Hobo Casserole: Rustic Ground Beef and Potato Bake Recipe
Hobo Casserole is a comforting and rustic ground beef and potato bake layered with tender sliced potatoes, savory ground beef, creamy mushroom soup, sour cream, and melted cheddar cheese. Topped with crispy French fried onions and optional fresh green onions and parsley, this dish is an easy stove-to-oven casserole perfect for a hearty family dinner.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Category: Main Dish
- 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 Russet potatoes, peeled and thinly sliced
Other Ingredients
- 1 can condensed cream of mushroom soup (10.75 oz)
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Toppings and Garnish
- French fried onions for topping
- Sliced green onions (optional, for garnish)
- Chopped fresh parsley (optional, for garnish)
Instructions
- Preheat Oven and Prepare Ingredients: Preheat your oven to 350°F (175°C). Peel and thinly slice the Russet potatoes, dice the onion and green bell pepper, and mince the garlic.
- Cook Ground Beef Mixture: In a large skillet over medium heat, cook the lean ground beef until browned. Drain excess fat. Add the diced onion, green bell pepper, and minced garlic to the skillet. Sauté until the vegetables are softened and fragrant. Season with salt and pepper to taste.
- Mix Creamy Sauce: In a separate bowl, combine the condensed cream of mushroom soup with the sour cream. Stir well until smooth and creamy.
- Layer the Casserole: In a greased 9×13 inch baking dish, layer half of the sliced potatoes evenly on the bottom. Spread half of the cooked ground beef mixture over the potatoes. Spoon half of the creamy mushroom and sour cream mixture over the beef. Repeat layering with remaining potatoes, meat, and creamy sauce.
- Add Cheese and Bake: Sprinkle the shredded cheddar cheese evenly on top of the casserole. Cover the dish with aluminum foil and bake in the preheated oven for about 60 minutes, or until the potatoes are tender when pierced with a fork.
- Add Toppings and Finish Baking: Remove the foil and sprinkle the top of the casserole with French fried onions. Return to the oven and bake uncovered for an additional 10-15 minutes, until the onions are golden and crispy.
- Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with sliced green onions and chopped fresh parsley if desired. Serve warm and enjoy your rustic Hobo Casserole!
Notes
- You can substitute cream of mushroom soup with cream of celery or cream of chicken soup if preferred.
- For a lighter version, consider using low-fat sour cream and reduced-fat cheddar cheese.
- Make sure the potato slices are uniformly thin to ensure even cooking.
- This casserole can be prepared a day in advance and refrigerated before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.