Hobo Casserole with Ground Beef (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb ground beef
02 -
1 tablespoon olive oil
03 -
1 medium onion, chopped
04 -
2 cloves garlic, minced
05 -
4-5 medium potatoes, thinly sliced
→ Cheese and Seasonings
06 -
1 1/2 cups shredded cheddar cheese
07 -
1/2 cup grated Parmesan cheese
08 -
1 teaspoon dried Italian seasoning
09 -
1/2 teaspoon paprika
10 -
Salt and pepper to taste
→ Liquids and Garnish
11 -
1/2 cup beef broth or water
12 -
1/4 cup milk (optional, for creaminess)
13 -
Fresh parsley for garnish (optional)
# Instructions:
01 -
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with cooking spray or olive oil.
02 -
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.
03 -
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.
04 -
Spread the cooked ground beef mixture evenly in the bottom of the prepared baking dish. Arrange the thinly sliced potatoes on top, seasoning them with salt, pepper, Italian seasoning, and paprika.
05 -
Sprinkle the shredded cheddar and grated Parmesan cheese over the beef. 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.
06 -
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.
07 -
Garnish with fresh parsley if desired and serve hot!
# Notes:
01 -
Brown the ground beef well and drain any excess fat for a leaner dish
02 -
Slice the potatoes thinly for even cooking
03 -
Adding milk creates a creamier texture
04 -
Can substitute beef broth with water if needed