Hobo Casserole with Beef

This hobo casserole with ground beef and potatoes is my favorite when I want a satisfying meal that feels like a warm hug after a busy day. It layers simple ingredients into a dish that fills the kitchen with comforting aromas and feeds a hungry crowd with minimal fuss.

I whipped this up on a chilly evening with whatever was in the fridge, and it instantly became a go-to that everyone asks for again and again.

Ingredients

• Ground beef: packs savory protein and is the star of the dish. Choose fresh ground beef with a bit of fat for flavor and moisture
• Potatoes: provide a creamy and filling texture. Opt for starchy varieties like Russets for softness or Yukon Golds for buttery flavor
• Olive oil: adds subtle fruitiness and helps soften onions without overpowering the dish. Pick extra virgin olive oil for better aroma
• Onion: lends sweetness and depth. A firm, unbruised onion will caramelize nicely
• Garlic: brightens the flavors. Fresh cloves deliver the best punch—avoid pre-minced jars when possible
• Beef broth: introduces moisture and layers of savory richness. Low sodium versions allow you to control salt levels
• Milk: is optional but boosts creaminess. Whole milk or even half and half transform the casserole’s mouthfeel
• Italian seasoning: brings an herby, aromatic note. Use a fresh jar for the fullest flavor
• Paprika: adds a subtle smoky warmth. Smoked paprika works well if you want extra depth, but regular paprika is just fine
• Salt and pepper: for essential seasoning. Fresh cracked pepper is preferred for bite
• Cheddar cheese: melts beautifully and offers sharp tang. Sharp or medium cheddar can be used based on personal taste
• Parmesan cheese: creates a nutty crust. Freshly grated Parmesan tastes best but pre-grated works
• Fresh parsley: for garnish brightens the look and adds a touch of fresh herbal flavor

Instructions

Build The Flavor Base:

Heat olive oil over medium heat in a skillet until shimmering. Add chopped onions and minced garlic. Cook gently for about five minutes until onions turn translucent and fragrant. This softens the aromatics and builds the dish's foundation.

Brown The Beef:

Add ground beef to the skillet. Sprinkle Italian seasoning, paprika, salt, and pepper evenly over the meat. Break apart the beef with a spatula and cook, stirring occasionally, until browned all over and fully cooked through. This adds depth and richness.

Prepare The Potatoes:

While the beef cooks, slice potatoes thinly into quarters of an inch thickness. Uniform slices ensure even cooking and layering. I find a sharp knife or mandoline speeds this step.

Layer The Casserole:

Lightly grease a 9 by 13-inch baking dish with oil or butter. Arrange half the potato slices in an even layer covering the bottom. Spread half of the cooked ground beef mixture on top, making sure to distribute well. Sprinkle half of the shredded cheddar cheese evenly over the beef.

Repeat The Layers:

Add a second layer of the remaining potatoes, followed by the rest of the ground beef and the remaining cheddar cheese. Pour the beef broth evenly over the top. If using milk, drizzle it here as well to add creaminess.

Bake Covered:

Cover the casserole tightly with foil to trap moisture inside. Place in the preheated oven at 375 degrees Fahrenheit and bake for 35 to 40 minutes. The foil keeps the potatoes tender while the flavors meld.

Add The Final Cheese Layer:

Carefully remove the foil and sprinkle the grated Parmesan cheese over the top. Return the casserole uncovered to the oven for an additional 10 minutes. This step creates a golden, bubbly crust. Keep a close eye so the cheese does not burn.

Rest And Garnish:

Take the casserole out of the oven and let it rest for five minutes. Resting helps the layers set so it slices cleanly. Sprinkle chopped fresh parsley over the top for color and fresh herbal notes before serving.

The cheddar cheese is my favorite part of this dish. It melts just right and balances the savory beef with creamy richness. I remember my family gathering around the table on cold nights, digging into this casserole with smiles all around.

Storage tips

Store leftovers covered tightly in the refrigerator for up to three days. Reheat gently in the oven or microwave. To refresh the crust, pop it in a warm oven for several minutes.

Ingredient swaps

Ground turkey or chicken work as leaner alternatives to beef. Add a bit of olive oil to prevent dryness. Sweet potatoes can replace regular potatoes for a hint of sweetness and extra nutrients. Mozzarella or Monterey Jack cheese lend a milder, creamier touch.

Serving ideas

Serve with a crisp green salad dressed lightly with lemon or vinegar to cut richness. A side of steamed green beans or roasted Brussels sprouts pairs well. Add a dollop of sour cream or a spoonful of salsa for extra flair.

This casserole is the perfect comfort food for any chilly night and always brings smiles to the table.

Frequently Asked Recipe Questions

→ Can I use a different type of meat?

Yes, ground turkey or chicken can be substituted. Adjust cooking times to ensure the meat is fully browned and cooked through.

→ What’s the best way to slice the potatoes?

Use a sharp knife or mandoline to slice potatoes about 1/4-inch thick for even cooking and layering.

→ Can I make this casserole ahead of time?

Absolutely. Prepare the layers and refrigerate covered, then bake when ready. Add extra baking time if starting from chilled.

→ How can I make the casserole creamier?

Adding whole milk or sour cream to the layers will enhance creaminess and richness in the dish.

→ What vegetables work well added to this dish?

Chopped bell peppers, mushrooms, or spinach can be mixed with the beef for extra flavor and nutrition.

→ Is it necessary to cover the casserole while baking?

Covering helps retain moisture during most of the baking process, ensuring tender potatoes before uncovering to brown the cheese.