Hobocasserole Recipes

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:

• 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:

• 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:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl, mix together the soup, sour cream, butter, dried onion flakes, and pepper. Stir in the hash browns and 1/2 the cheese. Pour into the prepared baking dish, sprinkle with remaining cheese, and top with crushed cornflakes.
• Bake 45 minutes in the preheated oven, or until cheese is melted and bubbly.

Steps:

• Preheat oven to 400°F.
• Spray 4 9x13-inch baking pans with non-stick cooking spray (such as Pam); set aside.
• Combine ground beef, onion, and garlic in large skillet.
• Cook over medium-high heat until ground beef is browned.
• Drain.
• Add Worcestershire sauce, cream of mushroom soup, and milk.
• Stir until sauce is fairly smooth.
• Boil potatoes until tender; drain. Add potatoes and carrots to sauce.
• Divide mixture evenly between the 4 baking pans.
• To bake: Cover baking pan with foil and bake for 30 minutes.
• Remove foil and bake an additional 15-20 minutes or until potatoes are tender.
• To freeze: Allow mixture to cool in baking pan.
• Cover and label; Freeze.
• To use frozen casserole: Allow casserole to thaw overnight in fridge.
• Bake as directed above (may take an additional 15 minutes to bake if placed in the oven directly from fridge).
• **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**.