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Hamburger Vegetable Casserole

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  Beef chuck 2 Pound, ground
  Egg 1
  Instant minced onion 1 Tablespoon
  Worcestershire 1⁄2 Teaspoon
  Fine dry bread crumbs 1⁄3 Cup (5.33 tbs)
  Water 1⁄2 Cup (8 tbs)
  Fat 3 Tablespoon
  Ground marjoram 1⁄2 Teaspoon
  Canned beef gravy 21 1⁄2 Ounce (2 Cans Of 10 3/4 Ounce Each)
  Carrots 8
  White onions 8 Small
  Potatoes 8 Medium
  Fresh mushrooms 2 , sliced
  Butter 1 Tablespoon
  Chopped parsley 2 Tablespoon
  Salt To Taste
  Pepper To Taste

Combine meat, egg, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and next 4 ingredients.
Shape into 12 large balls and brown on all sides in hot fat.
Place meatballs in a large casserole.
To drippings add marjoram and gravy.
Scrape carrots, peel onions and potatoes, and cook in a small amount of boiling salted water for about 15 minutes.
Add to casserole.
Bring gravy to boil and pour over top.
Cover and bake in preheated moderate oven (350°F.) for 1 hour.
Brown mushrooms in butter.
Garnish casserole with the mushrooms and parsley before serving.
Makes 4 to 6 servings.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
45 Minutes
Cook Time: 
90 Minutes
Ready In: 
135 Minutes

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 832 Calories from Fat 367

% Daily Value*

Total Fat 41 g62.7%

Saturated Fat 16.1 g80.6%

Trans Fat 0 g

Cholesterol 149.8 mg49.9%

Sodium 845.8 mg35.2%

Total Carbohydrates 78 g25.9%

Dietary Fiber 11.4 g45.6%

Sugars 14.1 g

Protein 42 g84.3%

Vitamin A 283.1% Vitamin C 118%

Calcium 15.4% Iron 37%

*Based on a 2000 Calorie diet


Hamburger Vegetable Casserole Recipe