
Hobo Casserole with Ground Beef and Potatoes is my go-to solution when cold weather rolls in or when I want something hearty on the table with little fuss. This cozy classic features layers of seasoned ground beef and buttery potatoes finished with a blanket of gooey cheese bubbling on top. Quick to assemble and packed with homey flavors, it is the casserole my family always requests after a busy day.
I still remember the first time I threw this together on a rainy night with whatever was left in my fridge – it instantly disappeared and now it gets requested regularly at our house.
Gather Your Ingredients
- Ground beef: Choose lean beef for less grease and more flavor in every bite
- Potatoes: Thinly sliced potatoes ensure even cooking and soak up all the savory juices
- Olive oil: Helps create golden edges on the onions and potatoes
- Onion: Adds savory depth and a subtle sweetness throughout the dish
- Garlic: Fresh garlic gives warmth and bold flavor (avoid jarred garlic if possible)
- Beef broth: Infuses the casserole with rich savory notes (look for low sodium if preferred)
- Milk: Adds a touch of creaminess (optional but lovely for a softer texture)
- Italian seasoning: Brings an herby fragrance that makes this casserole extra comforting
- Paprika: Provides gentle earthy spice and color (choose smoked for deeper flavor)
- Salt and pepper: Use a good pinch to bring out all the other flavors
- Shredded cheddar cheese: Melts into gooey pockets throughout (I always buy a block and grate it fresh)
- Grated Parmesan cheese: Gives the top a nutty salty crust (go for real Parmigiano if possible)
- Fresh parsley: Brightens up the finished dish and adds a fresh element
How to Make It
- Prep the Oven and Potatoes:
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) to ensure an even bake. Wash and peel the potatoes if you like the skins off then slice them thinly, about a quarter inch thick, so they cook through perfectly and layer up beautifully in the casserole.
- Cook the Beef and Aromatics:
- Set a large skillet over medium heat and drizzle in the olive oil. Once the oil is shimmering, toss in the onions and garlic. Sauté slowly so they become soft and fragrant, about three minutes; keep stirring so the garlic does not burn. Add the ground beef to the pan, crumble it up, and sprinkle over the Italian seasoning, paprika, salt, and pepper. Cook everything together until the beef is browned and no pink remains, about six minutes. Use a spoon to drain off any excess fat, which keeps the casserole from getting heavy.
- Build the Layers:
- Grease a large baking dish with a bit of olive oil or nonstick spray. Lay down half the sliced potatoes so they slightly overlap. Spoon over half of the cooked beef mixture, spreading it evenly. Sprinkle on half the shredded cheddar cheese so every bite gets cheesy goodness. Repeat with the remaining potatoes, beef, and cheddar cheese, creating a second gorgeous layer.
- Add Broth and Milk:
- Pour the beef broth and milk evenly over the layered casserole. This step helps the potatoes become tender and soaks everything with delicious flavor. The milk makes the final result a little extra creamy.
- Bake to Golden Perfection:
- Cover the dish tightly with foil and bake on the center rack for about thirty five to forty minutes. The foil traps steam so the potatoes cook through and everything melds together. Carefully remove the foil and sprinkle the grated Parmesan cheese all over. Return to the oven uncovered for about ten more minutes until the top is bubbling and golden brown with little crispy bits around the edge. Let the casserole rest for at least five minutes before serving so it slices beautifully.
- Garnish and Serve:
- Finish the casserole with a handful of chopped fresh parsley for color and brightness. Bring to the table and enjoy with your favorite side, or just on its own; this one is truly a meal in itself.

One of my favorite touches is how the Parmesan creates an ultra savory crust on top, a trick I picked up from my grandmother who always finished her casseroles this way. The aroma always fills my kitchen and brings everyone to the table before I even call them.
Flavor Boosters
This casserole is a lifesaver for leftovers. Let it cool completely then store in an airtight container in the fridge where it will keep fresh for up to four days. To reheat, cover with foil and warm in a low oven or heat individual slices in the microwave. For longer storage, slice the casserole and freeze parchment between each square for up to two months. Thaw in the fridge overnight before reheating so the potatoes keep their creamy texture.
Serving Suggestions
This casserole is a full meal in itself, but I love to serve it with a fresh green salad or some steamed green beans for color and a bit of crunch beside the richness of the main dish. Leftovers are amazing as a hearty breakfast with a fried egg on top or tucked into a soft roll for a quick sandwich.
Creative Twists
You can swap out ground turkey or chicken if you prefer a leaner casserole. Yukon Gold or red potatoes are delicious alternatives to classic Russets and add extra creaminess. Try Monterey Jack or pepper jack for a slight kick. If you need it dairy free, leave out the milk and use your favorite vegan cheese on top.

This classic casserole brings people together and is endlessly adaptable for whatever you have on hand. Make it ahead, make it your own, and enjoy cozy comfort any night of the week.
Recipe FAQs
- → How thin should I slice the potatoes?
Slice potatoes to about 1/4-inch thickness for even, tender results and quick cooking.
- → Can I use different cheeses?
Yes! Cheddar and Parmesan are classic, but try mozzarella or Monterey Jack for a unique twist.
- → Is it possible to prepare ahead?
Assemble up to a day ahead and refrigerate, then bake as directed when you’re ready to serve.
- → How can I add more flavor?
Add extra spices, fresh herbs, or a pinch of red pepper flakes for a touch of heat.
- → What side dishes pair well?
Serve with a crisp green salad, steamed vegetables, or crusty bread to complement the casserole.
- → Can I substitute the beef?
Ground turkey or chicken work well as alternatives, maintaining the same technique and seasoning.