Name: Easy Hobo Casserole
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 lb ground beef; 4 medium potatoes, thinly sliced; 1 cup frozen mixed vegetables (like peas, carrots, and corn); 1 small onion, chopped; 1 can cream of mushroom soup; 1/2 cup shredded cheddar cheese; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and pepper to taste

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This Easy Hobo Casserole is the perfect one-pan meal for busy nights when you need something quick, hearty, and comforting. Packed with ground beef, potatoes, vegetables, and a creamy mushroom soup topping, it delivers a satisfying dinner that the whole family will love.

Easy Hobo Casserole

Ingredients

1 lb ground beef

4 medium potatoes, thinly sliced

1 cup frozen mixed vegetables (like peas, carrots, and corn)

1 small onion, chopped

1 can cream of mushroom soup

½ cup shredded cheddar cheese

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper to taste

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C).

In a large skillet, brown the ground beef and chopped onion over medium heat until the beef is fully cooked and the onion is soft. Drain any excess fat from the beef.

Stir in garlic powder, onion powder, salt, and pepper to the beef mixture.

Grease a 9x13-inch baking dish and layer half of the thinly sliced potatoes at the bottom.

Layer half of the cooked ground beef mixture and then half of the frozen mixed vegetables on top of the potatoes.

Repeat the layers with the remaining potatoes, ground beef mixture, and vegetables.

Pour the cream of mushroom soup evenly over the top of the casserole.

Cover with aluminum foil and bake for 45 minutes.

After 45 minutes, remove the foil, sprinkle shredded cheddar cheese over the casserole, and bake for an additional 10-15 minutes until the cheese is melted and bubbly, and the potatoes are tender.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 6 servings

Variations

Meatless Version: I sometimes swap the ground beef for a plant-based protein like lentils or a meat alternative for a vegetarian option.

Add Extra Veggies: I can add other vegetables, such as bell peppers, zucchini, or broccoli, depending on what I have on hand.

Spicy Twist: For a bit of a kick, I like to add a dash of cayenne pepper or a few slices of jalapeño to the beef mixture.

Storage/Reheating

Storage: I store any leftovers in an airtight container in the refrigerator for up to 3 days. This casserole also freezes well if I want to make a big batch. Just be sure to let it cool completely before transferring it to a freezer-safe container, where it will stay good for up to 3 months.

Reheating: To reheat, I place the casserole in a preheated 350°F (175°C) oven for 15-20 minutes or until warmed through. If frozen, I allow it to thaw in the refrigerator overnight before reheating.

FAQs

Can I use fresh vegetables instead of frozen mixed vegetables?

Yes! Fresh vegetables can definitely be used. I recommend blanching or lightly cooking them before layering them into the casserole to ensure they cook evenly in the oven.

Can I make this casserole ahead of time?

Yes! I can prepare the casserole up to the point of baking, then cover it tightly and refrigerate it overnight. When I’m ready to bake it, I just need to add an extra 10-15 minutes to the baking time.

Can I substitute the cream of mushroom soup with another type of soup?

Definitely! I sometimes use cream of chicken soup or cream of celery soup as a substitute, depending on what I have in my pantry.

How can I make this recipe gluten-free?

To make it gluten-free, I make sure to choose a gluten-free cream of mushroom soup and check that the other ingredients I’m using are free from gluten.

How do I know when the casserole is done?

The casserole is done when the cheese on top is melted and bubbly, and a fork or knife can easily pierce the potatoes to check for tenderness.

Conclusion

This Easy Hobo Casserole is one of my go-to comfort food meals. It’s simple, filling, and packed with flavors that everyone in my family enjoys. Whether I’m making it on a busy weeknight or prepping it for a cozy weekend meal, it’s always a hit. The best part is that it’s incredibly versatile, and I can tweak it to suit whatever ingredients I have on hand. I know I can count on this casserole to provide a warm, satisfying meal every time!

Recipe:

Easy Hobo Casserole

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Author: Cheryl
Total Time: 1 hour 10 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

This easy hobo casserole is a one-pan meal that combines ground beef, potatoes, vegetables, and a creamy mushroom soup topping, creating a hearty and comforting dish perfect for busy nights.

Instructions

Preheat the oven to 350°F (175°C).
In a large skillet, brown the ground beef and chopped onion over medium heat until the beef is fully cooked and the onion is soft. Drain any excess fat from the beef.
Stir in garlic powder, onion powder, salt, and pepper to the beef mixture.
Grease a 9x13-inch baking dish and layer half of the thinly sliced potatoes at the bottom.
Layer half of the cooked ground beef mixture and then half of the frozen mixed vegetables on top of the potatoes.
Repeat the layers with the remaining potatoes, ground beef mixture, and vegetables.
Pour the cream of mushroom soup evenly over the top of the casserole.
Cover with aluminum foil and bake for 45 minutes.
After 45 minutes, remove the foil, sprinkle shredded cheddar cheese over the casserole, and bake for an additional 10-15 minutes until the cheese is melted and bubbly, and the potatoes are tender.