I love this Hobo Casserole because it’s a complete meal in one dish — savory, filling, and full of textures. The creamy sauce seeps into the tender potatoes while the seasoned beef adds heartiness. The melted cheese and crispy onion topping take it to another level. It’s also incredibly simple to prepare, and I often make it ahead and pop it in the oven when needed. It’s a dependable, family-pleasing dish that never disappoints.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
lean ground beef
yellow onion, diced
green bell pepper, diced
garlic, minced
Russet potatoes, peeled and thinly sliced
condensed cream of mushroom soup
sour cream
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)
Directions
I start by preheating my oven to 375°F (190°C) and greasing a 9×13-inch casserole dish with cooking spray or butter.
In a large skillet, I cook the ground beef over medium heat, breaking it apart as it browns. Once it’s no longer pink (about 7-10 minutes), I add the diced onion, green bell pepper, and minced garlic, sautéing everything for another 5 minutes until soft and fragrant.
In a separate bowl, I mix the condensed cream of mushroom soup with sour cream until smooth, then season the mixture with salt and pepper.
I peel and thinly slice the potatoes, then layer them in the baking dish in two layers, lightly seasoning each layer with salt and pepper.
Next, I spoon the beef and vegetable mixture evenly over the potatoes, then pour the creamy sauce on top, spreading it out to cover everything.
I sprinkle shredded cheddar cheese across the top and bake the casserole uncovered for 30-35 minutes, or until the potatoes are fork-tender and the top is golden.
Once baked, I remove it from the oven, sprinkle French fried onions over the top, and return it to the oven for 5 more minutes to crisp up.
I let the casserole cool for a few minutes before serving. If I’m feeling fancy, I garnish it with green onions or fresh parsley.
Servings and Timing
This recipe serves 6 hearty portions.
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour Each serving contains approximately 550 calories, making it a satisfying and balanced main course.
Variations
Meat Swap: Sometimes I switch the ground beef for ground turkey or chicken for a lighter version.
Cheese Lovers: I like to mix in mozzarella or pepper jack with the cheddar for more flavor variety.
Extra Veggies: Adding thin slices of zucchini or mushrooms between the potato layers gives it a boost in nutrients.
Spice It Up: A dash of smoked paprika or crushed red pepper flakes adds a nice kick to the beef mixture.
Cream Alternative: I’ve used cream of chicken soup instead of mushroom for a different flavor twist.
Storage/Reheating
Once cooled, I store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat:
Microwave: I reheat individual portions on high for 1-2 minutes.
Oven: For a crispier top, I cover the dish loosely with foil and bake at 350°F (175°C) for 15-20 minutes until heated through.
FAQs
What kind of potatoes work best in this casserole?
I use Russet potatoes because they hold up well when baked and absorb the flavors of the sauce. Yukon Golds are also a good option if I want a creamier texture.
Can I make this casserole ahead of time?
Yes, I often prepare the entire casserole up to a day in advance, cover it tightly, and store it in the fridge. When I’m ready to bake it, I let it sit at room temperature for about 20 minutes, then bake as usual.
Do I need to cook the potatoes before baking?
No need! I slice them thinly so they cook perfectly in the oven while absorbing the creamy sauce and beef juices.
What can I use instead of French fried onions?
If I’m out of French fried onions, I’ve used crushed Ritz crackers or even crispy bacon bits for a crunchy topping.
Can I freeze this casserole?
While it’s best fresh, I have frozen the fully baked casserole. I wrap it tightly and freeze it for up to 2 months. I thaw it overnight in the fridge and reheat in the oven until warm.
Conclusion
This Hobo Casserole is one of those rustic, no-fuss meals that always hits the spot. It’s cozy, satisfying, and packed with familiar flavors. I love how easy it is to put together with basic ingredients, and it always brings smiles to the dinner table. Whether I’m feeding the family or sharing it at a potluck, this casserole is a dependable favorite that never fails to impress.
Hobo Casserole Rustic Ground Beef and Potato Bake This hearty and rustic Hobo Casserole features seasoned ground beef, creamy mushroom sauce, and layers of tender potatoes topped with melted cheddar and crispy onions — the ultimate comfort bake.
Ingredients
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
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 oven to 375°F (190°C). Grease a 9×13-inch casserole dish.
In a skillet over medium heat, cook ground beef until browned (7–10 minutes). Add onion, bell pepper, and garlic. Sauté for 5 minutes until softened.
In a bowl, mix cream of mushroom soup and sour cream. Season with salt and pepper.
Layer sliced potatoes in the baking dish, seasoning each layer.
Spread the beef mixture over the potatoes. Pour the cream sauce over everything.
Top with shredded cheddar cheese.
Bake for 30–35 minutes until potatoes are tender and top is golden.
Add French fried onions on top and bake for another 5 minutes until crispy.
Let cool slightly before serving. Garnish if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the microwave or oven.
Add red pepper flakes or paprika for a spicy twist.
