Description
A heartwarming, easy-to-assemble casserole packed with seasoned ground beef, crisp bell pepper, garlic, and tender Russet potatoes, all bathed in a rich, creamy soup-and-sour-cream sauce and topped with melty cheddar and crunchy French-fried onions.
Ingredients
Core Ingredients
1 lb lean ground beef
½ cup yellow onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
2–3 medium Russet potatoes, peeled and thinly sliced
1 (10.75 oz) can condensed cream of mushroom soup
1 cup sour cream
1 cup shredded cheddar cheese
Salt and pepper, to taste
Toppings
French-fried onions
Optional: sliced green onions, chopped fresh parsley
Instructions
-
Preheat & Prep Bake Dish:
Preheat oven to 375 °F (190 °C). Grease a 9×13″ casserole dish. -
Cook Beef & Veggies:
In a skillet over medium heat, brown ground beef. Add onion, bell pepper, and garlic, sauté until softened (about 4–5 minutes). Season with salt and pepper. -
Mix Creamy Sauce:
In a bowl, whisk together cream of mushroom soup, sour cream, salt, and pepper. -
Layer Potatoes:
Arrange half the sliced potatoes in the dish. Season lightly with salt and pepper. -
Add Beef Layer:
Spoon the beef-and-veggie mixture evenly over the potatoes. -
Pour Sauce:
Spread the soup‑sour cream mixture over beef. -
Top & Cover:
Sprinkle cheddar cheese evenly. Cover dish with aluminum foil. -
Bake Covered:
Bake for 45–50 minutes, or until potatoes are tender when pierced. -
Finish with Crunch:
Remove foil, top with French-fried onions, and bake uncovered 5–7 minutes until golden. -
Garnish & Rest:
Let rest 5 minutes, then sprinkle with green onions and/or parsley before serving.
Notes
Russet potatoes are ideal they hold their shape and bake evenly.
Use freshly shredded cheddar for better melt; pre-shredded cheese often contains anti-caking agents and doesn’t melt as well.
For a lighter version, use low-fat sour cream and reduced-fat cheese; add extra veggies like carrots or zucchini for more fiber and color.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Oven-baked
- Cuisine: American comfort food
Nutrition
- Serving Size: 1/6 casserole
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 29 g
- Saturated Fat: 13 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg
Keywords: hobo casserole, beef potato bake, creamy casserole, comfort food, easy dinner