Hobo Casserole: Rustic Ground Beef and Potato Bake Recipe
Hobo Casserole is a comforting, rustic ground beef and potato bake that layers tender slices of russet potatoes with seasoned ground beef, fragrant onions, and green bell peppers, all combined with creamy mushroom soup and sour cream. Topped with shredded cheddar cheese and crispy French fried onions, this hearty casserole makes for a perfect family dinner filled with rich flavors and satisfying textures.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- 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
- 2–3 medium-sized Russet potatoes, peeled and thinly sliced
- 2 cloves garlic, minced
Dairy and Canned
- 1 can condensed cream of mushroom soup (10.75 oz)
- 1 cup sour cream
- 1 cup shredded cheddar cheese
Seasonings and Toppings
- Salt and pepper to taste
- French fried onions for topping
- Sliced green onions (optional, for garnish)
- Chopped fresh parsley (optional, for garnish)
Instructions
- Preheat and prepare the ground beef: In a large skillet over medium heat, cook the lean ground beef until browned and no longer pink. Drain any excess fat to keep the casserole lean.
- Sauté the vegetables: Add diced yellow onion, green bell pepper, and minced garlic to the skillet with the beef. Cook until the vegetables are softened, about 5 minutes, stirring occasionally to blend the flavors.
- Prepare the sauce mixture: In a large bowl, combine the condensed cream of mushroom soup and sour cream. Stir well until fully blended to create a creamy sauce base.
- Assemble the casserole layers: In a greased 9×13 inch baking dish, layer half of the thinly sliced russet potatoes evenly on the bottom. Spread half of the beef and vegetable mixture over the potatoes. Pour and spread half of the creamy soup mixture on top. Repeat these layers with the remaining potatoes, beef mixture, and soup mixture to build the casserole.
- Add cheese and seasoning: Sprinkle the shredded cheddar cheese evenly over the top layer. Season with salt and freshly ground black pepper to taste.
- Bake the casserole: Cover the baking dish tightly with aluminum foil and bake in a preheated oven at 350°F (175°C) for 1 hour, or until the potatoes are tender and the casserole is heated through.
- Add topping and finish baking: Remove the foil and sprinkle French fried onions evenly over the top. Return the dish to the oven uncovered, and bake for an additional 10-15 minutes to allow the onions to crisp and the cheese to brown slightly.
- Garnish and serve: Let the casserole rest for 5 minutes after baking. Garnish with sliced green onions and chopped fresh parsley if desired before serving warm.
Notes
- You can substitute cream of mushroom soup with cream of celery or cream of chicken for a different flavor profile.
- To save time, use pre-sliced potatoes from the supermarket.
- If preferred, swap French fried onions for crushed crispy fried shallots or bacon bits as a topping.
- Make sure to peel the Russet potatoes to avoid a tougher texture after baking.
- Adjust seasoning with salt and pepper to personal taste depending on the saltiness of the soup and cheese used.
- Leftovers store well covered in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
Keywords: Hobo Casserole, Ground Beef Casserole, Potato Bake, Creamy Mushroom Soup Casserole, Comfort Food, Rustic Dinner