introduction
This cozy weeknight classic is everything you want in comfort food: easy, hearty, and family-friendly. Hobo Casserole Ground Beef brings layers of savory beef, tender potatoes, and melty cheese together in one baking dish for minimal fuss and maximum flavor. If you love learning about different beef cuts and how they behave in slow-cooked or baked dishes, check out this ultimate guide to beef cheek meat for ideas on texture and substitution.
Why You’ll Love This Hobo Casserole Ground Beef:
- One-pan ease — everything bakes together for simple cleanup.
- Family-friendly flavors — mild seasonings and lots of cheese kids and adults love.
- Great for meal prep — leftovers reheat well for lunches.
- Budget-friendly — uses ground beef and pantry staples.
- Flexible — swap cheeses or add veggies to suit your family.
Ingredients Needed :
Protein
- 1 lb ground beef
- 1 tablespoon olive oil
Veggies & Aromatics
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4–5 medium potatoes, thinly sliced
Spices & Seasoning
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon paprika
- Salt and pepper to taste
Cheeses & Toppings
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish (optional)
Liquids
- 1/2 cup beef broth or water
- 1/4 cup milk (optional, for creaminess)
Step-by-Step Instructions :
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large skillet, heat olive oil over medium-high heat and brown the ground beef until no longer pink. Drain excess fat.
- Add chopped onion and minced garlic to the skillet with the beef and cook until the onion is soft, about 3–4 minutes. Season with salt and pepper.
- Spread the beef mixture evenly in the prepared baking dish, then layer the thinly sliced potatoes on top. Sprinkle with Italian seasoning and paprika, and season lightly with additional salt and pepper.
- Evenly sprinkle cheddar and Parmesan cheeses over the potatoes and beef. Pour beef broth around the edges of the dish and optionally drizzle the milk over the potatoes for extra creaminess.
- Cover the dish tightly with foil and bake for 30 minutes. Remove foil and bake an additional 15–20 minutes until potatoes are tender and cheese is bubbly and golden.
- Let rest 5 minutes, garnish with fresh parsley if desired, and serve hot.
Serving Suggestions Hobo Casserole Ground Beef
Serve slices with a crisp green salad or steamed green beans to balance the richness. For a St. Patrick’s or holiday comfort plate, pair this casserole with roasted carrots and a simple mustard vinaigrette — inspired by the flavors in this Corned beef and cabbage baked style of hearty sides.
Tips for Success Hobo Casserole Ground Beef
- Choose uniform potato slices: Use a mandoline or a steady knife so all potatoes cook evenly.
- Drain well: Removing excess fat from the browned beef prevents a greasy casserole.
- Make it creamy: Stirring the milk into the broth before pouring gives a smoother sauce between layers.
- Check doneness: If potatoes aren’t tender after the covered bake, return to oven and cover again for 10–15 minutes.
- Leftovers reheat well: Reheat covered in a 350°F oven until warmed through to keep potatoes moist.
- Swap proteins: If you want a lighter option, try ground turkey or chicken instead — see ideas from this Salisbury steak recipe with ground chicken for seasonings that translate well.
variation (if any)
- Cheesy Ranch Hobo Casserole: Stir 1 tbsp ranch seasoning into the beef mixture and use a combination of cheddar and Monterey Jack.
- Veggie boost: Add a cup of chopped bell peppers or a cup of frozen peas for color and nutrition.
- Slow-cooker option: Layer ingredients in a 6-quart slow cooker, add broth, and cook on low for 4–5 hours until potatoes are tender.
- Bone-in substitution for flavor: For deep beef flavor in the sauce, consider cooking with a small amount of cooked beef neck bones earlier in the process; check this beef neck bones guide for techniques and timing.
FAQs
Q: Can I make this casserole ahead of time?
A: Yes — assemble the casserole, cover, and refrigerate up to 24 hours. Bake from chilled, adding about 10–15 minutes to the covered baking time.
Q: What type of potato is best?
A: Yukon Gold or red potatoes hold their shape well and give a creamy texture. Russets work too but may break down more.
Q: Can I freeze Hobo Casserole Ground Beef?
A: Freeze before baking for up to 3 months. Thaw overnight in the fridge and bake as directed, adding extra time as needed until hot and bubbly.
Q: How can I make this lower in carbs?
A: Swap thinly sliced potatoes for thinly sliced cauliflower or layered zucchini; reduce the baking time as needed until vegetables are tender.
Hobo Casserole Ground Beef
Ingredients
Method
- Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- In a large skillet, heat olive oil over medium-high heat and brown the ground beef until no longer pink. Drain excess fat.
- Add chopped onion and minced garlic to the skillet with the beef and cook until the onion is soft, about 3–4 minutes. Season with salt and pepper.
- Spread the beef mixture evenly in the prepared baking dish, then layer the thinly sliced potatoes on top.
- Sprinkle with Italian seasoning and paprika, and season lightly with additional salt and pepper.
- Evenly sprinkle cheddar and Parmesan cheeses over the potatoes and beef.
- Pour beef broth around the edges of the dish and optionally drizzle the milk over the potatoes for extra creaminess.
- Cover the dish tightly with foil and bake for 30 minutes.
- Remove foil and bake an additional 15–20 minutes until potatoes are tender and cheese is bubbly and golden.
- Let rest 5 minutes, garnish with fresh parsley if desired, and serve hot.
