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Hobo Casserole

Hearty layers of seasoned ground beef, thinly sliced potatoes, and melted cheese bake together in one dish for an easy family dinner ready in an hour.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef can substitute ground turkey or chicken
  • 1 tbsp olive oil
  • 1 medium onion yellow or white, chopped
  • 2 cloves garlic minced
  • 4 medium potatoes Yukon Gold or Russet, thinly sliced (about ⅛ inch)
  • 1 cup cheddar cheese shredded
  • 0.5 cup Parmesan cheese optional
  • 1 tbsp Italian seasoning
  • 1 tsp paprika
  • 1 cup beef broth or water/chicken broth
  • 0.25 cup milk optional, for creaminess
  • salt and pepper to taste

Equipment

  • 9x13-inch baking dish
  • large skillet
  • Sharp knife or mandoline
  • aluminum foil

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish. Slice potatoes thinly (about ⅛ inch) and keep in cold water to prevent browning.
  2. Heat olive oil in a large skillet over medium heat. Add ground beef and cook for 5-7 minutes, breaking it up with a wooden spoon, until browned and no pink remains. Drain excess fat.
  3. Add chopped onion to the skillet with the beef. Cook for 3-4 minutes until softened and translucent. Add minced garlic and cook for 1 minute until fragrant. Season with salt and pepper.
  4. Spread the beef mixture evenly across the bottom of the prepared baking dish.
  5. Drain and pat dry the sliced potatoes. Layer them over the beef, overlapping slightly. Sprinkle with Italian seasoning, paprika, salt, and pepper.
  6. Distribute shredded cheddar cheese evenly over the potatoes, followed by Parmesan if using. Pour beef broth (and milk if using) around the edges of the dish.
  7. Cover tightly with aluminum foil and bake for 30 minutes.
  8. Remove foil and bake uncovered for an additional 15-20 minutes until cheese is golden and bubbly and potatoes are tender when pierced with a fork.
  9. Let rest for 5 minutes before serving.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in microwave at 50% power or in 350°F oven covered with foil. Freezes well for up to 3 months; thaw overnight before reheating. Substitutions: Use ground turkey or chicken instead of beef. Sweet potatoes or red potatoes work in place of Russets. Try Monterey Jack, Gruyere, or pepper jack cheese. Make-Ahead: Brown beef and slice potatoes earlier in the day. Assemble completely and refrigerate up to 24 hours before baking (add 10 minutes to covered baking time). Variations: Add sliced mushrooms, bell peppers, or zucchini. Season with cumin and chili powder instead of Italian herbs for a Tex-Mex version.