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Very rustic, very healthy, no meat available to put in. With layers of tender potatoes, savory ground beef, and a creamy mushroom sauce, the casserole is a no-fuss solution to nights when you need a little hope, or at least something warm to eat. The top melted cheddar cheese and crispy French fried onions also bring the perfect touch of overindulgence to each rich and tasty bite.
This dish begins with a layer of golden Russet potatoes, which soak up the flavors of the savory beef and vegetables baking above them. Ground beef is sautéed with onions, bell pepper, and garlic, and with the creamy sour cream and cream of mushroom soup sauces, they end up mingling beautifully so that the flavors come together in a wonderfully aromatic pot of goodness. During baking, all these flavors meld into a comforting meal, filling and rich.
Top with melted cheddar, and French fried onions for a crispy, golden finish. Serve it hot from the oven, with parsley or green onions for some color if you want. It’s a family-friendly dish that’s a hit on busy weeknights or easygoing Sunday dinner—uncomplicated, hearty, crowd-pleasing, and one you’ll find yourself making again and again!
Why You’ll Love It
- Comfort Food Classic: There is no food more comforting than a casserole loaded with creamy, cheesy, hearty ingredients. And it’s just the right thing for when you want something warm and nourishing.
- Budget-Friendly: With inexpensive ingredients like ground beef, potatoes, and canned soup, this casserole is budget-friendly without sacrificing flavor.
- Family-Friendly: The cheesy, creamy layers are something both kids and adults enjoy. And it’s a good way to sneak in vegetables with the bell peppers and onions.
- Make Ahead and Freezer Friendly: This casserole can also be assembled ahead of time and baked when you are ready to serve it, which makes it a great option for meal prepping.
Key Ingredients
- Ground Beef: Lean ground beef works well here to cut down on extra grease, but you can use regular ground beef and drain off any excess fat after browning. If you’re looking to reduce the amount of red meat in your diet, ground turkey or chicken are lighter alternatives.
- Russet Potatoes: Russet potatoes have a sturdy structure before baking, and their starchy texture pairs perfectly with the creamy sauce. If you like a waxier potato, Yukon Golds would be another fantastic choice.
- Condensed Cream of Mushroom Soup: The quintessential base for the creamy sauce, condensed soup brings deep flavor and richness to the recipe. If more comfortable with cream of chicken or cream of celery soup, use one of those for a different flavor.
- Sour Cream: The sour cream gives the sauce a creamy, tangy flavor that complements the rich beef. For a lower-calorie alternative, try Greek yogurt.
- Cheddar Cheese: Shredded cheddar melts well on top, forming a gooey, golden layer. (Sharp cheddar is nice too for extra depth, but feel free to throw in other cheese, like mozzarella or Monterey Jack, into the mix.)
- French Fried Onions: Adds a terrific crispy, savory topping that takes every bite to another level. You could also use crushed potato chips or panko breadcrumbs for a similar crunch.
Ingredients with quantities and instructions can be found in the recipe card at the bottom of the page.
How to Prepare Cheesy Beef and Potato Casserole
Step 1: Preheat Oven and Grease the Baking Dish
- Preheat the Oven: Preheat your oven to 375°F (190°C), so it will be at the right temperature for baking evenly.
- Grease the Baking Dish: Spray cooking spray or butter around a 9×13-inch casserole dish. This will help prevent sticking and make cleaning up much easier.
Step 2: Brown the Ground Beef & Vegetables
- Brown the Ground Beef: In a large skillet, brown 1 pound of ground beef over medium heat, using a spatula to break it into pieces as it cooks. Sauté, stirring frequently, for 7 to 10 minutes until evenly browned.
- Add Vegetables: Stir in ½ cup diced yellow onion, 1 diced green bell pepper, and 2 minced garlic cloves to the skillet with the beef. Sauté for 5 minutes until the vegetables are softened and fragrant. This will be turned into the savory base of the casserole.
Step 3: Make the Cream Sauce
- Make the Sauce: In a large bowl, mix together 1 can (10.75 ounces) of condensed cream of mushroom soup and 1 cup of sour cream. Blend until smooth, then season with salt and pepper to taste. This creamy sauce will contribute richness and help glue the casserole layers together.
Step 4: Prepare the Casserole
- Layer the Potatoes: Peel and slice 2-3 medium Russet potatoes as thin as you can manage. Layer the slices in two layers in the bottom of the greased baking dish, sprinkling each layer lightly with salt and pepper. The potatoes will act as a hearty base that soaks in the flavors as they roast.
- Layer with the Beef and Vegetables: Spoon the mixture of browned ground beef and vegetables evenly over the potato layers for balanced flavor distribution.
- Adding the Cream Sauce: Pour the cream of mushroom and sour cream mixture over the beef and veggies, using a spatula to spread it evenly.
Step 5: Add Cheese and Bake
- Top with Cheese: Evenly sprinkle over 1 cup of shredded cheddar cheese. It will form a gooey, melted cheese layer while baking.
- Bake at 350°F: Bake for 30-35 minutes or until potatoes are tender and the top is golden brown and bubbly.
Step 6: Top and Enjoy
- Add French Fried Onions: Take the casserole out of the oven and sprinkle a large handful of French fried onions on top. Put the dish back in the oven for 5 more minutes until the onions are crispy and golden.
- Garnish and Serve: Let the casserole cool for a few minutes before serving. Top with sliced green onions or fresh parsley for a pop of color. Serve hot and enjoy!
Serving Suggestions
- Classic Side Salad: Pair this rich casserole with an easy green salad dressed with vinaigrette for a refreshing contrast.
- Steamed Vegetables: Serve with steamed green beans or broccoli to add a nutrient-dense side that balances out the flavors.
- Garlic Bread: Warm garlic bread or dinner rolls are perfect for dipping into the creamy sauce.
- Crisp Apple Slaw: The sweetness and crunch of an apple slaw balance the creamy, savory elements of the casserole.
Storage/Meal Prep Tips
- Refrigeration: Leftovers can be stored in an airtight container in the fridge for up to 3-4 days.
- Freezing: Assemble the dish, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. To bake, thaw in the fridge overnight, then add a few extra minutes of cooking time.
- Make-Ahead Tips: Assemble the casserole up to a day ahead, cover tightly, and refrigerate until ready to bake.
- Reheating: To maintain texture, reheat leftovers in the oven at 350°F. A splash of milk or cream will prevent the sauce from drying out.
Variations
- Spicy Beef and Potato Casserole: Add 1 teaspoon of chili powder or cayenne for heat.
- Mushroom Lover’s Twist: Add 1 cup of sliced fresh mushrooms.
- Cheesy Bacon Version: Stir in ½ cup of crumbled cooked bacon.
- Vegetarian: Swap beef for plant-based ground meat or black beans + lentils.
- Southwestern Style: Use diced tomatoes with green chilies and swap cream of mushroom soup for cream of chicken.
Conclusion
Hobo Casserole is a rustic ground beef and potato bake that serves up layers of rich, creamy flavors and heartiness. Whether for a family dinner or a potluck, this cheesy, hearty dish will become a favorite. So grab your ingredients, fire up the oven, and enjoy a comforting meal with smiles around the table! Happy cooking! 😊
Hobo Casserole Rustic Ground Beef and Potato Bake
This Hobo Casserole is a hearty, comforting dish featuring layers of tender potatoes, seasoned ground beef, and a creamy mushroom sauce. Topped with melted cheddar and crispy French fried onions, it's a rustic bake that brings big flavors to the table.
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 your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with cooking spray or butter.
- 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, diced green bell pepper, and minced garlic. Sauté for about 5 minutes until the vegetables are soft and fragrant.
- In a bowl, combine the condensed cream of mushroom soup and sour cream. Mix until smooth, then season with salt and pepper to taste.
- 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.
- 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.
- Remove the casserole from the oven and sprinkle French fried onions over the top. Return to the oven for an additional 5 minutes 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.
Notes
This casserole is perfect for a cozy family dinner or a potluck. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or oven.
Nutrition
Calories: 550kcal
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