I’ve been making a version of this cozy, all-in-one casserole for years — it’s hearty, family-friendly, and perfect when you want dinner that practically cooks itself. This Hobo Casserole Ground Beef layers seasoned browned beef under thinly sliced potatoes and a blanket of cheddar and Parmesan for a golden, bubbly finish. If you’re after a straightforward weeknight winner, this is the recipe that delivers comfort without fuss; you can also compare variations of the dish in my other Hobo Casserole Ground Beef recipe for slightly different takes.
Why you’ll love this dish
This casserole hits several sweet spots: it’s budget-friendly, uses pantry staples, and scales easily for family meals or potlucks. The thin potato slices bake through quickly, and the beef-and-cheese combination is almost universally kid-approved. It’s also forgiving — if your slices aren’t perfectly even or you need to swap a spice, the dish still turns out great.
“Comfort food that’s simple to pull together on a busy night — savory beef, melting cheese, and tender potatoes all in one pan.” — home cook review
How this recipe comes together
Before you start, here’s the quick process overview so you know what to expect:
- Brown the ground beef with aromatics (onion and garlic) in a skillet.
- Spread the cooked beef in a greased 9×13-inch dish.
- Layer thinly sliced potatoes on top and season.
- Scatter cheddar and Parmesan, add a splash of broth (and optional milk), then cover and bake.
- Finish uncovered so the cheese gets golden and the potatoes tenderize.
This sets expectations: you’ll do most of the active work up front (about 15–20 minutes), then the oven finishes the rest.
What you’ll need
- 1 lb ground beef (80/20 for flavor; leaner is fine—just drain excess fat)
- 1 tablespoon olive oil (or vegetable oil)
- 1 medium onion, chopped (yellow or white)
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 4–5 medium potatoes, thinly sliced (Yukon gold or russet work well)
- 1 1/2 cups shredded cheddar cheese (sharp or mild)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning (or mix oregano + basil)
- 1/2 teaspoon paprika (smoked paprika adds depth)
- Salt and pepper to taste
- 1/2 cup beef broth or water (beef broth = more flavor)
- 1/4 cup milk (optional, for creaminess; can use half-and-half)
- Fresh parsley for garnish (optional)
Substitution notes: use ground turkey or plant-based crumbles to make it leaner or vegetarian. Swap cheddar for Monterey Jack or Colby for a milder melt. If you prefer a creamier casserole, stir 1/2 cup sour cream into the beef before layering.
Directions to follow
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a little olive oil.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and break it apart with a spoon. Cook until browned and cooked through, about 5–7 minutes. Drain excess fat if needed.
- Add the chopped onion and minced garlic to the skillet. Cook 3–4 minutes until the onion is soft and translucent. Season the beef lightly with salt and pepper.
- Spread the beef mixture evenly across the bottom of the prepared baking dish.
- Arrange thin potato slices in an even layer on top of the beef. Sprinkle with salt, pepper, Italian seasoning, and paprika. Try to spread the seasoning so every bite is flavored.
- Sprinkle the shredded cheddar and grated Parmesan over the potatoes.
- Pour the beef broth (or water) around the edges of the casserole to keep the potatoes moist. If using, drizzle the milk over the potatoes for extra creaminess.
- Cover the dish tightly with aluminum foil. Bake for 30 minutes.
- Remove the foil and bake another 15–20 minutes, until the potatoes are tender and the cheese is bubbly and golden brown. If the top browns too quickly, loosely tent foil.
- Let rest 5 minutes. Garnish with chopped fresh parsley if desired and serve hot.
Best ways to enjoy it
This casserole is a meal on its own but pairs beautifully with light, bright sides:
- A crisp green salad with vinaigrette to cut the richness.
- Steamed green beans or sautéed spinach for color and texture.
- Pickled vegetables or a tangy coleslaw for contrast.
For a cozy dinner, serve with crusty bread to mop up any juices.
Storage and reheating tips
- Refrigerate leftovers in an airtight container within two hours of baking. Eat within 3–4 days.
- To reheat: warm individual portions in the microwave for 1–2 minutes, or reheat in a 350°F oven covered for 15–20 minutes until heated through. Add a splash of broth or milk before reheating if the casserole seems dry.
- Freezing: cool completely, then wrap tightly or place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Food safety: ensure reheated portions reach 165°F (74°C) before serving.
Pro chef tips
- Slice potatoes thinly and uniformly so they cook evenly; a mandoline makes this fast and consistent.
- If you’re short on time, partially par-cook potato slices in the microwave for 3–4 minutes before layering. This speeds oven time and guarantees tenderness.
- Drain excess beef fat to prevent a greasy casserole, but reserve a tablespoon in the skillet for flavor if desired.
- Let the casserole rest 5 minutes after baking so juices redistribute and slices cut cleanly.
Creative twists
- Swap ground beef for ground sausage and add a pinch of crushed red pepper for a spicier version.
- Stir in a cup of frozen peas and carrots into the beef for added veg and color.
- Make it cheesy-bacon: top with cooked crumbled bacon and extra cheddar before the final bake.
For other ideas and slight recipe changes, see this roundup of hobo casserole recipe variations that inspire different flavors and dietary swaps.
FAQ – Your questions answered
Q: How long does it take from start to finish?
A: Active prep is about 20 minutes (browning beef, slicing potatoes). Bake time is 45–50 minutes, so plan roughly 70 minutes total including rest.
Q: Can I use frozen hash browns instead of slicing potatoes?
A: Yes. Use about 20–24 ounces of thawed frozen shredded potatoes. Layer them directly; you may need slightly less liquid. Check doneness after 40 minutes.
Q: Is this dish gluten-free?
A: As written it’s gluten-free if your broth and seasonings contain no hidden gluten. Always check labels. For extra caution, use gluten-free broth.
Q: Can I assemble ahead of time?
A: Yes. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours. Bake right from chilled; add 10–15 minutes to the covered baking time.
Q: How can I make this lighter?
A: Use lean ground beef or ground turkey, swap half the cheddar for a lower-fat cheese, and replace milk with low-fat milk. Add more vegetables and reduce the cheese slightly.
Q: Will the potatoes get soggy?
A: If potatoes are sliced too thin or too much liquid is used, they can become mushy. Slice evenly (about 1/8-inch) and pour broth around edges rather than over the top to control moisture.
Final thoughts
Give this Hobo Casserole Ground Beef a try on a busy weeknight — it’s comforting, customizable, and reliably delicious. If you make it, leave a note about what twist you tried; I’d love to hear how you made it your own.
Hobo Casserole Ground Beef
Ingredients
Method
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or a little olive oil.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and break it apart with a spoon. Cook until browned and cooked through, about 5-7 minutes. Drain excess fat if needed.
- Add the chopped onion and minced garlic to the skillet. Cook 3-4 minutes until the onion is soft and translucent. Season the beef lightly with salt and pepper.
- Spread the beef mixture evenly across the bottom of the prepared baking dish.
- Arrange thin potato slices in an even layer on top of the beef. Sprinkle with salt, pepper, Italian seasoning, and paprika.
- Sprinkle the shredded cheddar and grated Parmesan over the potatoes.
- Pour the beef broth (or water) around the edges of the casserole to keep the potatoes moist. If using, drizzle the milk over the potatoes.
- Cover the dish tightly with aluminum foil and bake for 30 minutes.
- Remove the foil and bake another 15-20 minutes, until the potatoes are tender and the cheese is bubbly and golden brown.
- Let rest for 5 minutes. Garnish with chopped fresh parsley if desired and serve hot.