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Hobo Casserole

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A comforting one-pot dish featuring ground beef, potatoes, and cheese that brings family together.

Ingredients

Scale
  • 1 pound ground beef
  • 1 onion, diced
  • 23 cloves garlic, minced
  • 34 potatoes, sliced thin
  • 1 can cream of mushroom soup
  • 1/2 cup milk
  • 1 cup frozen mixed vegetables
  • 1 cup shredded cheddar cheese
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Optional: splash of hot sauce
  • Optional: french fried onions for topping

Instructions

  1. Brown the Ground Beef: In a large skillet over medium heat, add your ground beef. Cook, breaking it apart with a spatula, until it’s well browned (5-7 minutes). Drain any excess fat.
  2. Sauté the Aromatics: Add the diced onion and minced garlic to the skillet, stirring occasionally until the onion is translucent (3-5 minutes).
  3. Layer the Potatoes: Grease a 9×13 inch casserole dish and layer the thinly sliced potatoes at the bottom, slightly overlapping them.
  4. Combine the Creamy Mixture: In a mixing bowl, combine the cream of mushroom soup, milk, Worcestershire sauce, thyme, salt, and pepper. Stir until well blended.
  5. Assemble the Casserole: Spread half of the creamy mixture over the potatoes. Layer in the browned beef and onion mixture, followed by the frozen mixed vegetables. Pour the remaining creamy mixture over the top.
  6. Cover and Bake: Cover your casserole dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 30 minutes.
  7. Add the Cheese: After 30 minutes, remove the foil and sprinkle the shredded cheese on top. Optionally add french fried onions.
  8. Bake Until Golden Brown: Return the casserole to the oven, uncovered, for an additional 15-20 minutes or until the cheese is melted and bubbly.
  9. Let It Rest: Once out of the oven, let the casserole sit for a few minutes before serving.

Notes

Great for using leftover vegetables. Can be made ahead of time and refrigerated before baking.

Nutrition

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