Hobo Casserole Ground Beef
A comforting and budget-friendly casserole that layers ground beef, thin potatoes, and two types of cheese, perfect for busy weeknights and picky eaters.
Ingredients
Main Ingredients
- 1 lb ground beef Choose 80/20 for juicier results or 90/10 for a leaner option.
- 1 tablespoon olive oil Used for browning ground beef.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4–5 medium potatoes, thinly sliced Yukon Golds or russets can be used.
- 1 1/2 cups shredded cheddar cheese Buy block cheese for better melt and texture.
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon paprika
- to taste salt and pepper
- 1/2 cup beef broth or water Low-sodium broth is recommended.
- 1/4 cup milk (optional) For added creaminess.
- to garnish fresh parsley Optional for garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or a light brush of olive oil.
- In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, about 5–7 minutes.
- Add the chopped onion and minced garlic, cooking for another 3–4 minutes until the onion is soft and translucent.
- Spread the beef mixture evenly in the baking dish. Layer thinly sliced potatoes on top, seasoning with salt, pepper, Italian seasoning, and paprika.
- Sprinkle shredded cheddar and grated Parmesan over the top. Pour in beef broth around the edges.
Baking
- Cover the casserole with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15–20 minutes until potatoes are tender and cheese is bubbly and golden.
Serving
- Garnish with fresh parsley if desired and let it rest for 5 minutes before serving.
Notes
This casserole is flexible; you can swap in different vegetables or cheeses based on your preferences. It's also freezer-friendly for make-ahead convenience.