Description
Hobo Casserole is a comforting and hearty weeknight dinner featuring tender ground beef, creamy cheese, savory vegetables, and perfectly cooked potatoes in a satisfying, all-in-one bake. With minimal prep and simple, pantry-friendly ingredients, this casserole delivers big, homestyle flavor and fills the kitchen with delicious aroma. It’s the perfect solution when you crave a filling, family-friendly meal with easy cleanup.
Ingredients
For the Beef Mixture
- 1 pound lean ground beef
- 1/2 cup diced yellow onion
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 tablespoon dried minced onion flakes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Casserole
- 3 cups shredded cheddar cheese, divided use
- 1 cup sour cream
- 3 cups diced russet potatoes (about 3 russet potatoes)
- 1 cup diced carrots
For Garnish (Optional)
- 1 tablespoon dried parsley
Instructions
- Preheat and Prepare – Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish and set aside.
- Brown the Beef – In a large sauté pan over medium heat, add the ground beef, diced yellow onion, and minced garlic. Sauté for 5 to 7 minutes, breaking up the meat, until it is fully browned and the juices run clear.
- Add Flour and Seasonings – Sprinkle the all-purpose flour over the beef mixture and stir continuously for about 1 minute, allowing the flour to cook and absorb some of the pan drippings.
- Create the Sauce – Pour in the beef broth, then add dried minced onion flakes, onion powder, garlic powder, Worcestershire sauce, salt, and black pepper. Stir well and simmer for another minute, letting the flavors meld and the sauce begin to thicken.
- Add Cheese and Cream – Reduce the heat to low and mix in 1 cup of shredded cheddar cheese and the sour cream. Stir until everything is smoothly combined and creamy.
- Combine with Veggies – Transfer the beef mixture to the prepared baking dish. Add the diced potatoes and diced carrots directly to the meat mixture and gently stir everything until well incorporated.
- Top with Cheese – Sprinkle the remaining 2 cups of shredded cheddar cheese evenly over the top of the casserole.
- Cover and Bake – Cover the dish tightly with aluminum foil. Place it in the oven on the middle rack and bake for 30 to 35 minutes. The casserole is ready when the potatoes and carrots are fork tender. If needed, bake for additional time, checking periodically with a fork.
- Finish and Serve – Once done, remove the casserole from the oven. Optionally, sprinkle dried parsley over the top for a fresh pop of color. Let the casserole cool slightly, then scoop and serve hot.
Notes
- Use ground turkey or chicken instead of beef for a lighter version.
- Chop vegetables into small, even-sized pieces for quicker, uniform cooking.
- You can add chopped bell peppers, peas, or corn for more variety.
- If you prefer a crisper cheese topping, remove the foil in the last 5 minutes of baking to let the cheese brown.
- This casserole can be prepared a day ahead and baked before serving; just add an extra 5-10 minutes to the baking time if coming straight from the fridge.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main-course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6th of casserole
- Calories: 504
- Sugar: 3g
- Sodium: 850mg
- Fat: 33g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 105mg
