This comforting ground beef and veggie hobo casserole is a hearty, family-friendly meal that brings classic flavors together in one satisfying dish. Tender ground beef, soft potatoes, and colorful vegetables are baked in a creamy sauce and finished with a layer of melted cheese. It is the kind of recipe that feels cozy, filling, and perfect for busy weeknights or chilly evenings when you want something simple and homemade.
Why You’ll Love This Recipe
This casserole is easy to prepare with everyday ingredients you may already have on hand. Everything bakes together in one dish, making cleanup minimal. It is filling enough to serve as a complete meal on its own, yet flexible enough to adapt with different vegetables or cheeses. The creamy texture, savory beef, and cheesy topping make it a crowd-pleaser for both kids and adults.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
450 grams ground beef
1 medium onion, finely chopped
300 grams frozen mixed vegetables (corn, carrots, peas, green beans)
450 grams potatoes, peeled and diced into small cubes
300 grams cream of mushroom soup
120 grams shredded cheese (cheddar or Colby Jack)
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
Directions
Preheat the oven to 175°C. Lightly grease a medium casserole dish and set it aside.
In a large skillet over medium heat, cook the ground beef and chopped onion together. Break up the meat with a spoon and cook until the beef is fully browned and no pink remains, about 10 minutes. Drain off excess fat.
Transfer the cooked beef and onion to a large mixing bowl. Add the frozen mixed vegetables, diced potatoes, cream of mushroom soup, salt, and black pepper. Stir well until everything is evenly combined.
Spoon the mixture into the prepared casserole dish and spread it out into an even layer.
Cover the dish tightly with foil and bake for 45 minutes, allowing the potatoes and vegetables to become tender.
Remove the foil, sprinkle the shredded cheese evenly over the top, and return the dish to the oven uncovered.
Bake for an additional 15 minutes, or until the cheese is melted, bubbly, and lightly golden.
Let the casserole rest for 5 to 10 minutes before serving to allow it to set.
Servings and timing
This recipe yields 6 generous servings.
Preparation time is about 15 minutes.
Cooking time is approximately 60 minutes.
Total time from start to finish is around 75 minutes.
Variations
You can substitute ground turkey or ground chicken for the beef if you prefer a lighter option. Fresh vegetables such as zucchini, bell peppers, or broccoli can be used instead of frozen vegetables, as long as they are chopped small. For extra flavor, add a teaspoon of garlic powder or dried herbs like thyme or parsley to the mixture before baking. Different cheeses such as mozzarella or Monterey Jack also work well.
Storage/Reheating
Store leftover casserole in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 165°C oven until heated through, or microwave individual portions. This casserole can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating for best texture.
FAQs
Can I use fresh vegetables instead of frozen ones?
Yes, fresh vegetables work well. Just chop them into small, even pieces so they cook through during baking.
What type of potatoes are best for this casserole?
Yukon gold or white potatoes are ideal because they hold their shape and have a creamy texture when baked.
Can I make this casserole ahead of time?
Yes, you can assemble the casserole, cover it, and refrigerate it up to one day in advance. Bake when ready to serve.
How do I know when the potatoes are fully cooked?
The casserole is ready when a fork easily pierces the potatoes without resistance.
Can I reduce the salt in this recipe?
You can use low-sodium cream of mushroom soup and adjust the salt to taste.
What cheese melts best on top?
Cheddar, Colby Jack, or Monterey Jack melt smoothly and provide great flavor.
Is this recipe suitable for freezing?
Yes, it freezes well. Cool completely before freezing and store in a freezer-safe container.
Can I add extra seasoning?
Absolutely. Garlic powder, onion powder, or dried herbs can be added for more depth of flavor.
What can I serve with this casserole?
It pairs well with a simple green salad or steamed vegetables on the side.
Can I double the recipe?
Yes, you can double the ingredients and bake it in a larger dish, adding a little extra baking time if needed.
Conclusion
This comforting ground beef and veggie hobo casserole is a reliable, satisfying recipe that brings warmth and flavor to the table with minimal effort. With its creamy base, tender vegetables, and cheesy topping, it is the kind of meal that feels both nostalgic and practical. Whether served fresh from the oven or enjoyed as leftovers, it is sure to become a favorite in your home.
This ground beef and veggie hobo casserole is a hearty, comforting dish made with tender potatoes, savory ground beef, colorful vegetables, and a creamy mushroom sauce, all topped with melted cheese. It’s perfect for family dinners and easy weeknight meals.
Ingredients
450 grams ground beef
1 medium onion, finely chopped
300 grams frozen mixed vegetables (corn, carrots, peas, green beans)
450 grams potatoes, peeled and diced into small cubes
300 grams cream of mushroom soup
120 grams shredded cheese (cheddar or Colby Jack)
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
Instructions
Preheat the oven to 175°C. Lightly grease a medium casserole dish and set aside.
In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is browned, about 10 minutes. Drain excess fat.
In a large mixing bowl, combine the cooked beef and onion with the frozen vegetables, diced potatoes, cream of mushroom soup, salt, and pepper. Stir well.
Transfer the mixture to the prepared casserole dish and spread evenly.
Cover tightly with foil and bake for 45 minutes until vegetables and potatoes are tender.
Remove foil, sprinkle shredded cheese over the top, and bake uncovered for an additional 15 minutes until the cheese is melted and bubbly.
Let the casserole rest for 5–10 minutes before serving.
Notes
Substitute ground turkey or chicken for a lighter option.
Use fresh vegetables chopped small if preferred over frozen ones.
Add garlic powder, onion powder, or dried herbs for more flavor.
Try different cheeses like mozzarella or Monterey Jack for variety.
