I love this Hobo Casserole because it’s the ultimate comfort meal—layers of savory ground beef, tender potatoes, and gooey melted cheese all baked in one pan. It’s easy to prepare and perfect for busy weeknights!

Why You’ll Love This Recipe

I adore this dish because it’s budget-friendly, fuss-free, and delivers maximum flavor with minimal effort. With simple ingredients and one pan, cleanup is a breeze. Plus, my family always asks for seconds—what’s not to love?

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb ground beef

• 4–5 medium potatoes, thinly sliced

• 1 tbsp olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• ½ cup beef broth

• ¼ cup milk (optional)

• 1 tsp Italian seasoning

• ½ tsp paprika

• Salt & pepper, to taste

• 1½ cups shredded cheddar cheese

• ½ cup grated Parmesan cheese

• Fresh parsley, for garnish

directions

1. Preheat & Prepare: Preheat the oven to 375°F (190°C). Thinly slice the potatoes to about ¼‑inch thickness.

2. Cook the Beef: Heat olive oil in a skillet over medium heat. Sauté onions and garlic until fragrant. Add ground beef, Italian seasoning, paprika, salt, and pepper. Cook until browned and no longer pink.

3. Assemble the Casserole: Grease a baking dish. Layer half of the sliced potatoes on the bottom, then spread half of the cooked beef over them. Sprinkle half of the cheddar cheese. Repeat with remaining potatoes, beef, and cheddar. Pour beef broth (and milk, if using) evenly over the top.

4. Bake: Cover the dish with foil and bake for 35–40 minutes, until potatoes are tender.

5. Finish and Serve: Remove the foil, sprinkle Parmesan cheese on top, and bake uncovered for an additional 10 minutes until golden and bubbly. Let rest for 5 minutes before serving, then garnish with fresh parsley.

Servings and timing

• Yield: 6 servings

• Total time: 55 minutes (15 min prep + 40 min cooking)

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I microwave individual portions until steaming, or reheat the whole dish in a 350°F oven for about 15–20 minutes, covered, until hot throughout.

FAQs

Why are my potatoes still firm after baking?

If the potatoes remain firm, they may be sliced too thick or need more liquid. I suggest slicing them to exactly ¼‑inch thickness and ensuring the beef broth covers the top layers. You can also bake a bit longer, adding 5–10 more minutes under foil.

Can I make this ahead of time?

Absolutely! I assemble it a day before, refrigerate it (still covered), then bake as directed. I add 5 extra minutes to baking time since it’s cold from the fridge.

Can I use a different type of cheese?

Yes—I often swap cheddar for mozzarella or Monterey Jack. For a sharper flavor, smoked Gouda or Gruyère works well too. Just use about 1½ cups total.

Is it okay to use frozen potatoes?

Yes, as long as they’re fully thawed. I pat them dry before assembling so they don’t release extra water into the casserole.

Can I make this in a slow cooker or Instant Pot?

I haven’t tried the Instant Pot, but I’ve made it in a slow cooker: layer all the ingredients as directed, cook on LOW for 4–5 hours, then sprinkle Parmesan on top and let it melt. It’s a great hands-off option!

Conclusion

I’m always impressed by how this Hobo Casserole delivers hearty comfort with minimal effort. It’s a simple weeknight solution that doesn’t skimp on flavor or satisfaction. Whether feeding a crowd or meal-prepping for the week, this dish hits the spot every time.