Hobo Casserole Rustic Ground Beef and Potato Bake Recipe
This Hobo Casserole is a comforting and rustic ground beef and potato bake that’s perfect for a hearty family meal. Layers of thinly sliced Russet potatoes are combined with a savory mixture of browned ground beef, onions, green bell pepper, and garlic, all smothered in a creamy mushroom sauce. Topped with melted cheddar cheese and crispy French fried onions, this casserole offers a delicious combination of textures and flavors with minimal effort.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
Ingredients
Scale
Meat and Vegetables
- 1 lb lean ground beef
- 1/2 cup yellow onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 2–3 medium-sized Russet potatoes, peeled and thinly sliced
Sauce and Toppings
- 1 can condensed cream of mushroom soup (10.75 oz)
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
- French fried onions, for topping
- Sliced green onions, optional, for garnish
- Chopped fresh parsley, optional, for garnish
Instructions
- Preheat the Oven and Prepare the Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with cooking spray or butter to prevent sticking.
- Cook the Ground Beef and Vegetables: In a large skillet over medium heat, cook the lean ground beef, breaking it up as it browns, for about 7-10 minutes until fully cooked. Add the diced onion, diced green bell pepper, and minced garlic. Sauté everything together for about 5 minutes or until the vegetables are soft and fragrant.
- Prepare the Cream Sauce: In a mixing bowl, combine the condensed cream of mushroom soup and sour cream. Stir until smooth, then season with salt and pepper to your taste.
- Assemble the Casserole: Peel and thinly slice the Russet potatoes. Arrange the slices in two even layers in the bottom of the prepared casserole dish, seasoning each layer lightly with salt and pepper. Spoon the cooked ground beef and vegetables evenly over the potato layers. Pour the cream sauce over the beef and vegetables, spreading it evenly with a spatula to cover the layers.
- Add Cheese and Bake: Sprinkle the shredded cheddar cheese evenly over the top of the casserole. Place it in the preheated oven and bake for 30-35 minutes, or until the potatoes are tender and the cheese is golden brown on top.
- Add Toppings and Serve: Remove the casserole from the oven and sprinkle French fried onions over the surface. Return it to the oven for an additional 5 minutes to make the onions crispy. Let the casserole cool for a few minutes before serving. Garnish with sliced green onions or chopped fresh parsley if desired.
Notes
- To speed up cooking, slice potatoes as thinly as possible so they become tender in the baking time.
- You can substitute the cream of mushroom soup with cream of chicken soup if preferred.
- For a lower fat option, use lean or extra-lean ground beef and reduced-fat sour cream.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Add a pinch of smoked paprika or Italian seasoning to the beef mixture for extra flavor.
Keywords: Hobo Casserole, ground beef casserole, potato bake, comfort food, easy dinner, mushroom soup casserole