Hobo Casserole Rustic Ground Beef and Potato Bake

Why You’ll Love This Recipe

Hobo Casserole is the epitome of comfort food. Its layers of tender potatoes, seasoned ground beef, and creamy sauce come together for a truly satisfying meal. The richness of the cheese, the crispy onions on top, and the subtle flavor of green onions or fresh parsley as garnish make each bite extra special. This dish is simple yet full of flavor, making it a perfect choice for busy weeknights, family gatherings, or potlucks. It’s filling, easy to prepare, and always a crowd-pleaser.

Ingredients

• 1 lb lean ground beef

• ½ 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)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with cooking spray or butter.

2. In a large skillet, cook the lean ground beef over medium heat, breaking it up with a spatula as it cooks. Cook for about 7-10 minutes until browned. Add diced onion, green bell pepper, and minced garlic. Sauté for about 5 minutes until the vegetables are soft and fragrant.

3. In a bowl, combine the condensed cream of mushroom soup and sour cream. Mix until smooth, then season with salt and pepper to taste.

4. Peel and thinly slice the Russet potatoes. Arrange the slices in two layers in the bottom of the greased baking dish, seasoning each layer lightly with salt and pepper. Spoon the cooked ground beef and vegetable mixture evenly over the potato layers. Pour the cream sauce over the beef and veggies, spreading it evenly with a spatula.

5. Sprinkle the shredded cheddar cheese evenly over the top of the casserole. Bake in the preheated oven for 30-35 minutes, or until the potatoes are tender and the top is golden brown.

6. Remove the casserole from the oven and sprinkle French fried onions over the top. Return to the oven for an additional 5 minutes, or until the onions are crispy. Let the casserole cool for a few minutes before serving. Garnish with sliced green onions or chopped fresh parsley, if desired.

Servings and Timing

• Servings: 6

• Prep Time: 20 minutes

• Cook Time: 40 minutes

• Total Time: 1 hour

Variations

• Vegetarian version: Swap the ground beef for a plant-based meat substitute or a combination of mushrooms and lentils for a hearty vegetarian alternative.

• Cheese options: Feel free to use a blend of cheeses like Monterey Jack or Gouda for a different flavor profile.

• Extra veggies: Add more vegetables like mushrooms, carrots, or zucchini for extra flavor and texture.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in the microwave or oven. If reheating in the oven, cover the casserole with foil to prevent the potatoes from drying out, and heat at 350°F (175°C) for about 15-20 minutes.

FAQs

1. Can I make Hobo Casserole ahead of time?

Yes, you can assemble the casserole and store it in the refrigerator for up to 24 hours before baking.

2. Can I freeze Hobo Casserole?

Yes, you can freeze the casserole before baking. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Bake from frozen, adding 10-15 minutes to the cooking time.

3. Can I use a different type of potato for this recipe?

Yes, you can substitute Russet potatoes with Yukon Gold or red potatoes, though they may cook a bit faster.

4. Can I use a different type of cheese?

Absolutely! You can swap cheddar for your favorite cheese, such as mozzarella, Monterey Jack, or a blend of cheeses.

5. Is there a way to make this recipe dairy-free?

To make this dairy-free, use a dairy-free sour cream substitute and choose a dairy-free cheese alternative.

6. How can I make this recipe spicier?

For a spicier version, add diced jalapeños to the beef mixture or sprinkle some chili flakes over the top before baking.

7. Can I use fresh mushrooms instead of canned cream of mushroom soup?

Yes, you can sauté fresh mushrooms and add them to a creamy sauce made with non-dairy milk and flour, but using the canned soup makes the recipe quicker and easier.

8. Can I add more meat to this casserole?

If you prefer a meatier casserole, you can increase the amount of ground beef, or add sausage or bacon for extra flavor.

9. Can I skip the French fried onions?

While they add a delicious crunch, you can skip the French fried onions or substitute with breadcrumbs for some crunch.

10. What should I serve with Hobo Casserole?

Hobo Casserole is a hearty dish on its own, but it pairs well with a simple salad or some steamed veggies on the side for a balanced meal.

Conclusion

Hobo Casserole is a comforting and versatile dish that can be enjoyed by the whole family. With its layers of seasoned ground beef, creamy mushroom sauce, and crispy cheese topping, it’s sure to be a hit at any table. Whether you’re looking for a quick weeknight meal or a dish to bring to a potluck, this rustic bake is both satisfying and delicious. With easy variations, you can adapt it to suit your tastes, making it a go-to recipe for any occasion.

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Hobo Casserole is a warm, comforting dish made with ground beef, seasoned vegetables, and creamy mushroom sauce. Topped with melted cheddar cheese and crispy French fried onions, it’s a rustic, hearty bake that’s perfect for any occasion.

• Author: Janet
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

1 lb lean ground beef

½ 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)

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Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with cooking spray or butter.
2. In a large skillet, cook the lean ground beef over medium heat, breaking it up with a spatula as it cooks. Cook for about 7-10 minutes until browned.
3. Add diced onion, green bell pepper, and minced garlic. Sauté for about 5 minutes until the vegetables are soft and fragrant.
4. In a bowl, combine the condensed cream of mushroom soup and sour cream. Mix until smooth, then season with salt and pepper to taste.
5. Peel and thinly slice the Russet potatoes. Arrange the slices in two layers in the bottom of the greased baking dish, seasoning each layer lightly with salt and pepper.
6. Spoon the cooked ground beef and vegetable mixture evenly over the potato layers. Pour the cream sauce over the beef and veggies, spreading it evenly with a spatula.
7. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
8. Bake in the preheated oven for 30-35 minutes, or until the potatoes are tender and the top is golden brown.
9. Remove the casserole from the oven and sprinkle French fried onions over the top. Return to the oven for an additional 5 minutes, or until the onions are crispy.
10. Let the casserole cool for a few minutes before serving. Garnish with sliced green onions or chopped fresh parsley, if desired.

Notes

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• This dish can be made ahead of time and stored in the refrigerator for up to 24 hours before baking.
• The casserole can be frozen before baking for up to 3 months. Bake from frozen, adding 10-15 minutes to the cooking time.
• To make the recipe dairy-free, use dairy-free sour cream and cheese alternatives.
• For extra veggies, consider adding mushrooms, carrots, or zucchini.
• If you want a spicier version, add diced jalapeños or sprinkle chili flakes on top before baking.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 3g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 9g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 20g
• Cholesterol: 45mg