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Delicious Hobo Casserole made with ground beef and vegetables

Hobo Casserole Ground Beef

A comforting one-dish dinner that layers seasoned ground beef, thinly sliced potatoes, and two kinds of cheese, baked until bubbly and golden. Ideal for busy weeknights or potlucks.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef (80/20 for flavor; leaner is fine—just drain excess fat) Use 80/20 for better flavor.
  • 1 tablespoon olive oil (or vegetable oil) For cooking the beef.
  • 1 medium onion, chopped (yellow or white)
  • 2 cloves garlic, minced (or 1 tsp garlic powder)
  • 4–5 medium potatoes, thinly sliced (Yukon Gold or russet work well) Slice as thinly as possible (1/8-inch) for even cooking.
  • 1 1/2 cups shredded cheddar cheese (sharp or mild)
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning (or mix oregano + basil)
  • 1/2 teaspoon paprika (smoked paprika adds depth)
  • Salt and pepper to taste
  • 1/2 cup beef broth or water Beef broth adds more flavor.
  • 1/4 cup milk (optional, for creaminess; can use half-and-half) Substitute for a creamier texture.
  • Fresh parsley for garnish (optional)

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or a little olive oil.
  2. Heat the oil in a large skillet over medium heat. Add the ground beef and cook until no pink remains, about 5–7 minutes. Drain excess fat if needed.
  3. Add the chopped onion and minced garlic to the skillet. Cook for 3–4 minutes until the onion is soft and translucent. Season lightly with salt and pepper. Remove from heat.
  4. Spread the beef mixture evenly across the bottom of the prepared baking dish.
  5. Arrange thin potato slices in an even layer over the beef, overlapping slightly.
  6. Sprinkle salt, pepper, Italian seasoning, and paprika over the potato layer.
  7. Evenly sprinkle the shredded cheddar and grated Parmesan over the potatoes.
  8. Pour the beef broth around the edges of the casserole. Drizzle milk over the potatoes if using.
  9. Cover the dish tightly with aluminum foil and bake for 30 minutes.
  10. Remove the foil and bake for an additional 15–20 minutes, until the potatoes are tender and the cheese is bubbly and golden.
  11. Let rest for 5 minutes, garnish with chopped parsley if desired, and serve hot.

Notes

For a creamier texture, replace milk with half-and-half. For a dairy-free version, use plant-based cheese and milk alternative. You can prepare the casserole ahead of time and refrigerate for up to 24 hours before baking.