Introduction

Oh, friends, gather ’round! Do you ever crave that super satisfying, home-cooked meal that tastes like a warm hug but doesn’t require a culinary degree or a whole afternoon in the kitchen? I know I do! Today, we’re diving into a recipe that’s become a total weeknight lifesaver for me: the Easy Hobo Casserole. It’s the kind of dish that brings back memories of simpler times, maybe a picnic in the park or a cozy evening with family. Plus, it’s so straightforward, you’ll wonder why you haven’t made it a million times before!

Why You’ll Love This Recipe

Fast: Seriously, the prep is a breeze and the oven does most of the work.
Easy: Minimal chopping, simple steps – perfect for beginners or when you’re short on time.
Giftable: Assemble it ahead and bring it to a potluck or a friend in need. It’s a guaranteed crowd-pleaser!
Crowd-pleasing: Even the pickiest eaters in my house devour this. It’s hearty, flavorful, and oh-so-comforting.

Ingredients

Let’s get our ingredients ready. It’s all about simple pantry staples here!

1 lb ground beef (or ground turkey): This is our hearty base. Ground turkey is a great lighter option too!
3 medium potatoes, thinly sliced: Think of these as the cozy blanket for our casserole. Russets or Yukon Golds work beautifully.
2 cups carrots, thinly sliced: A touch of sweetness and vibrant color.
1 (15 oz) can green beans, drained: These add a nice pop of green and a familiar flavor.
1 (10.5 oz) can cream of mushroom soup: This is the magic binder that brings everything together.
1 cup shredded cheddar cheese (or a cheese blend): Because what’s a casserole without melty, gooey cheese?
½ cup milk: To help thin out the soup mixture just right.
1 medium onion, finely chopped: For that essential savory flavor.
2 garlic cloves, minced: Because garlic makes everything better!
1 teaspoon Italian seasoning: A little herby goodness to tie it all together.
Salt and black pepper, to taste: The essential finishing touches.

How to Make It

Alright, let’s get cooking! It’s as easy as 1-2-3 (well, almost!).

Preheat your oven: Set it to 375°F (190°C). Get it nice and toasty.
Brown the beef: Grab a large skillet and set it over medium-high heat. Add your ground beef, chopped onion, and minced garlic. Cook it all up, breaking the meat apart, until it’s nicely browned. Make sure to drain off any excess grease – we want flavor, not grease!
Whip up the sauce: Stir in the cream of mushroom soup, milk, and Italian seasoning right into the skillet with the beef. Give it a good mix. Then, season it with salt and black pepper. Taste it and adjust if needed – I usually add a little more pepper!
Layer the veggies: Now for the assembly! Get a 9×13 inch baking dish. Start by layering your thinly sliced potatoes, followed by the sliced carrots, and then the drained green beans.
Pour it all over: Carefully pour that delicious beef and soup mixture evenly over the layer of vegetables.
Top with cheese: Sprinkle that shredded cheddar cheese all over the top. Don’t be shy!
Bake, covered: Cover the baking dish tightly with aluminum foil. Pop it into your preheated oven and bake for about 45-55 minutes. You want to make sure those potatoes and carrots are fork-tender.
Uncover and brown: For the last 10-15 minutes of baking, carefully remove the foil. This is when the magic happens – the cheese will melt and get that beautiful, golden-brown bubbly top.
Let it rest: Once it’s out of the oven, let the casserole stand for a few minutes before serving. This helps it set up a bit, making it easier to dish out.

Substitutions & Additions

Feeling creative? Or maybe you’re missing an ingredient? No worries! This Hobo Casserole is super forgiving.

Veggies: Swap the green beans for a can of drained corn, peas, or even some frozen mixed vegetables. You could also add thinly sliced bell peppers or mushrooms to the veggie layer.
Cheese: Monterey Jack, Colby Jack, or even a sprinkle of Parmesan would be delicious on top!
Seasoning: If you don’t have Italian seasoning, a pinch of dried thyme, rosemary, or even a dash of Worcestershire sauce can add great flavor to the beef mixture.
Make it creamy: For an extra rich casserole, you could add a splash of heavy cream to the soup mixture.

Tips for Success

A few little tricks can make this recipe even better!

Slice veggies evenly: For consistent cooking, try to slice your potatoes and carrots to about the same thickness.
Don’t skip draining the beef: This is key to a less greasy, more pleasant final dish.
Prep ahead: You can totally assemble the casserole a day in advance! Just cover it tightly and store it in the refrigerator. You might need to add a few extra minutes to the covered baking time.
Foil is your friend: Covering the casserole ensures the veggies cook through before the cheese on top burns.

How to Store It

Leftovers are the best, right? Store any leftover Hobo Casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave until heated through. It’s just as delicious the next day!

FAQs

Can I make this vegetarian? Absolutely! Omit the ground beef and add an extra can of drained beans (like kidney beans or cannellini beans) or some hearty mushrooms to the vegetable layer. You might want to add a little more seasoning to the soup mixture to compensate.
What if I don’t have cream of mushroom soup? Cream of chicken or cream of celery soup would be excellent substitutes.
Can I freeze this casserole? Yes, you can! Assemble it as directed, but don’t bake it. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator and bake as directed, adding extra time if needed.

Easy Hobo Casserole

A comforting, easy-to-make casserole perfect for weeknights or potlucks, featuring layers of seasoned ground beef, vegetables, and melted cheese.

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Prep Time 15

Cook Time 1

Servings 6

Equipment

Skillet Large skillet for browning beef
Baking dish 9x13 inch baking dish
aluminum foil For covering the casserole

Ingredients

Hauptzutaten

1 lb ground beef or ground turkey
3 medium potatoes thinly sliced
2 cups carrots thinly sliced
1 15 oz can green beans drained
1 10.5 oz can cream of mushroom soup
1 cup shredded cheddar cheese or a cheese blend
0.5 cup milk
1 medium onion finely chopped
2 cloves garlic minced
1 teaspoon Italian seasoning
salt and black pepper to taste

Instructions

Preheat your oven to 375°F (190°C).
In a large skillet over medium-high heat, cook ground beef, chopped onion, and minced garlic until browned. Drain off excess grease.
1 lb ground beef
Stir in cream of mushroom soup, milk, and Italian seasoning into the skillet with the beef. Season with salt and pepper. Mix well.
1 lb ground beef
Layer thinly sliced potatoes, carrots, and drained green beans in a 9x13 inch baking dish.
1 lb ground beef
Pour the beef and soup mixture evenly over the vegetables.
1 lb ground beef
Sprinkle shredded cheddar cheese over the top.
1 lb ground beef
Cover the baking dish tightly with aluminum foil and bake for 45-55 minutes, or until potatoes and carrots are fork-tender.
Remove the foil and bake for an additional 10-15 minutes, until the cheese is golden brown and bubbly.
Let the casserole rest for a few minutes before serving.

Notes

This casserole can be assembled a day in advance and refrigerated. You may need to add a few extra minutes to the covered baking time if baking from cold.