Hobo Casserole
Hobo Casserole is a hearty, comforting dish perfect for a filling dinner. It combines layers of ground meat, beans, vegetables, and potatoes, baked together to create a delicious, one-pot meal.
Equipment
- 1 Large skillet
- 1 9x13 inch baking dish
- 1 Cutting board
- 1 Spoon or spatula
- 1 Aluminum foil
Ingredients
- 1 lb ground beef
- 1 can (15 oz) kidney beans drained and rinsed
- 1 can (15 oz) corn drained
- 1 cup diced onion about 1 medium onion
- 1 cup diced bell pepper about 1 medium pepper
- 2 cups diced potatoes about 2 medium potatoes
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- to taste salt
- to taste pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, brown the ground beef until fully cooked, about 5-7 minutes. Drain any excess fat.
- Stir in the diced onion, bell pepper, garlic powder, and paprika. Cook for another 5 minutes until the vegetables are softened.
- In a large bowl, combine the cooked beef mixture with the kidney beans, corn, diced potatoes, cream of mushroom soup, salt, and pepper. Mix well until everything is evenly combined.
- Transfer the mixture into a 9x13 inch baking dish, spreading it out evenly.
- Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil, sprinkle the shredded cheddar cheese on top, and return it to the oven. Bake uncovered for an additional 15 minutes, until the cheese is melted and bubbly, and the potatoes are tender.
- Remove from the oven and let it sit for a few minutes before serving.
Notes
This casserole can be customized by adding your favorite vegetables, such as mushrooms or zucchini.
For a spicier flavor, consider adding a can of diced tomatoes with green chilies or some hot sauce.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.