Hobo Casserole with Ground Beef
This Hobo Casserole is a cozy, crowd-pleasing meal made with simple ingredients like ground beef, thinly sliced potatoes, and melted cheese. Baked to golden perfection, this layered dish is ideal for weeknight dinners and easy to customize with pantry staples.
Servings: 4
Calories: 550kcal
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 –5 medium potatoes thinly sliced
- 1½ cups shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- ½ teaspoon paprika
- Salt and pepper to taste
- ½ cup beef broth or water
- ¼ cup milk optional, for added creaminess
- Fresh parsley chopped (optional garnish)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
- In a large skillet over medium heat, heat the olive oil. Add ground beef and cook for 5–7 minutes, breaking it up as it cooks, until fully browned. Drain excess fat if necessary.
- Add the chopped onion and minced garlic to the skillet. Cook for 3–4 more minutes, until the onion is soft and translucent. Remove from heat.
- Spread the beef mixture evenly in the bottom of the prepared baking dish.
- Layer the sliced potatoes over the beef, slightly overlapping. Season the potatoes with salt, pepper, Italian seasoning, and paprika.
- Sprinkle the cheddar and Parmesan cheeses evenly over the top.
- Pour the beef broth (or water) around the edges of the dish to help keep the potatoes moist. Optionally, drizzle milk over the top for extra creaminess.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove foil and continue baking for another 15–20 minutes, until potatoes are tender and cheese is golden and bubbly.
- Garnish with chopped parsley if desired. Serve hot.
Notes
Fully browning the ground beef boosts flavor and prevents excess grease in the casserole.
Use a mandoline for evenly sliced potatoes to ensure even cooking.
For a richer texture, add the optional milk or a splash of cream before baking.
Store leftovers in the fridge for up to 3 days; reheat in the oven for best results.