Delicious and Easy Hobo Casserole

Hobo casserole is the kind of no-fuss, filling bake that shows up at potlucks, family dinners, and cold-weeknight tables. My first memory of it is tucking into a warm, cheesy slice after a long day—comfort food that feels honest and simple. This version layers seasoned ground beef with thinly sliced potatoes and two kinds of cheese for a golden, crowd-pleasing finish. If you appreciate one-dish meals that travel, reheat well, and please picky eaters, this casserole is for you. If you also like make-ahead bakes, you might enjoy a lighter morning option like this cottage cheese breakfast casserole.

Why you’ll love this dish

This casserole is economical, straightforward, and forgiving. Ground beef and potatoes are pantry-friendly staples, and the dish comes together with basic seasonings. It’s perfect for busy weeknights, lazy weekends, or when you need a dish that feeds a small crowd. Kids and adults both like the melty cheddar layer, while the Parmesan adds a savory lift. It’s also very adaptable—swap herbs, change the cheese, or add a vegetable layer if you like. For another family-style casserole idea that’s easy to scale, see this cottage cheese breakfast casserole recipe.

How this recipe comes together

Start by browning the beef with aromatics so the filling develops real flavor. While the meat cools slightly, peel and thinly slice potatoes so they cook evenly. Layer half the potatoes, spread the beef, then top with the remaining potatoes. A simple milk-and-broth pour adds moisture so the potatoes steam and soften as the dish bakes. Near the end, remove the foil and blanket the top with cheddar and Parmesan so you get a bubbly, golden crust. Total hands-on time is modest; most of the work is simple prep and waiting while the oven does the job.

What you’ll need

• 1 lb ground beef
• 2 cloves garlic, minced (or pressed)
• 1 medium onion, diced
• 1 fresh parsley, chopped (use leaves and stems)
• 4 medium potatoes, peeled 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

Notes on ingredients: use lean ground beef to reduce excess grease. If you prefer, swap the milk for half-and-half for a richer finish, or use low-sodium broth to control salt. Parsley is fresh and bright, but fresh thyme works well too.

Step-by-step instructions

Preheat the oven to 350°F (175°C).

Heat olive oil in a large skillet over medium heat. Add the ground beef, minced garlic, and diced onion. Cook, breaking the beef into pieces, until the meat is browned and the onion is translucent. Drain any excess fat if there’s a lot.

Stir in the dried Italian seasoning, paprika, salt, and pepper. Mix well so the spices coat the meat. Remove from heat and let it sit while you prepare potatoes.

Peel the potatoes and slice them thinly—aim for uniform slices so they cook at the same rate. A mandoline helps but a sharp knife is fine.

Grease a baking dish. Layer half of the sliced potatoes in an even single layer across the bottom. Spoon and spread the beef mixture over the potato layer. Arrange the remaining potato slices on top of the beef.

In a bowl, whisk together the milk, beef broth (or water), and chopped parsley. Pour this liquid evenly over the layered potatoes and beef so it seeps between the slices. Cover the dish tightly with aluminum foil.

Bake for about 45 minutes, until the potatoes are fork-tender. Remove the foil. Sprinkle the cheddar and Parmesan evenly over the top. Return the dish to the oven and bake an additional 12–15 minutes, until the cheese is melted, bubbly, and lightly golden.

Let the casserole rest for a few minutes before cutting and serving so the layers settle.

Best ways to enjoy it

Serve square wedges of the casserole straight from the dish. A crisp green salad dressed with lemon vinaigrette brightens the plate. For a heartier meal, pair it with steamed green beans or roasted carrots. Top each serving with a spoonful of sour cream or a scattering of fresh parsley for color. This casserole also travels well—wrap a slice in foil for lunches or bring it to a potluck; it reheats cleanly in a 350°F oven until warmed through.

Storage and reheating tips

Allow the casserole to cool no more than two hours, then cover and refrigerate. It will keep refrigerated for 3–4 days. To reheat, place portions in an oven-safe dish and heat at 350°F until the center reaches 165°F (about 20–30 minutes); cover with foil to prevent over-browning if needed. For faster reheating, microwave individual portions on medium power in 1–2 minute bursts, stirring or rotating halfway through. To freeze, wrap the cooled casserole tightly in plastic and foil or use freezer-safe containers; it keeps for up to 3 months. Thaw overnight in the refrigerator before reheating.

Pro chef tips

• Slice potatoes uniformly. Even thickness ensures consistent doneness and prevents some slices from turning mushy while others stay firm.
• Brown the meat well. A good sear adds depth; don’t rush this step.
• Don’t overpour liquid. The milk-and-broth mix should just moisten the layers so potatoes steam rather than boil.
• Use a mix of cheeses. Cheddar gives melt and comfort, Parmesan adds nutty complexity—both are key.
• Let it rest. Cutting right out of the oven creates a loose slice; a short rest helps it hold together.

Creative twists

• Add a vegetable layer: thinly sliced zucchini or bell peppers can be tucked between potatoes for more color and nutrients.
• Swap the beef: use ground turkey or shredded cooked chicken for a lighter option.
• Make it spicy: add a pinch of red pepper flakes to the meat mixture or use smoked paprika for a deeper flavor.
• Herb-forward: swap parsley for chopped rosemary or thyme for a woodsy note.
• Dairy-free: use a plant-based milk and dairy-free cheese to accommodate dietary needs.

FAQ

Q: How long does this take from start to finish?

A: Plan ~15–20 minutes prep and about 60 minutes baking (45 covered + 15 uncovered), so roughly 75–90 minutes total.

Q: Can I prepare this ahead and bake later?

A: Yes. Assemble, cover tightly, and keep refrigerated for up to 24 hours before baking. If frozen, bake from thawed for best texture.

Q: Is this recipe gluten-free?

A: Yes, as written it contains no gluten ingredients. Check labels on your broth and cheeses if you need a certified gluten-free dish.

Q: Can I use different potatoes?

A: Yukon Gold and Russet both work. Yukon Gold cooks a bit faster and holds shape nicely; Russet becomes creamier. Adjust bake time if slices are thicker.

Q: What’s the best way to check doneness?

A: Insert a fork through the top into the center; potatoes should be tender all the way through. If you have a thermometer, internal 205–210°F indicates soft potatoes in a casserole.

Conclusion

If you want a classic, reliably comforting casserole with simple pantry ingredients, this hobo-style bake delivers. For a traditional, tested variation and more background on the dish, see Hobo Casserole – The Country Cook.

Hobo Casserole

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• Author: amir_hassan
• Total Time: 80 minutes
• Yield: 6 servings
• Diet: None

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Description

A comforting and filling casserole featuring seasoned ground beef, thinly sliced potatoes, and two types of cheese.

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Ingredients

• 1 lb ground beef
• 2 cloves garlic, minced
• 1 medium onion, diced
• 1 tbsp fresh parsley, chopped
• 4 medium potatoes, peeled 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

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Instructions

1. Preheat the oven to 350°F (175°C).
2. Heat olive oil in a large skillet over medium heat. Add the ground beef, minced garlic, and diced onion. Cook until the meat is browned and the onion is translucent. Drain excess fat if necessary.
3. Stir in the dried Italian seasoning, paprika, salt, and pepper. Mix well and remove from heat.
4. Peel and thinly slice the potatoes. Grease a baking dish and layer half of the sliced potatoes in the bottom.
5. Spoon and spread the beef mixture over the potatoes, then layer the remaining potato slices on top.
6. In a bowl, whisk together the milk and beef broth. Pour this mixture evenly over the layers. Cover tightly with aluminum foil.
7. Bake for about 45 minutes, until the potatoes are fork-tender. Remove foil and sprinkle cheddar and Parmesan over the top. Bake an additional 12-15 minutes until cheese is melted and golden.
8. Let it rest before serving.

Notes

Use lean ground beef to reduce excess grease. Swap milk for half-and-half for richness or use low-sodium broth. Fresh thyme can be used instead of parsley.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American