Hamburger Potato Casserole

why make this recipe

Hamburger Potato Casserole is a warm and comforting dish that brings the flavors of a classic hamburger into a hearty, family-friendly meal. It’s perfect for busy weeknights when you want something that is easy to prepare and satisfying. With simple ingredients and straightforward directions, this casserole is a great way to feed a crowd or enjoy leftovers the next day.

how to make Hamburger Potato Casserole

Ingredients:

• 1 1/2 pounds ground beef, browned and drained
• 5 pounds russet potatoes, peeled and cubed
• 1 pound carrots, cut into thin rounds
• 1 red onion, minced
• 1 1/2 to 2 cups hot water
• Salt and pepper, to taste

Directions:

1. Peel and cube the potatoes into 1/2” cubes, slice the carrots into thin rounds, and mince the onion.
2. In a stock pot or Dutch oven, brown the ground beef over medium-high heat, breaking it into crumbles until dark brown. Season with salt and pepper. Remove and set aside.
3. In the same pot, add the diced onions to the beef grease and cook until translucent. Drain excess grease.
4. Add the ground beef back to the pot along with the diced potatoes and sliced carrots.
5. Pour in 1 1/2 cups of hot water and add salt to taste.
6. Stir to combine and bring to a boil, then reduce heat to medium and cover.
7. Cook for 5 minutes, then stir and add more water if needed.
8. Cover and let cook for another 7 to 10 minutes until potatoes are fork-tender.
9. Taste for seasoning and adjust if needed.
10. Serve with steamed broccoli or a house salad and bread.

how to serve Hamburger Potato Casserole

Serve Hamburger Potato Casserole straight from the pot or transfer it to a large serving dish. It goes wonderfully with steamed broccoli, a fresh house salad, or a nice crusty bread on the side. This dish is also great for leftovers, allowing the flavors to meld even more.

how to store Hamburger Potato Casserole

To store any leftover casserole, place it in an airtight container and refrigerate. It can last for about 3 to 4 days in the fridge. For longer storage, you can freeze the casserole in a freezer-safe container for up to 2 to 3 months. When you’re ready to eat it, just thaw overnight in the fridge and reheat in the oven or microwave until hot.

tips to make Hamburger Potato Casserole

• Use a mix of potatoes for extra flavor, like Yukon gold alongside russet potatoes.
• You can add other vegetables like peas or corn for more color and nutrition.
• For a cheesy twist, sprinkle some shredded cheese on top during the last few minutes of cooking.

variation

For a healthier alternative, you can substitute ground turkey for the beef and use sweet potatoes instead of russet potatoes. This gives a different flavor and reduces the overall calorie count.

FAQs

Q: Can I make this casserole ahead of time?
A: Yes, you can prepare all the ingredients ahead of time. Assemble the casserole, cover it, and store it in the refrigerator until you’re ready to cook it.

Q: What can I do if my casserole is too watery?
A: If your casserole seems too watery, you can remove the lid and cook it for a few more minutes to allow some moisture to evaporate and thicken the dish.

Q: Is it okay to use frozen vegetables?
A: Yes, you can use frozen mixed vegetables instead of fresh carrots. Just add them in the last few minutes of cooking to avoid overcooking them.

Hamburger Potato Casserole

A warm and comforting dish that brings the flavors of a classic hamburger into a hearty meal, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.5 pounds ground beef browned and drained
• 5 pounds russet potatoes peeled and cubed
• 1 pound carrots cut into thin rounds
• 1 each red onion minced
• 1.5 to 2 cups hot water adjust as needed
• to taste salt and pepper

Method

 

Preparation

1. Peel and cube the potatoes into 1/2” cubes, slice the carrots into thin rounds, and mince the onion.

Cooking

1. In a stock pot or Dutch oven, brown the ground beef over medium-high heat, breaking it into crumbles until dark brown. Season with salt and pepper. Remove and set aside.
2. In the same pot, add the diced onions to the beef grease and cook until translucent. Drain excess grease.
3. Add the ground beef back to the pot along with the diced potatoes and sliced carrots.
4. Pour in 1 1/2 cups of hot water and add salt to taste.
5. Stir to combine and bring to a boil, then reduce heat to medium and cover.
6. Cook for 5 minutes, then stir and add more water if needed.
7. Cover and let cook for another 7 to 10 minutes until potatoes are fork-tender.
8. Taste for seasoning and adjust if needed.

Notes

Serve with steamed broccoli, a fresh house salad, or crusty bread. Leftovers allow flavors to meld further.