Why You’ll Love This Recipe
This casserole is warm, savory, and loaded with flavor. It’s budget-friendly, made with pantry staples, and perfect for feeding a family. The blend of ground beef and vegetables is customizable to your taste, and it all comes together in one dish for simple prep and cleanup. It’s comfort food at its best, with a cozy, down-home feel.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground beef
- Onion (chopped)
- Garlic (minced)
- Potatoes (thinly sliced)
- Carrots (sliced)
- Green beans or mixed vegetables (fresh or frozen)
- Cream of mushroom or cream of celery soup
- Shredded cheddar cheese
- Olive oil or butter
- Salt and pepper
- Paprika (optional)
- Dried thyme or Italian seasoning (optional)
Directions
- Preheat oven to 375°F (190°C).
- In a skillet, cook ground beef with chopped onion and garlic until browned. Drain excess fat and season with salt, pepper, and optional seasonings.
- Lightly grease a 9×13-inch baking dish. Layer thinly sliced potatoes on the bottom.
- Spread the cooked beef mixture evenly over the potatoes.
- Add a layer of sliced carrots and green beans or mixed vegetables on top.
- Spread the cream of mushroom soup evenly over the entire dish.
- Cover with foil and bake for 45–50 minutes, or until vegetables are tender.
- Uncover, sprinkle shredded cheddar cheese on top, and bake for another 10–15 minutes until the cheese is melted and bubbly.
- Let rest for 5 minutes before serving.
Servings and timing
This recipe makes 6 servings.
Prep time is about 15 minutes, and total bake time is 55–65 minutes, for a total of around 1 hour and 15 minutes.
Variations
- Use ground turkey or chicken: A lighter alternative to beef.
- Try sweet potatoes: Swap out regular potatoes for a different flavor.
- Add corn or peas: Mix in extra veggies to boost the nutrition.
- Use a different soup: Cream of chicken or cheese soup can add new flavor.
- Spice it up: Add a dash of hot sauce, chili flakes, or taco seasoning.
Storage/Reheating
Let the casserole cool before storing.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Wrap tightly or use a freezer-safe dish.
- Reheating: Reheat in the oven at 350°F until hot, or microwave individual servings until warmed through.
FAQs
Can I make this ahead of time?
Yes, assemble the casserole up to a day in advance and store covered in the fridge until ready to bake.
Do I have to pre-cook the beef?
Yes, browning the beef first ensures it’s fully cooked and adds flavor to the dish.
Can I use frozen vegetables?
Absolutely. Just thaw and drain any excess liquid before layering.
What’s the best type of potato to use?
Yukon Gold or Russet potatoes work well for their texture and flavor.
Can I make this dairy-free?
Use a dairy-free cream soup and omit or replace the cheese with a dairy-free alternative.
How do I keep the potatoes from staying hard?
Slice them thinly and evenly to ensure they cook through during baking.
Can I add rice instead of potatoes?
You can, but it’s best to use cooked rice and layer it with the beef and veggies before baking.
Is this casserole gluten-free?
Use a gluten-free condensed soup and double-check any seasoning blends to keep it gluten-free.
What’s the origin of the term “hobo casserole”?
It draws inspiration from “hobo packs,” simple meat and veggie meals cooked in foil over a campfire.
Can I cook this in a slow cooker?
Yes, layer the ingredients and cook on low for 6–7 hours or high for 3–4 hours.
Conclusion
Ground Beef and Veggie Hobo Casserole is the ultimate no-fuss, all-in-one meal that delivers big on comfort and flavor. With its simple ingredients, easy prep, and warm, satisfying layers, this casserole is a dependable dinner that the whole family will enjoy. Whether you’re cooking for a crowd or looking for hearty leftovers, this dish brings homemade goodness to the table every time.
PrintGround Beef and Veggie Hobo Casserole
Ground Beef and Veggie Hobo Casserole is a hearty, layered dish with seasoned beef, tender vegetables, and melty cheese baked until golden and bubbly. Inspired by campfire hobo packs, it’s a cozy, family-friendly comfort meal made in the oven.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Main Dish, Casserole
- Method: Baked
- Cuisine: American
- Diet: Halal
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 2 garlic cloves, minced
- 3 medium potatoes, thinly sliced
- 2 carrots, sliced
- 2 cups green beans or mixed vegetables (fresh or frozen)
- 1 can (10.5 oz) cream of mushroom or cream of celery soup
- 1 1/2 cups shredded cheddar cheese
- 2 tbsp olive oil or butter
- Salt and pepper, to taste
- 1/2 tsp paprika (optional)
- 1/2 tsp dried thyme or Italian seasoning (optional)
Instructions
Preheat oven to 375°F (190°C).
- In a skillet, cook ground beef with onion and garlic until browned. Drain excess fat. Season with salt, pepper, paprika, and thyme if using.
- Grease a 9×13-inch baking dish. Layer potato slices evenly on the bottom.
- Spread cooked beef mixture over potatoes.
- Add a layer of carrots and green beans or mixed vegetables.
- Spread cream of mushroom soup evenly over the top.
- Cover with foil and bake for 45–50 minutes, until vegetables are tender.
- Remove foil, sprinkle cheddar cheese over the casserole, and bake uncovered for 10–15 minutes until melted and bubbly.
- Let rest 5 minutes before serving.
Notes
- Use ground turkey or chicken for a lighter option.
- Try swapping regular potatoes for sweet potatoes.
- Add corn or peas for more veggies.
- Substitute cream of mushroom with cream of chicken or cheese soup for variation.
- Slice potatoes thinly to ensure they cook through.
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 5g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg
