Why You’ll Love This Recipe
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One-Pot Wonder: Everything cooks in a single dish, making cleanup a breeze.
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Hearty and Satisfying: Packed with protein, vegetables, and a savory sauce, this casserole is filling and comforting.
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Versatile: You can easily customize the ingredients by adding or substituting your favorite veggies, seasonings, or proteins.
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Quick and Easy: With just a few ingredients and a short prep time, this dish comes together quickly.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 lb ground beef (or ground turkey for a leaner option)
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1 medium onion, chopped
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2 cloves garlic, minced
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2 cups frozen mixed vegetables (corn, peas, carrots, etc.)
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4 large potatoes, peeled and sliced thin (about 1/8-inch thick)
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1 can (10.5 oz) cream of mushroom soup (or cream of chicken for a lighter version)
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1/2 cup beef broth (or vegetable broth)
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1 teaspoon dried thyme
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1 teaspoon paprika
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Salt and pepper, to taste
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1 1/2 cups shredded cheddar cheese (optional, for topping)
Directions
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Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or a little oil.
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Cook the Ground Beef: In a large skillet, cook the ground beef over medium heat, breaking it up with a spoon as it cooks. Add the chopped onion and minced garlic and cook for 2-3 minutes, until softened and fragrant. Drain any excess fat from the beef.
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Prepare the Casserole: In the greased baking dish, layer the sliced potatoes on the bottom. Spread the cooked beef mixture evenly over the potatoes, followed by the frozen mixed vegetables.
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Make the Sauce: In a bowl, mix together the cream of mushroom soup, beef broth, thyme, paprika, salt, and pepper. Pour this sauce mixture over the casserole layers, spreading it out evenly.
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Cover and Bake: Cover the baking dish with aluminum foil and bake for 45 minutes. After 45 minutes, remove the foil and check the potatoes for doneness. If they’re tender, proceed to the next step. If they need more time, cover the dish again and bake for an additional 10-15 minutes.
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Add the Cheese: Once the potatoes are tender, sprinkle the shredded cheddar cheese over the top of the casserole. Return the casserole to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
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Serve: Let the casserole sit for 5 minutes before serving. Dish out the hearty portions and enjoy!
Servings and Timing
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Servings: 6-8
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Preparation Time: 15 minutes
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Cooking Time: 60-75 minutes
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Total Time: 1 hour 15 minutes
Variations
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Vegetarian Version: Replace the ground beef with lentils, chickpeas, or a meat substitute like tofu or tempeh for a vegetarian option.
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Cheese Lovers: Add more cheese to the layers inside the casserole for a cheesier dish or top with a blend of cheeses like mozzarella and Parmesan.
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Extra Veggies: Add extra vegetables like bell peppers, zucchini, or mushrooms for more texture and flavor.
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Spicy Kick: Add a diced jalapeño to the beef mixture or sprinkle some red pepper flakes on top for some heat.
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Low-Carb: Replace the potatoes with thinly sliced cauliflower or zucchini for a low-carb version of the casserole.
Storage/Reheating
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Storage: Store leftover casserole in an airtight container in the refrigerator for up to 3 days.
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Freezing: This casserole freezes well. After it cools, wrap it tightly and store it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
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Reheating: Reheat in the microwave or in the oven at 350°F (175°C) for 15-20 minutes until warmed through.
FAQs
Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables will work great in this recipe! Just make sure to chop them into small pieces and sauté them with the onions and garlic before layering them in the casserole.
Can I use a different type of soup?
Yes! If you don’t like cream of mushroom soup, you can substitute it with cream of chicken, cream of celery, or a homemade cream sauce.
Can I make this casserole ahead of time?
Yes, you can assemble the casserole ahead of time and refrigerate it. When you’re ready to bake, just pop it in the oven and bake as directed, adding a bit of extra time if it’s chilled from the fridge.
What if I don’t have thyme or paprika?
You can substitute thyme with Italian seasoning or rosemary, and paprika with smoked paprika or chili powder for a different flavor profile.
Conclusion
Hobo Casserole is the ultimate comfort food, combining all the best ingredients into one easy-to-make, satisfying dish. With tender potatoes, savory beef, and a creamy sauce, this casserole is perfect for busy families or anyone craving a warm, filling meal. Customize it with your favorite vegetables, proteins, or seasonings for a truly delicious and comforting dinner. Enjoy!
Hobo Casserole
- Prep Time: 15 minutes
- Cook Time: 60-75 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6-8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Hobo Casserole is a hearty and comforting one-pot dish, perfect for busy nights. With layers of ground beef (or turkey), tender potatoes, mixed vegetables, and a savory cream sauce, this easy-to-make casserole is baked to golden perfection and topped with melted cheddar cheese.
Ingredients
For the Casserole:
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1 lb ground beef (or ground turkey for a leaner option)
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1 medium onion, chopped
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2 cloves garlic, minced
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2 cups frozen mixed vegetables (corn, peas, carrots, etc.)
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4 large potatoes, peeled and sliced thin (about 1/8-inch thick)
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1 can (10.5 oz) cream of mushroom soup (or cream of chicken for a lighter version)
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1/2 cup beef broth (or vegetable broth)
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1 teaspoon dried thyme
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1 teaspoon paprika
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Salt and pepper, to taste
- 1 1/2 cups shredded cheddar cheese (optional, for topping)
Instructions
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Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or oil.
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Cook the Ground Beef: In a large skillet, heat olive oil over medium heat. Add the ground beef (or turkey) and cook until browned, breaking it up with a spoon. Add the onion and garlic and cook until softened (2-3 minutes). Drain excess fat if needed.
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Prepare the Casserole: In the greased baking dish, layer the thinly sliced potatoes. Spread the cooked beef mixture evenly over the potatoes, followed by the frozen mixed vegetables.
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Make the Sauce: In a bowl, mix together the cream of mushroom soup, beef broth, thyme, paprika, salt, and pepper. Pour the sauce over the casserole layers and spread it out evenly.
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Cover and Bake: Cover the baking dish with aluminum foil and bake for 45 minutes. After 45 minutes, remove the foil and check the potatoes. If they’re tender, proceed to the next step. If not, cover and bake for another 10-15 minutes.
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Add the Cheese: Once the potatoes are tender, sprinkle the shredded cheddar cheese over the top of the casserole. Return it to the oven for an additional 10-15 minutes, or until the cheese is melted and bubbly.
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Serve: Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley or basil, if desired.
Notes
Vegetarian Version: Replace the ground beef with lentils, chickpeas, or a plant-based meat substitute.Cheese Lovers: Add extra cheese to the layers inside the casserole or use a mix of cheeses like mozzarella, gouda, or parmesan.Extra Veggies: Add bell peppers, zucchini, or mushrooms for more flavor.Spicy Kick: For a spicy version, add red pepper flakes or chopped jalapeños.
