Hobo Casserole Ground Beef (Print Version)
# Ingredients:
→ Main Ingredients
01 -
450 g ground beef
02 -
1 tablespoon olive oil
03 -
1 medium onion, chopped
04 -
2 cloves garlic, minced
05 -
4 medium potatoes, thinly sliced
→ Cheeses
06 -
150 g shredded cheddar cheese
07 -
50 g grated Parmesan cheese
→ Seasonings
08 -
1 teaspoon dried Italian seasoning
09 -
0.5 teaspoon paprika
10 -
Salt to taste
11 -
Freshly ground black pepper to taste
→ Liquids
12 -
120 ml beef broth or water
13 -
60 ml milk (optional, for creaminess)
→ Garnish
14 -
Fresh parsley, chopped (optional)
# Instructions:
01 -
Preheat the oven to 190°C. Grease a 33x23 cm baking dish with olive oil or nonstick spray.
02 -
In a large skillet, heat olive oil over medium heat. Add ground beef and cook until well browned, breaking it up as it cooks. Drain excess fat if necessary.
03 -
Add chopped onion and minced garlic to the skillet with beef. Sauté for 3-4 minutes until the onion is soft and translucent.
04 -
Transfer the beef mixture to the bottom of the prepared baking dish. Layer the thinly sliced potatoes evenly over the beef. Sprinkle with salt, pepper, dried Italian seasoning, and paprika.
05 -
Sprinkle shredded cheddar and grated Parmesan cheese evenly over the potatoes. Pour beef broth or water around the edges of the dish. If a creamier texture is desired, drizzle milk over the layers.
06 -
Cover the dish with aluminum foil and bake for 30 minutes.
07 -
Remove the foil and continue baking for 15-20 minutes, until the potatoes are tender and the cheese is golden and bubbling.
08 -
Garnish with chopped fresh parsley if desired. Serve hot.
# Notes:
01 -
Browning the beef thoroughly and draining excess fat reduces greasiness and enhances flavour.
02 -
Thinly slicing potatoes ensures they cook through within the baking time.
03 -
For an extra creamy casserole, include the optional milk.