Hobo Casserole with Ground Beef & Potatoes – Quick & Delicious!

I learned this Hobo Casserole the hard way—by making a weeknight mess into a reliable crowd-pleaser. It’s a layered bake of seasoned ground beef, thinly sliced potatoes and melty cheddar, finished with Parmesan for a golden crust. Cozy, unfussy, and perfect when you want dinner that feels homemade without fussing over multiple pans.

Why you’ll love this dish

This casserole hits all the practical notes: it’s quick to assemble, uses pantry staples, stretches to feed a family, and cleans up easily. The thin potato slices cook through in the oven without boiling, the beef adds savory depth, and the dual cheeses give both gooeyness and a salty crust.

“Comfort food in one pan—so simple, and everyone asks for seconds.” — a regular at my family table

When to make it: weeknight dinners, potlucks, or a make-ahead dish for busy nights. It’s budget-friendly and kid-approved, but sturdy enough to serve guests.

The cooking process explained

Before you start, here’s the simple workflow so you know what to expect:

• Sauté aromatics and brown the ground beef with seasonings.
• Layer thinly sliced potatoes and the cooked beef in a greased baking dish with cheddar between layers.
• Pour in liquid (beef broth ± milk), cover, and bake so the potatoes steam and become tender.
• Uncover, add Parmesan to brown the top, rest briefly, then garnish.

This overview helps you prep mise en place: slice potatoes, chop onion, and shred cheese before you heat the skillet.

What you’ll need

• 1 lb ground beef (80/20 works well for flavor)
• 4–5 medium potatoes, thinly sliced (~1/4 inch) — Yukon Gold or Russet are best
• 1 1/2 cups shredded Cheddar cheese (sharp or mild, your choice)
• 1/2 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/2 tsp paprika
• Salt & pepper, to taste
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 cup beef broth
• 1/4 cup milk (optional — makes the casserole slightly creamier)
• Fresh parsley, chopped, for garnish

Substitutions and notes:

• Try ground turkey or chicken for a lighter version.
• For a vegetarian swap, replace beef with cooked lentils or seasoned mushrooms.
• If you don’t have beef broth, use chicken broth or a well-diluted beef bouillon.

Step-by-step instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch or similarly sized baking dish.
2. Thinly slice the potatoes to about 1/4 inch. Dice the onion and mince the garlic. Arrange slices so they’re uniform — that helps them cook evenly.
3. Heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened and fragrant, about 3 minutes.
4. Add the ground beef to the skillet. Break it up and cook until no pink remains and the liquid has mostly evaporated. Season with Italian seasoning, paprika, salt, and pepper. Taste and adjust seasoning.
5. Layer half of the potato slices in the bottom of the greased baking dish in a single even layer. Spread half of the cooked beef over the potatoes. Sprinkle with half the cheddar cheese.
6. Repeat with the remaining potatoes and beef. Top with the remaining cheddar. Pour the beef broth evenly over the dish. If using, drizzle the milk over the top (this makes a slightly creamier finish).
7. Cover the dish tightly with foil and bake for 35–40 minutes, until potatoes are tender when pierced with a knife.
8. Remove the foil, sprinkle the Parmesan over the top, and bake uncovered for another 8–10 minutes until the top is golden and bubbling.
9. Let the casserole rest for about 5 minutes. Garnish with chopped parsley, cut into squares, and serve warm.

Best ways to enjoy it

• Serve with a crisp green salad or steamed green beans to cut through the richness.
• Spoon over mashed peas for a homestyle plate, or pair with crusty bread to sop up juices.
• For a heartier meal, add a side of roasted carrots or a simple cucumber-tomato salad.

Plating idea: scoop a square and let the melty cheddar trail slightly. Sprinkle extra parsley or a pinch of smoked paprika for color.

Storage and reheating tips

• Refrigerate: Cool to room temperature, cover, and refrigerate within 2 hours. Keeps 3–4 days.
• Reheat: Reheat single portions in the microwave for 1–2 minutes, or warm the whole dish in a 350°F (175°C) oven covered with foil for 20–30 minutes until heated through.
• Freeze: For best texture, freeze already-baked portions wrapped well for up to 2–3 months. Thaw overnight in the fridge and reheat in the oven. You can also assemble (without baking), wrap tightly, and freeze — bake from thawed at 375°F until heated and bubbly, adding extra time as needed.
• Food safety: Ensure reheated internal temperature reaches 165°F (74°C).

Helpful cooking tips

• Uniform potato slices matter: use a mandoline or a sharp knife for even, quick cooking.
• If short on time, parboil potato slices 3–4 minutes to shorten baking time. Pat them dry before layering.
• Don’t over-season the meat: the cheeses and broth add saltiness, so season gradually.
• Covering with foil traps steam and cooks potatoes evenly; removing foil near the end crisps the top.
• If you like a crisper top, switch to broil for 1–2 minutes — watch carefully to avoid burning.

Creative twists

• Southwestern: add a can of drained black beans, a diced green pepper, and 1 tsp chili powder. Top with pepper jack cheese.
• Mushroom & herb: swap half the beef for sautéed mushrooms and add thyme for earthy flavor.
• Low-carb: replace potato slices with thinly sliced zucchini or cauliflower steaks; reduce liquid slightly.
• Cheesy ranch: stir 1 tbsp dry ranch seasoning into the beef for a tangy twist.
• Make-ahead: assemble the casserole the night before, cover, and bake the next day (add 10–15 minutes to baking time if chilled).

Your questions answered

Q: How long does this take to make start-to-finish?
A: Plan 10–15 minutes to prep (slice potatoes, chop onions, brown beef) and about 45–55 minutes to bake. Total time roughly 1 hour.

Q: Can I use frozen potatoes?
A: Fresh thin slices work best. If using frozen pre-sliced potatoes, thaw and pat dry first, and reduce added liquid slightly to avoid a soggy bake.

Q: Is this safe to prepare ahead?
A: Yes. Assemble and refrigerate up to 24 hours before baking. Bring to room temp for 20–30 minutes before placing in the oven and add 10–15 minutes to the bake time.

Q: Can I add vegetables to the layers?
A: Definitely. Thinly sliced bell peppers, mushrooms, or spinach (sautéed to remove excess moisture) work well. Keep layers even so potatoes still cook through.

Q: How do I know when it’s done?
A: Piercing the potatoes with a knife should meet little resistance. The internal temp should be at least 165°F (74°C) when reheated.

Conclusion

If you want a tried-and-true layered casserole that’s forgiving and satisfying, this Hobo Casserole is a great weeknight go-to. For more layered beef-and-potato ideas and variations you can adapt from, see this layered approach on Easy Hobo Casserole – Kitchen Divas and another rustic take at Hobo Casserole Rustic Ground Beef and Potato Bake – Taste Of ….

Hobo Casserole

A layered bake of seasoned ground beef, thinly sliced potatoes, and melty cheddar cheese, topped with Parmesan for a golden crust, perfect for weeknight dinners or potlucks.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb ground beef (80/20) Works well for flavor.
• 4–5 medium potatoes, thinly sliced ~1/4 inch, Yukon Gold or Russet are best.
• 1 1/2 cups shredded Cheddar cheese Sharp or mild, your choice.
• 1/2 cup grated Parmesan cheese

Seasonings

• 1 tsp Italian seasoning
• 1/2 tsp paprika
• to taste Salt & pepper

Other Ingredients

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 cup beef broth
• 1/4 cup milk Optional — makes the casserole slightly creamier.
• 1 tbsp fresh parsley, chopped For garnish.

Method

 

Preparation

1. Preheat the oven to 375°F (190°C). Grease a 9x13-inch or similarly sized baking dish.
2. Thinly slice the potatoes to about 1/4 inch. Dice the onion and mince the garlic. Arrange slices so they’re uniform.

Cooking

1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened and fragrant, about 3 minutes.
2. Add the ground beef to the skillet. Break it up and cook until no pink remains and the liquid has mostly evaporated. Season with Italian seasoning, paprika, salt, and pepper. Taste and adjust seasoning.
3. Layer half of the potato slices in the bottom of the greased baking dish in a single even layer. Spread half of the cooked beef over the potatoes. Sprinkle with half the cheddar cheese.
4. Repeat with the remaining potatoes and beef. Top with the remaining cheddar. Pour the beef broth evenly over the dish. If using, drizzle the milk over the top.
5. Cover the dish tightly with foil and bake for 35–40 minutes, until potatoes are tender when pierced with a knife.
6. Remove the foil, sprinkle the Parmesan over the top, and bake uncovered for another 8–10 minutes until the top is golden and bubbling.
7. Let the casserole rest for about 5 minutes. Garnish with chopped parsley, cut into squares, and serve warm.

Notes

Store leftovers in the refrigerator for 3-4 days. Reheat in the microwave or oven. Uniform potato slices are important for even cooking.