Hobo Casserole Oamc Recipes

HOBO CASSEROLE

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!

HOBO CASSEROLE

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.

HOBO CASSEROLE (OAMC)

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**.

SICILIAN CASSEROLE OAMC

Steps:

• Preheat oven to 350 degrees. Brown ground beef, onion and pepper in saucepan. Cook until beef is done. Drain well.
• Add tomato paste, tomato sauce, water, and dried Italian seasoning and stir well to blend.
• Let simmer for 10 minutes.
• Meanwhile, cook elbow macaroni as directed on package. While macaroni is cooking, combine cream cheese and milk in medium bowl. Cook in microwave on medium power for 2-3 minutes, stirring once halfway through cooking. Remove from microwave and stir with wire whisk until sauce is smooth.
• Drain noodles and add to cream cheese sauce along with sour cream and 1/2 cup Parmesan cheese; stir.
• In 2 quart casserole dish, place all of cream cheese mixture. Top with all of the ground beef mixture and sprinkle with remaining 1/4 cup Parmesan cheese.
• Bake at 350 degrees for 20-30 minutes until casserole is bubbly.
• To freeze, add 1 tablespoons cornstarch to the cream cheese sauce. Prepare casserole as directed, except instead of baking, chill in refrigerator. Wrap well and freeze up to 3 months.
• To thaw and reheat, thaw casserole overnight in refrigerator.
• Bake, covered, for 25-35 minutes 5 minutes longer until bubbly.