Description
This Savory Baked Hobo Casserole with Seasoned Beef is a hearty, comforting dish featuring layers of seasoned ground beef, creamy mushroom soup, sliced potatoes, mixed vegetables, and melted cheddar cheese. Baked to golden perfection with a sprinkle of paprika and a buttery finish, it’s an easy-to-make casserole perfect for family dinners.
Ingredients
Scale
Beef Mixture
- 1 lb ground beef
- 1 packet onion soup mix
- 1 tsp garlic powder
- 1 tsp black pepper
- 1/2 tsp salt
Sauce
- 1 can (10.75 oz) cream of mushroom soup
- 1/2 cup milk
Vegetables and Other Ingredients
- 4 medium potatoes, peeled and thinly sliced
- 2 cups frozen mixed vegetables (carrots, peas, and corn)
- 1 cup shredded cheddar cheese
- 1/4 cup unsalted butter, melted
- 1/2 tsp paprika
- Non-stick cooking spray
Instructions
- Preheat and Prepare Dish: Preheat the oven to 375°F (190°C). Spray a 9×13-inch baking dish with non-stick cooking spray and set it aside to prevent sticking.
- Cook the Ground Beef: In a large skillet over medium-high heat, cook the ground beef until browned and no longer pink. Drain excess fat to reduce greasiness.
- Season the Beef: Add the onion soup mix, garlic powder, black pepper, and salt to the cooked beef. Stir thoroughly to combine all flavors evenly.
- Make the Creamy Sauce: In a separate bowl, mix the cream of mushroom soup and milk until smooth and fully blended, creating a creamy sauce base.
- Layer Potatoes and Beef: Place half of the sliced potatoes in an even layer at the bottom of the baking dish. Spread half of the seasoned beef mixture evenly over the potatoes.
- Add Sauce and Cheese: Pour half of the mushroom soup mixture over the beef layer, spreading it evenly. Then sprinkle half of the shredded cheddar cheese on top.
- Layer Vegetables and Repeat: Evenly distribute the frozen mixed vegetables over the cheese layer. Follow with the remaining potato slices, the rest of the beef mixture, the remaining soup mixture, and finish with the remaining cheddar cheese.
- Top with Butter and Paprika: Drizzle the melted butter evenly over the top of the casserole and sprinkle with paprika for added flavor and color.
- Cover and Bake: Cover the dish with aluminum foil to keep moisture in. Bake in the preheated oven for 45 minutes.
- Remove Foil and Finish Baking: Take off the aluminum foil and bake an additional 15 minutes, or until the potatoes are tender and the cheese is bubbly and golden brown.
- Cool and Serve: Carefully remove the casserole from the oven and allow it to cool slightly before serving to let layers set.
Notes
- For easier slicing, use a mandoline to thinly slice the potatoes.
- You can substitute cream of mushroom soup with cream of celery or chicken soup for a different flavor.
- Feel free to use fresh vegetables instead of frozen; just blanch them briefly before layering.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
