How to Build the Perfect Hobo Casserole

Potato Perfection

Slice potatoes to uniform thickness for even cooking throughout the casserole.

Layering Strategy

Master the proper order of ingredients to ensure flavors meld while maintaining textural contrast.

Moisture Balance

Achieve the ideal ratio of soup mixture to solid ingredients for a moist but not soggy result.

Temperature Control

Manage covered and uncovered baking times to ensure vegetables cook through while developing a golden top.

Baking Tips

Partially cooking the potatoes in the microwave for 5 minutes before slicing can reduce the overall baking time.

For extra flavor, add 1/2 cup of beef broth to the soup mixture.

This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking. Add an extra 10-15 minutes to the covered baking time if cooking from cold.

Ground turkey or chicken can be substituted for the beef for a lighter option.

For a crispy topping, sprinkle 1/2 cup of crushed potato chips or French fried onions on top during the last 10 minutes of baking.

Feel free to customize the vegetables based on what you have on hand - bell peppers, green beans, or zucchini work well too.

Leftover casserole can be stored in the refrigerator for up to 3 days and reheats well in the microwave or oven.

For a complete meal in one dish, add a layer of cooked rice (about 2 cups) between the beef and vegetable layers.

Hobo Casserole with Ground Beef

Name: Hobo Casserole with Ground Beef
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: American, Comfort Food
Ingredients: 1.5 pounds ground beef; 1 large onion, diced; 3 cloves garlic, minced; 4 medium russet potatoes, thinly sliced (about 1/4 inch thickness); 2 large carrots, sliced into thin rounds; 1 cup frozen peas; 1 cup frozen corn kernels; 1 can (10.5 oz) condensed cream of mushroom soup; 1/2 cup milk; 1 cup shredded cheddar cheese; 1 teaspoon Worcestershire sauce; 1 teaspoon dried thyme; 1 teaspoon paprika; 1/2 teaspoon dried oregano; Salt and pepper to taste; 2 tablespoons olive oil; 2 tablespoons fresh parsley, chopped (for garnish)

This hearty and rustic ground beef casserole combines simple, wholesome ingredients in a one-dish meal that's both comforting and satisfying. Featuring layers of seasoned ground beef, potatoes, and vegetables all baked to perfection, this budget-friendly dish offers classic American comfort food that's perfect for family dinners or potluck gatherings.

Prep Time

20 Minutes

Cook Time

Total Time

1H20 Minutes

Chef

JUE

Ingredients

Custard Cream

1.5 pounds ground beef

1 large onion, diced

3 cloves garlic, minced

4 medium russet potatoes, thinly sliced (about 1/4 inch thickness)

2 large carrots, sliced into thin rounds

1 cup frozen peas

1 cup frozen corn kernels

1 can (10.5 oz) condensed cream of mushroom soup

1/2 cup milk

1 cup shredded cheddar cheese

1 teaspoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon paprika

1/2 teaspoon dried oregano

Salt and pepper to taste

2 tablespoons olive oil

2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.

In a large skillet over medium-high heat, brown the ground beef until no longer pink, about 5-7 minutes. Drain excess fat if necessary.

Add diced onions and minced garlic to the beef and cook until onions are translucent, about 3-4 minutes.

Season the beef mixture with Worcestershire sauce, thyme, half of the paprika, oregano, salt, and pepper. Stir to combine and remove from heat.

In a medium bowl, whisk together the condensed mushroom soup and milk until smooth.

Layer half of the sliced potatoes on the bottom of the prepared baking dish, slightly overlapping them.

Drizzle 1 tablespoon of olive oil over the potatoes and season with salt and pepper.

Spread half of the ground beef mixture over the potatoes.

Layer the sliced carrots, peas, and corn over the beef.

Pour half of the soup mixture over the vegetables.

Layer the remaining potatoes on top, then the remaining beef mixture.

Pour the remaining soup mixture over everything and drizzle with the remaining tablespoon of olive oil.

Cover the baking dish tightly with aluminum foil and bake for 45 minutes.

Remove the foil, sprinkle the shredded cheddar cheese on top, and dust with the remaining paprika.

Return to the oven, uncovered, and bake for an additional 15 minutes or until the potatoes are tender and the cheese is bubbly and golden.

Let the casserole rest for 10 minutes before serving.

Garnish with fresh chopped parsley and serve hot.

Hobo Casserole with Ground Beef

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Build the Perfect Hobo Casserole

Hobo Casserole with Ground Beef

Ingredients

Instructions