Quick Description
This Poor Man’s Husband Casserole is a hearty, flavorful dish that’s easy on the wallet but still packs in a satisfying meal. Made with ground beef, creamy soup, and a blend of simple ingredients, this casserole is perfect for feeding a family without breaking the bank. It’s a cozy, no-fuss recipe that tastes like home.
Servings & Timing
- Servings: 6–8
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Total Time: ~45 minutes
Ingredients List
- 1 lb ground beef (use lean or regular based on preference)
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1 medium onion, diced
- 2 cups frozen mixed vegetables (peas, carrots, corn, etc.)
- 2 cups frozen hashbrowns (or cooked potatoes)
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil (optional, for sautéing)
Step-by-Step Instructions
Step 1: Cook the Ground Beef
In a large skillet, heat 1 tbsp olive oil over medium heat.
Add the ground beef and cook until browned and cooked through, breaking it up into crumbles as it cooks.
Drain excess grease if necessary.
Stir in the diced onion and cook for an additional 2–3 minutes until softened.
Step 2: Prepare the Casserole Base
In a large mixing bowl, combine the cooked beef and onions with the cream of mushroom soup.
Add the garlic powder, salt, and pepper, mixing well.
Stir in the frozen mixed vegetables and frozen hashbrowns.
Add 1 cup of shredded cheese and mix until everything is well combined.
Step 3: Assemble the Casserole
Transfer the beef and vegetable mixture to a greased 9×13-inch casserole dish.
Top with the remaining 1 cup of shredded cheese.
Step 4: Bake the Casserole
Bake in a preheated oven at 350°F (175°C) for 25–30 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
Step 5: Serve
Let the casserole rest for 5 minutes before serving.
Additional Notes
- Cheese: Use any cheese you prefer! Cheddar gives a classic flavor, but mozzarella or a Mexican blend also work wonderfully.
- For a crispy top: Add a bit of extra cheese on top and bake for an additional 5 minutes for a golden, crispy layer.
- Make it spicier: Add a pinch of chili flakes or some diced jalapeños to the casserole mixture.
- Meal Prep: This casserole stores well in the fridge for up to 3 days and can also be frozen for up to 2 months. Simply reheat in the microwave or oven.
Dietary Info
- High-Protein
- Contains dairy
- Gluten-Free (if using gluten-free soup and hashbrowns)
Recipe Variations & Serving Suggestions
- Vegetarian Version: Use plant-based ground “beef” or extra veggies and grains instead of the meat.
- Potato Topping: Instead of hashbrowns, top with mashed potatoes for a “shepherd’s pie” style casserole.
- Serve with: A side of garlic bread, green salad, or roasted veggies for a complete meal.
Storage & Make-Ahead
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheat: Bake at 350°F (175°C) for 15–20 minutes or microwave until heated through.
