Description

Hobo Casserole is the ultimate comfort food—a hearty and rustic dish featuring layers of seasoned ground beef, thinly sliced potatoes, and creamy mushroom sauce, all baked under a golden layer of melty cheese. This simple, budget-friendly casserole is perfect for family dinners, potlucks, or a cozy night at home. It’s easy to prepare, customizable to suit your tastes, and can be made ahead of time or even frozen for later. Whether you’re looking for a nostalgic dish that reminds you of home-cooked meals or just a satisfying, no-fuss bake, this casserole delivers.

Ingredients

Scale

1 pound lean ground beef
½ cup yellow onion diced
1 green bell pepper diced
2 cloves garlic minced
2 to 3 medium-sized Russet potatoes peeled and thinly sliced
1 10.75-ounce can condensed cream of mushroom soup
1 cup sour cream
1 cup shredded cheddar cheese
Salt and pepper to taste
French fried onions for topping
Optional: sliced green onions chopped fresh parsley

Instructions

Preheat the Oven and Prepare the Baking Dish:

Preheat your oven to 375°F (190°C).
Grease a 9×13-inch casserole dish with cooking spray or a bit of butter.

Cook the Ground Beef and Vegetables:

In a large skillet, cook the ground beef over medium heat until browned and crumbly, about 7-10 minutes.
Add the diced yellow onion, diced green bell pepper, and minced garlic to the skillet. Sauté until the vegetables are softened, about 5 minutes.

Prepare the Cream Sauce:

In a separate bowl, combine the condensed cream of mushroom soup and sour cream. Stir until well mixed.
Season with salt and pepper to taste.

Assemble the Casserole:

Arrange the thinly sliced potatoes in two even layers at the bottom of the greased baking dish, seasoning each layer with salt and pepper.
Spoon the ground beef and vegetable mixture over the potato layers, spreading it out evenly.
Pour the cream sauce over the beef and vegetables, using a spatula to ensure it’s evenly distributed.

Add Cheese and Bake:

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.

Add Toppings and Serve:

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

Notes

Substitutions:
- Swap ground beef with ground turkey or sausage for a different flavor.
- Substitute sweet potatoes or hash browns for a unique twist.
- Use any type of shredded cheese, such as mozzarella or Monterey Jack.
Vegetables: Feel free to add vegetables like peas, green beans, or corn for extra nutrition and color.
Make-Ahead: This casserole can be prepared up to a day ahead. Simply assemble it, cover it with foil, and store it in the refrigerator until ready to bake.
Freezing: To freeze, assemble the casserole but don’t bake it. Wrap it tightly with plastic wrap and foil, and freeze for up to 3 months. When ready to bake, thaw overnight in the fridge or bake from frozen, adding about 15-20 minutes to the cooking time.
Reheating: Reheat leftovers in the microwave, oven, or stovetop. For best results, cover with foil and bake at 350°F (175°C) for 15-20 minutes, or until warmed through.