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Hamburger Casserole Recipe
Hamburger Casserole Recipe photo by Taste of Home

Hamburger 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. It's hearty, yet simple to prepare. —Helen Carmichall, Santee, California
TOTAL TIME: Prep: 20 min. Cook: 45 min.
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Cook: 45 min.
MAKES: 10 servings

Ingredients

  • 2 pounds lean ground beef (90% lean)
  • 4 pounds potatoes, peeled and sliced 1/4 inch thick
  • 1 large onion, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon beef bouillon granules
  • 1 cup boiling water
  • 1 can (28 ounces) diced tomatoes, undrained
  • Minced fresh parsley, optional

Nutritional Facts

1 cup equals 270 calories, 8 g fat (3 g saturated fat), 57 mg cholesterol, 493 mg sodium, 30 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

Directions

  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. 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 Reminisce Extra August 1994, p49

Nutritional Facts

1 cup equals 270 calories, 8 g fat (3 g saturated fat), 57 mg cholesterol, 493 mg sodium, 30 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

Reviews for Hamburger Casserole

AVERAGE RATING
   (45)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (11)
3 Star
 (8)
2 Star
 (4)
1 Star
 (3)
MY REVIEW
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MY REVIEW
Reviewed Aug. 26, 2015

"This seems very bland. I was given another version of this receipe. Put hamburger and onion in bottom of dutch oven . Add sliced potatoes and then 1 can of mushroom soup. Add veg you like peas, carrots,then creamed corn. top with can of tomato soup and bake at 350 a couple of hours until potatoes and meat is done."

MY REVIEW
Reviewed Aug. 26, 2015

"This is a very old recipe--I have version (no bullion or parsley) of it in a church ladies handwritten cookbook from about 1930. I add garlic, frozen corn and carrots to mine when I make it."

MY REVIEW
Reviewed Nov. 10, 2014

"Growing up, we used to call this "Shipwreck Mix-Up". Such fond memories eating this. I'll be making this REALLY soon!"

MY REVIEW
Reviewed Jul. 7, 2014

"I found this casserole very bland and a bit watery. Next time I will try to do as suggested and use scallop potatoes plus onion soup mix. I did brown the meat and onions, but still had no flavor. Sukie"

MY REVIEW
Reviewed May. 20, 2014

"I have to agree with some, it was a little bland and seemed like it was lacking something. I even added garlic which helped. Maybe a little sauce would thicken it and hold the ingredients. The idea was good but I would not make again as is. By the way, I used smaller red potatoes and did not peel. Quick and easy."

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