Easy ground beef hobo casserole recipe A hearty onepan dinner cooked in foil packs Perfect for campfires or quick oven meals Simple delicious
Ingredients
Scale
1 ½ lbs lean ground beef
1 medium onion, chopped
4–5 medium potatoes, peeled and cubed
3–4 large carrots, peeled and sliced
1 (10.5 oz) can condensed cream of mushroom soup
¼ cup water
1 Tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
1 cup shredded cheddar cheese
Instructions
Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
In a large skillet over medium-high heat, cook the ground beef and onion until the beef is browned and the onion is soft. Drain off any excess grease.
While the beef is cooking, peel and cube the potatoes and slice the carrots into uniform pieces for even cooking.
In a large mixing bowl, combine the cooked beef and onion, cubed potatoes, sliced carrots, cream of mushroom soup, water, Worcestershire sauce, garlic powder, paprika, salt, and pepper. Stir until everything is evenly coated.
Pour the mixture into the prepared baking dish and spread it into an even layer. Cover the dish tightly with aluminum foil.
Bake for 1 hour, or until the potatoes and carrots are fork-tender.
Remove the foil, sprinkle the shredded cheese over the top, and return to the oven for 5-10 minutes, until the cheese is melted and bubbly.
Let the casserole stand for 5 minutes before serving.
