Hobo Casserole with Ground Beef

I grew up on one-dish dinners that could feed a crowd without asking for much attention — Hobo Casserole with ground beef fits that memory perfectly. It’s a rustic, layered bake of seasoned ground beef, thinly sliced potatoes, and melted cheese that browns on top and comforts on the inside. People make it when they want something inexpensive, hands-off, and crowd-pleasing: weeknight dinners, potlucks, or a low-stress Sunday supper. If you like hearty casseroles that are both simple and satisfying, this is one to keep in your rotation. If you enjoy similar one-dish ideas, you might also like our buffalo chicken dip with cottage cheese for another cozy, party-friendly option.

Why you’ll love this dish

Hobo Casserole is budget-friendly and forgiving. It uses pantry staples and a single baking dish, so cleanup is minimal. The combination of browned ground beef and tender potato slices creates both texture and substance — kids love the cheesy top, while adults appreciate the savory, lightly seasoned layers. It’s perfect for busy nights because most of the work is prep; the oven does the rest. Make it when you want warm comfort, a dish that stretches to feed extra guests, or something you can reheat easily for lunches.

How this recipe comes together

Start by browning the beef with aromatics so the filling has real depth. Spread that savory base into the casserole dish and layer thin potato slices on top. Season each layer, dot with a little broth for steam, then cover with cheese. Baking covered lets the potatoes soften through; removing the foil at the end creates a golden, bubbling finish. Resting the bake for a few minutes before serving helps it set so slices hold together.

What you’ll need

• 1 pound ground beef
• 1 tablespoon olive oil (optional; use if your beef is very lean)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4–5 medium potatoes, thinly sliced (Yukon Gold or russets work well)
• 1 ½ cups shredded cheddar cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon dried Italian seasoning
• ½ teaspoon paprika
• Salt and pepper, to taste
• ½ cup beef broth (or water)
• ¼ cup milk (optional, for added creaminess)
• Fresh parsley, chopped (optional garnish)

Notes and substitutions: swap ground turkey or pork for beef if preferred. Use smoked paprika for a deeper flavor. If you don’t have Parmesan, a crumbly Romano or extra cheddar can substitute. Yukon Golds give a creamier texture; russets hold their shape slightly better.

Step-by-step instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with a little oil or nonstick spray.
2. Heat olive oil in a skillet over medium heat. Add the ground beef and break it up with a spoon. Cook until the beef is browned and no longer pink. Drain excess fat if needed.
3. Stir the chopped onion and minced garlic into the skillet. Cook 3–4 minutes, until the onion is translucent and fragrant. Season the mixture with salt, pepper, Italian seasoning, and paprika. Taste and adjust seasoning.
4. Spread the beef-and-onion mixture evenly across the bottom of the prepared baking dish. Smooth it into an even layer.
5. Arrange a single layer of thinly sliced potatoes over the beef. Season the potato layer lightly with salt and pepper. If your potatoes are thick, overlap them slightly; thin slices cook more evenly.
6. Sprinkle about two-thirds of the cheddar and half the Parmesan over the potatoes. This helps the layers bind and creates a cheesy middle.
7. Pour the beef broth around the edges of the dish so it seeps between layers; do not drown the casserole. Drizzle the milk over the potatoes if you’re using it for extra creaminess.
8. Cover the dish tightly with aluminum foil and bake for 30 minutes. This trapped steam will soften the potatoes.
9. Remove the foil and return the dish to the oven. Bake another 15–20 minutes until the potatoes are tender when pierced with a fork and the cheese is bubbly and lightly browned. If the top needs more color, broil for 1–2 minutes while watching closely.
10. Let the casserole rest for 5 minutes. Sprinkle with chopped parsley, slice, and serve hot.

Best ways to enjoy it

Serve generous scoops straight from the pan. Pair Hobo Casserole with a crisp green salad or steamed green beans to cut the richness. For a brunchy twist, add a fried egg on top of each serving. If you want a complete plate for a casual meal, offer warm crusty bread and pickles on the side. For a complementary casserole-style option at morning gatherings try pairing brunch plates with a cottage cheese breakfast casserole to cover both savory and egg-forward tastes.

Storage and reheating tips

Cool leftovers to room temperature within two hours, then refrigerate in an airtight container for up to 3–4 days. Reheat individual portions in the microwave for 1–2 minutes, or warm in a 350°F (175°C) oven for 10–15 minutes until heated through. To freeze: cool completely, wrap tightly with plastic wrap and foil, or transfer to a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. When reheating from frozen, bake covered at 350°F (175°C) for 30–40 minutes, then uncover and bake until hot and bubbly.

Pro chef tips

• Slice potatoes uniformly (use a mandoline if you have one) so they cook evenly.
• Drain excess fat after browning the beef to prevent a greasy casserole.
• Add broth around the edges, not on top — this encourages steam between layers without washing away seasoning.
• Let it rest: the casserole firms up and slices more cleanly after a short rest.
• If you like a crispy top, finish under the broiler for 1–2 minutes while watching closely.

Creative twists

• Add a cup of frozen peas and carrots to the beef mixture for subtle sweetness and color.
• Mix a tablespoon of Dijon mustard into the beef for tang.
• Swap cheddar for pepper jack and add sliced jalapeños for a spicy kick.
• Make it vegetarian by using a plant-based ground beef substitute and vegetable broth.
• For a Mediterranean spin, swap Italian seasoning for oregano and thyme and top with crumbled feta instead of Parmesan.

Your questions answered

Q: How long does this take from start to finish?
A: Plan on about 45–60 minutes total (15–20 minutes active prep, 45 minutes baking including the covered and uncovered stages).

Q: Can I prepare this ahead of time?
A: Yes. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the bake time if baking cold from the fridge.

Q: What if my potato slices are thick and aren’t cooked through?
A: If slices are thicker, increase covered baking time by 10–15 minutes and check doneness with a fork. Alternatively, parboil slices 3–4 minutes before layering.

Q: Is it safe to freeze after baking?
A: Yes. Cool completely, then freeze in a suitable container for up to 2 months. Thaw overnight in the fridge and reheat thoroughly (internal temperature should reach 165°F / 74°C).

Q: Can I reduce the sodium?
A: Use low-sodium broth, reduce added salt, and choose a lower-sodium cheese if needed.

Q: Any tips for making it gluten-free?
A: This recipe is naturally gluten-free if your broth and seasonings don’t contain hidden gluten. Always check labels.

Conclusion

If you want a dependable, roomy casserole that tastes like home and requires minimal babysitting, Hobo Casserole with ground beef delivers. For another take on rustic beef-and-potato baking, see this detailed version titled Hobo Casserole Rustic Ground Beef and Potato Bake.

Hobo Casserole with Ground Beef

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• Author: amir_hassan
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: None

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Description

A comforting and budget-friendly layered bake of seasoned ground beef, thinly sliced potatoes, and melted cheese.

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Ingredients

• 1 pound ground beef
• 1 tablespoon olive oil (optional)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4–5 medium potatoes, thinly sliced (Yukon Gold or russets)
• 1 ½ cups shredded cheddar cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon dried Italian seasoning
• ½ teaspoon paprika
• Salt and pepper, to taste
• ½ cup beef broth (or water)
• ¼ cup milk (optional)
• Fresh parsley, chopped (optional garnish)

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Instructions

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Heat olive oil in a skillet over medium heat. Add the ground beef and cook until browned.
3. Stir in the chopped onion and minced garlic. Cook until onion is translucent.
4. Season the mixture with salt, pepper, Italian seasoning, and paprika. Adjust seasoning as needed.
5. Spread the beef mixture evenly in the baking dish.
6. Layer thinly sliced potatoes over the beef, seasoning lightly with salt and pepper.
7. Top with two-thirds of the cheddar and half the Parmesan cheese.
8. Pour beef broth around the edges and drizzle with milk if using.
9. Cover tightly with foil and bake for 30 minutes.
10. Remove foil and bake for an additional 15–20 minutes until potatoes are tender and cheese is bubbly.
11. Let rest for 5 minutes before slicing and serving, garnished with chopped parsley.

Notes

Feel free to substitute ground turkey or pork for beef. Smoked paprika can add deeper flavor.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American