Hobo Casserole Ground Beef

I grew up with one-pan dinners that stretched a little ground beef into a family-sized meal, and this Hobo Casserole Ground Beef is one of those winners. It’s a simple layered bake of seasoned beef, thinly sliced potatoes, and two kinds of cheese that browns up into a comforting, no-fuss dinner. People reach for this when they want a cozy, budget-friendly meal that feels homemade but doesn’t demand hours in the kitchen. If you like easy casseroles that travel well and reheat without losing texture, this will be a new weeknight staple (and it pairs nicely with other make-ahead bakes like a cottage cheese breakfast casserole for brunch-style leftovers).

Why you’ll love this dish

This casserole hits a lot of everyday cooking sweet spots: it’s economical (simple pantry staples), forgiving (layers tolerate some variation), and kid-approved (cheesy, soft potatoes). It’s perfect for busy weeknights, potlucks, or a casual Sunday dinner when you want something that feeds a crowd without fuss. The combination of cheddar and Parmesan provides a melty top with just enough savory bite, and the Italian seasoning plus paprika keeps the flavor familiar but not one-note.

Step-by-step overview

Before you start, here’s how the recipe comes together in plain terms:

• Brown and season the ground beef with onion and garlic.
• Thinly slice potatoes and layer them with the beef and cheddar in a greased baking dish.
• Add a little liquid (broth or water + milk) so the potatoes cook through.
• Cover and bake until tender, then uncover to brown the cheese and finish with parsley.

This overview gives you a quick sense of timing and technique so nothing surprises you halfway through.

What you’ll need

• 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

Notes: If you prefer a lighter texture, swap half the cheddar for a mild mozzarella. Use a mandoline or sharp knife for uniformly thin potato slices so everything cooks evenly.

Step-by-step 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 and sauté until softened, about 3–4 minutes.
3. Add the ground beef to the skillet and cook, breaking it up, until nicely browned. Season with salt, pepper, Italian seasoning, and paprika. Drain any excess fat if needed.
4. Thinly slice the potatoes (aim for about 1/8-inch slices) so they’ll cook through in the allotted time.
5. Grease a baking dish. Arrange half of the potato slices in an even layer across the bottom. Spoon the beef mixture over that layer. Sprinkle half of the shredded cheddar evenly on top of the beef.
6. Repeat with the remaining potato slices, the rest of the beef, and the remaining cheddar. Finish by sprinkling the grated Parmesan over the top layer.
7. Pour the beef broth (or water) and the milk gently over the assembled casserole—this helps the potatoes steam and become tender while baking.
8. Cover the dish tightly with foil and bake for 40 minutes.
9. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden and the potatoes are tender when pierced with a fork.
10. Let the casserole rest for 5 minutes, then garnish with chopped fresh parsley before serving.

Best ways to enjoy it

Serve slices of the casserole straight from the dish with a crisp green salad or steamed green beans for brightness. For a heartier plate, add a side of roasted vegetables or a simple cucumber-tomato salad dressed in olive oil and lemon. This casserole also works well for meal prep — slice and pack with a side of pickled vegetables to cut through the richness.

How to store & freeze

Refrigeration: Cool the casserole to room temperature (no more than two hours at room temp), then store in an airtight container or cover the dish tightly. It will keep in the fridge for 3–4 days.
Reheating: Reheat individual portions in the microwave for 1–2 minutes, or warm slices in a 350°F oven for 10–12 minutes to revive the crust.
Freezing: To freeze, wrap the cooled casserole dish tightly with plastic wrap and foil or transfer portions to freezer-safe containers. Freeze up to 2 months. Thaw overnight in the fridge before reheating; add a few minutes in the oven if needed to melt the cheese and heat through.
Food safety tip: Always reheat leftovers to an internal temperature of 165°F (74°C) for safe consumption.

Pro chef tips

• Even slices matter: Uniform potato slices ensure consistent cook time. A mandoline speeds this up and improves results.
• Don’t skimp on seasoning: Potatoes need seasoning; layer a little salt and pepper between the potato and beef layers for balanced flavor.
• Control moisture: If your beef is particularly juicy, drain excess fat after browning to prevent a soggy bake.
• Make-ahead option: Assemble the casserole the night before, keep it covered in the fridge, and bake the next day—add 5–10 minutes to the covered baking time if starting chilled. For more ideas on make-ahead casseroles, try this cottage cheese breakfast casserole for a different meal occasion.

Creative twists

• Veg-forward: Add a layer of thinly sliced bell peppers or mushrooms with the onion for extra vegetables.
• Spicy kick: Mix a pinch of cayenne or a spoonful of chipotle paste into the beef for a smoky heat.
• Herb swap: Use thyme or rosemary instead of Italian seasoning for a more robust herb profile.
• Comfort upgrade: Stir a spoonful of Dijon mustard into the milk before pouring for subtle tang.

Common questions

Q: How long does this casserole take from start to finish?
A: Plan on about 15–20 minutes of active prep (browning beef, slicing potatoes) and 55 minutes of baking (40 covered + 15 uncovered), plus a short rest—roughly 1 hour 20 minutes total.

Q: Can I use frozen potatoes?
A: It’s better to use fresh sliced potatoes; frozen slices release extra moisture and may make the casserole runny. If using frozen, thaw and pat dry first and expect a slightly different texture.

Q: Is this recipe freezer-friendly?
A: Yes — cool completely, then freeze whole or in portions for up to 2 months. Thaw overnight before reheating and bake a few extra minutes until bubbly.

Q: Can I make this without dairy?
A: You can substitute plant-based milk and use a dairy-free shredded cheese alternative. Texture and browning will differ slightly, but the casserole will still be satisfying.

Q: My potatoes weren’t tender after baking. What went wrong?
A: Likely slices were too thick or the dish didn’t have enough moisture. Slice thinner (about 1/8 inch), ensure the milk/broth is poured over evenly, and cover tightly for the first baking stage so the potatoes can steam.

Conclusion

If you want a straightforward, filling dinner that requires minimal babysitting, this Hobo Casserole Ground Beef checks all the boxes — economical, easy to scale, and satisfying. For a variation on the same rustic, layered-bake idea, see this external take on the dish at Hobo Casserole Rustic Ground Beef and Potato Bake.

Hobo Casserole Ground Beef

---

• Author: amir_hassan
• Total Time: 75 minutes
• Yield: 6 servings
• Diet: None

Print Recipe

Pin Recipe

Description

A comforting one-pan casserole featuring seasoned ground beef, thinly sliced potatoes, and a melty cheese topping, perfect for busy weeknights.

---

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 and sauté until softened, about 3–4 minutes.
3. Add the ground beef to the skillet and cook, breaking it up, until nicely browned. Season with salt, pepper, Italian seasoning, and paprika. Drain any excess fat if needed.
4. Thinly slice the potatoes (aim for about 1/8-inch slices) so they’ll cook through in the allotted time.
5. Grease a baking dish. Arrange half of the potato slices in an even layer across the bottom. Spoon the beef mixture over that layer. Sprinkle half of the shredded cheddar evenly on top of the beef.
6. Repeat with the remaining potato slices, the rest of the beef, and the remaining cheddar. Finish by sprinkling the grated Parmesan over the top layer.
7. Pour the beef broth (or water) and the milk gently over the assembled casserole.
8. Cover the dish tightly with foil and bake for 40 minutes.
9. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden and the potatoes are tender when pierced with a fork.
10. Let the casserole rest for 5 minutes, then garnish with chopped fresh parsley before serving.

Notes

For a lighter texture, swap half the cheddar for a mild mozzarella. Use a mandoline or sharp knife for uniformly thin potato slices.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American