Hearty Hobo Casserole with Ground Beef Dinner (Print Version)

Hobo Casserole with Ground Beef: Make this comforting, easy dinner tonight! Its packed with savory beef & veggies, perfect for your family.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Hearty, High Protein

# Ingredients:

→ Main Casserole Components

01 - 1.5 lbs ground beef (80/20 preferred)
02 - 4-5 medium Russet or Yukon Gold potatoes, peeled and thinly sliced (approx. 1/4-inch)
03 - 1 (10.5 oz) can cream of mushroom soup
04 - 1 cup milk (whole or 2%)
05 - 1 (10 oz) package frozen mixed vegetables (peas, carrots, corn, green beans)

→ Aromatics & Flavor Builders

06 - 1 medium onion, chopped
07 - 2-3 cloves garlic, minced
08 - 1 tsp Worcestershire sauce

→ Seasonings & Spices

09 - 1 tsp salt (or to taste)
10 - 1/2 tsp black pepper (or to taste)

→ Finishing Touches & Optional Goodies

11 - 1.5 cups shredded sharp cheddar cheese
12 - Fresh parsley, chopped (for garnish, optional)

# Instructions:

01 - First things first, get a large skillet sizzling over medium-high heat. Toss in your ground beef and break it up with a spoon. You want it nicely browned, no pink bits left! While that's doing its thing, I usually chop my onion and mince the garlic. Once the beef is almost done, drain off most of that excess fat (but not all! A little flavor is good, hon). Then, add your chopped onion and minced garlic to the skillet. Let them soften up, getting all fragrant and lovely. This is where the kitchen starts to smell absolutely divine for your Hobo Casserole.
02 - While the beef is browning, it's potato time! Slice your potatoes into about 1/4-inch thick rounds. I like them a little thinner so they cook evenly in the casserole. You can either boil them for about 5-7 minutes until they're slightly tender but still firm, or microwave them in a bowl with a splash of water for a few minutes. This step is crucial for ensuring soft, yummy potatoes in your Hobo Casserole with Ground Beef – seriously, don't skip it like I sometimes did in the beginning! Drain them well and set aside.
03 - In a medium bowl, combine your can of cream of mushroom soup, milk, Worcestershire sauce, a good pinch of salt, and a generous grind of black pepper. Whisk it all together until it's smooth and creamy. This is the glue that holds our Hobo Casserole with Ground Beef together, giving it that classic, comforting consistency. Taste it! Does it need a little more pepper? Adjust it to your liking. This is your kitchen, after all!
04 - Now for the fun part – layering! Grab a 9x13 inch baking dish. Spread about half of your pre-cooked potatoes evenly on the bottom. Next, spoon half of the seasoned ground beef and onion mixture over the potatoes. Sprinkle with half of the frozen mixed vegetables. Then, drizzle about half of your creamy soup mixture over everything. Repeat these layers with the remaining potatoes, beef, veggies, and soup mixture. I always try to make sure everything is somewhat even, but honestly, a little chaos just adds character.
05 - Once your layers are all nestled in, it's time for the cheesy crown! Sprinkle all that delicious shredded cheddar cheese evenly over the top of your Hobo Casserole. Cover the baking dish tightly with aluminum foil. Pop it into a preheated oven at 375°F (190°C) and bake for 30 minutes. This initial covered bake allows the potatoes to steam and get perfectly tender, and all those flavors to really meld together. You'll start to smell it, I promise!
06 - After 30 minutes, carefully remove the foil. The cheese might be starting to melt and get bubbly – yum! Return the uncovered Hobo Casserole to the oven for another 15-20 minutes, or until the cheese is beautifully golden brown and bubbly, and the edges are slightly crisp. A little browning on top is what we're after. Let it rest for a few minutes before serving; it makes it easier to scoop and helps those flavors settle. It's going to be glorious, I swear!

# Notes:

01 - My secret for perfectly tender veggies? Don't overcrowd the pan when browning them! It's a mistake I made way too often, resulting in steamed, not seared, goodness.
02 - This Hobo Casserole with Ground Beef actually tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3-4 days. It reheats like a dream.
03 - No cream of mushroom? I've used cream of chicken soup in a pinch for this Hobo Casserole with Ground Beef, and it works, just a slightly different vibe. Or try a homemade bechamel for a richer feel.
04 - A sprinkle of fresh parsley or even a dollop of sour cream really brightens up this Hobo Casserole with Ground Beef right before serving. Don't skip the fresh touch!

# Tools You'll Need:

01 - 9x13 baking dish
02 - large skillet
03 - medium mixing bowl

# Nutrition Facts (Per Serving):

Calories: 550 kcal
Total Fat: 30g
Total Carbohydrate: 45g
Protein: 30g

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