Hobo Casserole Oamc
Satisfy your comfort food cravings with this hearty and family-friendly Hobo Casserole OAMC (Once-A-Month Cooking) recipe, a perfect blend of convenience and flavor! Featuring layers of savory ground beef cooked with onions, crispy frozen hash brown patties, creamy mushroom soup, and a generous topping of melted cheddar cheese, this casserole is a rich and satisfying meal that comes together with minimal effort. Ideal for busy weeknights or meal prep enthusiasts, this freezer-friendly dish can be made ahead and reheated for a quick, crowd-pleasing dinner. With simple ingredients like cream of mushroom soup, garlic powder, and hash browns, this recipe delivers big on taste and nostalgia while offering the ease of a one-dish meal. Serve with a crisp salad or steamed veggies for a complete, stress-free dinner everyone will love!
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Recipe Information
Ingredients
- 1.5 pounds ground beef
- 1 medium, diced onion
- 2 cans (10.5 oz) cream of mushroom soup
- 0.75 cups milk
- 6 pieces frozen hash brown patties
- 2 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 as needed cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Spray a 9x13-inch baking dish with cooking spray to prevent sticking.
In a large skillet over medium heat, cook the ground beef and diced onion until the meat is browned and the onion is soft, about 7–10 minutes. Drain any excess grease.
In a mixing bowl, combine the cream of mushroom soup and milk. Stir until smooth.
Add garlic powder, salt, and black pepper to the soup mixture and stir to incorporate.
Spread the cooked ground beef and onion mixture evenly across the bottom of the prepared baking dish.
Arrange the frozen hash brown patties in a single layer on top of the beef mixture.
Pour the soup and milk mixture evenly over the hash brown patties, ensuring they are completely coated.
Sprinkle the shredded cheddar cheese evenly over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for another 15 minutes, or until the cheese is golden and bubbly.
Allow the casserole to cool slightly before serving, or let it cool completely if you’re preparing it for freezing.
If freezing, divide the casserole into individual portions or leave it whole. Wrap tightly in plastic wrap or aluminum foil, label, and freeze for up to 3 months.
To reheat, thaw overnight in the refrigerator and bake at 375°F (190°C) for 20–25 minutes, or until heated through.
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 19.9 g | 100% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1165 mg | 51% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 5.2 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 402 mg | 31% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 619 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
