Description
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.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 4g
- Sodium: 720mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 75mg
