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 5-ingredient depression era Hoover stew is the kind of humble, stick-to-your-ribs meal that quietly steals the show at a family gathering. My uncle brought a pan of it to our summer cookout, and everyone kept going back for seconds. He learned it from his grandpa, who made it every Sunday during the lean years—stretching a little meat, a few vegetables, and pantry staples into something warm, comforting, and filling. It bakes up in a foil-lined sheet pan with tender chunks of sausage, soft vegetables, and a thick, savory gravy that bubbles and browns around the edges. It’s simple, budget-friendly, and perfect for feeding a crowd without a lot of fuss.
Serve this Hoover stew hot, straight from the oven, with a big spoon so everyone can scoop up plenty of gravy. It’s lovely over mashed potatoes, buttered egg noodles, or even a thick slice of toasted bread to soak up all the juices. A simple green salad or steamed green beans on the side helps balance the richness, and a jar of pickles or sliced fresh tomatoes adds a bright, tangy bite. If you’re serving it at a cookout like my uncle does, keep it on a low-heat setting in a covered foil pan and set out bowls, spoons, and maybe some crusty rolls so folks can build their own hearty plates.
Oven Baked 5-Ingredient Hoover Stew
Servings: 6
Ingredients
2 pounds smoked sausage or kielbasa, cut into 1-inch chunks
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Meat & Seafood
2 cans (about 15 ounces each) mixed vegetables, drained
2 cans (about 10.5 ounces each) condensed cream of mushroom soup
1 1/2 cups beef broth (or water, if that’s what you have)
1 teaspoon black pepper (plus salt to taste, if needed)
Directions
Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet (or a 9×13-inch baking pan) with heavy-duty aluminum foil, leaving some overhang on the sides. This makes cleanup easy and helps the edges get those nice browned, bubbly spots.
Cut the smoked sausage or kielbasa into 1-inch chunks. Spread the pieces out evenly on the foil-lined pan so they’re in a mostly single layer. This lets them brown a bit while they bake.
Drain the canned mixed vegetables well and scatter them evenly over and around the sausage pieces on the pan. You want a good mix of veggies tucked between the chunks of meat so every scoop has a little of everything
