place a layer of potatoes on top of the meat.
    13. Cover the potatoes with the cheese slices.
    14. Pour the thickened sauce over the cheese slices. 
    15. Cover with tinfoil and place in the preheated 350F oven for 90 minutes.
    16. Uncover and sprinkle crushed potato chips on top of the casserole.  Reserve some chips if you want to add extra to each serving.
    17. Return to the oven for 5 to 10 minutes.
    18. Remove from oven.  Allow to sit for a few minutes before serving.
    19. Serve and spoon sauce and some reserved potato chips if desired.
    20. Enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 788Total Fat: 34gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 170mgSodium: 1163mgCarbohydrates: 59gFiber: 6gSugar: 6gProtein: 60g
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