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Delicious Hobo Casserole made with ground beef and fresh vegetables

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.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

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

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. In a large skillet, heat olive oil over medium-high heat and brown the ground beef until no longer pink. Drain excess fat.
  3. 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
  1. Spread the beef mixture evenly in the prepared baking dish, then layer the thinly sliced potatoes on top.
  2. Sprinkle with Italian seasoning and paprika, and season lightly with additional salt and pepper.
  3. Evenly sprinkle cheddar and Parmesan cheeses over the potatoes and beef.
  4. Pour beef broth around the edges of the dish and optionally drizzle the milk over the potatoes for extra creaminess.
Baking
  1. Cover the dish tightly with foil and bake for 30 minutes.
  2. Remove foil and bake an additional 15–20 minutes until potatoes are tender and cheese is bubbly and golden.
  3. 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.