Savory Hobo Casserole with Ground Beef and Potatoes

Introduction

When comfort food calls, nothing quite hits the spot like a hobo casserole. This one-pot dish combines the heartiness of ground beef with tender potatoes, making it a staple for busy weeknights and cozy family dinners alike.

Originating from campfire cooking, hobo casseroles are known for their simplicity and versatility. This recipe elevates the classic dish by incorporating layers of flavor and texture, ensuring every bite is satisfying.

Perfect for those chilly evenings, this hobo casserole is not only filling but also easy to prepare, allowing you to spend more time enjoying the meal with loved ones.

Ingredients

• 1 lb ground beef
• 4 medium potatoes, sliced thinly
• 1 medium onion, diced
• 2 cups frozen mixed vegetables (carrots, peas, corn)
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup shredded cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1 tablespoon olive oil

Directions & Preparation

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 7-10 minutes. Drain excess fat if necessary.
4. Stir in the garlic powder, paprika, salt, and pepper. Mix well to combine the flavors.
5. In a large mixing bowl, combine the sliced potatoes, frozen mixed vegetables, and the cooked ground beef mixture. Gently fold in the cream of mushroom soup until everything is well coated.
6. Transfer the mixture into a greased 9×13 inch baking dish, spreading it evenly.
7. Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
8. Remove the foil and sprinkle the shredded cheddar cheese on top. Return to the oven and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly.
9. Once done, remove from the oven and let it cool for about 5 minutes before serving.

FAQs

What can I use instead of cream of mushroom soup?

You can substitute with cream of chicken soup or a homemade white sauce for a different flavor.

What if my potatoes are not fully cooked after baking?

If your potatoes are still firm, cover the dish again and bake for an additional 10-15 minutes, checking periodically.

Can I make this casserole spicier?

Yes, add a pinch of cayenne pepper or some chopped jalapeños to the beef mixture for a kick.

What type of beef works best for this dish?

Ground chuck or ground beef with a higher fat content will add more flavor and moisture.

Can I use fresh vegetables instead of frozen?

Yes, you can use fresh vegetables, but make sure to sauté them beforehand to ensure they cook thoroughly.

How can I adjust the recipe for a smaller group?

You can easily halve the ingredients and use a smaller baking dish, adjusting the baking time as needed.

Conclusion

This hobo casserole is not only a delicious meal but also a great way to bring the family together around the dinner table. Its rich flavors and hearty ingredients make it a go-to recipe for any occasion.

So, gather your ingredients, unleash your culinary creativity, and enjoy a comforting dish that warms both the heart and the home.

Recipe Card

Savory Hobo Casserole with Ground Beef and Potatoes

The Ultimate Hobo Casserole Recipe with Ground Beef and Potatoes made approachable with clear cues, pantry staples, and flexible swaps.

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Ingredients Method

Ingredients

  

• 1 lb ground beef
• 4 medium potatoes sliced thinly
• 1 medium onion diced
• 2 cups frozen mixed vegetables carrots, peas, corn
• 1 can 10.5 oz cream of mushroom soup
• 1 cup shredded cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil

Method

 

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 7-10 minutes. Drain excess fat if necessary.
4. Stir in the garlic powder, paprika, salt, and pepper. Mix well to combine the flavors.
5. In a large mixing bowl, combine the sliced potatoes, frozen mixed vegetables, and the cooked ground beef mixture. Gently fold in the cream of mushroom soup until everything is well coated.
6. Transfer the mixture into a greased 9x13 inch baking dish, spreading it evenly.
7. Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
8. Remove the foil and sprinkle the shredded cheddar cheese on top. Return to the oven and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly.
9. Once done, remove from the oven and let it cool for about 5 minutes before serving.

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.