Description
This Hobo Casserole is a hearty, comforting dish perfect for busy weeknights or cozy family dinners. Packed with seasoned ground beef, tender vegetables, and melty cheese, it’s inspired by the classic hobo meals cooked over campfires, now made easy in your oven. This casserole brings warmth, flavor, and nostalgia to every bite, making it a go-to for any occasion.
Ingredients
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1.5 pounds ground beef
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1 medium onion, finely chopped
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3 cloves garlic, minced
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4 medium potatoes, peeled and cubed
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3 large carrots, peeled and sliced
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1 red bell pepper, diced
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1 green bell pepper, diced
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1 cup frozen corn
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1 cup frozen peas
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1 can (14.5 oz) diced tomatoes, drained
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1 cup beef broth
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1 teaspoon paprika
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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1 teaspoon salt
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½ teaspoon black pepper
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2 cups shredded cheddar cheese
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2 tablespoons olive oil
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Optional: chopped parsley for garnish
Instructions
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Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or nonstick spray.
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In a large skillet, heat olive oil over medium heat and sauté onions and garlic until translucent, about 3-4 minutes.
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Add ground beef, breaking it apart, and cook until browned, about 6-8 minutes. Drain excess fat if needed.
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Stir in paprika, thyme, oregano, salt, and black pepper, mixing well.
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In a large bowl, combine potatoes, carrots, red and green bell peppers, corn, peas, diced tomatoes, and the cooked beef mixture.
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Pour in beef broth and stir gently to combine.
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Transfer mixture to the prepared baking dish and spread evenly. Cover with aluminum foil.
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Bake for 45 minutes, or until potatoes and carrots are tender.
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Remove foil, sprinkle shredded cheddar over the top, and bake for 10-15 minutes until cheese melts and is bubbly.
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Let rest 5 minutes before serving. Garnish with parsley if desired.
Notes
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Sauté vegetables briefly before combining with beef for extra flavor.
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Store leftovers in an airtight container in the fridge for up to 3 days; reheat before serving.
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Swap cheddar with mozzarella or Monterey Jack for a different cheese flavor.
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For a low-carb version, replace potatoes with cauliflower florets.
- Prep Time: 20 minutes
- Cook Time: 55 minutes