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
