Hamburger has the distinction of being the one food that most families have on their menus on a fairly regular basis. If you’re running out of ideas for serving this staple, these recipes just may inspire you, proving once again that hamburger can be the basis for healthy, nutritious meals.
DEEP DISH HAMBURGER PIE
1 lb. ground beef
2 tsp. instant minced onion
2 tsp. chili powder
1 tsp. dried oregano leaves
1 can (10 oz.) condensed tomato soup 2 c. sliced carrots, parboiled 1 can (12 oz.) whole kernel corn Sesame topping: 1 c. biscuit baking mix
1/4 c. butter OR margarine, softened
3 tbsp. boiling water
2 tbsp. sesame seed
Heat oven to 400F. Cook and stir ground beef over medium heat until light brown; drain. Place beef in ungreased 13×9-inch baking dish. Stir in onion, chili powder, oregano, soup, carrots and corn. Sesame topping:
Mix all ingredients until a soft dough forms. Drop by teaspoonful around edges of baking dish. Bake uncovered until topping is golden brown, about 15 minutes.
Yields 6 servings.
1 lb. ground beef
1/2 c. (1 small) chopped onion
1/2 c. (10-oz. can) drained mushroom stems and pieces
1 can (10 oz.) condensed cream of mushroom OR celery soup
1/4 c. water OR beef broth
1/2 c. dairy sour cream
In large fry pan, brown ground beef and onion, drain well. Stir in mushrooms, soup and water. Cover and simmer for 15 to 20 minutes. Stir in sour cream; heat through, but do not boil. Serve over rice or noodles.
Yields 4 to 6 servings.
2 lbs. ground beef
1 medium onion, chopped
1 c. chopped celery
1 can (28 oz.) diced tomatoes Salt to taste
1 tsp. chili powder OR to taste
1 can (10 oz.) condensed tomato soup
1 can (10 oz.) cream of mushroom soup
1 can (10 oz.) mushroom pieces, drained
1 can (14 oz.) pork and beans
In large 3-litre fry pan brown beef then drain off excess grease. Add onion, celery, tomatoes, salt, chili powder, tomato soup, mushroom soup and mushrooms. Bring to a boil, then cover and simmer on low heat for 50 minutes, stirring occasionally. Add pork and beans, then simmer for 10 minutes more. Serve with rye bread.
Patricia Futros writes from Dugald, Manitoba