Hobo-Style Casserole
A comforting one-pan meal featuring browned ground beef, thinly sliced potatoes, and a two-cheese topping, perfect for busy weeknights.
Ingredients
Main ingredients
- 1 lb ground beef (80/20) for best flavor; use leaner beef with 1–2 tbsp olive oil.
- 1 tablespoon olive oil for browning; can use vegetable oil.
- 1 medium onion, chopped yellow or sweet.
- 2 cloves garlic, minced or 1 tsp garlic powder if needed.
- 4–5 medium potatoes, thinly sliced Yukon Gold or russet, Yukon holds shape better.
- 1 1/2 cups shredded cheddar cheese sharp or mild depending on taste.
- 1/2 cup grated Parmesan cheese adds umami and browning.
- 1 teaspoon dried Italian seasoning or 1 tsp dried oregano + 1/2 tsp basil.
- 1/2 teaspoon paprika use smoked paprika for deeper flavor.
- to taste Salt and pepper
- 1/2 cup beef broth or water broth for more flavor.
- 1/4 cup milk optional — for a creamier texture.
- as needed Fresh parsley for garnish optional.
Instructions
Preparation
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or a little olive oil.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the ground beef, breaking it up and cooking until browned, about 5–7 minutes. Drain excess fat if needed.
- Add the chopped onion and minced garlic to the skillet. Cook for 3–4 minutes until the onion is soft and translucent. Season the beef with salt and pepper.
- Spread the cooked beef mixture evenly across the bottom of the prepared baking dish.
- Layer the thinly sliced potatoes on top of the beef in a single (or slightly overlapping) layer. Sprinkle salt, pepper, Italian seasoning, and paprika over the potatoes.
Baking
- Sprinkle 1 1/2 cups shredded cheddar and 1/2 cup grated Parmesan over the beef and potatoes.
- Pour 1/2 cup beef broth (or water) around the edges of the casserole to keep the potatoes moist. Optionally, drizzle 1/4 cup milk over the top for extra creaminess.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15–20 minutes, until the potatoes are tender and the cheese is bubbly and golden.
- Let the casserole rest for 5 minutes, garnish with fresh parsley if using, and serve hot.
Notes
For a lower-carb version, swap thinly sliced cauliflower for potatoes. For a vegetarian twist, replace beef with cooked lentils or a plant-based mince.