There are nights when you just want dinner to be simple hearty and comforting without a fuss. This easy hobo casserole ticks every box for a satisfying family meal packed with veggies a creamy base and that melted cheese finish everyone loves. It is the kind of dish I whip up when the fridge looks bare but I know I have a few staples ready to go.
The first time I made this my kids protested the carrots but after one cheesy bite they were hooked. Now this casserole is our go to when we want nostalgia and comfort in a bowl.
Ingredients
- Ground beef or turkey: choose lean fresh ground meat for the best flavor and less grease
- Medium onion: adds natural sweetness and depth finely chop for even cooking
- Garlic: fresh garlic gives a warm punch and rounds out the flavors
- Potatoes: Yukon Gold or russet are great here thin slicing helps them cook through
- Carrots: sweet vibrant color and extra nutrition slice as evenly as possible
- Canned green beans: adds ease and classic casserole vibes look for ones with good color but not mushy
- Cream of mushroom soup: creates the creamy texture low sodium gives you better control over seasoning
- Milk: brings the casserole together whole milk makes it richer but use what you have
- Italian seasoning blend: gives herby background notes dried spices are convenient
- Salt and black pepper: essential for seasoning freshly ground pepper brightens up the dish
- Shredded cheddar cheese or blend: pick a sharp cheddar for stronger flavor or a Mexican blend for a little extra zip
Instructions
- Preheat and Prep the Baking Dish:
- Set your oven to 375 F and lightly grease a nine by thirteen inch baking dish. This keeps your casserole from sticking and helps with cleanup.
- Brown Meat and Aromatics:
- In a large skillet over medium heat cook ground meat chopped onion and minced garlic together. Stir often and break up the meat with a spoon. Cook until the meat loses all pink and the onions turn soft and golden. Drain off any extra grease for a lighter final dish.
- Mix Casserole Base:
- In a big bowl combine the meat mixture thinly sliced potatoes carrots green beans cream of mushroom soup and milk. Add Italian seasoning salt and pepper. Stir thoroughly so every veggie gets coated evenly and flavors meld.
- Layer and Cover:
- Evenly spread the mixture into your prepared baking dish smoothing the top for even cooking. Cover tightly with aluminum foil to trap steam and keep everything tender.
- Bake Covered:
- Place the dish in your oven and bake covered for forty five minutes. This lets the potatoes and carrots soften fully and flavors develop.
- Add Cheese and Finish Baking:
- Take off the foil and sprinkle a thick layer of shredded cheese on top. Return the dish to the oven uncovered. Bake for about fifteen minutes until the cheese is melted bubbly and starting to brown in spots. The whole house will smell amazing.
- Rest Before Serving:
- Take the casserole out and let it sit for five minutes before serving. This makes it easier to cut and helps the layers set just right.
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