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Cheesy Hobo Casserole With Ground Beef Layered With Tender Potatoes And Melted

Cheesy Hobo Casserole with Ground Beef for Easy Dinners

Cheesy Hobo Casserole with Ground Beef for Easy Dinners layers thin Yukon gold potatoes, browned beef, and cheddar sauce in one bubbling bake.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

Casserole
  • 1 1/2 pounds Yukon gold potatoes raw, 1/4-inch slices
  • 12 ounces ground beef 93% lean, raw
  • 1 tablespoon olive oil for browning
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 1 1/4 teaspoons kosher salt divided
  • 1/2 teaspoon black pepper ground
  • 1 teaspoon smoked paprika
  • 2 tablespoons fresh parsley chopped garnish
Cheddar Sauce
  • 1 tablespoon unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups 2% milk
  • 1 cup low-sodium beef broth
  • 1 1/4 cups sharp cheddar cheese shredded, divided

Equipment

  • 9x13-Inch Baking Dish
  • large skillet
  • Medium Saucepan
  • whisk
  • Chef'S Knife
  • Cutting board
  • Aluminum Foil

Method
 

Cook and Make the Sauce
  1. Heat the oven to 375°F and lightly grease a 9x13-inch baking dish.
  2. Heat the olive oil in a large skillet over medium-high heat. Cook the onion for 3 minutes, add the ground beef, and cook for 5 to 6 minutes until browned. Stir in the garlic, 3/4 teaspoon salt, black pepper, and smoked paprika.
  3. Melt the butter in a medium saucepan over medium heat. Whisk in the flour for 1 minute, then gradually whisk in the milk and beef broth. Simmer for 4 to 5 minutes, stirring, until the sauce coats a spoon. Remove from the heat and stir in 1/2 cup cheddar.
Assemble and Bake
  1. Layer half the potato slices in the baking dish, overlapping them lightly. Add half the beef mixture and half the cheddar sauce, then repeat with the remaining potatoes, beef, and sauce. Sprinkle the remaining 1/2 teaspoon salt between the potato layers and finish with the remaining cheddar.
  2. Cover the dish tightly with foil and bake for 45 minutes.
  3. Uncover and bake for 10 minutes, until the cheese is browned in spots and a knife slides easily through the center potatoes. If the potatoes resist, cover again and bake for 5 more minutes.
  4. Rest the casserole for 10 minutes, then scatter the parsley over the top and serve warm.

Notes

Store covered in the refrigerator for up to 4 days. Freeze cooled portions for up to 2 months, knowing the potatoes will soften slightly after thawing. Reheat covered at 350°F until hot, then uncover briefly to bring back the browned cheese.