The first time I tried this style of “hobo casserole” was at a camping potluck when I was a kid and it instantly became a nostalgic favorite for me. Now it is something I whip up when I want an easy meal that hits the spot and brings back wonderful memories of family gatherings.
Ingredients
- Ground beef: provides rich meaty flavor and protein so always choose 80 percent lean for best texture
- Onion: adds savoriness and depth and I like to use yellow onions for balanced sweetness and sharpness
- Frozen mixed vegetables: make it easy to get colorful vitamins and cut down on prep time go for a bag with corn carrots green beans and peas
- Potatoes: diced into small cubes cook up creamy and add substance Yukon golds hold their shape well and have a buttery taste
- Cream of mushroom soup: brings creaminess and umami without much effort look for low sodium if you want to control salt
- Shredded cheese: melts over the top into a bubbly golden layer sharp cheddar or a Colby Jack blend works really well here
- Salt and pepper: bring out all the flavors so use kosher salt and crack fresh black pepper for a little extra lift
Instructions
- Brown the Beef and Onion:
- Cook the ground beef and chopped onion in a large skillet over medium heat. Stir and break up the beef as it cooks until it is crumbly and browned with no pink left. This usually takes about ten minutes. Drain off any extra fat so the casserole is not greasy.
- Mix and Combine Ingredients:
- Take your cooked beef and onion mixture and transfer it to a big bowl. Add in the frozen mixed vegetables potatoes cream of mushroom soup and season generously with salt and pepper. Stir everything really thoroughly so every bite is coated and the soup gets distributed.
- Fill the Casserole Dish:
- Spread the entire mixture evenly into a greased casserole dish. Use a spatula to flatten out the top so it bakes and browns uniformly.
- Bake Covered:
- Cover the dish tightly with foil and place in your preheated oven. Bake at 350 degrees F for forty five minutes. This steaming time ensures the potatoes and veggies get fully tender while flavors meld.
- Finish with Cheese:
- Uncover the dish and scatter shredded cheese all over the top. Put the casserole back into the oven uncovered for another fifteen minutes. The cheese will melt smoothly and start bubbling around the edges.
- Serve:
- Once out of the oven let it sit for five to ten minutes. This helps everything firm up for easy scooping.
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