Hobo Casserole with Ground Beef
This hearty hobo casserole combines seasoned ground beef, tender sliced potatoes, and melted cheddar and Parmesan cheese for a comforting family dinner baked to golden perfection.
Equipment
- 9x13-inch baking dish
- large skillet
- knife
- cutting board
- aluminum foil
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 5 medium potatoes, thinly sliced
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp dried Italian seasoning
- 1/2 tsp paprika
- salt and pepper to taste
- 1/2 cup beef broth or water
- 1/4 cup milk (optional)
- fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with cooking spray or olive oil.
- In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5 to 7 minutes. Drain excess fat if needed.
- Add the chopped onion and minced garlic to the skillet with the beef. Cook for another 3 to 4 minutes until the onion becomes soft and translucent.
- Spread the cooked ground beef mixture evenly into the bottom of the prepared baking dish. Arrange the thinly sliced potatoes on top and season with salt, pepper, Italian seasoning, and paprika.
- Sprinkle the shredded cheddar and grated Parmesan cheese evenly over the casserole. Pour the beef broth or water around the edges of the dish and drizzle with milk if using.
- Cover the casserole with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for 15 to 20 minutes, or until the potatoes are tender and the cheese is bubbly and golden.
- Garnish with fresh parsley if desired and serve hot.
Notes
For extra flavor, add sliced mushrooms or bell peppers to the beef mixture. Swap cheddar with Monterey Jack for a creamier texture. Thinly slice the potatoes evenly to ensure they cook through properly.