Hamburger Vegetable Casserole Recipe
Ingredients
| Beef chuck | 2 Pound | |
| Egg | 1 | |
| Instant minced onion | 1 Tablespoon | |
| Worcestershire | 1/2 Teaspoon | |
| 1/3 cup fine dry bread crumbs | ||
| Water | 1/2 Cup (16 tbs) | |
| Fat | 3 Tablespoon | |
| Marjoram | 1/2 Teaspoon | |
| Beef | 2 Can (10oz) | |
| Carrots | 8 | |
| White onions | 8 Small | |
| Potatoes | 8 Medium | |
| Mushrooms | 2 , sliced | |
| Butter | 1 Tablespoon | |
| Chopped parsley | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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.
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.
Chef
