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Ground Beef Casserole with Corn and Potatoes


This savory ground beef and vegetable casserole is baked with a seasoned gravy. The ground beef is shaped into large meatballs, browned, then baked with the partially cooked vegetables and gravy. It's a hearty and tasty one dish meal, perfect for an everyday family dinner.


  • 2 pounds lean ground beef, chuck or round
  • 1 egg
  • salt and pepper
  • 1 tablespoon instant minced onion
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 cup fine dry bread crumbs
  • 1/2 cup water
  • 2 to 3 tablespoons vegetable oil
  • 1/2 teaspoon marjoram
  • 2 cans (about 10 ounces each) beef gravy
  • 6 to 8 small carrots, sliced
  • 12 small white onions, peeled
  • 6 medium potatoes, peeled and cubed
  • 3 to 4 sliced fresh mushrooms, optional
  • 1 to 2 teaspoons butter, optional
  • chopped fresh parsley, optional


Mix ground beef, egg, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and next 4 ingredients. Shape meat into 12 large meatballs. Heat oil in a hot skillet over medium heat; brown meatballs on all sides. Remove to a large casserole. Drain off most of the fat; to the drippings left, add marjoram and gravy.

In a large saucepan, cook carrots, small white onions, and potatoes in boiling water for about 15 minutes. Add to the casserole. Bring gravy mixture to a boil; pour over beef and vegetables in casserole. Cover and bake casserole for 1 hour. Sauté mushrooms in butter. Top casserole with mushrooms and parsley, if desired.
Hamburger Casserole Recipe serves 4 to 6.

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