Hobo Casserole with Ground Beef
Layers of browned ground beef, onion, and thin potato slices baked in a 9x13 dish and finished with cheddar and Parmesan.
Equipment
- 9x13 inch baking dish
- Large skillet
- Aluminum foil
- Mandoline or sharp knife
Ingredients
Main Ingredients
- 1 lb 90 percent lean ground beef Cook to 160 degrees F.
- 1 tbsp olive oil
- 1 medium onion Chopped.
- 2 cloves garlic Minced.
- 5 medium potatoes About 2 lb, sliced 1/8 inch thick and patted dry.
- 1 ½ cup shredded cheddar cheese About 6 oz.
- ½ cup grated Parmesan cheese About 2 oz.
- 1 tsp Italian seasoning
- ½ tsp paprika
- ½ tsp black pepper
- ¼ tsp salt
- ½ cup low sodium beef broth Poured around the edges.
- ¼ cup whole milk
- 1 tbsp fresh parsley For topping.
Instructions
Cooking
- Prep the dish. Heat the oven to 375 degrees F and grease a 9x13 inch baking dish. Brown the beef. Cook the beef in the olive oil over medium heat for 5 to 7 minutes until no pink remains and it reaches 160 degrees F. Drain excess fat.
- Soften the onion. Add the onion and cook 3 to 4 minutes, then the garlic for 1 minute. Spread the mixture in the dish.
- Layer the potatoes. Overlap the potato slices over the beef and sprinkle with Italian seasoning, paprika, pepper, and salt.
- Add liquid and cover. Pour the broth and milk around the edges, cover tightly with foil, and bake 35 minutes.
- Top with cheese. Uncover, scatter on the cheddar and Parmesan, and bake 15 to 20 minutes more until the potatoes are fork tender and the cheese is golden.
- Rest. Let the casserole stand 5 to 10 minutes before cutting. Add parsley and serve.
Notes
Substitutions: Colby Jack can replace the cheddar, and ground turkey cooked to 165 degrees F can replace the beef.
Tips: Slice the potatoes to 1/8 inch and keep the foil sealed for even cooking.
Storage: Refrigerate for 3 to 4 days and reheat to 165 degrees F. Do not freeze.