Hobo Casserole Ground Beef

This easy hobo casserole with ground beef is the kind of stick-to-your-ribs comfort food you crave when you want something hearty and no-fuss A cross between a cheesy potato bake and a weeknight beef casserole this is the kind of meal my family asks for when the temperatures dip and everyone’s hungry for a real home-cooked dinner

I put this together for a chilly Sunday dinner and it disappeared fast The golden cheesy top is irresistible and it always feels like a cozy throwback to childhood casseroles

Ingredients

• Ground beef: for a rich savory base look for fresh meat with a bit of fat for flavor
• Olive oil: adds moisture and keeps everything from sticking choose extra virgin for better taste
• Onion: chopped for sweetness and depth pick a firm heavy onion
• Garlic: for a punch of aroma fresh cloves work best
• Potatoes: thinly sliced to make tender layers use firm russets or Yukon golds for best results
• Shredded cheddar cheese: melts into creamy goodness go for a sharp cheddar for more flavor
• Grated Parmesan cheese: adds salty finish always freshly grated if possible
• Dried Italian seasoning: brings out herby notes check that your spices are still fragrant
• Paprika: gives subtle color and earthiness choose smoked or sweet based on preference
• Salt and pepper: to balance the whole dish freshly cracked is best
• Beef broth or water: keeps the casserole moist use low sodium broth if you want to control salt
• Milk: adds silkiness and makes it creamier optional but worth it if you have some
• Fresh parsley: brightens the whole thing sprinkle on just before serving

Step-by-Step Instructions

Brown the Beef:

Use a large skillet to heat olive oil over medium heat Add ground beef and break it up as it cooks Browning should take at least five to seven minutes for full flavor Drain off extra grease so the dish is not heavy

Sauté Onion and Garlic:

Add chopped onion and minced garlic to the beef Cook another three to four minutes until the onions are soft and starting to turn golden Stir occasionally so they do not burn

Layer the Dish:

Grease your baking dish well Spread the cooked beef onion and garlic mixture in the bottom Arrange thinly sliced potatoes over the beef in even layers Sprinkle salt pepper Italian seasoning and paprika over the potatoes so every bite is seasoned

Add Cheese and Liquid:

Scatter shredded cheddar and grated Parmesan evenly over potatoes Pour beef broth or water around the edges to keep potatoes from drying out Drizzle milk on top if using for extra creaminess

Bake Covered and Then Uncovered:

Cover dish tightly with foil and bake at 375°F for thirty minutes This helps the potatoes steam and soften Remove the foil and bake fifteen to twenty minutes longer Potatoes should be tender and cheese bubbling and browned at the edges

Serve Hot with Parsley:

Sprinkle with chopped fresh parsley as a final touch Scoop generous portions while hot

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Sharp cheddar is my favorite ingredient in this casserole I love how it melts beautifully and makes those golden crispy bits on top My kids always ask for extra cheese sprinkled before the last bake

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days The potatoes soften even more and the flavors get deeper I have found that this heats well in the microwave or covered in the oven at low heat Add a splash of broth if it looks a little dry

Ingredient Substitutions

You can swap ground beef for ground turkey or chicken if you want a lighter version Yukon gold potatoes can be exchanged for russets or even sweet potatoes Try Monterey Jack or mozzarella in place of cheddar for a mild twist

Serving Suggestions

Serve with a crisp green salad or steamed green beans for balance Some bread on the side is perfect to mop up the cheesy sauce My family likes this with a simple cucumber salad in the summer

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The Story Behind Hobo Casserole

This recipe takes its name from the no fuss meals cooked over campfires with whatever ingredients were on hand It is all about making something filling and flavorful out of basics I often make this when I want to use up vegetables or cheese at the end of the week

Frequently Asked Questions

→ Can I use different cheese varieties?

Absolutely! Swap cheddar for mozzarella or Monterey jack, and try asiago in place of Parmesan for a twist.

→ Do I have to peel the potatoes?

Peeling is optional. Leaving skins on adds rustic texture and extra nutrients, but peel if you'd like a smoother dish.

→ How can I make it creamier?

Add a splash of milk or even a bit of cream before baking for a richer, creamier casserole.

→ What vegetables can I add?

Try thinly sliced carrots, bell peppers, or frozen peas for extra color and nutrition in your casserole.

→ How do I store leftovers?

Let cool completely, then cover and refrigerate for up to 3 days. Reheat portions in the oven or microwave.