Description

Craving a hearty, comforting dish that’s perfect for a family dinner or a cozy Valentine’s Day meal? Slow Cooker Hobo Casserole with Ground Beef & Potatoes is your answer! Adapted from the original oven-baked recipe, this slow cooker version layers thinly sliced potatoes, seasoned ground beef, onions, garlic, and a cheesy cheddar-Parmesan topping, slow-cooked in a savory broth for a rich, one-pot meal

Ingredients

For the Casserole:

Ground Beef (1 lb):
- Why it’s important: Provides rich, savory protein as the heart of the casserole.
- Substitutions: Ground turkey, chicken, or plant-based meat for vegetarian (adjust cooking time slightly for leaner meats).
Medium Potatoes (4–5, about 2 lbs, thinly sliced):
- Why it’s important: Adds starchy, tender layers that absorb the savory broth and seasonings.
- Substitutions: Sweet potatoes, Yukon Gold potatoes, or turnips (adjust cooking time for softer veggies).
Olive Oil (1 tbsp):
- Why it’s important: Used to sauté onions, garlic, and beef for enhanced flavor.
- Substitutions: Avocado oil, vegetable oil, or butter.
Onion (1 medium, chopped):
- Why it’s important: Adds sweet, savory depth to the beef layer.
- Substitutions: Shallots, leeks, or 1 tsp onion powder.
Garlic (2 cloves, minced):
- Why it’s important: Infuses the dish with warm, aromatic flavor.
- Substitutions: ½ tsp garlic powder or 1 tsp garlic paste.
Beef Broth (½ cup):
- Why it’s important: Provides moisture and savory flavor to the casserole.
- Substitutions: Vegetable broth, chicken broth, or water with a bouillon cube.
Milk (¼ cup, optional):
- Why it’s important: Adds creaminess to the casserole (optional for richer texture).
- Substitutions: Cream, plant-based milk, or omit for a lighter dish.

For the Seasoning & Cheese:

Italian Seasoning (1 tsp):
- Why it’s important: Adds herbaceous flavor with oregano, basil, and thyme.
- Substitutions: Dried oregano, pizza seasoning, or a mix of dried herbs.
Paprika (½ tsp):
- Why it’s important: Adds mild smokiness and color to the beef.
- Substitutions: Smoked paprika, chili powder, or omit.
Salt (to taste, about ½ tsp):
- Why it’s important: Enhances the flavors of the beef, potatoes, and cheese.
- Substitutions: Sea salt or kosher salt.
Black Pepper (to taste, about ¼ tsp):
- Why it’s important: Adds mild heat and depth to the dish.
- Substitutions: White pepper or a pinch of cayenne for extra spice.
Shredded Cheddar Cheese (1.5 cups):
- Why it’s important: Provides melty, tangy flavor in the casserole layers.
- Substitutions: Colby, Monterey Jack, or vegan cheddar.
Grated Parmesan Cheese (½ cup):
- Why it’s important: Adds a nutty, savory topping for a golden finish.
- Substitutions: Pecorino Romano, Asiago, or nutritional yeast for vegan.
Fresh Parsley (2 tbsp, chopped, for garnish):
- Why it’s important: Adds a fresh, vibrant finish and pop of color.
- Substitutions: Chives, cilantro, or omit.

Tip: Use freshly shredded cheddar for better melting, and slice potatoes thinly (about ¼-inch) for even cooking in the slow cooker.

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Instructions

Step 1: Prepare the Ingredients

Thinly slice 4–5 medium potatoes to about ¼-inch thickness using a sharp knife or mandoline for even slices.
Chop 1 medium onion and mince 2 garlic cloves.
Tip: Soak potato slices in cold water for 10 minutes to remove excess starch, then pat dry to prevent a gummy texture.

Step 2: Cook the Beef

Heat 1 tbsp olive oil in a large skillet over medium heat.
Add the chopped onion and minced garlic, sautéing for 2–3 minutes until fragrant and translucent.
Add 1 lb ground beef, 1 tsp Italian seasoning, ½ tsp paprika, ½ tsp salt, and ¼ tsp black pepper. Cook for 5–7 minutes, breaking up the beef with a spoon, until browned and fully cooked.
Drain excess fat if needed and set the beef mixture aside.
Tip: Cook the beef in batches if the skillet is small to ensure even browning.

Step 3: Assemble in the Slow Cooker

Lightly grease the slow cooker insert with cooking spray or a thin layer of oil to prevent sticking.
Layer half of the sliced potatoes in the bottom of the slow cooker.
Spread half of the cooked beef mixture over the potatoes.
Sprinkle ¾ cup shredded cheddar cheese over the beef.
Repeat the layers with the remaining potatoes, beef, and ¾ cup cheddar cheese.
Pour ½ cup beef broth (and ¼ cup milk, if using) evenly over the top to add moisture.
Tip: Press the layers gently to compact them slightly, ensuring even cooking and flavor distribution.

Step 4: Cook

Cover and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are tender and easily pierced with a fork.
In the last 15–20 minutes of cooking, sprinkle ½ cup grated Parmesan cheese over the top.
Cover and cook until the Parmesan is melted and slightly golden.
Check doneness early to avoid overcooking, as slow cookers vary.
Tip: Stir gently halfway through if possible to ensure even moisture, but avoid overmixing to keep layers intact.

Step 5: Serve

Let the casserole rest in the slow cooker (on warm or off) for 5 minutes to set.
Taste and adjust seasoning with additional salt or pepper if needed.
Transfer to a serving dish or serve directly from the slow cooker, garnishing with 2 tbsp chopped fresh parsley.
Serve hot as a main dish or side with a green salad, roasted vegetables, or dinner rolls.
Tip: For a golden, crispy top, transfer to an oven-safe dish and broil at 400°F (200°C) for 2–3 minutes after slow cooking (optional).