Classic Hobo Casserole
This hearty classic hobo casserole features seasoned ground beef, tender potatoes, and mixed vegetables baked in a creamy sauce with a cheesy topping, making it a comforting and satisfying meal for the whole family.
Equipment
- Large skillet
- Medium bowl
- 9x13 inch baking dish
- Aluminum foil
Ingredients
Main Ingredients
- 1 lb ground beef 80/20 or 90/10 fat content works well
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 (10.75 oz) can condensed cream of mushroom soup or cream of celery/chicken for variation
- ½ cup milk
- 1 tsp Worcestershire sauce
- ½ tsp dried thyme or Italian seasoning
- Salt and black pepper to taste
- 3-4 medium potatoes thinly sliced (Russet or Yukon Gold are great)
- 1 cup mixed frozen vegetables peas, carrots, corn blend works well
- 1 ½ cups shredded cheddar cheese or a mix of cheddar and Monterey Jack
- Paprika Optional: for color
Instructions
Cooking Steps
- Preheat oven to 375°F (190°C). Brown ground beef in a large skillet, then add chopped onion and cook until softened. Stir in minced garlic and cook for one minute more.
- Whisk together condensed soup, milk, Worcestershire sauce, thyme, salt, and pepper in a medium bowl until smooth.
- Grease a 9x13 inch baking dish and layer half of the thinly sliced potatoes on the bottom.
- Spread the cooked beef and onion mixture over the potatoes, then scatter the frozen mixed vegetables evenly on top.
- Pour half of the creamy soup mixture over the beef and vegetables. Top with remaining sliced potatoes, then pour the rest of the soup mixture over them.
- Sprinkle shredded cheese generously over the casserole; optionally dust with paprika for color.
- Cover the dish loosely with aluminum foil and bake for 45 minutes.
- Remove foil and bake for another 15-20 minutes until potatoes are tender and cheese is bubbly and golden brown.
- Let the casserole rest for 5-10 minutes before serving to help it set.
Notes
For crispier potatoes, partially cook them before layering or bake the casserole uncovered for the last 30 minutes. You can also experiment with different cheese blends for varied flavor. Leftovers store well in the refrigerator for up to 3 days.