Hobo Casserole Ground Beef Potato (Printable Version)
Layers of potatoes, seasoned beef, mushroom sauce, cheddar, and crispy onions create a cozy, flavorful bake.
# Ingredients List:
→ Meat and Vegetables
01 -
1 lb (454 g) lean ground beef
02 -
120 ml (1/2 cup) diced yellow onion
03 -
1 medium green bell pepper, diced
04 -
2 cloves garlic, minced
05 -
2 to 3 medium Russet potatoes, peeled and thinly sliced
→ Sauces and Dairy
06 -
1 can (10.75 oz / 305 g) condensed cream of mushroom soup
07 -
240 ml (1 cup) sour cream
08 -
120 g (1 cup) shredded cheddar cheese
→ Seasonings and Garnishes
09 -
Salt and pepper to taste
10 -
French fried onions for topping
11 -
Sliced green onions (optional, for garnish)
12 -
Chopped fresh parsley (optional, for garnish)
# How to Make It:
01 -
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) casserole dish with cooking spray or butter.
02 -
In a large skillet over medium heat, cook the ground beef until browned, about 7–10 minutes, breaking it up with a spatula. Add diced onion, green bell pepper, and minced garlic; sauté for 5 minutes until softened and fragrant.
03 -
Combine condensed cream of mushroom soup and sour cream in a bowl. Mix until smooth and season with salt and pepper to taste.
04 -
Arrange the thin potato slices in two layers at the bottom of the greased baking dish, seasoning each layer lightly with salt and pepper. Evenly spoon the cooked beef and vegetable mixture over the potatoes. Pour the cream sauce on top and spread evenly.
05 -
Sprinkle shredded cheddar cheese evenly over the casserole. Bake for 30–35 minutes until the potatoes are tender and the cheese is golden brown.
06 -
Remove from oven, sprinkle French fried onions over the top, then return to the oven for 5 minutes until the topping is crispy. Allow to cool slightly before serving. Garnish with sliced green onions or chopped parsley if desired.
# Extra Tips:
01 -
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in microwave or oven.