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Hobo Casserole Ground Beef baked with sliced potatoes, seasoned beef, and melted golden cheese in a glass dish

Hobo Casserole Ground Beef

Emily Wilson
Hobo Casserole Ground Beef is a hearty, family-friendly dinner made with seasoned ground beef, thinly sliced potatoes, and melted cheddar cheese baked together in one comforting dish. This easy weeknight casserole is budget-friendly, freezer-friendly, and perfect for feeding a hungry crowd with simple pantry staples.
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Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 520 kcal

Equipment

  • Large Skillet
  • 9x13-inch Baking Dish
  • Cutting Board
  • Sharp Knife or Mandoline
  • Aluminum Foil

Ingredients
  

Main Ingredients

  • 1 pound Ground Beef 80 to 85 percent lean recommended
  • 1 tablespoon Olive Oil
  • 1 medium Yellow Onion finely chopped
  • 2 cloves Garlic minced
  • 4 to 5 medium Yukon Gold Potatoes thinly sliced
  • 1 1/2 cups Shredded Cheddar Cheese
  • 1/2 cup Grated Parmesan Cheese
  • 1 teaspoon Dried Italian Seasoning
  • 1/2 teaspoon Paprika
  • to taste Salt and Black Pepper
  • 1/2 cup Beef Broth
  • 1/4 cup Whole Milk optional for extra creaminess
  • Fresh Parsley optional garnish

Instructions
 

  • Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish and set aside.
  • Heat olive oil in a large skillet over medium heat. Add ground beef and cook for 5 to 7 minutes, breaking it apart and allowing it to brown properly. Drain excess grease if necessary.
  • Add chopped onion and minced garlic to the skillet. Cook for 3 to 4 minutes until softened and fragrant. Remove from heat.
  • Spread the beef mixture evenly across the bottom of the prepared baking dish.
  • Arrange thinly sliced potatoes in overlapping layers over the beef. Season with salt, pepper, Italian seasoning, and paprika.
  • Sprinkle shredded cheddar and Parmesan cheese evenly over the potatoes.
  • Pour beef broth slowly around the edges of the dish. Drizzle milk over the top if using.
  • Cover tightly with aluminum foil and bake for 30 minutes. Remove foil and continue baking for 15 to 20 minutes until potatoes are fork tender and cheese is golden and bubbly.
  • Allow the casserole to rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

Slice potatoes evenly to ensure uniform cooking. For a lighter version, use lean ground beef and reduce cheese slightly. Leftovers store well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
Nutrition Facts:
•Calories: 520 kcal 
•Carbohydrates: 40 g 
•Protein: 38 g 
•Total Fat: 26 g 
•Saturated Fat: 13 g 
•Cholesterol: 105 mg 
•Sodium: 620 mg 
•Potassium: 900 mg 
•Fiber: 4 g 
•Sugar: 4 g 
•Vitamin A: 850 IU 
•Vitamin C: 18 mg 
•Calcium: 280 mg 
•Iron: 4 mg