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To make this hearty hobo casserole, gather these key ingredients: - 1 pound ground beef - 4 medium-sized potatoes, thinly sliced - 1 cup green bell pepper, diced - 1 cup onion, finely diced - 1 can (15 oz) diced tomatoes, with juice - 1 cup shredded cheddar cheese - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and freshly ground black pepper, to taste - Fresh parsley, chopped (for garnish) You can easily enhance this dish with a few optional seasonings: - 1 teaspoon onion powder for extra flavor - 1 teaspoon chili powder for a spicy kick - A dash of Worcestershire sauce for depth - Fresh herbs like thyme or oregano can brighten the dish If you need to swap ingredients, here are some great options: - Ground turkey or chicken can replace ground beef for a lighter dish. - Sweet potatoes can stand in for regular potatoes, adding sweetness. - Use any bell pepper color you prefer, like red or yellow. - If you lack tomatoes, a can of tomato sauce works well too. For the full recipe, check out the details provided earlier. Start by gathering all your ingredients. You will need: - 1 pound ground beef - 4 medium-sized potatoes, thinly sliced - 1 cup green bell pepper, diced - 1 cup onion, finely diced - 1 can (15 oz) diced tomatoes, with juice - 1 cup shredded cheddar cheese - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and freshly ground black pepper, to taste - Fresh parsley, chopped (for garnish) First, preheat your oven to 350°F (175°C). This helps cook the casserole evenly. Next, heat the olive oil in a large skillet over medium heat. Once hot, add the ground beef. Cook it until it turns brown, breaking it apart with a spatula. When fully cooked, drain any grease from the skillet. In a large bowl, mix the diced tomatoes, green bell pepper, onion, garlic powder, smoked paprika, and a good pinch of salt and pepper. Stir well to combine. Now it’s time to layer the casserole. Grease a 9x13-inch baking dish with cooking spray or oil. Start by placing half of the sliced potatoes at the bottom of the dish. Spread them out evenly. Next, layer half of the browned ground beef on top of the potatoes. Make sure it covers the potatoes well. Then, add half of the tomato mixture over the beef. Repeat this layering: add the rest of the sliced potatoes, followed by the remaining ground beef, and finish with the rest of the tomato mix. Ensure everything is evenly spread. Cover the casserole dish tightly with aluminum foil. This traps moisture and helps cook the potatoes. Bake in the preheated oven for about 45 minutes. After 45 minutes, carefully remove the foil and sprinkle the shredded cheddar cheese on top. Return the dish to the oven and bake it uncovered for an extra 15-20 minutes. This will melt the cheese and make it bubbly and golden brown. Once done, let the casserole cool for a few minutes. Then, slice and serve it. Don’t forget to garnish with fresh parsley for a nice touch! For more details, check out the Full Recipe. To get perfectly cooked potatoes in your hobo casserole, slice them thin. Thin slices cook faster and blend well with other ingredients. You can use a mandoline for even and quick slicing. Soak the slices in cold water for about 30 minutes. This helps remove excess starch, leading to a fluffier texture. When layering, ensure each potato slice is flat for even cooking. This way, they become soft and tender without being mushy. If you have leftovers, store them in an airtight container. Make sure to cool the casserole to room temperature first. Leftovers can last up to four days in the fridge. For longer storage, freeze portions in freezer-safe bags. Be sure to label them with the date. When you want to enjoy it again, thaw in the fridge overnight. Reheat in the oven for the best texture, or use a microwave if you're in a hurry. Just remember, leftovers taste even better the next day! Serve your hobo casserole with a fresh side salad. A simple green salad with vinaigrette adds a nice crunch. You can also pair it with crusty bread or rolls for a heartier meal. If you want to spice things up, offer hot sauce or salsa on the side. For a fun twist, try topping each serving with a dollop of sour cream. This adds creaminess and balances the flavors nicely. Enjoy your meal with family or friends, making it a perfect comfort food experience! {{image_4}} You can easily make a vegetarian version of hobo casserole. Swap the ground beef for plant-based meat or beans. Black beans or lentils work well. Use extra vegetables like zucchini or mushrooms to add more texture. This way, you keep the dish hearty and filling. Feel free to play with the ingredients. Use sweet potatoes instead of regular potatoes for a sweeter taste. Try different cheese, like pepper jack, for a spicy kick. You can add corn for a touch of sweetness or even jalapeños for heat. Experimenting with spices is a fun way to change the flavor. If you prefer a different cooking method, you can use a slow cooker. Layer the ingredients the same way, but cook on low for 6 to 8 hours. This method allows flavors to meld beautifully. You can also try baking at a higher temperature for a shorter time. Just keep an eye on it to avoid burning. For more details, refer to the Full Recipe. After you serve Hobo Casserole, let it cool down. Store leftovers in an airtight container. This keeps the flavors fresh. You can keep it in the fridge for up to three days. Use a glass or plastic dish with a tight lid. This helps prevent spills and keeps odors out. If you want to save some for later, freezing is a great option. First, let the casserole cool completely. Then, cut it into portions. Wrap each piece in plastic wrap tightly. Place them in a freezer-safe bag. You can freeze Hobo Casserole for up to three months. Label the bag with the date so you know when to use it. When you’re ready to enjoy your casserole again, reheat it properly. For the best results, use the oven. Preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20-30 minutes. You can also microwave individual portions. Just place them on a microwave-safe plate and heat for 1-2 minutes. Make sure it’s hot all the way through before serving. Enjoy the flavors again! To make Hobo Casserole gluten-free, use gluten-free ingredients. Start with gluten-free ground beef. Ensure your diced tomatoes are free from gluten. Use gluten-free cheese or skip it if needed. You can also check your olive oil for gluten-free labeling. Always read labels carefully to be safe. Yes, you can make Hobo Casserole in advance. Prepare the layers and store them in the fridge for up to 24 hours. Just cover the dish tightly to keep it fresh. When ready to bake, let it sit at room temperature for about 30 minutes. This helps it cook evenly. Then, bake as directed in the Full Recipe. Hobo Casserole goes well with many side dishes. A simple green salad works great. You can also serve it with garlic bread for a tasty combo. Roasted vegetables add color and flavor. If you want something cozy, try buttered corn or steamed green beans. These sides balance the meal nicely. In this blog post, we explored making Hobo Casserole. We looked at key ingredients, optional seasonings, and how to substitute items. The step-by-step guide helped you prepare and bake this dish. Tips on cooking potatoes, storing leftovers, and serving ideas enhanced your cooking. We also discussed variations and storage practices. Remember, this dish can adapt to fit different tastes. Enjoy crafting your own version and make it a family favorite!

- Hobo Casserole with Ground Beef & Potatoes

Discover the ultimate comfort food with this Hobo Casserole Delight recipe! Packed with flavorful ground beef, hearty potatoes, and a medley of veggies, it's a delicious meal everyone will love. Easy to make and perfect for busy nights, this casserole layers all the ingredients for a satisfying dish topped with melted cheddar cheese. Click through to explore the full recipe and bring this tasty dish to your table tonight!
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Ingredients
  

1 pound ground beef

4 medium-sized potatoes, thinly sliced

1 cup green bell pepper, diced

1 cup onion, finely diced

1 can (15 oz) diced tomatoes, with juice

1 cup shredded cheddar cheese

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 350°F (175°C) to prepare for baking.

    In a large skillet, heat the olive oil over medium heat. Once hot, add the ground beef. Cook until browned all over, using a spatula to break it apart into small pieces. Once browned, drain any excess grease from the skillet.

      In a large mixing bowl, combine the diced tomatoes (with their juice), diced green bell pepper, diced onion, garlic powder, smoked paprika, and a generous pinch of salt and pepper. Stir until all ingredients are well incorporated.

        Grease a 9x13-inch casserole dish with cooking spray or a little oil. Arrange half of the thinly sliced potatoes evenly across the bottom of the dish.

          On top of the potatoes, layer half of the browned ground beef, ensuring the meat is evenly distributed. Then, layer half of the prepared tomato mixture over the beef.

            Repeat the layering process: first, add the remaining sliced potatoes, followed by the rest of the ground beef and finally the remaining tomato mixture. Ensure all layers are evenly spread.

              Cover the casserole dish tightly with aluminum foil to trap moisture, and bake in the preheated oven for about 45 minutes.

                Carefully remove the foil from the casserole and sprinkle the shredded cheddar cheese generously over the top. Return to the oven and bake uncovered for an additional 15-20 minutes, or until the potatoes are tender and the cheese is melted, bubbly, and golden brown.

                  Once the casserole is finished baking, allow it to cool for a few minutes before slicing and serving. Garnish with freshly chopped parsley on top for a burst of color and freshness.

                    Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 6