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Easy Hobo Casserole: Comfort Food for Busy Nights

HOBO CASSEROLE

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A cozy one-pan Hobo Casserole that brings warmth to the table without demanding hours of your time.

Ingredients

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  • 1 pound lean ground beef
  • 1 diced yellow onion
  • 2 cloves minced garlic
  • 3 tablespoons all-purpose flour
  • 1 cup beef broth
  • 2 tablespoons dried minced onion flakes
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 2 cups diced russet potatoes
  • 1 cup diced carrots
  • 1 tablespoon dried parsley (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large sauté pan over medium-high heat, add the lean ground beef along with the diced yellow onion and minced garlic. Cook for about 8-10 minutes until browned and fragrant.
  3. Sprinkle the all-purpose flour over the meat mixture and stir well for about 1 minute.
  4. Slowly pour in the beef broth, season with Worcestershire sauce, dried minced onion flakes, onion powder, garlic powder, salt, and black pepper. Stir for another minute.
  5. Lower the heat and mix in 1 cup of shredded cheddar cheese and sour cream. Stir until the cheese melts.
  6. Transfer the mixture to a baking dish, add diced potatoes and carrots, and stir to combine.
  7. Top with remaining shredded cheddar cheese.
  8. Cover with aluminum foil and bake for 30-35 minutes. Remove foil in the last 5 minutes to let cheese brown.
  9. Let cool for a few minutes before serving. Optionally, sprinkle with dried parsley.

Notes

  • Check potato tenderness with a fork to ensure they are fully cooked.
  • Adjust onions to your taste.
  • Assemble the casserole the day before for convenience.
  • Use a fork to check that potatoes and carrots are tender yet firm.
  • Feel free to use leftover or seasonal vegetables.
  • Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.

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