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Hobo Casserole

A hearty one-pot dish combining ground beef, vegetables, creamy cheese, and crispy potatoes, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef (or ground turkey) Can substitute for a lighter option.
  • 15 oz can mixed vegetables Make sure to drain the vegetables.
  • 1 large onion, diced
  • 2 cups shredded cheese (cheddar or mozzarella)
  • 10.5 oz can creamy mushroom soup Can use any cream of your choice.
  • 1 lb frozen hash browns, thawed Ensure they are properly thawed before use.
  • 2 teaspoons garlic powder
  • to taste Salt and pepper
  • optional Chopped parsley for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet over medium heat, brown the ground beef until fully cooked, breaking up the meat with a spatula. Drain any excess grease.
  3. Stir in the diced onion and cook for about 3-4 minutes until they’re translucent. Add the mixed vegetables, garlic powder, salt, and pepper. Stir to combine.
  4. In a greased 9x13-inch baking dish, layer half of the thawed hash browns at the bottom. Spread the meat and veggie mixture evenly over the hash browns.
  5. Pour the creamy mushroom soup on top, followed by a generous layer of shredded cheese.
  6. Finish by layering the remaining hash browns on top of the cheese and add another layer of cheese.
  7. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.
  8. Allow it to cool for a few minutes, then sprinkle with chopped parsley if desired, and serve.

Notes

For crispy top, ensure excess liquid from canned vegetables is drained. Store in the refrigerator for 3-4 days or freeze for up to 3 months. To reheat, thaw overnight and bake at 350°F (175°C) until heated through.