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Hobo Casserole

August 8, 2011


  • sirloin beef (ground up; enough to make two thick burger patties) [or use hamburger meat, ground venison, or ground wild hog if you prefer]
  • finely diced jalapenos (seeds optional; to taste)
  • finely diced garlic (or use garlic powder; to taste)
  • finely diced red onion (to taste)
  • 1 cup of finely shredded cheese
  • 1 can pinto beans (drained; or use fresh beans)
  • 1 can of black-eyed peas (drained; or use fresh peas)
  • tabasco sauce (to taste)
  • salt / pepper (to taste)
  • 2 cans cream of mushroom soup


  1. Mix ground sirloin/beef, jalapenos, red onion, garlic until well-blended and form into two thick hamburger patties. Cook patties over medium heat until cooked thoroughly. Use a spatula to break patties into rough chunks.
  2. Add both cans of soup and stir with the meat until well blended.
  3. Add drained pinto beans. Stir well.
  4. Add drained black-eyed peas. Stir well.
  5. Add shredded cheese and stir until melted and well-incorporated.
  6. Add tabasco sauce, salt and pepper to taste.
  7. Simmer for 15 minutes over medium-low heat; stirring occasionally.
  8. Serve over steamed rice, buttered noodles, or however you wish and enjoy!
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