When I tell people we are having Hamburger Carrot Potato Casserole for dinner, they say "that sounds good, what's in it?" I answer them with, Hamburger, Carrots, and Potatoes --- simple ingredients. Mother made this all the time when I was growing up, and I don't think she really had a name for it. So when I started making it for my family, I started calling it Hamburger Carrot Potato Casserole. This is one of those one pot meals that the whole family just loves. Who can turn down meat and potatoes? And it is a great way to get your children to eat carrots, which I never had any trouble.
I usually make a salad and serve some sort of bread to go with it. This time, I served a delicious Jalapeno Cornbread Loaf, which we made some delicious sandwiches with later. I will be posting that recipe soon.
Going back to the name -- I don't know how the "casserole" became part of the name, it really is not like your normal casserole. It is more like a stew than anything. It has the most delicious juices off the meat, carrots, and potatoes that are cooked with onions and celery. Later down the road and a nudge from my DIL, I took it to a new level by adding Montreal Steak Seasoning. Now do you see what I am talking about ---- It is more like a stew than a casserole!
1 1/2 lbs. lean hamburger (85/15 or 90/10)
1 onion chopped
1 cup celery chopped (leaves are good in it)
1 teaspoon salt
1/2 teaspoon coarse black pepper
1 1/2 lb. carrots, sliced 1/2 inch
6-8 potatoes, peeled and cut 1 inch cubed
1/2-3/4 cup water
1 tablespoon Montreal Steak Seasoning
In a large stock pot, add hamburger, onions, celery and salt and pepper; brown until vegetables are tender. Add carrots and cook while peeling potatoes. Add potatoes and Montreal Seasoning. Add water and cover and simmer until potatoes are fork tender.
Note: You can adjust the onions, celery, and salt and pepper according to taste.