Hobo Casserole Recipes

Steps:

• Preheat oven to 400 degrees, or whatever temp it says on the directions for the tater tots.
• Line a 13x9 casserole dish with aluminum foil and coat with non-stick spray. This makes for super easy clean up.
• Brown sausage untill cooked through and strain out the grease.
• Then mix the can of cream soup with the sauage, be sure that you mix it well so you don't have dry spots.
• Line the bottom of your dish with a single layer of tater tots. Not all of them will fit and thats okay, you will put the rest on top.
• Cover the tots with can of corn, covering evenly.
• Now add the sausage/soup mix in an even layer of the corn.
• Top with leftover taters, and spinkle on the cheese, garlic salt, and paprika.
• Bake this for 30 minutes and it will be hot and bubbly. The taters should be golden brown and crisp.

Steps:

• oil griddle & get hot,.
• put enough hash browns down to cover griddle. As hash browns are getting golden crisp I then place on top of browns my cooked meat & vegetables then my beaten eggs, place a lid over it until egg is set.
• cut into serving size squares and flip, place lid back on & cook until egg is cooked all the way through.
• Top with cheese until melted. We enjoy this served up with peppered cream gravy.
• variation= with vegetables add green chili's & when done serve it with your favorite salsa.

Steps:

• Preheat oven to 350°F.
• Pat ground beef into 8x8 pan and sprinkle with salt and pepper.
• If using, slice onion on top of beef.
• Slice potatoes onto onion layer, salt and pepper.
• Layer with cheese slices.
• Mix soup and milk together and spread over cheese.
• Cover with aluminum foil and bake for 1-1 1/5 or until potatoes are tender.
• Remove foil and top with french fried onions and brown for about 5 minutes.
• Enjoy!

Steps:

• In a large skillet, combine ground beef, onion and celery.
• Brown over medium-high heat; drain. Season with salt and pepper.
• In a 3 quart casserole, combine tomato soup, ketchup and Worcestershire sauce.
• Add ground beef mixture, potatoes, peas and carrots; mix well.
• Cover and bake at 350°F oven for 1 hour and 15 minutes.

Steps:

• Spray slow cooker with non-stick cooking spray.
• In a small bowl, mix together the salt, ground pepper, onion powder, garlic powder, paprika, and parsley. Set aside.
• In another medium-sized bowl, mix together cream of mushroom soup and BBQ sauce.
• Layer half of the potatoes, half of the onions, half of the carrots, and half of the green beans in the bottom of the slow cooker. Sprinkle half of the seasonings over the vegetables.
• Break the ground beef in small bite-sized pieces (uncooked) and place half over the vegetables.
• Spoon half of the sauce mixture over the meat.
• Repeat the entire process all over again, layering it on top of each other.
• Place the lid on top of the slow cooker and cook on low for 7-8 hours or on high for 3.5-4 hours.
• Scoop servings into bowls and top with shredded cheddar cheese (and more BBQ sauce or even ketchup, it desired).

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 3 tablespoons drippings. , Saute onion and mushrooms in drippings until onion is tender. Stir in the potatoes and soup. Simmer, uncovered, for 5 minutes or until heated through. Sprinkle with bacon.