Description
This hearty Ground Beef Veggie Hobo Casserole is your answer to “what’s for dinner?” on busy weeknights. Just toss it together, pop it in the oven, and let the magic happen.
Ingredients
Scale
- 1½ pounds lean ground beef (85-90% lean)
- 1 medium yellow onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced (about 1 cup)
- 2 medium russet potatoes, diced into ½-inch cubes (about 2 cups)
- 1 medium zucchini, sliced (about 1 cup)
- 1 red bell pepper, seeded and diced
- 1 cup frozen corn kernels
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese (optional, for topping)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Chop all vegetables as directed.
- Heat a large skillet over medium-high heat. Add ground beef, breaking it apart as it cooks. When halfway cooked, add onions and garlic. Cook until beef is no longer pink and onions are translucent, about 5-7 minutes. Drain excess fat.
- Return skillet to medium heat. Add tomato paste to beef mixture and cook for 1 minute. Add Worcestershire sauce, dried oregano, basil, thyme, salt, and pepper. Stir to combine.
- In the prepared baking dish, spread half the seasoned beef mixture. Layer potatoes, carrots, and bell peppers next. Pour half the diced tomatoes over these vegetables. Add remaining beef mixture, followed by zucchini and corn. Top with remaining diced tomatoes.
- Cover tightly with aluminum foil and bake for 40 minutes. Remove foil and continue baking for 15-20 minutes until vegetables are tender. If using cheese, add during the last 5 minutes of baking.
- Let casserole rest for 5-10 minutes before serving. Garnish with fresh parsley and serve hot.