Ground Beef Veggie Hobo (Printable Version)
Hearty dish of beef, veggies, creamy mushroom sauce, and melted cheese baked to golden perfection.
# Ingredients:
→ Proteins
01 -
450 g ground beef, 80% lean
→ Vegetables
02 -
1 medium yellow onion, chopped
03 -
450 g frozen mixed vegetables (corn, carrots, green beans, peas)
04 -
500 g Yukon Gold potatoes, diced into small cubes
→ Dairy
05 -
250 ml cream of mushroom soup, low sodium preferred
06 -
150 g shredded sharp cheddar or Colby Jack cheese
→ Seasonings
07 -
5 g kosher salt
08 -
2 g freshly cracked black pepper
# Steps:
01 -
Heat a large skillet over medium heat. Add ground beef and chopped onion, stirring and breaking up the meat until fully browned with no pink remaining, about 10 minutes. Drain excess fat to prevent greasiness.
02 -
Transfer browned beef and onion mixture 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 components.
03 -
Grease a casserole dish, then spread the combined mixture evenly. Flatten the surface with a spatula for uniform baking and browning.
04 -
Cover the dish tightly with foil. Bake in a preheated oven at 175°C for 45 minutes to tenderize vegetables and allow flavors to meld.
05 -
Remove foil and evenly sprinkle shredded cheese over the top. Return the dish to the oven uncovered and bake for an additional 15 minutes until cheese is melted and golden.
06 -
Allow the casserole to rest for 5 to 10 minutes after baking to firm up for easier serving.
# Notes:
01 -
Dice potatoes finely to ensure full cooking within baking time.
02 -
Sauté onions until golden for enhanced sweetness and depth.
03 -
Letting the dish rest before slicing improves structural integrity.