Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Hobo Casserole Ground Beef: A Delicious One-Pot Meal Recipe

  • Author: Maria
  • Total Time: 55 minutes
  • Yield: 6 servings 1x

Description

This Hobo Casserole is a comforting dish featuring ground beef, macaroni, and a variety of vegetables in a cheesy sauce. It’s easy to make and perfect for family dinners, delivering a hearty meal that’s full of flavor.

Ingredients

Scale
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) diced tomatoes, undrained
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 cup uncooked elbow macaroni
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Start by gathering all your ingredients on a clean countertop.
  2. Chop the onion into small pieces and mince the garlic cloves. Set aside.
  3. Open the cans of diced tomatoes, kidney beans, and corn. Drain and rinse the kidney beans and corn, and keep the diced tomatoes with their juice.
  4. Measure out the uncooked elbow macaroni and set it aside.
  5. Grate the cheddar cheese if you are using a block of cheese.
  6. In a large skillet or Dutch oven, heat a tablespoon of oil over medium heat.
  7. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
  8. Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to prevent burning.
  9. Increase the heat to medium-high and add the ground beef to the skillet. Break it apart with a spatula and cook until browned, about 5-7 minutes. Drain any excess fat if necessary.
  10. Once the ground beef is browned, reduce the heat to medium.
  11. Add the can of diced tomatoes (with juice), kidney beans, corn, uncooked elbow macaroni, beef broth, Worcestershire sauce, Italian seasoning, salt, and black pepper to the skillet.
  12. Stir everything together until well combined. Make sure the macaroni is submerged in the liquid.
  13. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for about 15-20 minutes, stirring occasionally.
  14. After 15-20 minutes, check the macaroni for doneness. If it needs more time, continue to simmer for an additional 5 minutes.
  15. Once the macaroni is cooked, remove the skillet from the heat. Stir in half of the shredded cheddar cheese until melted and well incorporated.
  16. Preheat your oven to 350°F (175°C) while you prepare for baking.
  17. Transfer the mixture into a greased 9×13 inch baking dish, spreading it evenly.
  18. Sprinkle the remaining shredded cheddar cheese evenly over the top of the casserole.
  19. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
  20. Once baked, remove the casserole from the oven and let it cool for about 5-10 minutes before serving.
  21. Using a large spoon, scoop out portions of the casserole and serve on individual plates.
  22. Garnish with freshly chopped parsley for a pop of color and added flavor.

Notes

  • Feel free to customize the vegetables based on your preference or what you have on hand.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://recipesstrawberry.com/hobo-casserole-ground-beef/