STREAMING NOW: Taste Testers

Hobo Casserole (Oamc)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“One of our best and most inexpensive concoctions yet. Makes a great one dish meal. Just add a salad and you're ready to go. Makes 4 casseroles, and the extras can be frozen for later cooking.”
READY IN:
1hr 45mins
YIELD:
4 casseroles
UNITS:
US

Ingredients Nutrition

  • 10 lbs potatoes, cut into 1 inch cubes
  • 3 lbs ground beef
  • 6 -8 medium carrots, diced
  • 1 (10 ounce) bottle Worcestershire sauce (approx. 1 1/4 cups)
  • 1 large onion, chopped
  • 1 head garlic, peeled and chopped fine
  • 3 (26 ounce) cansundiluted cream of mushroom soup
  • 4 cups milk
  • salt, to taste (I use approximately 1 tablespoon)
  • pepper, to taste (I use approximately 1 teaspoon)

Directions

  1. Preheat oven to 400°F.
  2. Spray 4 9x13-inch baking pans with non-stick cooking spray (such as Pam); set aside.
  3. Combine ground beef, onion, and garlic in large skillet.
  4. Cook over medium-high heat until ground beef is browned.
  5. Drain.
  6. Add Worcestershire sauce, cream of mushroom soup, and milk.
  7. Stir until sauce is fairly smooth.
  8. Boil potatoes until tender; drain. Add potatoes and carrots to sauce.
  9. Divide mixture evenly between the 4 baking pans.
  10. To bake: Cover baking pan with foil and bake for 30 minutes.
  11. Remove foil and bake an additional 15-20 minutes or until potatoes are tender.
  12. To freeze: Allow mixture to cool in baking pan.
  13. Cover and label; Freeze.
  14. To use frozen casserole: Allow casserole to thaw overnight in fridge.
  15. Bake as directed above (may take an additional 15 minutes to bake if placed in the oven directly from fridge).
  16. **I have to mix this recipe in thirds since I don't have a large enough skillet or bowl to mix it all at once**.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: