Follow the steps below in order. Brown the beef, add onions and garlic, layer potatoes, add cheese and broth, then bake. Cover first, then uncover near the end to brown the cheese and edges.
Ingredients :
1 lb ground beef
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
4-5 medium potatoes, thinly sliced
1 1/2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1/2 teaspoon paprika
Salt and pepper to taste
1/2 cup beef broth or water
1/4 cup milk (optional, for creaminess)
Fresh parsley for garnish (optional)
Directions :
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with cooking spray or olive oil.
In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through (about 5-7 minutes). Drain any excess fat if needed.
Add the chopped onion and minced garlic to the skillet with the beef. Cook for another 3-4 minutes until the onion becomes soft and translucent.
Spread the cooked ground beef mixture evenly in the bottom of the prepared baking dish.
Layer the thinly sliced potatoes on top of the ground beef. Season the potatoes with salt, pepper, Italian seasoning, and paprika.
Sprinkle the shredded cheddar and grated Parmesan cheese over the beef and potatoes. Pour the beef broth (or water) around the edges of the casserole to keep the potatoes moist while baking. Optionally, drizzle with milk for extra creaminess.
Cover the casserole with aluminum foil and bake for 30 minutes.
After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is bubbly and golden.
Garnish with fresh parsley if desired and serve hot.
how to serve Hobo Casserole Ground Beef
Serve hot from the oven. Cut into squares and place on plates. Pair with a simple green salad, steamed vegetables, or crusty bread. A dollop of sour cream or a sprinkle of extra parsley makes a nice touch.
how to store Hobo Casserole Ground Beef
Let the casserole cool to room temperature. Cover tightly with foil or store in an airtight container. Refrigerate for up to 3-4 days. To reheat, warm in the oven at 350°F (175°C) until hot, or microwave single servings until heated through.
tips to make Hobo Casserole Ground Beef
Slice the potatoes thin and even so they cook at the same rate.
If you want faster cooking, parboil the potato slices for 3-4 minutes before layering.
Use low-sodium broth if you watch salt. Taste the beef mix before baking and adjust seasoning.
Drain excess fat from the beef to avoid a greasy casserole.
Cover with foil for the first part of baking to keep potatoes moist, then uncover to brown the top.
variation (if any)
Swap ground beef for ground turkey or chicken for a lighter version.
Add sliced bell peppers or mushrooms with the onion for more vegetables.
Mix in a can of drained diced tomatoes for extra flavor and moisture.
Use different cheeses like Monterey Jack or mozzarella for a milder taste.
FAQs
Q: Can I use frozen potatoes?
A: Yes. If using frozen thin-sliced potatoes, reduce baking time slightly and check for tenderness earlier.
Q: Can I make this in advance and bake later?
A: Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes if cold from the fridge.
Q: Is this recipe gluten-free?
A: The basic recipe is gluten-free if your beef broth and seasonings do not contain gluten. Check labels to be sure.
Q: Can I double the recipe for a crowd?
A: Yes. Use a larger baking dish and increase baking time until potatoes are tender and cheese is bubbly.
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with cooking spray or olive oil.
In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through (about 5-7 minutes). Drain any excess fat if needed.
Add the chopped onion and minced garlic to the skillet with the beef. Cook for another 3-4 minutes until the onion becomes soft and translucent.
Spread the cooked ground beef mixture evenly in the bottom of the prepared baking dish.
Layer the thinly sliced potatoes on top of the ground beef. Season the potatoes with salt, pepper, Italian seasoning, and paprika.
Sprinkle the shredded cheddar and grated Parmesan cheese over the beef and potatoes. Pour the beef broth (or water) around the edges of the casserole to keep the potatoes moist while baking. Optionally, drizzle with milk for extra creaminess.
Cover the casserole with aluminum foil and bake for 30 minutes.
After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is bubbly and golden.
Garnish with fresh parsley if desired and serve hot.
Notes
For best results, slice the potatoes thin and even so they cook at the same rate. If you want faster cooking, parboil the potato slices for 3-4 minutes before layering. Use low-sodium broth if you watch salt and taste the beef mix before baking to adjust seasoning.
