Ingredients:
- 1 pound ground beef (lean ground turkey can be used for a lighter option)
- 1 medium onion, chopped
- 4-5 medium potatoes, peeled and diced
- 1 (10.75 ounce) can condensed cream of mushroom soup (undiluted)
- 1 cup beef broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup sliced fresh mushrooms (optional)
- 1 cup frozen mixed vegetables (optional)
- 1/2 cup shredded cheddar cheese (optional, for topping)
Instructions:
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Brown the Beef (Optional): For added flavor, preheat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease. You can skip this step for a truly hands-off approach, but browning adds a deeper flavor.
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Layer it Up: Spray your slow cooker with non-stick cooking spray. Add the diced potatoes to the bottom of the slow cooker. Top with the browned ground beef (or raw beef if skipping browning step) and chopped onion. Sprinkle with the dried thyme, salt, and pepper.
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The Sauce: In a medium bowl, whisk together the cream of mushroom soup and beef broth. Pour this mixture over the ingredients in the slow cooker.
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Optional Add-Ins: If desired, stir in the sliced mushrooms and frozen mixed vegetables at this point.
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Slow Cooker Magic: Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 4-5 hours, or until the potatoes are tender and the casserole is bubbly.
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Cheesy Topping (Optional): If desired, sprinkle the shredded cheddar cheese over the casserole about 20 minutes before serving. Return the lid and cook until the cheese is melted and bubbly.
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Serve & Enjoy! Serve the slow cooker hobo casserole hot, spooned onto plates. Enjoy with a side salad or your favorite vegetables.
Tips:
- This recipe is very versatile! Feel free to add other vegetables you like, such as carrots, peas, or corn.
- For a richer flavor, use cream of chicken soup instead of cream of mushroom soup.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.