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| Hamburger Casserole Servings: 8 - 10 Ingredients: 2 lg. potatoes 2 to 3 med. carrots 1 1/2 cups frozen peas 3 med. onions 1 1/2 lbs. lean ground beef 2 stalks celery 1 (10 oz.) can tomato soup 1 (10 oz.) can water Peel and slice potatoes, carrots, celery and onions. Brown ground beef. Place layers of vegetables in order given into crockpot. Season each layer with salt and pepper. Put browned ground beef on top of celery. Pour soup and water in together. Cover and set on low 6 to 8 hours; (High 2 to 4 hours), stirring occasionally |
| Parmesan Meat Loaf 2 slices rye bread, trimmed of crust 2 slices white bread, trimmed of crust 1 cup water or wine 1 1/2 lbs ground beef 1 med onion, chopped 4 sprigs parsley, chopped 3 tbsp Parmesan cheese, grated 1 egg salt and pepper to taste 1 8-oz can tomato sauce 2 tbsp butter 1 tsp oregano Soak the bread in water, then squeeze out as much liquid as possible. Break up the bread with your fingers, and mix with beef, onion, parsley, cheese, egg, salt, and pepper. Form into a loaf about the size of the bottom of your crock cooker. Grease the bottom and sides of the crock cooker to prevent sticking, and place the meat loaf in crock. Cover and cook on Low heat for 5 to 7 hours. Pour off any excess fat. Combine remaining sauce ingredients, and pour over meat loaf. Cover and cook on Hight heat 15 minutes or until the sauce is hot. Serve with an additional sprinkling of Parmesan cheese. Serves 4 to 6. |
| Saturday Supper Pie 1 prepared pie crust 1 pound ground beef 3/4 cup chopped onion 1 teaspoon oregano leaves 1/2 teaspoon salt 1/2 teaspoon pepper 4 eggs 1/2 cup milk 1 cup Monterey Jack cheese 2/3 cup canned pizza sauce 2 tablespoons Parmesan cheese In skillet, brown the ground beef and onion, drain. Add the oregano, salt, and pepper, set aside. Beat eggs and milk together, add cheese and meat mixture. Pour into pastry shell. Bake at 375 degrees for 30 minutes or until knife inserted into center comes out clean. Remove from oven, pour pizza sauce over top and sprinkle with grated Parmesan cheese. Return to oven for about 5 to 10 minutes. |
| Hanky Pankies 1 (1 lb.) pkg. hamburger meat 1 (1 lb.) pkg. sausage (bulk pack) 1 (1 lb.) pkg. Velveeta cheese (Mexican for spicy) Cook together; drain well. Add: Once melted, place by the spoonful on top of Pepperidge Farm mini pumpernickel bread. Place on cookie sheet and put in freezer for 10 minutes. Toss into plastic Ziploc baggie. To serve, place on cookie sheet and bake at 350 degrees for 15 minutes. Great for preparing ahead of time!! |
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| Easy Hamburger 'Roast' 4 lbs very lean ground beef (or chuck round) 1 cup cream mushroom soup 1 pkg dry onion soup mix Line pan with aluminum foil. Put the meat on the foil. Make a large mound of the meat and pound it to make the mound firm. Spoon the undiluted soup over the meat and sprinkle with onion soup mix. Seal with another piece of foil. Make tight seal. Bake at 300 degrees for 4 hours. Makes its own delicious gravy. |
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| Hamburger Soup 1 LB. ground beef 1 large onion (chopped) 1 qts canned tomatoes 2 cups diced potatoes 3 cups water 3-4 bouillon cubes 1 cup sliced carrots 1/4 head chopped cabbage salt & pepper to taste Brown the hamburger and onions together until hamburger is cooked through, drain grease mix all other ingredients and cook till ready to eat |
| Tater Tot Casserole 1 pound ground beef 1 package dry onion soup mix 1 can cream of mushroom soup (other creamed soups work well also 1 can Durkees fried onion rings 1 cup shredded cheese Mix ground beef and onion soup put into bottom of 9x13 pan. Meat will be thin. Pour soup over top of meat, then put a layer of onion rings. Top with tater tots and bake at 350 degrees for 35 minutes. Remove from oven put shredded cheese on top and return to oven for about 10 minutes or until cheese has melted. |
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| Hamburger Corn Pie 1 lb. ground beef 1/4 lb. bulk pork sausage 1 small onion, chopped 1 clove garlic 1 can (16 oz) tomatoes (any type-chopped, stewed etc) 1 clove garlic 1 can corn, drained 1 1/2 -3 tsp chili powder 1 1/2 tsp salt 1 can black beans, drained 1 small (8 oz) can tomato sauce, (if you like more sauce may add: olives, bell pepper, mushrooms) Cook meat, onion and garlic, drain. Stir in tomatoes with liquid, corn, beans, chili powder and any other ingredients. Heat to boiling and pour into un-greased baking dish (I used 9x13, but suggested 9x9x2 or similar) 1 cup milk 2 eggs beaten 1/4 cup flour 1 1 cup cornmeal cup cheese Mix cornmeal, flour, milk and eggs. Pour over meat mixture. Sprinkle with cheese. Cook at 350 degrees, 40 minutes until golden brown. NOTE: a less meat version is 1/2 pound ground beef, no sausage, 2 cans of black beans, 2 cans of corn and everything else the same above. |
| Shepard's Pie 1 LB of ground beef 1 chopped onion 1 Can Tomato Soup 1 Can Green Beans Mashed Potatoes Grated Cheese Brown the ground beef with the onion. Drain off any fat. Add the Tomato Soup and Green Beans. Put into a large casserole and cover with Mash Potatoes (I usually put extra potatoes on). Cover with grated cheese. Bake uncovered at 350 for approximately 45 minutes. |
| Cheesy Casserole 1 lb. ground beef 1 can (10 3/4 oz.) condensed tomato soup, undiluted 1 tsp. salt 1/8 tsp. pepper 1 cup small curd cottage cheese 1 cup (8 0z.) sour cream 6-8 onions with tops, sliced 8 oz. medium noodles, cooked and drained 1 cup (4 oz.) shredded cheddar cheese In a skillet, brown beef; drain. Add soup, salt and pepper; simmer for 5 minutes. Remove from the heat. In a large mixing bowl, combine cottage cheese, sour cream, green onions, and noodles. Layer noodle mixture alternately with meat sauce in a greased 2-qt. casserole. Cover and baker at 350 degrees for 25 minutes. Sprinkle with cheese; return to oven for 5-10 minutes or until cheese melts. Yield: 6-8 servings |
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| Meat-And-Potato Squares 1 lb. ground beef 1 egg 1/4 cup milk 1 tsp. salt 1 tsp. prepared mustard 1/4 tsp. pepper 1 cup dry bread crumbs 1/2 cup chopped onion 1 pkg. (16 oz.) frozen shoestring French fries Ketchup, optional Combine first eight ingredients in a large mixing bowl; mix well. Set aside. Place half of the potatoes in the bottom of a greased 8-in. square baking dish. Spread meat mixture evenly over potatoes on top. Bake, uncovered, at 400 degrees for 30 minutes or until the meat is cooked and the potatoes are lightly browned. Cut into squares. Serve with ketchup if desired. Yield: 6 servings |
| Instant Beef Pie 1 package refrigerated crescent rolls (8 roll pkg) 1 pound lean ground beef 1 medium onion, chopped 12 ounces beef or mushroom gravy 10 ounces frozen peas, thawed 1/2 cup shredded cheddar cheese 1 large tomato, sliced into 6 slices Preheat oven to 350 degrees. Unroll dough and separate into triangles. Arrange to cover the bottom of un-greased 9-inch pie pan. Press together to form lower crust. Bake 10 minutes. Meanwhile, in large skillet, brown beef and onion; drain excess fat. Stir in gravy and peas; cook until heated through. Pour mixture into crust. Sprinkle with cheese. Bake 10 to 15 minutes or until crust is brown and cheese is melted. Arrange tomato slices over pie; bake 2 minutes more. Yield: 6 servings. |
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