Ground Beef Hobo Casserole with Frank's Redhot Sauce
This ground beef hobo casserole with Frank's Redhot Sauce comes out of the oven with a golden bubbly cheese topping, crispy edges, and juicy beef crumbles right on top. Every bite is creamy, cheesy, and spiced just right—a family-favorite beef casserole recipe for busy weeknights or comfort food cravings.
Equipment
- Casserole Dish
- Skillet
- Oven
Ingredients
Main Ingredients
- 1 lb ground beef browned and crumbled
- 3 potatoes thinly sliced
- 1 onion sliced
- 1 can cream of mushroom soup approx. 10.5 oz
- 1/2 cup milk
- 2 tbsp Frank's Redhot Sauce adjust to taste
- 1 cup shredded cheddar cheese
- 1 tsp salt to taste
- 1/2 tsp black pepper to taste
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Brown the ground beef in a skillet until no pink remains. Drain the fat.
- Layer half the sliced potatoes in a greased casserole dish, then add half the onions and half the beef.
- Mix cream of mushroom soup, milk, and Frank's Redhot Sauce. Pour half the sauce over the layers.
- Repeat with the remaining potatoes, onions, beef, and sauce.
- Top with shredded cheddar cheese and scatter extra beef crumbles across the top for a rustic look.
- Bake uncovered at 375°F for 50 to 60 minutes until the potatoes are tender and the cheese is golden with crispy edges.
- Remove from the oven and sprinkle fresh parsley on top before serving.
Notes
Slice the potatoes thinly for even cooking and avoid covering the casserole to maintain the crispy cheese top. Sprinkle fresh parsley just before serving for a fresh contrast.