Hearty Hobo Casserole with Beef and Potatoes (Print Version)

Classic Hobo Casserole with Ground Beef and Potatoes is pure comfort! Layers of beef, veggies, and potatoes make for an easy, satisfying meal.

# 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: Meat-based

# Ingredients:

→ Hearty Base

01 - 1.5 lbs ground beef (80/20 recommended)
02 - 2 large russet potatoes, peeled and thinly sliced
03 - 1 large onion, chopped
04 - 3 cloves garlic, minced

→ Flavor Builders

05 - 1 (10.5 oz) can cream of mushroom soup
06 - 1/2 cup whole milk
07 - 1 (10 oz) package frozen mixed vegetables (peas, carrots, corn)
08 - 1 teaspoon salt, or to taste
09 - 1/2 teaspoon black pepper, or to taste

→ Creamy Topping

10 - 1.5 cups shredded cheddar cheese

→ Finishing Touches

11 - Fresh parsley, chopped (optional, for garnish)

# Instructions:

01 - First things first, get that ground beef into a large skillet over medium-high heat. Break it up with a spoon as it cooks until it’s beautifully browned. Drain off any excess fat—this is where I always forget, and then the sauce gets greasy, ugh! Toss in your chopped onion and garlic, letting them soften and get wonderfully fragrant for about 5 minutes. Oh, that smell is just the best, really sets the stage for this Classic Hobo Casserole.
02 - Once the beef is browned and the veggies are soft, lower the heat to medium. Pour in the can of cream of mushroom soup, then add the milk. Stir it all together until it's smooth and bubbly, letting it simmer for a couple of minutes. Season this mixture generously with salt and black pepper now; it helps build layers of flavor throughout the Classic Hobo Casserole. This is where the magic starts to happen, transforming simple ingredients into something special.
03 - Grab a large casserole dish—mine is usually a 9x13-inch. Spread half of your sliced russet potatoes evenly on the bottom. I try to make them neat, but honestly, it’s a rustic dish, so don't stress too much! Spoon half of the beef and soup mixture over the potatoes. Then, sprinkle half of your frozen mixed vegetables over that. This step always makes me feel like I'm building a little flavor fortress. Keep it going!
04 - Repeat the layering process! Add the remaining half of the potato slices over the vegetable layer, then the rest of the beef and soup mixture. Finally, top with the remaining frozen mixed vegetables. Don't be shy with the layers; this is what makes a Classic Hobo Casserole so satisfying. I once tried to do three layers and it was just too much for the dish, so two is usually perfect.
05 - Now for the best part—sprinkle all that lovely shredded cheddar cheese evenly over the top layer of vegetables. Cover your casserole 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 nice and tender, which is crucial for a comforting Classic Hobo Casserole.
06 - After 30 minutes, carefully remove the foil. Return the casserole to the oven and continue baking for another 15-20 minutes, or until the potatoes are completely fork-tender and the cheese is beautifully melted and bubbly, with a slight golden crust. That golden-brown cheese? That's the signal it's ready! Let it rest for a few minutes before serving, it helps everything set up perfectly.

# Notes:

01 - Don't overmix the beef, it gets tough – a lesson I learned the hard way!
02 - Leftovers are honestly better the next day, just warm gently to keep potatoes from drying out.
03 - Tried sweet potatoes once when I ran out of russets; it was... interesting. Not bad, just different.
04 - A sprinkle of fresh parsley at the end makes it look fancy, even if you just threw it together.

# Equipment Needed:

01 - Large skillet
02 - 9x13-inch casserole dish
03 - aluminum foil

# Nutrition (Per Serving):

Calories: 450 Calories
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 28g

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