Pantry Clean-Out Casserole (Hobo Casserole)

Some nights, dinner needs to happen even when the fridge looks questionable and the pantry is a little too full of random stuff.

This is the kind of meal that comes from feeding kids who are hungry now, not later, and don’t care how creative you got with it.

This pantry clean-out casserole is what I make when I need something filling on the table and I don’t want to hear anyone ask what else there is to eat.

It’s simple, flexible, and built around using what you already have, which honestly makes weeknights a whole lot easier!

What You Need to Make a Hobo Casserole

Ground beef – This is the main protein and makes the casserole feel filling and dinner-worthy.
Onion – A basic onion adds flavor fast and makes the whole dish smell like something good is happening.
Frozen mixed vegetables – These go in straight from the freezer and help use up that half-forgotten bag.
Cream of mushroom soup – This is the shortcut that ties everything together and keeps it creamy.
Milk – A little milk thins the soup so it spreads through the casserole instead of sitting in clumps.
Salt – Just enough to keep the flavors from falling flat.
Black pepper – Adds a little bite without making things complicated.
Garlic powder – Easy flavor that doesn’t require chopping or extra dishes.
Shredded cheddar cheese – This melts into a bubbly, golden top that everyone goes for first.
Potatoes – These bulk up the casserole and are perfect for leftovers or pantry staples.

How to Make a Hobo Casserole

1. Preheat and Prep

Start by heating the oven to 375°F and greasing a 9×13-inch baking dish.

This gives you time to get everything else ready without rushing.

2. Brown the Beef

Cook the ground beef and onion together in a skillet over medium heat until the meat is fully cooked.

Drain off any extra grease so the casserole doesn’t turn out oily.

3. Mix the Sauce

Stir the cream of mushroom soup, milk, salt, pepper, and garlic powder together in a bowl until smooth.

It should be pourable, not thick and stiff.

4. Build the Layers

Spread the potatoes evenly in the bottom of the baking dish, then add the cooked beef and frozen vegetables.

Try to keep the layers fairly even so every scoop gets a little of everything.

5. Pour and Cover

Pour the soup mixture over the casserole and gently spread it out to reach the edges.

Sprinkle the shredded cheese evenly over the top.

6. Bake Covered

Cover the dish with foil and bake for 30 minutes.

This helps everything heat through without drying out.

7. Uncover and Finish

Remove the foil and bake for another 15 minutes until the cheese is melted and bubbly.

Let it sit for a few minutes before serving so it sets up slightly.

If your potatoes are raw instead of cooked, slice them thin and add an extra 10 minutes to the covered baking time.

Pantry Clean-Out Casserole Recipe

This pantry clean-out casserole is one of those meals that comes together with whatever you already have on hand.

Ingredients

1 pound ground beef
1 small onion, diced
2 cups frozen mixed vegetables
1 can cream of mushroom soup (10.5 oz)
1 cup milk
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
2 cups shredded cheddar cheese
3 cups cooked potatoes or sliced canned potatoes

Instructions

Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
Brown the ground beef in a skillet over medium heat with the diced onion until fully cooked, then drain excess grease.
In a large bowl, mix the soup, milk, salt, pepper, and garlic powder until smooth.
Layer the potatoes evenly in the baking dish, followed by the cooked beef mixture and frozen vegetables.
Pour the soup mixture over everything and gently spread it out so it coats the layers.
Sprinkle the shredded cheese evenly over the top.
Cover with foil and bake for 30 minutes, then uncover and bake another 15 minutes until bubbly and lightly golden.
Let the casserole rest for 5 minutes before serving.