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- 1 pound ground beef - 4 large potatoes, thinly sliced - 1 large onion, sliced - 1 bell pepper, diced (any color) - 2 cups cheddar cheese, shredded - 1 can (10.5 oz) cream of mushroom soup - 1 cup beef broth - 2 teaspoons garlic powder - 1 teaspoon paprika - Salt and pepper to taste - Olive oil for cooking - Fresh parsley for garnish (optional) When I make Hobo Beef Potato Casserole, I love using fresh ingredients. Each item adds a unique taste. Ground beef gives a rich flavor. The potatoes create a hearty base. I like to use large potatoes. They hold up well in the oven. Slicing the onion adds sweetness. A bell pepper brightens the dish. I often choose green or red peppers. The colors make the casserole look nice. Adding cheese gives it a creamy texture. Cheddar cheese melts beautifully and adds richness. I use cream of mushroom soup for depth. It blends well with the beef. The beef broth makes the dish juicy. Garlic powder and paprika add a nice kick. Salt and pepper help to balance the flavors. A drizzle of olive oil prevents sticking. I finish it off with fresh parsley. It adds color and a fresh taste. This dish is easy to make and fun to share. {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This step is key for even cooking. While the oven heats, gather all your ingredients. This will make the process smooth. Next, heat a drizzle of olive oil in a large skillet over medium heat. Add 1 pound of ground beef. Cook until it turns brown. Use a spatula to break up the meat. After browning, drain any excess fat. Season the beef with 2 teaspoons of garlic powder, 1 teaspoon of paprika, and salt and pepper to taste. Stir in 1 can of cream of mushroom soup and 1 cup of beef broth. Mix until everything is well combined. Remove from heat. Now, take a greased 9x13 inch baking dish. Layer half of the sliced potatoes at the bottom. Next, spread half of the cooked beef mixture over the potatoes. Add half of the sliced onion and diced bell pepper on top of the beef. Repeat these layers with the remaining potatoes, beef mixture, onions, and bell peppers. Finally, sprinkle 2 cups of shredded cheddar cheese on the top layer. Cover the dish with aluminum foil. Bake in your preheated oven for 45 minutes. After that time, remove the foil. Bake for an additional 15 to 20 minutes. You want the cheese to be bubbly and the potatoes tender. Let the casserole cool for a few minutes before serving. If you like, garnish with fresh parsley. Enjoy your tasty family meal! To brown the ground beef well, use a large skillet. Heat a little olive oil over medium heat. Add the beef in small batches. This helps it cook evenly. Break it apart with a spatula as it cooks. Drain off extra fat when done. Season with garlic powder and paprika for flavor. Layering is key to great flavor in this casserole. Start with a layer of sliced potatoes. This helps soak up the juices. Then, add half of the seasoned beef mixture. Sprinkle on some onions and bell peppers. Repeat the layers to build flavor. Finish with a generous layer of cheddar cheese. You can change this recipe in fun ways. Try using ground turkey instead of beef for a lighter dish. Swap the cheddar cheese for pepper jack for some heat. For a veggie twist, add mushrooms or zucchini. You can even use different spices like cumin or chili powder for a unique taste. Pro Tips Enhance Flavor: Add a dash of Worcestershire sauce to the beef mixture for an extra layer of savory flavor. Potato Variations: Experiment with different types of potatoes, such as sweet potatoes or Yukon gold, for a unique twist on the dish. Cheese Options: Feel free to mix cheeses; mozzarella or pepper jack can add a delightful creaminess or a bit of spice. Make Ahead: Prepare the casserole in advance and store it in the fridge overnight. Just add a few extra minutes to the baking time. {{image_2}} You can make this dish vegetarian by swapping ground beef with plant-based protein. Popular choices include lentils or crumbled tofu. Both options give you great texture and flavor. If you use lentils, cook them first until tender. For tofu, drain and crumble it before cooking. Season with garlic powder and paprika to match the original recipe. This way, you keep the rich taste without meat. If you need a gluten-free version, use gluten-free cream of mushroom soup. Many brands offer this option, and they taste great. You can also make your own soup from scratch using gluten-free flour. Just ensure all your ingredients are gluten-free, including the broth. This change keeps everyone happy at the table. Want some heat? Adding jalapeños or other spices can change your dish. Slice fresh jalapeños and spread them between layers. Or, sprinkle in some crushed red pepper flakes for a milder kick. Adjust the spice level based on your family's taste. This twist makes the casserole fun and exciting! To keep your Hobo Beef Potato Casserole fresh, store it in the fridge. Use an airtight container to prevent moisture loss. This helps keep the flavors intact. Leftovers can last for up to three days. If you plan to eat it later, label the container with the date for easy tracking. Freezing is a great option for longer storage. First, let the casserole cool completely. Then, cover it tightly with aluminum foil or plastic wrap. Place it in a freezer-safe container. It can last up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. To reheat, preheat your oven to 350°F (175°C). Remove the foil and place the casserole in the oven. Bake for about 25–30 minutes until heated through. If it seems dry, add a splash of beef broth or water before reheating. This helps restore moisture. Enjoy your meal just as delicious as the first time! Yes, you can use other cheeses. Some great options are: - Monterey Jack - Colby cheese - Gouda - Mozzarella These cheeses melt well and add nice flavors. Feel free to mix! Look for these signs to check doneness: - The cheese should be bubbly and golden. - The potatoes should be tender when pierced with a fork. - A nice aroma should fill your kitchen. If all these signs are present, your casserole is ready! Yes, you can prep this casserole ahead of time. Here are some tips: - Assemble the casserole but do not bake it. - Cover it tightly and store in the fridge for up to 24 hours. - When ready to cook, just add 10-15 more minutes to the baking time. This makes dinner easy and quick on busy days! This blog post covers everything you need for a tasty casserole. We started with the ingredients, moving on to easy steps for cooking. I shared helpful tips to make each layer packed with flavor. Variations let you customize this dish for your taste or needs. Plus, you learned how to store and reheat leftovers well. Now you can enjoy a warm, hearty meal that's simple to make and full of flavor.

Hobo Beef Potato Casserole

A hearty casserole featuring layers of ground beef, potatoes, and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 1 pound ground beef
  • 4 large potatoes, thinly sliced
  • 1 large onion, sliced
  • 1 large bell pepper, diced
  • 2 cups cheddar cheese, shredded
  • 1 can cream of mushroom soup (10.5 oz)
  • 1 cup beef broth
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
  • to taste salt and pepper
  • for cooking olive oil
  • for garnish fresh parsley (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large skillet, heat a drizzle of olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spatula. Drain excess fat.
  • Season the beef with garlic powder, paprika, salt, and pepper. Stir in the cream of mushroom soup and beef broth until well combined. Remove from heat.
  • In a greased 9x13 inch baking dish, layer half of the sliced potatoes evenly on the bottom.
  • Next, spread half of the cooked beef mixture over the potatoes. Sprinkle half of the sliced onions and diced bell peppers over the beef.
  • Repeat the layers with the remaining potatoes, beef mixture, onions, and bell peppers.
  • Top the final layer with the shredded cheddar cheese.
  • Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
  • After 45 minutes, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and the potatoes are tender.
  • Let the casserole cool for a few minutes before serving. Garnish with fresh parsley if desired.

Notes

Garnish with fresh parsley for added flavor.
Keyword beef, casserole, comfort food, potatoes