1. Preheat the oven or set your chosen cooking method (crockpot or Instant Pot) as per your preference.
2. Prepare the ingredients by slicing or dicing the potatoes, chopping the onions, and gathering all necessary items.
3. Brown the ground beef in a skillet over medium-high heat until fully cooked, then drain any excess fat.
4. Grease your cooking dish (baking dish, crockpot, or Instant Pot) lightly with butter, cooking spray, or oil.
5. Layer the ingredients starting with a base layer of sliced potatoes, followed by cooked ground beef and diced onions. Repeat the layers if needed.
6. In a mixing bowl, create the sauce by combining the cream of mushroom soup, cream of chicken soup, chicken or beef broth, sour cream, Worcestershire sauce, milk, and seasonings.
7. Pour the sauce mixture evenly over the layered ingredients in your prepared dish, ensuring everything is coated.
8. For the oven method, cover the dish with foil and bake at 375°F (190°C) for 60 minutes, then uncover and bake an additional 20-30 minutes.
9. For the crockpot method, cook on low for 6-8 hours or high for 3-4 hours. Add cheese 30 minutes before serving and allow it to melt.
10. For the Instant Pot method, cook on high pressure for 5 minutes, followed by a natural pressure release for 5 minutes, then a quick release. Sprinkle cheese, close the lid, and allow it to melt.
11. In the oven, sprinkle shredded cheddar cheese after baking and cook for another 5 minutes until melted and bubbly.
12. For all methods, finish the casserole by topping it with French’s Fried Onions for added crunch.
13. Serve the hobo casserole warm, optionally paired with a green salad, vegetables, or crusty bread.
14. Store leftovers in an airtight container in the refrigerator, reheating as needed for a delicious next-day meal.