Hobo Casserole takes care of you and warms your heart, and takes you back to simpler times. Camping adventures and potluck family gatherings. Take comfort to the next level and let your slow cooker do all the magic while you do what you do.
Ingredients
For the Casserole:
- 1 ½ lbs ground beef (80/20 blend works best)
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 4 cups russet potatoes, peeled and sliced into ¼ inch rounds
- 3 medium carrots, peeled and sliced into coins
- 1 can (10.5oz) condensed cream of mushroom soup
- 1 cup beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 2 cups shredded cheddar cheese, divided
- 2 tbsp butter, cut into small pieces
For Garnish:
- Fresh parsley, chopped
- Sliced green onions
- Sour cream (optional)
Instructions
Step 1: Brown the Ground Beef
In a skillet over medium-high heat, add ground beef, using a wooden spoon to break it into smaller pieces.
Brown the beef for 6-8 minutes. until fully cooked and a deep brown color.
These brown pieces add a lot of flavor to the casserole. 2 minutes before the beef is done, add the onion and garlic to the skillet.
Stir this mixture until the onion is fully cooked (becomes translucent) and the garlic is fragrant.
Drain excess grease and set this mixture aside until further.
Step 2: Prepare the Sauce Mixture
Cream of mushroom soup, beef broth, Worcestershire sauce, thyme, paprika, salt, pepper, and garlic powder should all be whisked together in a medium mixing bowl.
The sauce should be smooth and pourable.
It is a creamy sauce that will coat all of the vegetables and meat and provide the texture that is characteristic of comforting meals.
If the sauce is too thick, use ¼ cup of beef broth to achieve the desired thinness.
Step 3: Layer the Crockpot
To make sure that nothing sticks, spray the inside of your 6-quart crockpot with non-stick cooking spray.
The first layer should be half of the sliced potatoes, which should be evenly distributed over the bottom.
This layer will serve as a base that will soak up all of the wonderful flavors that are sure to develop during the cooking process.
On top of the potatoes, add half of the sliced carrots and then half of the cooked ground beef mixture, spreading that layer evenly as well.
Step 4: Add Sauce and Cheese
Next, pour half the sauce mixture over the first layer, and with a spoon, be sure to cover all the corners and crevices.
Then, a sprinkle of 1 cup of shredded cheddar cheese, the good stuff, over the top,
And it’ll melt into the casserole and ooze all mixed with every other layer.
Step 5: Repeat Layers
For the second layer, do the same for the remaining ingredients, which are: the rest of the potatoes, the carrots, the ground beef, half of the sauce mixture, and top with the last cup of cheddar cheese.
Then, small dabs of butter all over the top.
Then, with the spatula, press down slightly to pack the layers so everything is snug.
Step 6: Slow Cook to Perfection
Lastly, cover the crockpot with the lid and set to LOW, or HIGH, for 6-7 hours, or 3-4 hours, respectively.
When everything is done, the potatoes will be fork-tender, the carrots will be soft, and the cheese will be melted and bubbly.
The outer edges will even be golden and slightly crispy for some good crunch.
Step 7: Rest and Serve
After cooking, switch off the crockpot and keep the casserole aside for 10-15 minutes, lid off.
Allowing the casserole to rest makes serving easier, as the sauce thickens and the layers are able to keep their structure, preventing the meal from getting overly watery.
During this period, the casserole will continue to cool, and the layers will set and firm up.
Step 8: Garnish and Enjoy
Using an oversized serving spoon, spoon out large heaps of the casserole and rest them on the plates.
If you’ve prepared the casserole for a large group of people,
You can consider adding a sprinkle of freshly chopped parsley on their plates for color and a touch of brightness, as well as sliced green onions for a basic onion flavor.
A spoonful of sour cream on the side also works.
It makes the casserole more creamy and tangy, creating a wonderful blend with the casserole.
Recipe Notes and Tips
The Kind of Potatoes You Choose is Important
The perfect kind of potatoes for this recipe are Russet potatoes, as they are starchy enough to be slow-cooked to be fluffy and tender.
Yukon Gold potatoes are also a good option, as they will keep their shape in the casserole and will not disintegrate.
Potatoes with a waxy texture, like red potatoes, should not be used, as they will not break down in the casserole as smoothly and will be too hard.
Even Slicing is Key
Try to slice your potatoes and carrots to the same thickness (like ¼ inch). This ensures everything cooks at the same rate.
To make this process quick and consistent, use a mandoline slicer, but you can use a knife instead; just be prepared to put in a little more work.
Browning the Beef
Be sure to brown the ground beef before adding it to the crockpot.
This step is so important as it creates a flavor and texture that can’t be obtained from the slow cooker.
This is due to the Maillard process, a browning reaction that takes place when searing.
Liquid Levels
When your casserole looks too dry while cooking, you can add another ½ cup of beef broth.
This is because every crock pot is slightly different, so some may be cooking and evaporating liquid at a faster rate.
Then, when you remove the lid, if it looks too soupy, cook on HIGH for an extra 20-30 minutes to evaporate some of the liquid.
Cheese Variations
While cheddar is a classic, you are welcome to try different melting cheese options.
Cheddar and Monterey Jack make a nice, creamy, and milder combo, while sharp cheddar is more flavorful.
Smoked Gouda provides an excellent flavor that deepens the richness of the beef.
Vegetable Variations
Feel free to make changes to the veggies, as this recipe is very adaptable.
You can add frozen green beans to the pot in the last hour of cooking for extra veggies, add sliced bell peppers for a sweet flavor, or sliced mushrooms if you enjoy the earthy taste.
Remember to add a little more liquid and cooking time if you’re going to add extra veggies.
Prep the Night Before
You can put together this casserole the night before.
Cover and refrigerate the crockpot insert overnight.
In the morning, put the insert in the base of the crockpot and add about 30-45 minutes to the cooking time to account for the cold ingredients.
Avoiding Mess
To avoid overflowing, do not fill your crockpot more than ⅔ of the way to the top.
If your crockpot is smaller, you’ll need to cut the recipe size in half or use two smaller slow cookers.
Ingredient Changes and Options
Protein Options
Use ground turkey or ground chicken for a leaner option to beef, although it will produce a lighter casserole flavor.
Use ground pork, or a mix of beef and pork (aka a meatloaf mix) to create a richer flavor.
For vegetarians, replace with crumbled firm tofu or another plant-based ground meat.
Soup Options
If you do not have a cream of mushroom soup, you can substitute it with cream of chicken, cream of celery, or even a cheddar cheese soup.
Alternatively, you can make a roux with butter and flour, then thicken it with cream or milk, and add your desired seasonings.
Potato Options
If you like, you can use sweet potatoes, which pair well with the beef and add a sweet taste.
However, it is essential to note that they cook slightly faster than russets.
If you want to replace some or all of the potatoes with a lower-carb option, you can use slices of cauliflower, but it will have a softer texture.
Dairy-Free
Use a dairy-free cream of mushroom soup (like Pacific Foods). Substitute the butter with olive oil or dairy-free butter, and use dairy-free shreds or nutritional yeast for the cheese.
How To Store Crockpot Hobo Casserole
Refrigerating
Let the casserole cool completely before storing.
You can keep the leftovers in the fridge in an airtight container for approximately four days.
After a day in the fridge, the flavors deepen and blend the longer the leftovers sit, which makes the leftovers even better than the first serving.
Freezing
This casserole also freezes for up to three months.
If you need easy-to-grab meals, you can portion them into individual servings in freezer-safe containers.
Otherwise, to save time, you can freeze all the leftovers in one large container.
Make sure to leave an inch of headspace in the container to allow for the frozen food to expand.
Reheating Frozen
For the best results, allow it to thaw in the fridge overnight, and then you can reheat it using the directions above.
If you did not thaw the casserole and are reheating it from frozen,
You should keep it in the oven an extra 5 to 10 minutes and check the casserole to make sure the center is hot before serving.
Easy Crockpot Hobo Casserole
Hobo Casserole takes care of you and warms your heart and takes you back to simpler times. Camping adventures and potluck family gatherings. Take comfort to the next level and let your slow cooker do all the magic while you do what you do.
Ingredients
- Ingredients
- For the Casserole:
- 1 ½ lbs ground beef (80/20 blend works best)
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 4 cups russet potatoes, peeled and sliced into ¼ inch rounds
- 3 medium carrots, peeled and sliced into coins
- 1 can (10.5oz) condensed cream of mushroom soup
- 1 cup beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 2 cups shredded cheddar cheese, divided
- 2 tbsp butter, cut into small pieces
- For Garnish:
- Fresh parsley, chopped
- Sliced green onions
- Sour cream (optional)
Instructions
Instructions
Step 1: Brown the Ground Beef
In a skillet over medium-high heat, add ground beef, using a wooden spoon to break it into smaller pieces.
Brown the beef for 6-8 minutes. until fully cooked and a deep brown color.
These brown pieces add a lot of flavor to the casserole. 2 minutes before the beef is done, add the onion and garlic to the skillet.
Stir this mixture until the onion is fully cooked (becomes translucent) and the garlic is fragrant.
Drain excess grease and set this mixture aside until further.
Step 2: Prepare the Sauce Mixture
Cream of mushroom soup, beef broth, Worcestershire sauce, thyme, paprika, salt, pepper, and garlic powder should all be whisked together in a medium mixing bowl.
The sauce should be smooth and pourable.
It is a creamy sauce that will coat all of the vegetables and meat and provide the texture that is characteristic of comforting meals.
If the sauce is too thick, use ¼ cup of beef broth to achieve the desired thinness.
Step 3: Layer the Crockpot
To make sure that nothing sticks, spray the inside of your 6-quart crockpot with non-stick cooking spray.
The first layer should be half of the sliced potatoes, which should be evenly distributed over the bottom.
This layer will serve as a base that will soak up all of the wonderful flavors that are sure to develop during the cooking process.
On top of the potatoes, add half of the sliced carrots and then half of the cooked ground beef mixture, spreading that layer evenly as well.
Step 4: Add Sauce and Cheese
Next, pour half the sauce mixture over the first layer, and with a spoon, be sure to cover all the corners and crevices.
Then, a sprinkle of 1 cup of shredded cheddar cheese, the good stuff, over the top,
And it'll melt into the casserole and ooze all mixed with every other layer.
Step 5: Repeat Layers
For the second layer, do the same for the remaining ingredients, which are: the rest of the potatoes, the carrots, the ground beef, half of the sauce mixture, and top with the last cup of cheddar cheese.
Then, small dabs of butter all over the top.
Then, with the spatula, press down slightly to pack the layers so everything is snug.
Step 6: Slow Cook to Perfection
Lastly, cover the crockpot with the lid and set to LOW, or HIGH, for 6-7 hours, or 3-4 hours, respectively.
When everything is done, the potatoes will be fork-tender, the carrots will be soft, and the cheese will be melted and bubbly.
The outer edges will even be golden and slightly crispy for some good crunch.
Step 7: Rest and Serve
After cooking, switch off the crockpot and keep the casserole aside for 10-15 minutes, lid off.
Allowing the casserole to rest makes serving easier, as the sauce thickens and the layers are able to keep their structure, preventing the meal from getting overly watery.
During this period, the casserole will continue to cool, and the layers will set and firm up.
Step 8: Garnish and Enjoy
Using an oversized serving spoon, spoon out large heaps of the casserole and rest them on the plates.
If you've prepared the casserole for a large group of people,
You can consider adding a sprinkle of freshly chopped parsley on their plates for color and a touch of brightness, as well as sliced green onions for a basic onion flavor.
A spoonful of sour cream on the side also works.
It makes the casserole more creamy and tangy, creating a wonderful blend with the casserole.
Notes
Recipe Notes and Tips
The Kind of Potatoes You Choose is Important
The perfect kind of potatoes for this recipe are Russet potatoes, as they are starchy enough to be slow-cooked to be fluffy and tender.
Yukon Gold potatoes are also a good option, as they will keep their shape in the casserole and will not disintegrate.
Potatoes with a waxy texture, like red potatoes, should not be used, as they will not break down in the casserole as smoothly and will be too hard.
Even Slicing is Key
Try to slice your potatoes and carrots to the same thickness (like ¼ inch). This ensures everything cooks at the same rate.
To make this process quick and consistent, use a mandoline slicer, but you can use a knife instead; just be prepared to put in a little more work.
Browning the Beef
Be sure to brown the ground beef before adding it to the crockpot.
This step is so important as it creates a flavor and texture that can't be obtained from the slow cooker.
This is due to the Maillard process, a browning reaction that takes place when searing.
Liquid Levels
When your casserole looks too dry while cooking, you can add another ½ cup of beef broth.
This is because every crock pot is slightly different, so some may be cooking and evaporating liquid at a faster rate.
Then, when you remove the lid, if it looks too soupy, cook on HIGH for an extra 20-30 minutes to evaporate some of the liquid.
Cheese Variations
While cheddar is a classic, you are welcome to try different melting cheese options.
Cheddar and Monterey Jack make a nice, creamy, and milder combo, while sharp cheddar is more flavorful.
Smoked Gouda provides an excellent flavor that deepens the richness of the beef.
Vegetable Variations
Feel free to make changes to the veggies, as this recipe is very adaptable.
You can add frozen green beans to the pot in the last hour of cooking for extra veggies, add sliced bell peppers for a sweet flavor, or sliced mushrooms if you enjoy the earthy taste.
Remember to add a little more liquid and cooking time if you're going to add extra veggies.
Prep the Night Before
You can put together this casserole the night before.
Cover and refrigerate the crockpot insert overnight.
In the morning, put the insert in the base of the crockpot and add about 30-45 minutes to the cooking time to account for the cold ingredients.
Avoiding Mess
To avoid overflowing, do not fill your crockpot more than ⅔ of the way to the top.
If your crockpot is smaller, you’ll need to cut the recipe size in half or use two smaller slow cookers.
Nutrition Information:
Yield:
8Serving Size:
1½ cups (approximately 1/8 of casserole)Amount Per Serving: Calories: 425 kcalTotal Fat: 21ggSaturated Fat: 10ggCholesterol: 85mgmgSodium: 780mgmgCarbohydrates: 32ggFiber: 3ggSugar: 4ggProtein: 26gg
Conclusion
This crockpot hobo casserole takes maximum comfort and minimal effort and lets you enjoy great family dinners without spending hours in the kitchen.
You mix it all, layer it in the crockpot, set it, and forget it until dinner time.