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Hobo Casserole with Ground Beef

A comforting, budget-friendly hobo-style casserole with layers of seasoned beef, sliced potatoes, and bubbling cheddar cheese, perfect for weeknight dinners.

Ingredients

  • 1 lb Ground beef
  • 2 cloves Garlic, minced
  • 1 medium Onion, finely chopped
  • 1 Fresh Parsley, chopped (for garnish)
  • 4 medium Potatoes, washed and thinly sliced
  • 1 tsp dried Italian seasoning
  • 1/2 tsp Paprika
  • Salt and pepper, to taste
  • 1 tbsp Olive oil
  • 1 1/2 cups Cheddar cheese, shredded
  • 1/4 cup Milk
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup Beef broth or water

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic; sauté until softened, about 3–4 minutes.
  3. Add the ground beef to the skillet. Break it up with a spatula and cook until no longer pink and nicely browned. Season with salt, pepper, Italian seasoning, and paprika; drain excess fat if needed.
  4. Thinly slice the potatoes into even rounds, aiming for about 1/8-inch thickness.
  5. Grease a baking dish (9×13 works well). Arrange half of the potato slices in an even layer at the bottom.
  6. Spoon half of the beef mixture across the potatoes and sprinkle half of the shredded cheddar over the beef.
  7. Repeat the layers with remaining potato slices, beef, and top with remaining cheddar. Sprinkle grated Parmesan evenly on top.
  8. Pour the beef broth and milk over the assembled casserole so the liquid soaks between layers.
  9. Cover the dish tightly with foil and bake for 40 minutes.
  10. Remove the foil and continue baking for an additional 15 minutes until the cheese is bubbly and golden.
  11. Remove from the oven and let the casserole rest for 5 minutes. Garnish with chopped parsley before serving.

Notes

Swap the beef broth for reduced-sodium chicken broth if needed. Use low-fat milk and reduce cheese for a lighter version. Parboil the potato slices for 3–4 minutes for a different texture.