Juicy ground beef, flaky potatoes, and tender carrots all baked in butter make this warm ground beef and potato casserole recipe the perfect hearty dish to please all those savory taste buds. Top this homemade beef casserole with a sprinkle of shredded cheddar cheese and a dollop of sour cream for the total package of creamy, cheesy goodness. A complete meal in one dish!
A one-dish meal always wins in my book! Add on that my family gobbles this meat and potato dish right up, seals the deal. And leftovers are just as tasty and convent too!
I got the idea while camping when we made Hobo foil packets. Hobo packs are where you take meat and a variety of veggies wrap them in a foil packet and cook them over an open campfire. I, then, adopted this idea to fit our family so now we definitely gravitate towards this easy hamburger casserole often because prep time is minimal and I can accomplish homework and nightly chores while it bakes.
This stress-free main course makes weeknight dinners so much more enjoyable!
How to make a Easy Hamburger Casserole with Potatoes and Carrots
A casserole with five base ingredients and three steps makes for a smooth night! Prepare your meat and veggies, mix it all together, and bake; You really can’t get a completely homemade meal for much less fuss.
Step 1: Prepare your meat and veggies for a casserole
Thaw your ground burger ahead of time or use the microwave. I tend to use the microwave more often than not these days. Just follow instructions prompted by your microwave. Then, while the meat is defrosting in the microwave you can work on the vegetables.
Wash your potatoes. I use a coarse knitted washcloth to scrub my potatoes as cold water sprays over them in a strainer. This way all the dirt comes off easily, I just rewash the cloth afterward, and the potatoes then dry in the strainer.
I like to use russet potatoes because of the earthy taste and the way they flake when baked. It gives this casserole the feeling of a loaded baked potato casserole. If you want to use a more tender potato try yellow Yukon or red potatoes.
Next, cut out any bad parts of your potatoes and cube them. The smaller the cubes the faster the dish will bake. Experience has taught me that a 1/2 inch cube is best. Too small and your potatoes will turn to mush before the carrots and meat are done.
Slice your baby carrots. No thicker than about 1/4 inch seems perfect. Then chop your medium-size yellow onion.
Assemble the Casserole Dish
Second, Break up the raw ground hamburger. Using a lean ground burger is best with this dish as you do NOT drain the fat. Then pour the ground meat, potatoes, carrots, onions, and salt and pepper into the casserole dish. Mix everything to evenly distribute the burger and potatoes. Season again with a dash of salt and pepper. Add your butter on top and it’s ready to bake!
Baking your Casserole
Cover the casserole dish with foil and bake at 400 degrees Fahrenheit for 30-40 minutes. Check to make sure the meat is done with an internal temperature of at least 160 degrees Fahrenheit and the potatoes and carrots are tender and easily pierced with a fork. Remove from oven and let sit for 5 minutes.
Garnish with a sprinkle of shredded cheddar cheese and sour cream. You can also add bacon bits and chopped green onion for extra goodness. In the end, we stir this all together so every mouth full is a delicious mixture of all the flavors of this ground beef and potato casserole.
More Easy Main Dishes
How about a slider? Warm melted mozzarella cheese, the mild kick of pepperoni, and scrumptious pizza sauce all baked between sweet Hawaiian rolls glazed with a melted butter mixture of Italian seasoning and parmesan cheese is this delectable pizza sliders recipe. It’s a simple and classic slider that pleases all crowds!
More beef? Cream of mushroom and dry onion soup mix slow-cooked over cube steaks makes a super tasty and tender steak covered in a thick and creamy brown gravy that your whole family will love! This slow cooker cube steak recipe is simple with just three ingredients and the results leave you feeling like you ate a hearty meal without spending all day in the kitchen. It’s a win, win!
Wraps are fun! Warm southwest rice, shredded chicken, and black beans surrounded by gooey cheese and sour cream wrapped up in a burrito-size tortilla and grilled to a crisp is this crispy southwest chicken wrap recipe! It’s comfort food with a flare that’s still simple enough for a quick weeknight dinner!
Ground Beef and Potato Casserole
- 1 pound lean gorund beef
- 5 cups russet potatoes cubed
- 2 cups baby carrots sliced
- ½ cup yellow onion chopped
- ½ teaspoon salt
- ground black pepper to taste
- 4 tablespoons butter
- 1. Prep the meat and veggies. Thaw your ground beef ahead of time or by using the microwave. Wash your potatoes, cut out any bad parts and cube them into ½ cubes. Slice your baby carrots no larger than ¼ inch and chop your yellow onion.
- 2. Add the beef, potatoes, carrots, onions, and salt and pepper to a 9×13 inch casserole dish. Mix everything to evenly distribute the meat and potatoes. Season again with a dash of salt and pepper or your favorite seasonings. Place butter on top.
- 3. Cover the casserole dish with foil and bake at 400 degrees Fahrenheit for 30-40 minutes. Check to make sure the meat is done with an internal temperature of at least 160 degrees Fahrenheit and the potatoes and carrots are tender and easily pierced with a fork. Remove from oven and let sit for 5 minutes. Garnish with shredded cheddar cheese and sour cream.