Description

This Hobo Casserole with Ground Beef & Potatoes recipe is a quick and delicious one-dish meal that’s perfect for busy weeknights. Hearty, comforting, and easy to make with simple ingredients.

Ingredients

Scale

1.5 pounds ground beef (80/20 or 85/15 recommended for good flavor)
1 tablespoon olive oil or vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt, plus more to taste
1 teaspoon black pepper, plus more to taste
1 teaspoon dried Italian seasoning (or a mix of dried oregano, basil, and thyme)
1/4 teaspoon paprika (optional, for color and a hint of smokiness)
1 pound potatoes, peeled and thinly sliced (about 1/8-inch thick) – Yukon Gold or red potatoes work well
1 can (15 ounces) mixed vegetables, drained (peas, carrots, corn, green beans)
1 can (10.5 ounces) condensed cream of mushroom soup
1/2 cup milk (or water, for a lighter casserole)
1 cup shredded cheddar cheese (or a blend of cheddar and Monterey Jack)

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Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
3. Add the ground beef to the skillet with the onions. Break it up with a spoon and cook until browned, draining off any excess grease.
4. Stir in the minced garlic, salt, pepper, Italian seasoning, and paprika (if using). Cook for another minute until fragrant. Remove the skillet from the heat.
5. Arrange the thinly sliced potatoes in an even layer in the bottom of the prepared baking dish.
6. Spread the seasoned ground beef mixture evenly over the potato layer.
7. Sprinkle the drained mixed vegetables over the ground beef.
8. In a medium bowl, whisk together the condensed cream of mushroom soup and milk (or water) until smooth.
9. Pour the soup mixture evenly over the vegetables and beef.
10. Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.
11. Remove the foil and sprinkle the shredded cheddar cheese evenly over the top.
12. Return the casserole to the oven, uncovered, and bake for another 15-20 minutes, or until the cheese is melted and bubbly, and the potatoes are tender when pierced with a fork.
13. Let the casserole rest for 5-10 minutes before serving.

Notes

Allow the casserole to cool completely before covering it tightly with plastic wrap or transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. For freezing, wrap cooled casserole tightly in plastic wrap, then in foil, or store in a freezer-safe container for up to 2-3 months.

Prep Time: 20 minutes
Cook Time: 45-50 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 6g
Sodium: 900mg
Fat: 35g
Carbohydrates: 40g
Fiber: 4g
Protein: 35g