Name: Easy Ground Beef & Potato Hobo Casserole (Oven-Baked)
Prep time: 15 min
Cook time: 55 min
Total time: 65 min
Ingredients: 2 lb russet or Yukon gold potatoes, thinly sliced ⅛–¼ inch; 1 lb ground beef, 85–90% lean; 1 medium yellow onion, thinly sliced; 1 small bell pepper, diced (optional); 2 cloves garlic, minced; 2 tbsp tomato paste; 1.5 cups beef broth (GF if needed); 1 tbsp Worcestershire sauce (or coconut aminos for GF); 1 tsp smoked paprika; 0.5 tsp dried thyme; 1.5 tsp kosher salt, divided; 0.75 tsp black pepper, divided; 2 tbsp olive oil, divided; 1 cup shredded cheddar or Colby-Jack (optional); chopped parsley or chives, for garnish

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Family-friendly, grain-free comfort bake—1 pan, ~60 minutes.

A blanket of golden potatoes over savory ground beef and onions, bubbling with juices and a kiss of cheddar at the edges—simple, filling, and exactly what a weeknight wants.

Side view of golden potato-topped ground beef casserole in a 9×13 pan, browned edges and parsley garnish, slice removed.

Why You’ll Love It

One-pan easy bake for fast weeknights (ties to Easy Bakes For Dinner).
Budget-friendly ground beef with pantry seasoning (ties to Ground Beef Ideas For Dinner Families).
Potato-forward comfort that’s naturally grain-free (ties to Ground Beef Casserole With Potatoes, Grain Free Recipes Dinner Main Dishes).
Versatile base for creative spins—Tex-Mex, mushroom-creamy, or foil-pack “outside dinner” (ties to Creative Meals Dinner, Outside Dinner Ideas).
Make-ahead friendly with freezer options (ties to Easy Hobo Casserole Ground Beef).

Ingredients (notes only)

Base & Veg

Russet or Yukon gold potatoes, thinly sliced (⅛–¼”): russets = fluffier; Yukons = creamier.
Yellow onion, thinly sliced: sweetness and moisture.
Optional bell pepper: color + aromatics.
Garlic: savory backbone.

Protein

Ground beef (85–90% lean): rich flavor without excess grease.

Flavor & Sauce

Olive oil or butter.
Tomato paste + beef broth: quick savory pan sauce (no condensed soup needed).
Worcestershire (or coconut aminos for GF).
Smoked paprika, thyme, kosher salt, black pepper.

Topping (optional)

Shredded cheddar or Colby-Jack.
Parsley or chives for finish.

Step-by-Step (Oven, 9×13 pan)

Prep Heat oven to 400°F (205°C). Grease a 9×13. Slice potatoes ⅛–¼”.
Brown beef Heat 1 tbsp oil in a large skillet. Add beef, onion, bell pepper, and ½ tsp salt. Cook, breaking up, until beef reaches 160°F / 71°C; drain excess.
Build sauce Stir in garlic (30 sec), then 2 tbsp tomato paste, 1½ cups beef broth, 1 tbsp Worcestershire, 1 tsp smoked paprika, ½ tsp thyme, ½ tsp pepper. Simmer 2–3 min to slightly thicken; taste salt.
Layer Spread half the potatoes, season lightly with salt/pepper; spoon all beef mixture over; top with remaining potatoes. Drizzle 1 tbsp oil over top.
Bake covered Tightly cover with foil; bake 40 minutes until potatoes knife-tender.
Finish Uncover, sprinkle 1 cup cheese (optional); bake 10–15 minutes more until top is golden and bubbly.
Rest Stand 10 minutes for cleaner slices; garnish herbs.
Serve With a simple salad or steamed green beans.

Pro Tips

Thin, even potato slices cook faster and layer neatly—use a mandoline if you have one.
Season the potato layers lightly; it prevents bland bites.
Grease management: 85–90% lean keeps it hearty without pooling. Drain if using fattier beef.
Foil tightness matters: traps steam so potatoes cook through before browning.
Broil at the end 1–2 min for bronzed edges (watch closely).

Variations (mapped to interests)

Cheesy Hobo Casserole: Double cheese and add a light cream drizzle (ties to Easy Hobo Casserole Ground Beef).
Tex-Mex Creative: Add chili powder, corn, black beans; finish with pepper jack (ties to Creative Meals Dinner).
Creamy Mushroom: Swap sauce for 1 can condensed mushroom soup + ½ cup broth (classic church-supper vibe).
Outside Dinner Foil-Packs: Layer potatoes + seasoned beef in heavy-duty foil; grill or campfire until tender (ties to Outside Dinner Ideas, Hobo Potatoes).
Sweet Potato Swap: Use sweet potatoes; add a pinch of chipotle.

How to Serve

Add crisp greens with lemon vinaigrette, dill-cucumber salad, or buttered peas.
For crunch: crushed kettle chips or fried onions over the top during last 5 minutes.

Make Ahead & Storage

Make ahead: Assemble up to 24 hrs (uncooked). Add +10 min to bake time.
Fridge: 3–4 days, tightly covered.
Freeze: Bake, cool, wrap; freeze up to 3 months. Thaw overnight.
Reheat: 350°F (175°C) covered 20–25 min; uncover last 5 min.

FAQs

Do I have to pre-cook the potatoes?
No—thin slices steam-bake under foil. If slicing thicker, bake longer covered.

Can I skip cheese?
Yes; the dish is hearty without it. Try a drizzle of olive oil for sheen.

Is it gluten free?
Use GF Worcestershire or coconut aminos and GF beef broth. Potatoes + beef are naturally grain-free.

Can I add veggies?
Yes: mushrooms, zucchini, or spinach (sauté off moisture first).

Lean vs. fatty beef?
85–90% lean gives the best texture without greasiness.

Simple Nutrition (estimate, per 1 of 6 servings)

Sarah

Easy Ground Beef & Potato Hobo Casserole (Oven-Baked)

A family-friendly, grain-free ground beef and potato bake layered with onions and a quick savory pan sauce. Minimal prep, one pan, weeknight cozy.

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Prep Time 15

Cook Time 55

Total Time 1 5

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 530

Ingredients Equipment Method Nutrition Notes

Ingredients

2 lb russet or Yukon gold potatoes, thinly sliced ⅛–¼ inch
1 lb ground beef, 85–90% lean
1 medium yellow onion, thinly sliced
1 small bell pepper, diced (optional)
2 cloves garlic, minced
2 tbsp tomato paste
1.5 cups beef broth (GF if needed)
1 tbsp Worcestershire sauce (or coconut aminos for GF)
1 tsp smoked paprika
0.5 tsp dried thyme
1.5 tsp kosher salt, divided
0.75 tsp black pepper, divided
2 tbsp olive oil, divided
1 cup shredded cheddar or Colby-Jack (optional)
chopped parsley or chives, for garnish

Equipment

oven
9×13 baking dish
Large skillet
foil
knife
cutting board
mandoline (optional)
Instant-read thermometer

Method

Preheat oven to 400°F (205°C). Grease a 9×13 baking dish.
In a large skillet, heat 1 tbsp oil. Add beef, onion, bell pepper, ½ tsp salt. Cook until beef is browned and reads 160°F/71°C; drain excess fat.
Stir in garlic 30 sec. Add tomato paste; cook 1 min. Pour in broth, Worcestershire, paprika, thyme, remaining salt/pepper. Simmer 2–3 min to slightly thicken.
Layer half the potatoes in dish; season lightly. Spoon all beef mixture on top. Finish with remaining potatoes. Drizzle remaining 1 tbsp oil over.
Cover tightly with foil; bake 40 minutes.
Uncover; top with cheese (if using) and bake 10–15 minutes until golden and potatoes are tender.
Rest 10 minutes; garnish and serve.

Nutrition

Calories: 530kcalCarbohydrates: 28gProtein: 33gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 95mgSodium: 780mgPotassium: 1050mgFiber: 3gSugar: 4gVitamin A: 200IUVitamin C: 16mgCalcium: 180mgIron: 3mg

Notes

GF: Use GF broth and GF Worcestershire or coconut aminos. No cheese: Omit or swap for dairy-free shreds. Veg swaps: Mushrooms, zucchini, spinach (sauté first). Thicker slices: Extend covered bake time 10–15 minutes. Equipment: 9×13 pan, large skillet, mandoline (optional), instant-read thermometer. Alternate Methods: Air Fryer foil packs 380°F for 22–25 minutes. Slow Cooker 4–5 hrs Low / 2½–3 hrs High. Stovetop skillet 30–35 minutes, simmer covered.

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