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Hobo Casserole Ground Beef

Layers of seasoned ground beef, thinly sliced potatoes, and melted cheddar and Parmesan cheese baked together in one comforting casserole dish.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4-5 medium potatoes thinly sliced (1/8 to 1/4 inch thick)
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried Italian seasoning
  • 1/2 tsp paprika
  • 1/2 cup beef broth or water
  • 1/4 cup milk optional, for extra creaminess
  • salt and black pepper to taste
  • fresh parsley for garnish, optional

Equipment

  • 9x13-inch baking dish
  • large skillet
  • aluminum foil
  • Mandoline slicer (optional but helpful)

Method
 

  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 heat. Add the ground beef and cook, breaking it apart, until browned completely, about 5-7 minutes. Drain any excess fat.
  3. Add the chopped onion and minced garlic to the skillet with the beef. Cook for 3-4 minutes until the onion is soft and translucent. Season with salt and pepper.
  4. Spread the ground beef mixture evenly into the bottom of the prepared baking dish.
  5. Layer the thinly sliced potatoes over the beef in overlapping layers. Season the potatoes with salt, pepper, Italian seasoning, and paprika.
  6. Sprinkle the shredded cheddar and grated Parmesan cheese evenly over the potatoes.
  7. Pour the beef broth around the edges of the casserole to keep the potatoes moist. If using milk for extra creaminess, drizzle it over the top.
  8. Cover the dish tightly with aluminum foil and bake for 30 minutes.
  9. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender when pierced with a fork and the cheese is bubbly and golden.
  10. Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Can be frozen for 2-3 months. Thaw overnight before reheating.
Reheating: Reheat in 350°F oven covered with foil for 20 minutes. Microwave works for individual portions at 50% power.
Make-Ahead: Assemble completely and refrigerate unbaked for up to 24 hours. Add 10-15 minutes to covered baking time when cooking from cold.
Substitutions: Use ground turkey or chicken for leaner option. Add vegetables like bell peppers, mushrooms, or zucchini to beef layer. Include bacon for extra flavor.
Potato Tip: Use mandoline slicer for uniform thin slices. Russets create fluffier texture while Yukon Golds are creamier. Sweet potatoes work for different flavor profile.