Hobo Casserole
Hobo Casserole is a hearty, comforting dish perfect for family dinners or gatherings, combining ground beef, vegetables, and layers of potatoes for a satisfying one-dish meal.
Equipment
- 1 large skillet
- 1 9x13-inch baking dish
- 1 aluminum foil
- 1 oven mitts
Ingredients
- 1 pound ground beef
- 1 unit onion, chopped
- 2 cups mixed vegetables such as corn, peas, and green beans
- 4 medium potatoes, thinly sliced
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- Add the ground beef to the skillet and cook until browned. Drain any excess fat.
- Stir in the mixed vegetables, garlic powder, salt, and black pepper. Cook for an additional 3-4 minutes, allowing the vegetables to warm through.
- In a 9x13-inch baking dish, layer half of the sliced potatoes on the bottom.
- Spoon half of the beef and vegetable mixture over the potatoes.
- Spread half of the cream of mushroom soup over the beef mixture, followed by half of the shredded cheddar cheese.
- Repeat the layers with the remaining potatoes, beef mixture, cream of mushroom soup, and cheese.
- Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
- After 45 minutes, remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the cheese is bubbly and golden.
- Allow the casserole to cool for a few minutes before serving.
Notes
Feel free to customize the mixed vegetables based on your preferences or what you have on hand.
This casserole can be prepared ahead of time; simply cover and refrigerate before baking. Add an extra 10-15 minutes to the baking time if baking straight from the fridge.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.