Easy Hobo Casserole

Instructions:

Step 1: Preheat your oven to 375°F (190°C).

Step 2: In a large skillet over medium heat, cook the ground beef or turkey with the chopped onion and garlic until browned. Drain excess fat.

Step 3: Stir in the diced potatoes and mixed vegetables. Cook for about 5 minutes, just to start softening the potatoes.

Step 4: In a bowl, whisk together the cream of mushroom soup and milk. Add salt, pepper, and paprika if using.

Step 5: Combine the soup mixture with the meat and vegetable mixture, then transfer everything to a greased 9×13-inch baking dish.

Step 6: Cover with foil and bake for 30 minutes.

Step 7: Remove the foil, sprinkle shredded cheddar cheese on top, and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

Step 8: Let sit for a few minutes before serving.

Storage Information:

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until heated through. You can also freeze the casserole for up to 2 months; thaw overnight in the fridge before reheating.