Hobo Casserole Ground Beef

Ingredients for Hobo Casserole Ground Beef

I’ve made this casserole dozens of times, and I’ve learned that quality ingredients make a real difference here. The potatoes are the star, so I always choose Russet or Yukon Gold for their perfect texture when baked. Take your time slicing them thinly and evenly – it ensures they cook through properly and absorb all those delicious flavors.

• 1 lb ground beef (85/15 lean works best)
• 4-5 medium Russet or Yukon Gold potatoes, thinly sliced (about ⅛ inch thick) – I recommend using a mandoline for even slices
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced – fresh garlic makes all the difference here
• 1½ cups shredded sharp cheddar cheese – I usually buy a block and shred it myself for better melting
• ½ cup grated Parmesan cheese
• ½ cup low-sodium beef broth or water
• 1 tablespoon olive oil
• 1 teaspoon dried Italian seasoning – my go-to blend includes basil, oregano, and thyme
• ½ teaspoon paprika
• Salt and black pepper to taste
• ¼ cup whole milk (optional, for extra creaminess) – in my experience, this step is worth it
• Fresh parsley for garnish (optional)

Step-by-Step Instructions

I recommend reading through all the steps before you start, as timing is everything with this casserole. The key is getting those potatoes perfectly tender while keeping the beef flavorful and the cheese beautifully melted.

Step 1: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with cooking spray or butter. This prevents sticking and makes cleanup easier.

Step 2: Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook for 5-7 minutes, breaking it up with a wooden spoon until browned and no pink remains. Drain any excess fat – this keeps your casserole from becoming greasy.

Step 3: Add the chopped onion and minced garlic to the skillet with the beef. Sauté for 3-4 minutes until the onion turns soft and translucent. The garlic should smell fragrant but not burned.

Step 4: Spread the cooked beef mixture evenly across the bottom of your prepared baking dish. This creates your flavorful foundation.

Step 5: Layer the thinly sliced potatoes over the beef, overlapping them slightly like shingles on a roof. Season each layer generously with salt, pepper, Italian seasoning, and paprika – don’t skip this step, as it ensures every bite is flavorful.

Step 6: Sprinkle both cheeses evenly over the potatoes. Pour the beef broth around the edges of the dish (not directly on top), which helps steam the potatoes. If using milk, drizzle it over everything now.

Step 7: Cover the dish tightly with aluminum foil and bake for 30 minutes. This steaming phase ensures the potatoes cook through completely.

Step 8: Remove the foil and continue baking for 15-20 minutes until the potatoes are fork-tender and the cheese is golden and bubbly. If you want extra browning, switch to broil for the last 2-3 minutes, but watch it closely.

Step 9: Let the casserole rest for 5 minutes before serving. This allows the layers to set and makes serving much easier. Garnish with fresh parsley if desired.

Perfect Pairings for Hobo Casserole Ground Beef

This hearty casserole is filling enough to stand alone, but the right side dishes can transform it into a complete, balanced meal.

Crisp Garden Salad: A simple mixed greens salad with cucumber, tomatoes, and a tangy vinaigrette cuts through the richness of the cheese and beef, adding freshness and crunch that balances the creamy casserole perfectly.

Roasted Green Beans: Toss fresh green beans with olive oil, garlic, and a squeeze of lemon, then roast until slightly charred. The bright, slightly acidic flavor complements the savory casserole beautifully. For another potato-based side that pairs well with beef, try my Garlic Butter Steak Bites and Potatoes.

Buttered Corn: Sweet corn kernels sautéed in butter with a pinch of salt add a pop of sweetness that contrasts nicely with the savory beef and cheese layers.

Crusty Garlic Bread: Perfect for soaking up any extra cheese and broth from the casserole, plus it adds a satisfying crunch to your meal. If you love cheesy potato dishes, my Cheesy Ranch Potatoes and Smoked Sausage is another crowd-pleaser.

Steamed Broccoli: Simple steamed broccoli with a squeeze of lemon adds color, nutrition, and a light texture that balances the hearty casserole without competing for attention.

Making It Last: Storage and Serving

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors actually deepen overnight, making this casserole even better the next day.

For reheating, I recommend using the oven at 350°F (175°C) for about 15-20 minutes to maintain that crispy cheese top. Cover with foil if it starts browning too quickly. Microwave portions work in a pinch – just heat in 1-minute intervals until warmed through, though the texture won’t be quite as good.

This casserole is incredibly versatile. Try adding sliced mushrooms, bell peppers, or even a layer of frozen mixed vegetables between the beef and potatoes for extra nutrition. Some families love a sprinkle of crispy bacon on top or a dollop of sour cream when serving. For more ground beef casserole inspiration, check out my Tater Tot Casserole with Ground Beef or Cheesy Hamburger Rice Casserole.

FAQs

Hobo Casserole Ground Beef

A hearty layered casserole combining tender potatoes, savory ground beef, and melted cheese for the ultimate comfort food dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb ground beef 85/15 lean recommended
• 4-5 medium Russet or Yukon Gold potatoes thinly sliced about ⅛ inch thick
• 1 medium yellow onion chopped
• 2 cloves garlic minced
• 1½ cups shredded sharp cheddar cheese
• ½ cup grated Parmesan cheese
• ½ cup low-sodium beef broth or water
• 1 tablespoon olive oil
• 1 teaspoon dried Italian seasoning
• ½ teaspoon paprika
• Salt and black pepper to taste
• ¼ cup whole milk optional, for extra creaminess
• Fresh parsley for garnish, optional

Equipment

• 9×13-inch baking dish
• Large skillet
• Aluminum foil
• Mandoline slicer (optional)

Method

 

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with cooking spray or butter.
2. Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook for 5-7 minutes, breaking it up with a wooden spoon until browned and no pink remains. Drain any excess fat.
3. Add the chopped onion and minced garlic to the skillet with the beef. Sauté for 3-4 minutes until the onion turns soft and translucent.
4. Spread the cooked beef mixture evenly across the bottom of your prepared baking dish.
5. Layer the thinly sliced potatoes over the beef, overlapping them slightly. Season each layer generously with salt, pepper, Italian seasoning, and paprika.
6. Sprinkle both cheeses evenly over the potatoes. Pour the beef broth around the edges of the dish. If using milk, drizzle it over everything now.
7. Cover the dish tightly with aluminum foil and bake for 30 minutes.
8. Remove the foil and continue baking for 15-20 minutes until the potatoes are fork-tender and the cheese is golden and bubbly. For extra browning, switch to broil for the last 2-3 minutes, watching closely.
9. Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in oven at 350°F for best results. Can be assembled up to 24 hours ahead and refrigerated before baking.