Hamburger Vegetable Casserole Recipe

Summary

Preparation Time45 MinCooking Time1 Hr 30 Min
Ready In2 Hr 15 MinDifficulty LevelMedium
Health IndexAverageServings6
CourseMethod
Main Ingredient

Ingredients

 Beef chuck2 Pound, ground
 Egg1
 Instant minced onion1 Tablespoon
 Worcestershire1⁄2 Teaspoon
 Fine dry bread crumbs1⁄3 Cup (5.33 tbs)
 Water1⁄2 Cup (8 tbs)
 Fat3 Tablespoon
 Ground marjoram1⁄2 Teaspoon
 Canned beef gravy21 1⁄2 Ounce (2 Cans Of 10 3/4 Ounce Each)
 Carrots8
 White onions8 Small
 Potatoes8 Medium
 Fresh mushrooms2 , sliced
 Butter1 Tablespoon
 Chopped parsley2 Tablespoon
 Salt To Taste
 Pepper To Taste

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 mg

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

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.
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