The Easy Hobo Casserole is a one-pan, hearty meal that brings back the nostalgic feeling of a cozy home-cooked dinner. With tender potatoes, savory ground beef, colorful veggies, and melty cheese, this dish is simple to make and a crowd favorite. It’s the kind of meal that’s perfect for busy weeknights or when the weather calls for something warm and filling. Plus, it’s incredibly easy to clean up—just one dish to worry about!
Why You’ll Love This Recipe
I love this recipe because it’s both comforting and incredibly easy to make. The blend of savory ground beef, creamy soup, and melted cheese creates layers of flavor that come together beautifully. The potatoes cook to tender perfection, and the addition of vegetables makes it a well-rounded meal. Whether it’s a busy weekday or a chilly weekend, this casserole is my go-to for a satisfying, fuss-free dinner that everyone in the family will enjoy.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb ground beef or ground turkey
1 onion, chopped
2 cloves garlic, minced
3 medium potatoes, thinly sliced
2 cups sliced carrots
1 can (15 oz) green beans, drained
1 can (10.5 oz) cream of mushroom soup
½ cup milk
Salt and black pepper, to taste
1 tsp Italian seasoning
1 cup shredded cheddar cheese (or your favorite blend)
directions
Step 1: Preheat the Oven I start by preheating my oven to 375°F (190°C), so it’s ready for the casserole once I’ve assembled everything.
Step 2: Cook the Meat Mixture In a large skillet over medium heat, I cook the ground beef (or turkey) along with the chopped onion and minced garlic. I cook it until the meat is browned and fully cooked through, then drain any excess grease.
Step 3: Mix the Ingredients In a large mixing bowl, I combine the cooked meat mixture with the sliced potatoes, carrots, green beans, cream of mushroom soup, and milk. I season it with salt, pepper, and Italian seasoning. I mix everything well, making sure the potatoes and veggies are coated with the creamy soup mixture.
Step 4: Assemble and Bake I transfer the mixture to a greased 9×13-inch baking dish, spreading it out evenly. Then, I cover the dish tightly with foil and bake it in the preheated oven for 45 minutes.
Step 5: Add the Cheese After 45 minutes, I remove the foil and sprinkle the shredded cheddar cheese on top. I bake it uncovered for an additional 15 minutes or until the cheese is bubbly and the vegetables are fork-tender.
Step 6: Serve Once it’s out of the oven, I let the casserole cool slightly before serving. The whole family will love this warm and satisfying meal!
Servings and timing
This recipe makes about 6 servings and is ready in 1 hour and 15 minutes. Prep Time: 15 minutes Cook Time: 45 minutes Resting Time: 10 minutes Total Time: 1 hour 15 minutes
Variations
I enjoy experimenting with different flavors in this casserole:
Extra Creamy: For an extra creamy texture, I stir in ½ cup of sour cream or softened cream cheese before baking.
Frozen Veggies: I swap in frozen mixed veggies for a shortcut, and there’s no need to thaw them first.
Depth of Flavor: I sometimes add a pinch of smoked paprika or Worcestershire sauce to the meat mixture for extra depth of flavor.
storage/reheating
This casserole stores and reheats beautifully:
Refrigeration: I store any leftovers in an airtight container in the fridge for up to 3-4 days.
Freezing: To freeze, I allow the casserole to cool completely, then wrap it tightly with foil or plastic wrap. It can be frozen for up to 2 months.
Reheating: I reheat individual portions in the microwave for about 2-3 minutes or in the oven at 350°F (175°C) for 15-20 minutes until heated through.
FAQs
Can I use a different kind of meat?
Yes! I’ve made this casserole with both ground beef and ground turkey. You can even swap it out for chicken or sausage, depending on what you have on hand.
Can I use other vegetables in this casserole?
Definitely! I’ve used frozen peas, corn, or even broccoli instead of green beans. Feel free to mix and match your favorite veggies.
Can I make this casserole ahead of time?
Yes, you can prepare the casserole ahead of time and store it in the fridge. When you’re ready to cook, simply bake it as directed. If you’ve already added cheese, you might want to add it towards the end of baking to avoid it overcooking.
How do I make this casserole spicier?
For a little kick, I like to add red pepper flakes or a dash of hot sauce to the meat mixture.
Can I make this casserole in a slow cooker?
Yes, if you prefer using a slow cooker, I would cook the casserole on low for about 6-7 hours or on high for 3-4 hours. Be sure to add the cheese during the last 30 minutes of cooking.
Conclusion
This Easy Hobo Casserole is a simple yet satisfying dish that’s perfect for busy evenings or when you want something hearty and comforting. The combination of ground meat, vegetables, creamy soup, and melty cheese is a winning one that’s sure to please everyone at the table. Whether you’re cooking for a crowd or looking for leftovers to enjoy later, this one-pan meal will quickly become a favorite in your kitchen.
The Easy Hobo Casserole is a hearty, one-pan meal featuring ground beef or turkey, tender potatoes, vegetables, and creamy soup, topped with melted cheese. It’s a comforting and easy-to-make dinner perfect for busy weeknights.
Ingredients
1 lb ground beef or ground turkey
1 onion, chopped
2 cloves garlic, minced
3 medium potatoes, thinly sliced
2 cups sliced carrots
1 can (15 oz) green beans, drained
1 can (10.5 oz) cream of mushroom soup
½ cup milk
Salt and black pepper, to taste
1 tsp Italian seasoning
1 cup shredded cheddar cheese (or your favorite blend)
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet, cook the ground beef (or turkey) with chopped onion and minced garlic over medium heat until browned and fully cooked. Drain any excess grease.
In a large mixing bowl, combine the cooked meat mixture with sliced potatoes, carrots, green beans, cream of mushroom soup, and milk. Season with salt, pepper, and Italian seasoning. Mix until well combined.
Transfer the mixture to a greased 9×13-inch baking dish, spreading it out evenly. Cover with foil and bake for 45 minutes.
After 45 minutes, remove the foil and sprinkle shredded cheddar cheese on top. Bake uncovered for an additional 15 minutes or until cheese is bubbly and vegetables are tender.
Let the casserole cool slightly before serving.
Notes
For an extra creamy texture, stir in ½ cup of sour cream or softened cream cheese before baking.
Frozen mixed veggies can be used instead of fresh vegetables, no need to thaw them.
Add smoked paprika or Worcestershire sauce to the meat mixture for extra flavor.
Store leftovers in the fridge for up to 3–4 days or freeze for up to 2 months.
