Hamburger and Potato Casserole Recipe

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This recipe is such a hit it's "traveled" all over the country! My mother originated the recipe in Pennsylvania...I brought it to Texas when I married...I'm still making it in California...and my daughter treats her friends to this "oldie" in Colorado.
TOTAL TIME: Prep: 10 min. Cook: 45 min.
MAKES:10 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Cook: 45 min.
MAKES: 10 servings


  • 2 pounds uncooked extra lean ground beef or ground round (90% lean)
  • 4 pounds potatoes, peeled and sliced 1/4 inch thick
  • 1 large onion, sliced
  • 1/2 teaspoon pepper
  • 1 low-sodium beef bouillon cube
  • 1 cup hot water
  • 1 can (28 ounces) diced tomatoes, undrained
  • Chopped fresh parsley, optional

Nutritional Facts

1/10 recipe equals 314 calories, 8 g fat (0 saturated fat), 74 mg cholesterol, 189 mg sodium, 33 g carbohydrate, 0 fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch


  1. In a Dutch oven, layer half of the meat, potatoes and onion. Sprinkle with half of the salt and pepper. Repeat layers. Dissolve bouillon in water; pour over all. Top with tomatoes.
  2. Cover and cook over medium heat for 45-50 minutes or until potatoes are tender. Garnish with parsley if desired. Yield: 10 servings.
Originally published as Hamburger Casserole in Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p142

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Reviewed Oct. 30, 2009

"The dutch oven is somewhere in the shed, so I used a casserole dish and baked this recipe at 350 for an hour. i sprinkled cheese on top and returned the dish to the oven for ten more minutes. My husband really enjoyed it, he said it was just like Hobo stew that his family makes while campling."

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