Hobo Casserole (Oamc)

Recipe by Kzim4
READY IN: 1hr 45mins


  • 10
    lbs potatoes, cut into 1 inch cubes
  • 6 -8
    medium carrots, diced
  • 1
    (10 ounce) bottle Worcestershire sauce (approx. 1 1/4 cups)
  • 1
    large onion, chopped
  • 1
    head garlic, peeled and chopped fine
  • 3
    (26 ounce) cans undiluted cream of mushroom soup
  • 4
    cups milk
  • salt, to taste (I use approximately 1 tablespoon)
  • pepper, to taste (I use approximately 1 teaspoon)


  • Preheat oven to 400°F.
  • Spray 4 9x13-inch baking pans with non-stick cooking spray (such as Pam); set aside.
  • Combine ground beef, onion, and garlic in large skillet.
  • Cook over medium-high heat until ground beef is browned.
  • Drain.
  • Add Worcestershire sauce, cream of mushroom soup, and milk.
  • Stir until sauce is fairly smooth.
  • Boil potatoes until tender; drain. Add potatoes and carrots to sauce.
  • Divide mixture evenly between the 4 baking pans.
  • To bake: Cover baking pan with foil and bake for 30 minutes.
  • Remove foil and bake an additional 15-20 minutes or until potatoes are tender.
  • To freeze: Allow mixture to cool in baking pan.
  • Cover and label; Freeze.
  • To use frozen casserole: Allow casserole to thaw overnight in fridge.
  • Bake as directed above (may take an additional 15 minutes to bake if placed in the oven directly from fridge).
  • **I have to mix this recipe in thirds since I don't have a large enough skillet or bowl to mix it all at once**.