1. Preheat your oven to 375°F and lightly grease a 9×13-inch casserole dish with cooking spray or butter.

2. Cook the ground beef over medium heat for 7-10 minutes, breaking it up with a spatula until it’s browned. Drain any excess grease from the pan.

3. Add the diced onion, diced bell pepper, and minced garlic to the skillet. Sauté for about 5 minutes, until the vegetables are soft and fragrant.

4. In a bowl, combine the cream of mushroom soup and sour cream. Mix until smooth, then season with salt and pepper to taste.

5. Arrange half of the thinly sliced potato rounds in the bottom of the prepared baking dish, seasoning them lightly with salt and pepper.

6. Spread the cooked ground beef and vegetable mixture evenly over the potato layer.

7. Pour the creamy mushroom sauce over the beef and potatoes, using a spatula to ensure even coverage.

8. Sprinkle the shredded cheddar cheese over the top of the casserole.

9. Cover the dish tightly with aluminum foil and bake for 30-35 minutes, or until the potatoes are tender.

10. Remove the foil and sprinkle the French fried onions over the top of the casserole. Return to the oven for an additional 5 minutes, or until the onions are crispy.

11. Let the Hobo Casserole cool for a few minutes before serving. Garnish with sliced green onions or chopped parsley, if desired.