Hobo Casserole with Ground Beef
This layered casserole combines browned lean beef, sautéed vegetables, and tender Russet potatoes in a creamy mushroom sauce, topped with cheddar and crispy French fried onions. A comforting, one-bake weeknight staple with rich, cohesive flavors and textures.
Ingredients
- Lean ground beef (90/10 or 85/15)
- Yellow onion, diced (1/2 cup)
- Green bell pepper, diced (1)
- Garlic, minced (2 cloves)
- Russet potatoes, peeled and thinly sliced (2-3 medium)
- Condensed cream of mushroom soup (1 can, 10.75 oz)
- Sour cream (1 cup)
- Shredded cheddar cheese (1 cup)
- French fried onions (1 cup)
- Salt and pepper (to taste)
Instructions
- Preheat oven to 375°F (190°C)
- In a large skillet, brown ground beef over medium heat until no pink remains; drain fat.
- Add diced onion, green bell pepper, and garlic; sauté 5-7 minutes until softened.
- Transfer mixture to a 9x13-inch baking dish.
- Arrange thin potato slices in a single layer over the beef mixture.
- In a bowl, mix soup, sour cream, salt, and pepper. Pour evenly over potatoes.
- Sprinkle cheese on top, then cover with French fried onions.
- Bake for 35-40 minutes, until bubbly and golden. Let rest 10 minutes before serving.
Notes
Substitute ground turkey for leaner protein. Use red bell pepper for sweetness. Swap Yukon Gold potatoes for creamier texture. Greek yogurt can replace sour cream for lower fat. Adjust baking time by 5-10 minutes if using smaller or larger potatoes.
Nutrition
Serving: 1gCalories: 165kcalCarbohydrates: 20gProtein: 15gFat: 10gCholesterol: 45mgSodium: 800mgFiber: 3gSugar: 1g
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