Easy Homemade Hoover Stew
A hearty oven-baked Hoover Stew made with smoked sausage, mixed vegetables, cream of mushroom soup, broth, and black pepper. This simple Depression-era-inspired casserole is savory, budget-friendly, and finished with a thick glossy gravy and browned edges.
INGREDIENTS:
2 lb smoked sausage or kielbasa cut into 1-inch chunks
2 cans mixed vegetables about 15 oz each, well drained
2 cans condensed cream of mushroom soup about 10.5 oz each
1 1/2 cups beef broth or water
1 tsp black pepper plus salt to taste
DIRECTIONS:
Preheat the oven to 375°F.
Line a large rimmed baking sheet or 9×13-inch pan with heavy-duty aluminum foil, leaving some overhang on the sides.
Spread the smoked sausage chunks across the pan in a mostly single layer.
Scatter the drained mixed vegetables over and around the sausage.
In a bowl, whisk together the condensed cream of mushroom soup, beef broth, and black pepper until mostly smooth.
Taste the sauce and add a small pinch of salt only if needed.
Pour the soup mixture evenly over the sausage and vegetables.
Gently nudge everything with a spatula so it is coated and spread into an even layer.
Bake uncovered for 35–40 minutes, stirring gently around the 20-minute mark to pull the browned edges into the middle.
Bake until the pan is bubbling all over, the gravy is thick and glossy, and the edges are browned.
Let the stew rest for 5–10 minutes before serving.