Hobo Casserole with Ground Beef, Vegetables, and Cheddar Recipe
Introduction
Hobo Casserole is a comforting and hearty dish perfect for busy weeknights. This simple ground beef and macaroni casserole combines savory tomato sauce, tender vegetables, and melted cheddar cheese into one delicious meal that your whole family will love.
Ingredients
- 1 lb ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1 (10.75 ounce) can condensed tomato soup
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup uncooked elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup frozen corn
- 1/2 cup frozen peas
- 1/4 cup chopped green bell pepper (optional)
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
Instructions
- Step 1: In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon. Drain any excess grease.
- Step 2: Add chopped onion and minced garlic to the skillet; cook until softened, about 5 minutes, stirring frequently.
- Step 3: Stir in the undrained diced tomatoes, tomato sauce, and condensed tomato soup until well combined.
- Step 4: Pour in beef broth, oregano, basil, salt, and pepper. Stir and bring to a simmer. Reduce heat to low, cover, and simmer for 15 minutes.
- Step 5: While the meat sauce simmers, melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in 1 cup of the simmering meat sauce until smooth and thickened.
- Step 6: Stir in 1 ½ cups shredded cheddar cheese a little at a time until melted and creamy. Add a tablespoon or two of milk or beef broth if needed to thin the sauce.
- Step 7: Preheat oven to 350°F (175°C).
- Step 8: Add uncooked elbow macaroni, frozen corn, peas, and optional green bell pepper to the simmering meat sauce. Simmer for 5 minutes.
- Step 9: Pour the macaroni and meat sauce mixture into a greased 9×13 inch baking dish. Spread evenly. Pour the cheese sauce over the top and spread evenly. Sprinkle with remaining ½ cup cheddar cheese (and paprika if desired).
- Step 10: Bake for 20-25 minutes, until cheese is melted, bubbly, and lightly browned.
- Step 11: Let the casserole rest for 10 minutes before serving.
Tips & Variations
- For added flavor, try using fresh herbs instead of dried oregano and basil.
- Substitute ground turkey or chicken for a lighter version.
- Add chopped mushrooms or diced carrots for extra vegetables.
- Use a mix of cheddar and Monterey Jack cheese for a creamier sauce.
- If you prefer, cook the macaroni before adding it to the sauce for a softer texture.
Storage
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for about 15 minutes or microwave individual portions until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the casserole up to the baking step and refrigerate it for a few hours or overnight before baking. Just add a few extra minutes to the baking time if baking cold.
Can I freeze leftover casserole?
Yes, this casserole freezes well. Portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Print
Hobo Casserole with Ground Beef, Vegetables, and Cheddar Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
Hobo Casserole Ground Beef is a hearty and comforting dish featuring a savory blend of ground beef, vegetables, and elbow macaroni, all baked under a creamy cheddar cheese sauce. This easy-to-make casserole is perfect for a family dinner, combining rich tomato flavors with cheesy goodness and a satisfying texture.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1 (10.75 ounce) can condensed tomato soup
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup uncooked elbow macaroni
- 2 cups shredded cheddar cheese, divided
- 1 cup frozen corn
- 1/2 cup frozen peas
- 1/4 cup chopped green bell pepper (optional)
Cheese Sauce Ingredients
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1–2 tablespoons milk or beef broth (optional, to thin sauce)
Instructions
- Brown the beef: In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon until fully cooked. Drain off any excess grease to keep the casserole from being too greasy.
- Sauté vegetables: Add the chopped onion and minced garlic to the skillet with the beef and cook until softened and fragrant, about 5 minutes, stirring frequently to prevent sticking or burning.
- Combine sauce ingredients: Stir in the undrained diced tomatoes, tomato sauce, and condensed tomato soup to the skillet, mixing everything together for a rich tomato base.
- Simmer the meat sauce: Pour in the beef broth along with dried oregano, dried basil, salt, and black pepper. Stir to combine, bring the mixture to a simmer, then reduce heat to low. Cover and let it simmer gently for 15 minutes to meld the flavors.
- Make the cheese sauce: While the meat sauce simmers, melt butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in 1 cup of the warm meat sauce until the mixture is smooth and thickened. Stir in 1 ½ cups of shredded cheddar cheese a little at a time until melted and creamy. If the sauce is too thick, add 1-2 tablespoons of milk or beef broth to thin it to desired consistency.
- Preheat oven: Set the oven to 350°F (175°C) to prepare for baking the casserole.
- Combine macaroni and vegetables: Add the uncooked elbow macaroni, frozen corn, frozen peas, and optional green bell pepper to the simmering meat sauce. Continue cooking for about 5 minutes until the macaroni starts to soften and vegetables are warmed through.
- Assemble the casserole: Pour the macaroni and meat sauce mixture into a greased 9×13 inch baking dish and spread it evenly. Pour the prepared cheese sauce over the top and spread it evenly. Sprinkle the remaining ½ cup of shredded cheddar cheese on top. Optionally, add a sprinkle of paprika for color and flavor.
- Bake: Place the casserole in the oven and bake for 20-25 minutes, or until the cheese topping is melted, bubbly, and lightly browned.
- Rest: Remove the casserole from the oven and let it rest for 10 minutes before serving to allow the flavors to set and the casserole to cool slightly for easier serving.
Notes
- For a milder flavor, you can omit the black pepper and use mild cheddar cheese.
- Adding green bell pepper is optional but adds freshness and color to the casserole.
- Make sure to drain excess grease from the browned beef to prevent the casserole from becoming greasy.
- If preferred, substitute elbow macaroni with other small pasta shapes like shells or rotini.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Keywords: Hobo Casserole, Ground Beef Casserole, Easy Beef Casserole, Cheesy Beef Casserole, Weeknight Dinner, Comfort Food
