Rustic Ground Beef Potato Bake

This Hobo Casserole is a hearty and comforting dish perfect for chilly evenings when you want something warm and satisfying. With layers of tender Russet potatoes, savory ground beef mixed with aromatic vegetables, and a creamy mushroom sauce, it offers rich flavors that come together in a rustic and inviting bake. The melted cheddar and crispy French fried onions on top create a wonderful contrast in textures that make every bite special.

I first made this casserole on a weekend when I wanted a no-fuss meal for family. Everyone loved how the crispy onions on top added a surprising crunch to the creamy layers below, and it quickly became a regular request.

Gather Your Ingredients

• 1 pound lean ground beef: for a rich and hearty protein base look for fresh, bright red meat
• Half a cup diced yellow onion: to uplift flavors with mild sweetness
• One green bell pepper diced: to add freshness and slight crunch choose firm peppers without soft spots
• Two cloves garlic minced: for that warm, savory aroma that makes the dish pop
• Two to three medium Russet potatoes peeled and thinly sliced: Russets are best for baking due to their starchy texture
• One 10.75 ounce can condensed cream of mushroom soup: for creamy earthiness choose one with lower sodium if possible
• One cup sour cream: for tangy richness that balances the casserole
• One cup shredded cheddar cheese: to melt perfectly on top and add sharp flavor sharp cheddar works great here
• Salt and pepper to taste: for seasoning throughout the layers
• French fried onions for topping: to add a crispy finish
• Optional sliced green onions or chopped fresh parsley for garnish: to brighten the presentation and add freshness

How to Make It

Preheat and prepare:

Preheat your oven to 375 degrees Fahrenheit. Prepare your casserole dish by lightly greasing it with butter or cooking spray to prevent sticking.

Cook beef and vegetables:

Cook the ground beef in a large skillet over medium heat, breaking it apart with a spatula as it cooks. Cook for ten minutes until the meat is thoroughly browned. Stir in the diced onions, green bell peppers, and minced garlic. Sauté this mixture for about five minutes until the vegetables soften and release their fragrance.

Mix sauce:

In a medium bowl, combine the can of cream of mushroom soup with sour cream. Mix thoroughly until smooth. Add salt and pepper to taste, adjusting the seasoning to your liking.

Layer casserole:

Peel and thinly slice the Russet potatoes. Layer half of the potato slices evenly in the bottom of your greased casserole dish. Sprinkle lightly with salt and pepper. Spread the cooked ground beef and vegetable mixture over the potato layer. Pour half of the mushroom cream sauce over this. Repeat with remaining potato slices, seasoning again, then add the rest of the beef mixture and cream sauce.

Add cheese and bake:

Sprinkle the shredded cheddar cheese evenly across the top of the casserole. Place it in your preheated oven and bake for thirty to thirty-five minutes. The potatoes should be tender and the cheese golden brown.

Add onions and finish baking:

Remove the casserole temporarily from the oven. Scatter French fried onions generously across the surface. Return the dish to the oven for five more minutes to allow the onions to crisp. Let the casserole rest for a few minutes after baking. Garnish with sliced green onions or chopped parsley if you like.

I love that simple ingredients come together beautifully here. Every holiday potluck I bring this to, the crispy onions and creamy layers vanish first.

Flavor Boosters

Optional sliced green onions or chopped fresh parsley for garnish brighten the presentation and add freshness. You can also add chopped fresh mushrooms to the beef mixture in fall and winter for earthiness, or toss in fresh herbs like thyme or rosemary in summer for brightness.

Serving Suggestions

Serve this casserole with a crisp green salad or steamed green beans to balance the richness. A dollop of sour cream on the side adds extra creaminess if desired.

Creative Twists

You can swap green bell pepper for red or yellow bell pepper for a sweeter note. Use Greek yogurt instead of sour cream for a lighter tang. Ground turkey or chicken can replace ground beef for a leaner option. Use sweet potatoes instead of Russet potatoes for a colorful twist in the cooler months.

This casserole is perfect for feeding hungry kids after busy days and freezes well for easy future meals.

Recipe FAQs

→ What type of potatoes work best for this dish?

Russet potatoes are ideal for their tender texture and ability to absorb flavors well when thinly sliced and baked.

→ Can I make this dish ahead of time?

Yes, you can prepare it in advance and refrigerate. Reheat in the oven to maintain the crispy topping and warm flavors.

→ How do the French fried onions affect the texture?

They add a crispy, crunchy topping that contrasts nicely with the creamy layers underneath.

→ Is there a vegetarian alternative for the ground beef?

You can substitute seasoned lentils or mushrooms to keep the hearty texture and rich flavor.

→ What is the best way to layer the ingredients?

Layer thin potato slices at the bottom, followed by the cooked beef and vegetables, then pour the creamy sauce on top before adding cheese.

→ How long should the dish bake for?

Bake at 375°F (190°C) for 30-35 minutes until potatoes are tender and the top is golden, then add onions and bake 5 more minutes.