Ground Beef Veggie Hobo (Print-Friendly Version)
Tender beef, potatoes, and colorful vegetables baked with creamy mushroom soup and melted cheese topping.
# Ingredients:
→ Meat
01 -
1 lb ground beef (80% lean)
→ Vegetables
02 -
1 medium yellow onion, chopped
03 -
3 cups frozen mixed vegetables (corn, carrots, green beans, peas)
04 -
3 medium Yukon Gold potatoes, diced small
→ Canned Goods
05 -
1 can (10.5 oz) cream of mushroom soup, low sodium preferred
→ Dairy
06 -
1 1/2 cups shredded sharp cheddar or Colby Jack cheese
→ Seasonings
07 -
1 tsp kosher salt
08 -
1/2 tsp freshly cracked black pepper
# Steps:
01 -
Cook ground beef and chopped onion in a large skillet over medium heat, stirring and breaking up the beef until fully browned and no pink remains, about 10 minutes. Drain excess fat.
02 -
Transfer cooked beef and onion to a large bowl. Add frozen mixed vegetables, diced potatoes, cream of mushroom soup, kosher salt, and black pepper. Stir thoroughly to evenly coat all ingredients.
03 -
Spread the mixture evenly into a greased casserole dish, flattening the top with a spatula for uniform baking.
04 -
Cover tightly with foil and bake in a preheated oven at 350°F for 45 minutes to ensure vegetables and potatoes are tender and flavors meld.
05 -
Remove foil, sprinkle shredded cheese evenly over the top, and bake uncovered for an additional 15 minutes until cheese is melted and bubbly.
06 -
Allow casserole to rest for 5 to 10 minutes after baking to firm up before serving.
# Notes & Tips:
01 -
Dice potatoes small to ensure they cook thoroughly during baking.
02 -
Sauté onions until golden to enhance sweetness and flavor.
03 -
Let casserole rest after baking to maintain structure for easy serving.