Hobo Casserole

Here’s a comforting, no-fuss casserole that layers savory ground beef and tender sliced potatoes for an easy weeknight dinner.

introduction

Hobo Casserole Ground Beef is a rustic, one-dish meal that combines browned seasoned beef, thinly sliced potatoes, and gooey cheese for satisfying comfort food with minimal fuss. It’s perfect when you want something hearty, filling, and family-friendly without spending hours in the kitchen.

why make this recipe

• Quick and simple: most of the work is browning the beef and slicing potatoes.
• Budget-friendly: uses inexpensive pantry staples—ground beef, potatoes, and cheese.
• Crowd-pleaser: cheesy, savory flavors are great for kids and adults alike.
• Make-ahead friendly: assembles easily and can be refrigerated or frozen for later.

how to make Hobo Casserole Ground Beef

This casserole is assembled in layers and baked until potatoes are tender and cheese is golden. Brown the beef with aromatics, layer sliced potatoes on top, add cheeses and broth, then bake covered and finish uncovered for a bubbly top.

Ingredients :

• 1 lb ground beef
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4-5 medium potatoes, thinly sliced
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup beef broth or water
• 1/4 cup milk (optional, for creaminess)
• Fresh parsley for garnish (optional)

Directions :

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with cooking spray or olive oil.
2. In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through (about 5-7 minutes). Drain any excess fat if needed.
3. Add the chopped onion and minced garlic to the skillet with the beef. Cook for another 3-4 minutes until the onion becomes soft and translucent.
4. Layer the thinly sliced potatoes on top of the ground beef in the prepared baking dish. First, spread the cooked ground beef mixture evenly in the bottom of the dish. Then, arrange the potatoes on top, seasoning them with salt, pepper, Italian seasoning, and paprika.
5. Sprinkle the shredded cheddar and grated Parmesan cheese over the beef. Pour the beef broth (or water) around the edges of the casserole to keep the potatoes moist while baking. Optionally, drizzle with milk for extra creaminess.
6. Cover the casserole with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is bubbly and golden.
7. Garnish with fresh parsley if desired and serve hot!

how to serve Hobo Casserole Ground Beef

• Serve straight from the casserole dish with a simple green salad or steamed vegetables to balance the richness.
• Add a spoonful of sour cream or a sprinkle of chopped green onions for garnish.
• For a heartier meal, pair with crusty bread to soak up any juices.

how to store Hobo Casserole Ground Beef

• Refrigerator: Cool to room temperature, cover tightly, and store for up to 3–4 days.
• Freezer: Assemble (or fully bake), cool, then freeze in an airtight container for up to 2 months. Thaw in the refrigerator overnight and reheat covered at 350°F (175°C) until warmed through.
• Reheat: Microwave individual portions or reheat in a 350°F oven covered with foil for best texture; remove foil at the end to refresh the cheese top.

tips to make Hobo Casserole Ground Beef

• Slice potatoes thinly (use a mandoline if available) so they cook through evenly.
• Partially precook potatoes (microwave slices for 3–4 minutes) if you prefer a faster bake and guaranteed tenderness.
• For extra flavor, stir a tablespoon of Worcestershire sauce or a teaspoon of Dijon mustard into the beef while cooking.
• Don’t skip the broth—pouring it around the edges helps steam the potatoes and prevents dryness.
• Use a mix of cheeses (sharp cheddar + mozzarella) for different melt quality and flavor.

variation (if any)

• Swap ground beef for ground turkey, chicken, or a plant-based crumbled substitute.
• Add a layer of sliced bell peppers, mushrooms, or frozen peas for more vegetables.
• Make it cheesy-potato-forward by adding a creamy sauce (mix milk with a bit of flour and cheese) before baking for a gratin-style dish.
• For a spicier kick, add a pinch of cayenne or some chopped jalapeños to the beef mixture.

FAQ

Q: Can I use frozen potatoes?
A: Thinly sliced frozen potatoes can work but may release extra moisture; thaw and pat dry first for best results.

Q: Do I need to peel the potatoes?
A: No — leaving the skins on adds texture and nutrients. Peel if you prefer a smoother presentation.

Q: Can I make this in individual ramekins?
A: Yes. Reduce baking time slightly and check for doneness; individual portions make good make-ahead meals.

Q: Is there a low-carb version?
A: Replace potatoes with thinly sliced turnips, rutabaga, or cauliflower slices to reduce carbs.

Conclusion

For another take on this comforting ground beef-and-potato bake—complete with tips and variations—see Hobo Casserole Rustic Ground Beef and Potato Bake – Taste Of ….