Hobo Casserole Ground Beef Potatoes (Print Version)
# Ingredients:
→ Casserole Layers
01 -
1 pound ground beef
02 -
4 to 5 medium potatoes, thinly sliced (approximately 1/4 inch thick)
03 -
1 tablespoon olive oil
04 -
1 medium onion, finely chopped
05 -
2 cloves garlic, minced
06 -
1 teaspoon Italian seasoning
07 -
1/2 teaspoon paprika
08 -
Salt, to taste
09 -
Black pepper, to taste
10 -
1 1/2 cups shredded cheddar cheese
11 -
1/2 cup grated Parmesan cheese
→ Sauce
12 -
1/2 cup beef broth
13 -
1/4 cup milk (optional)
→ Garnish
14 -
Fresh parsley, chopped
# Instructions:
01 -
Preheat the oven to 190°C (375°F). Grease a 9×13 inch baking dish with olive oil or non-stick spray.
02 -
In a large skillet over medium heat, warm olive oil. Sauté chopped onion and minced garlic until fragrant and softened. Add ground beef and cook, breaking up with a spatula, until browned. Season with Italian seasoning, paprika, salt, and black pepper. Drain excess fat if necessary.
03 -
Arrange half of the thinly sliced potatoes in the prepared baking dish, overlapping slightly. Top with half of the cooked beef mixture and sprinkle evenly with 3/4 cup shredded cheddar cheese.
04 -
Layer the remaining potatoes over the cheese. Add the rest of the beef mixture and finish with the remaining 3/4 cup cheddar cheese.
05 -
Evenly pour beef broth and optional milk over the assembled layers to ensure moisture throughout the casserole.
06 -
Cover the baking dish tightly with foil and bake for 35 to 40 minutes, or until the potatoes are tender when pierced with a knife.
07 -
Remove foil, sprinkle grated Parmesan cheese over the surface, and return to the oven. Bake uncovered for an additional 10 minutes until the top is golden and bubbling.
08 -
Let the casserole rest for 5 minutes to set. Garnish with chopped fresh parsley before serving warm.
# Notes:
01 -
For even potato cooking, slice the potatoes as uniformly as possible. Using a mandoline ensures consistent thickness.
02 -
Substitute ground turkey or chicken for a lighter variation.