There’s nothing quite like pulling a bubbling Hobo Casserole out of the oven. Not only is it hearty and satisfying, but it also comes together with simple ingredients layered into one dish. Whenever I make this casserole, the whole kitchen fills with a cozy aroma that brings everyone straight to the table.
Because I use baby potatoes, there’s no peeling required—just slice them thin and you’re ready to go. In addition, the layers of ground beef, vegetables, and a creamy sauce make it feel extra homey. And finally, topping everything with Havarti cheese gives it that RIDICULICIOUS finish we all crave.
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Why You’ll Love This Hobo Casserole
First of all, this casserole is layered with flavor. From the garlic-seasoned ground beef to the tender potatoes and melty cheese, every bite feels complete. Furthermore, it’s incredibly easy to prepare. Since the ingredients are basic, you probably already have most of them in your kitchen. And perhaps best of all, it’s a family-friendly dish that disappears quickly.
Ingredients Needed
To make this Hobo Casserole, here’s what you’ll need:
- 1 lb ground beef
- 1 bag frozen mixed vegetables (about 12–16 oz)
- 1 can cream of onion soup (or substitute cream of celery or mushroom)
- ½ can milk (use the soup can to measure)
- 1½ lbs baby potatoes, thinly sliced (unpeeled)
- 1½ cups shredded Havarti cheese
- 1 small onion, diced (optional, for extra flavor)
- Salt & black pepper, to taste
- 1 tsp italian seasoning
- 1 tbsp olive oil or butter
NOTE: Cream of onion may not be available in some areas, I have trouble finding it. You can get it on amazon – cream of onion soup.
How to Make Hobo Casserole
- Preheat oven to 375°F (190°C) and grease a 9×13 baking dish.
- Cook beef: Heat oil in a skillet, cook ground beef (and onion if using) until browned. Drain grease. Season with italian seasoning, salt and pepper.
- Mix sauce: Stir soup and milk together in a bowl.
- Layer the casserole:
- Half of the sliced potatoes, seasoned with salt and pepper
- Half the ground beef
- Half the vegetables
- Half the soup mixture
- Repeat layers with remaining ingredients
- Bake covered: Cover with foil and bake 50–60 minutes, until potatoes are tender. The aroma of the hobo casserole will fill the kitchen delightfully.
- Add cheese topping: Remove foil, sprinkle Havarti on top, and bake uncovered 10–15 minutes until golden and bubbly.
- Rest & serve: Let sit 10 minutes before slicing.
Notes & Substitutions
- Soup swaps: If cream of onion soup is hard to find, cream of mushroom or cream of celery both make excellent substitutes. Personally, I often order cream of onion on Amazon because it isn’t always stocked in my local grocery stores.
- Cheese options: Havarti melts like a dream, but mozzarella, provolone, or Monterey Jack are also delicious.
- Veggie swaps: Feel free to use corn, peas, green beans, or carrots—fresh, frozen, or canned.
- Make-ahead tip: You can easily assemble the casserole in the morning. Then cover it, refrigerate, and bake just before dinner.
Serving Ideas
This Hobo Casserole pairs perfectly with a fresh side salad and a loaf of warm bread. Because the casserole is so hearty, lighter sides balance the meal beautifully. Additionally, the leftovers reheat well in the microwave, making this dish a smart choice for meal prep. If you’re hosting, you can even double the recipe and bake it in two pans—guests will love it.
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FAQ for Hobo Casserole
Can I make Hobo Casserole ahead of time?
Yes! You can assemble the casserole in the morning, cover it, and refrigerate until you’re ready to bake. Just add a few extra minutes of bake time since it will be cold from the fridge.
What can I use instead of cream of onion soup?
If cream of onion soup isn’t available, cream of mushroom or cream of celery make excellent substitutes. Personally, I often order cream of onion on Amazon since it’s hard to find locally.
Can I freeze Hobo Casserole?
Absolutely. Bake the casserole, let it cool completely, then wrap tightly in foil and plastic wrap. Freeze for up to 3 months. Reheat covered at 350°F until warmed through.
Hobo Casserole
Ingredients
- 1 lb ground beef
- 1 bag mixed vegetables frozen, 12–16 oz
- 2 cans cream of onion soup
- 1 can milk use the soup can to measure
- 1½ lbs baby potatoes thinly sliced (unpeeled)
- 1½ cups Havarti cheese shredded or monterey jack, mozzarella, cheddar cheese,
- 1 small onion diced (optional)
- 3 cloves garlic minced
- 1 tbsp olive oil or butter
- 1 tsp Italian seasoning
- Salt & black pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.
- In a skillet, heat olive oil and cook ground beef with onion (if using) and garlic until browned. Drain grease. Season with salt, pepper, and Italian seasoning.
- In a bowl, mix 2 cans cream of onion soup with 1 can milk.
- Layer ingredients: half of the potatoes, half of the beef, half of the veggies, half of the soup mixture. Repeat layers.
- Cover with foil and bake 50–60 minutes, until potatoes are tender.
- Remove foil, sprinkle Havarti cheese on top, and bake uncovered for 10–15 minutes until cheese is melted and bubbly.
- Let casserole rest 10 minutes before serving.
Notes
- If cream of onion soup isn’t available, substitute cream of mushroom or celery. I usually order cream of onion on Amazon since it’s hard to find locally.
- Swap Havarti for mozzarella, Monterey Jack, or provolone.
- Substitute ground turkey, sausage, or chicken for the beef.
- Assemble ahead of time and refrigerate until ready to bake.