Easy Hobo Casserole
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My family has always had a soft spot for classic meat-and-potatoes meals—the kind that feel hearty, comforting, and satisfyingly simple. So when I stumbled upon a recipe for Easy Hobo Casserole, I knew it was right up our alley. It’s everything we love about a traditional foil packet dinner—ground beef, potatoes, savory seasonings—all layered into a cozy one-dish casserole that bakes up beautifully in the oven.
This recipe captures that nostalgic campfire flavor but skips the foil and fire pit, making it perfect for busy weeknights or chilly evenings when you want something warm and filling. It’s a no-fuss meal that brings everyone to the table, and I couldn’t wait to give it a try. If your crew loves simple, satisfying dinners with familiar flavors, this one’s sure to be a hit.
Ingredients for Easy Hobo Casserole
- LEAN GROUND BEEF
- ONION
- GARLIC
- POTATOES
- CARROTS
- CANNED GREEN BEANS
- CREAM OF MUSHROOM SOUP
- MILK
- SALT AND PEPPER
- ITALIAN SEASONING
- CHEDDAR CHEESE
Instructions for Easy Hobo Casserole Recipe
Start by preheating your oven to 375°F (190°C). While it warms up, cook your ground beef and chopped onion in a large skillet over medium heat until the beef is browned and fully cooked. Drain off any excess grease.
Next, in a large mixing bowl, combine the cooked beef with potato slices, carrots, and green beans. Transfer this hearty mixture to a greased 9×13-inch casserole dish, spreading it out evenly so every bite gets a little of everything.
Using the same bowl (no need to dirty another!), whisk together cream of mushroom soup, milk, salt, pepper, and Italian seasoning until smooth. Pour this creamy mixture over the meat mixture in the baking dish, making sure it coats everything nicely.
Cover the dish tightly with aluminum foil and bake for 45 minutes. Then, remove the foil, sprinkle shredded cheese over the top, and return it to the oven uncovered for another 15 minutes, or until the cheese is bubbly and the vegetables are tender when pierced with a fork.
Let the casserole cool slightly before serving. This cozy, one-dish meal serves 6 and is perfect for a comforting weeknight dinner or a laid-back weekend gathering.
Frequently Asked Questions
What kind of potatoes are best for this casserole?
Russet potatoes or Yukon Gold potatoes are ideal because they hold their shape and become tender without turning mushy.
Can I make this casserole ahead of time?
Absolutely. You can assemble it up to 24 hours in advance, cover tightly, and refrigerate. Add 5–10 extra minutes to the bake time if starting cold.
Is there a substitute for cream of mushroom soup?
You can use cream of chicken soup or cream of celery soup instead, or make a homemade version with butter, flour, milk, and sautéed mushrooms.
How do I know when the vegetables are done?
Pierce the potatoes and carrots with a fork—if they’re fork-tender, the casserole is ready.
Can I freeze leftovers?
Yes! Cool completely, then store in an airtight container. Freeze for up to 2 months and reheat in the oven or microwave.
What sides go well with this dish?
This casserole is hearty on its own, but you can serve it with a green salad, dinner rolls, or fruit salad for a balanced meal.
FOR MORE RECIPES LIKE THIS, TRY:
- Cheesy Ground Beef and Rice Casserole
- Turkey and Green Bean Casserole
- Creamy Beef and Potato Skillet
- Instant Pot Beef and Potatoes
Easy Hobo Casserole
Real Mom Kitchen
Equipment
Ingredients
- 1 lb ground beef
- 1 onion diced
- 2 cloves garlic minced
- 3 medium potatoes thinly sliced
- 2 cups carrots sliced
- 15 oz can green beans drained
- 10 ¾ oz cream of mushroom soup
- ½ cup milk
- salt and black pepper to taste
- 1 tsp Italian seasoning
- 1 cup cheddar cheese shredded
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, brown ground beef with the onion until the beef is fully cooked. Drain off excess grease.
- In a large mixing bowl, combine the beef, sliced potatoes, carrots, and green beans. Add to a greased 9 x 13-inch baking dish and spread out evenly.
- In the same bowl you mixed the veggies and meat together, whisk the cream of mushroom soup, milk, salt, pepper, and Italian seasoning. Pour the mixture over everything in the dish.
- Cover the dish tightly with foil and bake for 45 minutes.
- Remove the foil, sprinkle cheese over the top, and bake uncovered for another 15 minutes, or until cheese is bubbly and vegetables are fork-tender.
- Allow to cool slightly before serving. Serves 6.
Nutrition
This recipe is adapted from Avery Recipes.
