My uncle brought this to our family cookout and everyone kept going back for seconds. He learned it from his grandpa who made it every Sunday growing up.

This Oven Baked Hoover Stew turns budget-friendly pantry staples into a deeply comforting, hearty meal with almost zero effort. By baking savory smoked sausage chunks and mixed vegetables directly in a seasoned cream of mushroom gravy, you get a rich, bubbling casserole with delicious, caramelized edges and an incredibly easy cleanup.

Oven Baked 5-Ingredient Hoover Stew

Ingredients

Step-By-Step Directions:

1. Preheat and prep: Heat your oven to 375°F. Line a large rimmed baking sheet or a 9×13-inch baking pan with heavy-duty aluminum foil, leaving a bit of overhang on the sides for easy cleanup.

2. Layer the sausage: Cut the smoked sausage or kielbasa into 1-inch thick chunks. Spread the pieces out across the foil-lined pan in a mostly single layer so they can brown nicely.

3. Add the vegetables: Drain the canned mixed vegetables thoroughly. Scatter them evenly over and around the sausage pieces so everything is well distributed.

4. Mix the gravy: In a medium bowl, whisk together the condensed cream of mushroom soup, beef broth (or water), black pepper, and a small pinch of salt until smooth.

5. Coat the ingredients: Pour the soup mixture evenly over the sausage and vegetables. Use a spatula or spoon to gently nudge the ingredients around until everything is well coated and resting in an even layer.

6. Bake and bubble: Place the pan uncovered in the preheated oven. Bake for 35 to 40 minutes until the gravy is thick and glossy, the edges are beautifully browned, and the stew is bubbling all over.

7. Stir halfway: About halfway through the baking time, gently stir the stew, pulling the browned edges into the middle to ensure everything cooks evenly and the sausage stays juicy.

8. Rest and serve: Remove the pan from the oven and let the stew rest on the counter for 5 to 10 minutes to settle and thicken up a bit more before scooping into bowls.