Ground Beef and Veggie Hobo Casserole (Print version)

A cozy ground beef casserole with tender potatoes, mixed vegetables, creamy mushroom sauce, and melted cheddar.

# Ingredients:

For the casserole

01 - 1 1/2 lb (680 g) lean ground beef

02 - 1 medium yellow onion, diced

03 - 3 cloves garlic, minced

04 - 1 1/2 teaspoons kosher salt, divided

05 - 1/2 teaspoon black pepper

06 - 1 teaspoon smoked paprika

07 - 1 tablespoon Worcestershire sauce

08 - 2 lb (900 g) russet or Yukon Gold potatoes, sliced about 1/8 inch thick

09 - 2 cups (280 g) frozen mixed vegetables

For the sauce and topping

10 - 1 can (10.5 oz or 298 g) condensed cream of mushroom soup

11 - 3/4 cup (180 ml) beef broth

12 - 1/2 cup (120 ml) sour cream

13 - 1 1/2 cups (170 g) shredded cheddar cheese

14 - 2 tablespoons chopped parsley, optional

# Instructions:

01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish.

02 - Cook the ground beef and onion in a large skillet over medium-high heat for 7-9 minutes, breaking up the meat, until the beef is browned and the onion is soft. Drain excess fat.

03 - Stir in the garlic, 1 teaspoon salt, black pepper, smoked paprika, and Worcestershire sauce. Cook for 1 minute, then remove from the heat.

04 - Whisk the cream of mushroom soup, beef broth, sour cream, and remaining 1/2 teaspoon salt in a bowl until smooth.

05 - Arrange half the sliced potatoes in the baking dish. Add half the beef mixture and half the frozen vegetables. Repeat the layers, then pour the sauce evenly over the top.

06 - Cover tightly with foil and bake for 45-55 minutes, until the potatoes in the center are tender when pierced with a knife.

07 - Remove the foil, sprinkle the cheddar over the top, and bake uncovered for 10-12 minutes, until melted and bubbling.

08 - Let the casserole rest for 10 minutes before serving. Sprinkle with parsley if using.

# Good to know:

01 - Slice potatoes thinly and evenly so the center cooks before the edges dry out.

02 - Resting for 10 minutes helps the creamy sauce thicken.

03 - Leftovers keep refrigerated for 3-4 days.

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