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Hobo Casserole with Ground Beef

A cozy, hearty one-dish dinner featuring ground beef, potatoes, and a creamy sauce, perfect for family gatherings and busy weeknights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Meat and Vegetables
  • 1 pound ground beef (85/15 for flavor; swap for ground turkey for a lighter option)
  • 1 medium onion, finely chopped (sweet or yellow onion both work)
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 can condensed cream of mushroom soup (use cream of celery or a homemade white sauce for a fresher taste)
  • 1 cup frozen mixed vegetables (peas and carrots or swap for corn and green beans)
  • 1/2 cup beef broth (for extra richness; use vegetable broth for a lighter twist)
  • 1 tablespoon Worcestershire sauce (optional, but it deepens flavor)
  • 1 teaspoon dried thyme or Italian seasoning
  • to taste Salt and black pepper
Casserole Base
  • 4 cups thinly sliced potatoes (Yukon Gold hold shape; russets get fluffier)
  • 1 cup shredded cheddar cheese (or a blend for a more indulgent melt)
  • 2 tablespoons butter, cut into small pieces (or olive oil for a lighter finish)

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. In a large skillet over medium-high heat, brown the ground beef until it loses its pink. Drain excess fat if needed.
  3. Add the chopped onion to the skillet and cook until translucent, about 4 minutes. Stir in the minced garlic and cook for 30 seconds.
  4. Stir in the Worcestershire sauce, thyme, salt, and pepper. Pour in the beef broth and let simmer briefly.
  5. In a mixing bowl, combine the cream of mushroom soup and frozen vegetables. Fold in the beef mixture until even.
Assembly and Baking
  1. Arrange half of the sliced potatoes in the prepared baking dish. Season lightly and dot with half the butter pieces.
  2. Spoon the beef and vegetable mixture over the potatoes. Top with remaining potato slices, add the rest of the butter, and season again.
  3. Cover tightly with foil and bake for 30 minutes. Remove foil, sprinkle cheddar across the top, and bake for an additional 10-15 minutes until bubbly.
  4. Let rest for 5 minutes before serving.

Notes

For a healthier option, swap ground beef for turkey and use low-sodium soup. Can be made ahead and refrigerated for up to 24 hours before baking.