Satisfying Hobo Casserole Ground Beef Potatoes

Whenever everyone's hungry and we need something fast and cozy, I whip up this hobo casserole packed with ground beef and spuds. Seriously, this one brings everyone running for gooey cheese, rich beef, and tender potatoes all bubbling together in one pan.

I made this on a night when the kitchen was nearly empty and ended up with a new family favorite. Even now, we eat every last bite every single time I make it.

Tasty Ingredients

• Fresh parsley: toss some on at the end to make it pop and taste fresh
• Milk: splash some in if you like things extra creamy, whole milk works best
• Beef broth: keeps everything juicy and adds loads of rich flavor, lower salt is best
• Grated Parmesan cheese: sprinkle on top for golden color—grate it yourself if you can
• Shredded cheddar cheese: the melty sharp stuff makes it extra tasty, sharp cheddar is best
• Salt and pepper: adjusts all the flavors, just taste as you add
• Paprika: gives a hint of smoky flavor, try smoked or sweet for a twist
• Italian seasoning: brings herby notes, mix up your own with dried herbs if you've got them
• Garlic: gives everything a deep punch of flavor—go fresh, it's worth it
• Onion: for a touch of savory and a little sweetness, use a firm one
• Olive oil: ties everything together and gets the beef nicely browned
• Potatoes: slice them evenly so they cook right, Yukon golds or russets make it extra creamy
• Ground beef: hearty and filling, it's what makes the whole casserole so satisfying

Simple Step-by-Step

Finish and Sprinkle:

Pop off the foil, add the Parmesan on top, then stick it back in so the cheese bubbles up and gets golden for about ten minutes. Let it sit a few more minutes after you pull it out, then add chopped parsley before you scoop out a piece.

Bake with Cover:

Wrap the dish tightly with foil and bake in the oven for about thirty-five to forty minutes. You'll know it's done when a fork slides right into the potatoes.

Pour in Goodness:

Mix the beef broth and milk (if using) in a little bowl, then pour all over the casserole so everything gets nice and moist.

Start Layering:

Get your nine by thirteen dish greased up, then cover the bottom with half your potato slices. Spoon on half the beef, spread it even, and sprinkle with cheddar. Do those layers all over again with what’s left.

Brown the Beef:

Heat the olive oil in a big skillet on medium. Toss in garlic and onion, stir for about three minutes until it smells amazing and soft. Drop in the ground beef, break it up and cook till nicely browned—usually five to eight minutes. Sprinkle in Italian seasoning, paprika, salt, and pepper as it cooks. Drain extra grease so it's not oily.

Heat the Oven and Pan:

Flip your oven on to three seventy-five Fahrenheit (one ninety C) and grab a large skillet.

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Big chunky slices of potato might be my favorite part—they catch all the beef juices. My kids bicker every time over who gets those extra crispy cheesy edges.

Storing Leftovers

Once it cools down to room temp, cover up the leftovers and stick them in the fridge—keep in the baking dish or toss into an airtight container. They're good for three days easy. Want to reheat? Just toss some foil over and pop back in the oven, or microwave for a speedy lunch. You can freeze chunks of it too, tightly wrapped, and keep them for two months.

Swap This In

If you want to switch things up, try ground turkey or chicken to make it lighter. You can use cheeses like mozzarella or Monterey Jack instead of cheddar. Sweet potatoes add a different vibe, or just layer in carrots or bell peppers for more veggies.

How To Serve

Dish out big portions and throw more parsley on top if you like. Goes great with a crunchy green salad or sauerkraut for a kick. Want something extra? Grab a good crusty bread to mop up those tasty juices.

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Backstory Time

This one goes way back to when folks threw together meals over campfires during rough times. Baking it in the oven today keeps that spirit alive—just basic stuff coming together into something super comforting. Every bite kinda feels like sitting with friends around a big table.

FAQs About the Recipe

→ Can I swap ground beef with turkey?

Sure thing! Ground turkey works in place of beef. It’s lighter but still goes well with cheese and potatoes.

→ How thick do the potato slices need to be?

Aim for about a quarter inch thick. This way they cook evenly and get nice and tender.

→ Do I really need both Parmesan and cheddar cheese?

Using both makes it tastier and gives a crisp top, but using what you have is totally fine.

→ Is it possible to prep this ahead of time?

Yep! You can build it, cover, and chill in the fridge. Pop it in the oven when you’re hungry—just add a little more baking time.

→ Any ideas for what to have on the side?

Try a tossed salad or some steamed veggies. It helps balance out this hearty dish.