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Easy Hobo Casserole Ground Beef Recipe

This Hobo Casserole Ground Beef is the ultimate comfort food for busy weeknights. Tender potatoes, savory seasoned ground beef, and golden melted cheese come together in one cozy dish that's budget-friendly, incredibly satisfying, and requires minimal cleanup. It's a must-try recipe that delivers all the homemade goodness your family craves without the fuss.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole
  • 1 lb ground beef
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4-5 medium potatoes thinly sliced (Russet or Yukon Gold work best)
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 1/2 cup beef broth or water
  • 1/4 cup milk optional, for extra creaminess
  • Fresh parsley for garnish (optional)

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Sharp Knife or Mandoline Slicer
  • Aluminum foil
  • Wooden spoon

Method
 

  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with cooking spray or olive oil. Thinly slice your potatoes into even rounds (about 1/8 inch thick) so they cook uniformly and become perfectly tender.
  2. Heat olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart as it cooks until beautifully browned and no longer pink (about 5-7 minutes). Drain any excess fat if needed.
  3. Add the chopped onion and minced garlic to the skillet with the beef. Cook for another 3-4 minutes until the onion becomes soft and translucent and releases its savory aromas.
  4. Spread the seasoned beef mixture evenly across the bottom of your greased baking dish. Arrange the thinly sliced potatoes in overlapping layers on top of the beef.
  5. Sprinkle the potatoes generously with salt, pepper, Italian seasoning, and paprika. Then cover with the shredded cheddar and grated Parmesan cheese.
  6. Pour the beef broth (or water) around the edges of the casserole to keep everything moist and tender as it bakes. For an extra creamy texture, drizzle the milk over the top.
  7. Cover the dish tightly with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and continue baking for an additional 15-20 minutes, or until the potatoes are fork-tender and the cheese is bubbly and golden brown.
  8. Let the casserole rest for 5 minutes, then garnish with fresh parsley if desired. Serve hot and enjoy every comforting, cheesy bite!

Notes

Slice Potatoes Evenly: Use a mandoline slicer or sharp knife to cut potatoes into uniform thin slices so they cook evenly.
Don't Skip the Liquid: The beef broth or water is essential for steaming the potatoes and preventing them from drying out.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Make-Ahead: Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Bake when ready (add 5-10 extra minutes to baking time if baking from cold).