Cazuela Hobo

Esta Cazuela Hobo está llena de texturas jugosas y cremosas que puedes disfrutar fácilmente con ingredientes sencillos como carne picada, cebolla, patatas, crema de champiñones, crema de pollo, queso cheddar y, por supuesto, leche.

Es un plato acogedor muy querido por mi familia, recuerdo que a mis hermanas les gustaba mucho esta Cazuela, quiero decir a quien no, Es una deliciosa mezcla de patatas blandas con carne picada y una textura cremosa de cremas de sopas con ese queso dorado por encima, Es un plato perfecto para una cena familiar memorable.

Aunque los pasos para hacer este Hobo Casserole son súper fáciles, y por supuesto, puedes reemplazar algunos de los ingredientes que usé, depende de ti sólo asegúrate de no cambiar los principales como cremas, queso y papas.

¿Qué es Hobo Casserole?

Hobo Casserole es un delicioso plato fácil y cremoso que está lleno de diferentes texturas de diferentes ingredientes perfectos para cenas familiares. Está hecho de capas de patatas en rodajas, carne picada sazonada, sopas cremosas y queso cheddar fundido. Es una comida cálida y acogedora que a todos les encantará y disfrutarán.

Ingredientes

• 1 libra de carne picada
• 1 cebolla mediana picada
• 4 patatas medianas, cortadas en rodajas finas
• 1 lata de crema de champiñones
• 1 lata de crema de pollo
• 1 taza de queso cheddar rallado
• 1/2 taza de leche
• Sal y pimienta al gusto
• 1 cucharada de aceite de oliva

Equipamiento de cocina necesario

• Sartén grande
• Fuente de horno de 9×13 pulgadas
• Cuencos mezcladores
• Cuchillo afilado
• Tabla de cortar
• Papel de aluminio

¿Cómo hacer cazuela Hobo?

Primer paso:

Primero, prepara el horno poniéndolo a 175°C (350°F).

Segundo paso:

Pon una sartén grande al fuego y ponla a temperatura media. Vierte un poco de aceite de oliva. Añada la cebolla picada y cocínela hasta que esté transparente. A continuación, añade la carne picada y cocina hasta que se dore.

Paso 3:

Coge una fuente de horno de 9×13 pulgadas y engrásala. Empieza poniendo una capa de patatas cortadas en rodajas finas en el fondo. Espolvorea un poco de sal y pimienta. A continuación, pon la mezcla de ternera cocida y cebolla encima de las patatas.

Paso 4:

En un bol, mezcla la crema de champiñones, la crema de pollo y la leche hasta que quede todo bien homogéneo. Vierte esta mezcla sobre la carne y las patatas, asegurándote de que lo cubre todo.

Paso 5:

Espolvorear queso cheddar rallado por encima.

Paso 6:

Cubra la fuente con papel de aluminio y métala en el horno. Hornea durante 1 hora. Después, quita el papel de aluminio y hornea otros 15 minutos. Después deja enfriar la cazuela unos minutos y a disfrutar.

algunos consejos

• Para que la carne quede crujiente, cocínala a fuego fuerte. Luego baja el fuego para que quede jugosa por dentro.
• Mejore el sabor de la carne y las verduras frotándolas con mezclas especiales de hierbas y ajo antes de cocinarlas.
• Recuerde siempre seguir probando mientras cocina para ajustar la sazón y los sabores según sea necesario.

¿Cómo guardar las sobras?

Para guardar las sobras, colóquelas en recipientes herméticos y refrigérelas antes de dos horas. Pueden permanecer en el frigorífico hasta dos días. Para conservarlas durante más tiempo, envuélvalas bien y congélelas hasta un mes.

¿Con qué acompañar esta cazuela Hobo?

Me encanta disfrutar de mi Hobo Casserole con unos trozos de pan de cualquier sabor, También Verduras al vapor como el brócoli, las judías verdes o las zanahorias añaden color y un buen complemento al plato, mientras que las verduras asadas como el coliflor o Coles de Bruselas Además, una ensalada de col con un buen aliño es una opción crujiente y ácida que añade textura a la comida. En cuanto a las bebidas, un vaso de leche fría puede añadir un poco de riqueza a la cazuela, También se puede disfrutar con algún martini afrutado como Nobu Lychee Martini.

PREGUNTAS FRECUENTES

¿De qué está hecha la Hobo Casserole?

Hobo Casserole está hecho de patatas en rodajas finas, carne picada sazonada, crema de champiñones, crema de sopas de pollo, queso cheddar rallado y leche.

¿Puedo preparar Hobo Casserole con antelación?

Sí, puedes preparar el guiso hasta con 24 horas de antelación. Solo tienes que taparlo y guardarlo en el frigorífico hasta que vayas a hornearlo.

¿Puedo utilizar distintos tipos de queso en Hobo Casserole?

Sí, puedes probarlo con diferentes quesos como mozzarella, o una mezcla de quesos que te guste.

¿Puedo hacer el Hobo Casserole vegetariano?

Sí, puedes sustituir la carne picada por carne picada vegetariana o tofu desmenuzado, y utilizar caldo de verduras en lugar de caldo de pollo en las sopas.

Conclusión

Espero que disfrutes haciendo y comiendo este acogedor Hobo Casserole, El plato es super delicioso con una textura cremosa, por favor compártelo con tus amigos y familiares. No olvides suscribirte a mi blog para más deliciosas recetas clásicas.

Why You’ll Love This Hobo Casserole Recipe

• Ultimate Comfort Food: This cazuela hobo is pure cozy vibes! It’s loaded with hearty ground beef, tender potatoes, and melty cheddar cheese – all the fixings of a warm, comforting dinner that feels like a hug in a dish. Perfect for when you crave a down-home meal on a chilly evening.
• Easy & Foolproof: No fancy techniques here – this is an easy hobo casserole recipe that anyone can whip up. Simple ingredients (you probably have ’em in the kitchen already) and straightforward steps make it weeknight-friendly. Prep it in minutes, bake, and you’re done! It’s a hobo casserole with potatoes and beef that’s super forgiving, even for beginner cooks.
• Family-Friendly Favorite: Picky eaters, rejoice – this casserole is a hit with the whole family. Kids love the layers of meat and potatoes smothered in creamy sauce and cheese. Grown-ups love the nostalgic, homestyle flavors. It’s basically a homemade version of a meat-and-potatoes hobo dinner that will have everyone coming back for seconds.
• Budget-Friendly & Make-Ahead: All the ingredients in this hobo casserole recipe are easy on the wallet – ground beef, potatoes, canned soup. It’s an affordable way to feed a crowd. Plus, you can assemble it ahead of time. (It actually tastes even better when the flavors mingle!) Make it the night before and just bake it when you’re ready to eat for a stress-free dinner.

Hobo Casserole Variations

One of the best things about cazuela hobo is how adaptable it is. You can mix and match ingredients to put your own spin on this classic. Here are some fun variations to try:

• Swap in Ground Turkey: Looking for a lighter option? Use ground turkey instead of beef. It makes an equally easy hobo casserole that’s a bit leaner but still delicious. Just season the turkey well (a pinch of extra herbs or a dash of Worcestershire sauce helps boost the flavor) and proceed with the recipe as usual.
• Make It Vegetarian: Yes, you can absolutely make a vegetarian hobo casserole! Substitute the ground beef with a plant-based ground “meat” or simply add more veggies. Think sautéed mushrooms, zucchini, or a can of hearty lentils or black beans. Use cream of mushroom soup (and maybe a cream of celery) and veggie broth in place of the cream of chicken soup. You’ll get a comforting, meat-free casserole that still hits the spot.
• Hashbrown Twist: Turn this into a hobo casserole with hashbrowns by replacing the sliced potatoes with frozen hash brown potatoes (thawed) or even tater tots. Layer them in just like the sliced potatoes. The result? A slightly crisp, hashbrown-topped casserole that’s like a mash-up of classic hobo casserole and a cheesy potato bake. This variation is always a hit at potlucks!
• Mexican-Style Hobo Casserole: Give the casserole a Tex-Mex flair! Swap the seasonings for a packet of taco seasoning (or cumin and chili powder), and throw in a cup of corn and black beans with the beef layer. You can even mix in a can of Rotel tomatoes for a little kick. Top the layers with a combo of cheddar and pepper jack cheese. When it’s done, garnish with cilantro, diced tomatoes, or jalapeños. It’s a fun twist that turns your cazuela hobo into a fiesta of flavors – kind of like a Mexican taco casserole meets hobo dinner.

Feel free to get creative – this recipe is super versatile. Whatever variation you choose, you’ll end up with a hearty, flavorful cazuela that suits your taste!

Slow Cooker Hobo Casserole Method

Craving this dish but want the convenience of a Crockpot? Good news – you can easily make a hobo casserole slow cooker style! The slow cooker method is perfect for busy days when you want dinner to cook itself. Here’s how to adapt the recipe for the slow cooker:

1. Brown the Beef & Onions: Start by browning the ground beef and chopped onion in a skillet on the stove (just like the original recipe). This step adds flavor and ensures the meat is fully cooked. Drain any excess fat.
2. Layer in the Slow Cooker: Grease the inside of your slow cooker with a bit of cooking spray. Layer the thinly sliced potatoes on the bottom of the crock. (If you prefer, you can chop the potatoes into cubes instead for the slow cooker version.) Sprinkle a little salt and pepper. Next, add the browned beef and onion mixture on top of the potatoes.
3. Add the Soupy Sauce: In a bowl, mix the cream of mushroom soup, cream of chicken soup, and milk (just as you would for the oven recipe). If you’re doing the slow cooker version, you might want to add 1/2 cup of beef broth as well – this extra liquid helps the potatoes cook through in the moist heat of the Crockpot. Pour the soup mixture over the beef and potatoes, covering everything. No need to add the cheese yet – we’ll save that for later.
4. Cook Low and Slow: Cover the slow cooker and cook on LOW for about 6–7 hours (or on HIGH for 3–4 hours). The cooking time can vary depending on your slow cooker, but basically you want the potatoes to be fork-tender. Avoid lifting the lid too often so the heat stays consistent. Your kitchen will smell amazing as this slow cooker hobo casserole simmers away!
5. Add Cheese & Finish: In the last 20–30 minutes of cooking, sprinkle the shredded cheddar cheese over the top, then cover again until the cheese melts into gooey perfection. If you’re around, you can also pop the lid slightly ajar for the last half hour to let some moisture escape – this can thicken the sauce a bit. (Optional step, not critical.) Once the cheese is nice and melted and the casserole is bubbling at the edges, it’s ready to serve.

That’s it – easy hobo casserole in the slow cooker! You get the same comforting flavors and creamy, cheesy goodness, but with the convenience of set-it-and-forget-it cooking. This Crockpot method is great for busy weekdays. Prep it at lunch, let it cook all afternoon, and by dinnertime you’ll have a hearty meal ready to dish out. (Plus, your slow cooker will keep it warm until everyone is ready to eat.) Enjoy!

Common Mistakes to Avoid

Even a simple recipe like hobo casserole can have a few pitfalls. Here are some common mistakes (I’ve made a couple of these myself!) and tips to avoid them, so your casserole comes out perfect every time:

• Cutting Potatoes Too Thick: If your potato slices are super thick, they might not cook through all the way, leaving you with crunchy or undercooked potatoes (oops!). Tip: Slice your potatoes thinly and evenly. Aim for about 1/4-inch thick slices. Consistent thickness ensures they become tender on the same schedule as everything else. Using a mandoline can help, but a sharp knife and some patience works too.
• Forgetting to Cover (or Uncover): In the oven method, covering the casserole with foil for the first hour is key. Skip the foil and you risk the top drying out before the potatoes are done. On the flip side, if you forget to uncover it at the end, you won’t get that nice bubbly, lightly browned cheese on top. Tip: Cover for the initial bake to lock in moisture and cook those potatoes, then uncover for the last 15 minutes to let the cheese get golden and the edges crisp up slightly. It’s this two-step baking that gives the best texture.
• Not Browning the Meat First: It might be tempting to throw raw ground beef into the casserole (after all, it’s all going to bake, right?). But trust me, brown the beef and onions first. If you don’t, the meat will cook in one big clump and release a ton of grease into your dish. Plus, you’ll miss out on the flavor that comes from browning. Taking the extra few minutes to sauté the beef with the onion ensures you get little crispy bits and great flavor throughout your casserole (and you can drain off the excess fat so the casserole isn’t too greasy).
• Under-seasoning the Layers: Bland casserole? No thanks! Potatoes especially need a good pinch of salt and pepper since they’re a starch that can soak up seasoning. Tip: Season each layer as you build the casserole. Add a pinch of salt and pepper to the potato layer, and make sure your beef is seasoned while cooking. The canned soups and cheese add salt too, so you don’t need a ton – just don’t skip seasoning entirely. You can always adjust to taste at the table, but it’s hard to fix a bland casserole after it’s baked.
• Adding All the Cheese Too Early: Cheese is wonderful, but if you add it on top from the start and bake the casserole for a long time, it can turn a bit rubbery or even scorch. The recipe instructs to cover with foil (so that usually protects the cheese in the first phase), but here’s a trick if you want extra oozy cheese: reserve some of the cheddar and only add it after the foil comes off for the final bake. Tip: Save a handful of cheese for the last 15 minutes (or even sprinkle more on fresh out of the oven). This way you get that luscious melted cheese layer on top without any chance of it overcooking.
• Impatiently Digging In: I know everyone is excited to eat (the kitchen smells so good!). But slicing into the casserole the second it comes out of the oven can cause it to fall apart and burn your tongue. Tip: Let the hobo casserole rest for about 5–10 minutes after baking. This brief patience allows the creamy sauce to set up a bit and makes serving much easier. It’ll still be plenty hot and delicious, but now each scoop or slice will hold together better.

Follow these tips, and you’ll avoid the common mishaps. Your cazuela hobo will come out creamy, flavorful, and absolutely irresistible every time!

Nutrition Information

Curious about the nutritional breakdown? Here’s an estimate per serving of hobo casserole (assuming about 6 servings from the recipe):

• Calories: ~400
• Protein: ~18–20 g
• Carbohydrates: ~30 g
• Fat: ~22 g (around 10 g saturated fat)
• Fiber: ~3 g
• Sodium: ~750–800 mg

Keep in mind these numbers can vary depending on the exact ingredients you use (especially the type of soups or if you add extra cheese or veggies). For example, using a lower-sodium soup or a leaner meat will change the sodium and fat content. This casserole is a hearty, filling meal, so a modest portion will satisfy you. It’s comfort food, so while it’s not “health food,” it does provide protein from the beef and cheese and energy from the potatoes. You can round out the meal with a green salad or steamed veggies on the side to add more fiber and balance. Enjoy this dish in moderation as an occasional cozy treat – it’s all about balance!