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A close-up shot of a hearty Cheesy Beef Casserole in a white bowl, topped with melted cheddar and fresh green onions.

Hearty Hobo Ground Beef Casserole

This comforting and budget-friendly hobo casserole features savory ground beef, tender potatoes, and mixed vegetables baked in a creamy, flavorful sauce. It's a perfect one-dish meal for a satisfying family dinner.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 475
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs ground beef 80/20 lean
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 4 medium potatoes peeled and diced into 1/2-inch cubes
  • 2 medium carrots peeled and sliced or diced
  • 1.5 cups whole kernel corn canned (drained) or frozen
  • 1.5 cups cut green beans canned (drained) or frozen
  • 1 can condensed cream of mushroom soup 10.5 oz
  • 1/2 cup milk whole or 2%
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup shredded cheddar cheese optional, for topping

Equipment

  • Large Skillet
  • 9x13 inch baking dish
  • Mixing Bowl
  • Whisk
  • Aluminum Foil

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large skillet, brown the ground beef and chopped onion over medium-high heat. Break up the beef with a spoon as it cooks. Continue for 8-10 minutes, or until the beef is no longer pink and the onion is softened. Drain off any excess grease.
  3. Add the minced garlic to the skillet with the beef mixture and cook for another 1 minute until fragrant. Remove the skillet from heat.
  4. In a medium mixing bowl, whisk together the condensed cream of mushroom soup, milk, Worcestershire sauce, salt, and black pepper until the mixture is smooth.
  5. Arrange the diced potatoes and sliced carrots evenly in a single layer at the bottom of the prepared baking dish.
  6. Sprinkle the drained corn and green beans evenly over the potato and carrot layer.
  7. Evenly spread the cooked ground beef and onion mixture over the layer of vegetables.
  8. Pour the whisked soup mixture over the entire casserole, ensuring it is distributed as evenly as possible.
  9. Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.
  10. Carefully remove the foil. If you are using it, sprinkle the shredded cheddar cheese evenly over the top of the casserole.
  11. Return the baking dish to the oven, uncovered, and bake for an additional 15-20 minutes. The casserole is ready when the potatoes are tender (test with a fork), the sauce is bubbly, and the cheese is melted and lightly golden.
  12. Let the casserole rest for 5-10 minutes before serving to allow the sauce to set slightly. Serve hot.

Notes

For a little extra kick, add a pinch of red pepper flakes to the soup mixture. This casserole makes great leftovers; store in an airtight container in the refrigerator for up to 3-4 days. You can also assemble this casserole ahead of time (without baking), cover, and refrigerate for up to 24 hours. Add an additional 10-15 minutes to the covered baking time if baking from cold.