Description
Hobo Casserole is a hearty and comforting rustic bake combining ground beef, potatoes, and vegetables in a creamy mix topped with crispy French fried onions and melted cheddar cheese. This easy one-dish meal is perfect for busy weeknights, offering rich flavors and satisfying textures with minimal effort.
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
Dairy and Canned Goods
- 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
- Prepare the vegetables: Peel and thinly slice the Russet potatoes. Dice the yellow onion and green bell pepper. Mince the garlic cloves. Set aside.
- Cook the ground beef: In a large skillet over medium heat, cook the lean ground beef until browned and no longer pink, breaking it apart with a spoon as it cooks. Drain any excess fat.
- Add vegetables to the beef: Add the diced onion, green bell pepper, and minced garlic to the browned beef. Cook for about 5 minutes until vegetables are softened. Season with salt and pepper to taste.
- Combine creamy mixture: In a mixing bowl, blend the can of condensed cream of mushroom soup with the sour cream until smooth.
- Assemble the casserole: Preheat oven to 350°F (175°C). In a greased baking dish, layer half of the thinly sliced potatoes evenly. Spread half of the beef and vegetable mixture over the potatoes. Then spoon half of the cream of mushroom and sour cream mixture on top. Repeat with another layer of potatoes, remaining beef mixture, and the creamy mixture, spreading evenly.
- Add cheese and topping: Sprinkle the shredded cheddar cheese evenly over the top layer. Then add a generous layer of French fried onions for a crispy topping.
- Bake the casserole: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is melted, bubbly, and the potatoes are tender when pierced with a fork.
- 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
- For a lower fat version, use reduced-fat sour cream and leaner ground beef.
- You can substitute cream of mushroom soup with cream of celery or cream of chicken soup for flavor variation.
- Make sure potatoes are sliced thinly to ensure even cooking through the layers.
- French fried onions add a nice crunch but can be omitted for a gluten-free version or substituted with gluten-free crispy onions.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Keywords: hobo casserole, ground beef casserole, potato bake, comfort food, easy casserole, creamy beef bake, rustic casserole