Hobo Casserole with Ground Beef
This Hobo Casserole is a cozy and satisfying meal made with layers of thinly sliced potatoes, savory ground beef, and melty cheese. It’s an easy, budget-friendly recipe that comes together with pantry staples and bakes into a warm, cheesy casserole perfect for feeding the family.
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
- 1 ½ 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 the ground beef and cook for 5–7 minutes, breaking it apart until fully browned. Drain excess fat if necessary.
- Stir in the chopped onion and minced garlic. Cook for 3–4 minutes until the onion is softened. Remove from heat.
- Spread the beef mixture evenly in the bottom of the prepared baking dish.
- Layer the thinly sliced potatoes over the beef, slightly overlapping them.
- Season the potatoes with salt, pepper, Italian seasoning, and paprika.
- Sprinkle cheddar cheese and Parmesan evenly over the top.
- Pour beef broth (or water) around the edges of the dish. For added creaminess, drizzle the milk over the top.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake uncovered for another 15–20 minutes, until the potatoes are tender and the cheese is golden and bubbly.
- Garnish with chopped fresh parsley if desired, and serve hot.
Notes
Fully brown the beef for the best flavor and to reduce excess grease.
Use a mandoline for evenly sliced potatoes that cook more consistently.
For a creamier result, add milk or a splash of heavy cream.
Store leftovers in the fridge for up to 3 days; reheat in the oven for best texture.