Hobo Casserole Ground Beef
This cozy weeknight classic features layers of savory beef, tender potatoes, and melty cheese, all baked together for minimal fuss and maximum flavor.
Ingredients
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 Yukon Gold or red potatoes are recommended
Spices & Seasoning
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon paprika
- to taste Salt and pepper
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
Instructions
Preparation
- 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.
Assembly
- 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.
Baking
- 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.
Notes
Tips for success include using uniform potato slices with a mandoline for even cooking, draining the excess fat from the beef to avoid a greasy casserole, and checking the doneness of the potatoes by returning to the oven if necessary. Leftovers reheat well.