Hamburger Vegetable Casserole Recipe


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


 Beef chuck2 Pound, ground
 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)
 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


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.