HAMBURGER PIE CASSEROLE

1 or 2 lbs. ground beef
1 can green beans
1 can tomato sauce
2 c. instant mashed potatoes
2 c. shredded cheese

Brown and drain ground beef. Layer in large casserole. Drain can of green beans and put on hamburger. Add layer of tomato sauce. Then layer of mashed potatoes. Top with layer of shredded cheese. Bake at 350 degrees for 20 minutes.

HAMBURGER RICE CASSEROLE

1 lb. lean hamburger meat
1 c. cooked rice
1/4 c. chopped onion
1/4 c. finely chopped celery
1/4 c. chopped bell pepper
1 can cream of mushroom soup or cream of celery

Brown hamburger meat and drain. Saute onions, bell pepper, and celery; drain. Mix all ingredients together and pout into casserole dish. Bake for 30 minutes or until bubbly at 350 degrees.

EASY POTATO HAMBURGER CASSEROLE

3 potatoes, sliced thin
1 lb. hamburger
1 sm. onion
1/4 tsp. garlic salt
1 (16 oz.) can green beans, drained
1 can cream of celery soup
1/2 can of milk
4 oz. grated Cheddar cheese

Put sliced potatoes in bottom of greased casserole dish. Brown hamburger and onion (drain). Put on top of potatoes. Add garlic salt. Next add green beans. Mix celery soup and 1/2 can of milk and pour over beans. Top with grated cheese. Bake, uncovered, in 350 degree oven for 45 minutes. Put lid on last 10 minutes of baking.

15 MINUTE HAMBURGER STROGANOFF

1 lb. hamburger
8 to 10 oz. bag wide egg noodles
1 can cream of mushroom soup
3 tbsp. sour cream
2 tbsp. chopped onion
Salt and pepper
1 sm. can sliced mushrooms (optional)

Brown hamburger with chopped onion, salt and pepper, browning meat to taste. Drain off drippings.

While meat is browning, boil water for cooking egg noodles. Salt water, if desired. Cook noodles to desired tenderness. Drain off water. Add to drained hamburger mixture 1 can cream of mushroom soup and 3 tablespoons sour cream. Stir over medium heat. Add can of drained mushrooms. Heat thoroughly.

Add hamburger mixture to drained noodles or serve hamburger mixture over noodles.

MEXICAN HAMBURGER CASSEROLE

1 pound ground beef
2 tablespoons butter
1 large chopped onion
1 teaspoon finely minced garlic
1 tablespoon chili powder
1 teaspoon paprika
1/2 teaspoon cumin seed
1 teaspoon salt
1/4 teaspoon oregano
Dash pepper
4 cups (2 1-pound cans) kidney beans
1 cup (8-ounce can) tomato sauce
3/4 cup crushed corn chips
1/3 cup Burgundy wine (optional)
1/3 cup grated Cheddar cheese

Brown meat in heavy skillet; spoon into a 2-quart casserole. Melt butter in skillet. Add onion and garlic; sauté until onion is clear. Add spices, beans, tomato sauce, corn chips and wine. Mix thoroughly and spoon over meat. Sprinkle with cheese.

Bake in oven (350°F.) for 30 minutes, or until heated through and bubbly.

Makes 4 servings.

HOMEMADE VEGETABLE-HAMBURGER SOUP

1 1/2 lbs. ground beef
1 med. sized onion, chopped (1 cup)
4 cloves garlic
4 cups vegetable juice
2 cups water
3 lg. potato, pared and cut (about 1 cup)
2 med. sized stalks celery, chopped (1 cup)
3 med. sized carrots, chopped (1 cup)
1 med. fresh zucchini, chopped
1 cup cut fresh green beans
3/4 cup canned corn
1/2 cup chopped green pepper
2 tbsp. chicken. bouillon
2 tsp. seasoned salt
2 tsp. garlic powder
1/4 - 1/2 tsp. pepper
1 cup chopped fresh tomatoes

Cook ground beef until browned, in a large pot. Add chopped onions, & minced garlic and continue to heat till onions are soft. Pour in veg. juice and water. Add chopped carrots, potatoes, celery, zucchini, corn, green peppers, seasoned salt, pepper, garlic powder, chicken. bouillon, and lastly fresh tomatoes.

Heat to boiling and then lower heat. Cover and simmer 90 minutes or until vegetables are as tender as you desire.

TDNBUGS BBQ HAMBURGERS

3 lbs. of 85/15 ground beef
1 large onion
2 large lemons
1 large green bell pepper
1 clove garlic
1 bottle of bbq sauce "your choice"

Slice onion, lemons, bell pepper and garlic and put them into a crockpot. Add BBQ sauce and enough water to cover the burgers, then set the heat on low. Make beef patties to preferred size, cook them on a charcoal grill until well done. They have to be well done or they will fall apart in the crock.

After the burgers are done on the grill, put them in the crockpot and slow cook them for one hour.

Serve them on a thick bun with a slice of fresh onion and hand cut french fries on the side. These are so tasty.

HAMBURGER RANCHERA

1 lb. ground beef
1 bag lime tortilla chips
1 can green chilis
1 large can mushroom soup
1 can olives
3 cups Cheddar cheese

Brown ground beef and green chilis in a frying pan. Drain fat.

In a large bowl combine mushroom soup, bag of lime tortilla chips, meat mixture and chopped olives; mix. Put mixture in a 9 x 12 casserole dish and top with shredded cheese.

Bake at 350°F for about 15 minutes or until cheese is melted.

Serve with rice and beans or salad.

HAMBURGER PIE

1 lb. ground beef
1 can tomato soup
1 cup green beans
5-7 medium potatoes, finely chopped
2 tablespoons butter, melted

Preheat oven to 375°F.

Brown the ground beef in a skill over medium high heat. When brown, stir in tomato soup and green beans.

Stir until green beans thaw. Cut up 5-7 medium potatoes into tiny pieces. Blend the potatoes up with 2 tablespoons of butter. Transfer meat mixture from skillet into a 9 x 11 pan.

Layer the potatoes on top of the meat mixture.

Broil in the oven for 5-7 minutes or until potato is golden brown!

HAMBURGERS A LA UNCLE BILL

1 small onion, finely chopped
2 cups Portobello mushroom caps chopped small
1 tablespoon olive oil
2 teaspoon Lindbergh-Snider porterhouse & roast seasoning
1 lb lean ground beef

Sauté onion and mushrooms in olive oil until soft. Stir Lindbergh-Snider Seasoning into mixture and let cool. By hand, mix together sautéed mixture with meat and form into patties.

CHEESY ENCHILADA (HAMBURGER HELPER)

1 lb ground beef
1/2 cup milk
2 cups hot water
rice
cheese sauce mix
sour cream topping mix

Brown ground beef in a 10 in skillet; drain. Stir in 1/2 cup of milk, the hot water, and rice, sauce, and sour cream topping.

Heat to boiling, stirring occasionally.

Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until rice is tender (sauce will thicken as it stands).

Meanwhile, stir 3 tablespoons milk and cheese sauce topping mix inspace a bowl for 30 seconds and set aside.

Remove from heat. Pour topping ** over beef mixture. (If desired, fill warm tortillas or taco shells with beef mixture).

BECCA'S GOOD OL' HAMBURGER SALAD

lean ground beef
salt
pepper
dried parsley
Worcestershire sauce
iceburg lettuce (torn)
roma or beefsteak tomatoes (sliced)
pickles (sliced)
alfalfa sprouts
mustard
ketchup
sweet green relish

Brown beef with salt perpper parsley and Worcestershire sauce

Mix all ingredients in a bowl (use as much of each as you like, preferably a lot of lettuce, and remember, the condiments are the dressing, so ample amounts are best)

FOOD DEHYDRATOR HAMBURGER JERKY

3 lbs. extra lean beef jerky
1 cup Yoshida’s gourmet sauce
½ cup Yoshida’s teriyaki sauce
6 oz. pineapple juice
2 tbsp garlic powder
1 tbsp ground black pepper
spicy jerky (optional)
½ cup Siracha (Red Rooster) hot sauce

Mix all ingredients as you might a meatloaf, don’t over-mix!

Lay out pieces of plastic wrap on the trays of your dehydrator to cover each shelf. Use a spatula to spread a 1/4” – 3/8” thick layer of spiced hamburger.

Trim the center of the tray so there is a donut hole to allow air movement. As the meat dries, it will shrink, and you will then be able to trim the outer edge to also allow more air movement.

Turn and swap the trays as needed to ensure a relatively even drying time for all the trays. At some point (about 2 days) you may be able to turn over the large pieces of drying jerky, or even remove the plastic wrap completely. I like to dry it until a reasonably dry/soft jerky product. Too dry, and it gets brittle. It usually is dry enough in 3-4 days.

Cut it with a large knife into 2” by 6” strips (enough to fit into a qt. Ziploc bag) Store in a Ziploc bag in the refrigerator for up to 2 months.

HAMBURGER CARROT CASSEROLE

1 lb lean hamburger, crumbled
1 lb carrots (about 6 medium), sliced
2 medium onions, halved and sliced
1/2 diced green bell pepper, optional
1 can condensed tomato soup

Layer into 2 qt. casserole or earthenware bowl using half of each of first 4 ingredients each layer. Top with condensed soup.

Bake in 350°F oven 1 1/2 hrs or until carrots are tender, stirring twice while it bakes.

Serve over baked potato which has been cut criss-cross on top and then squeezed to open it out.

HAMBURGER STUFFED FRENCH BREAD

1 loaf French bread
1 onion, chopped
3 cloves garlic, minced
1 lb ground beef, browned w/onion and garlic
1 can condensed cream of mushroom soup
salt and pepper to taste
1 1/2 cups shredded cheese (any type)
1/4 cup fresh parsley, chopped (optional)

In a skillet, sauté hamburger with minced garlic, chopped onion and (optional) parsley.

Preheat oven to 350°F.

Carve top in a circle (leaving a "cap" that you will replace on top later) out of French bread and hollow out the middle. Break up the bread innards into small pieces and set aside in a medium bowl.

To these bread crumbs, add the browned hamburger mixture, condensed cream of mushroom soup, and seasonings to taste.

Mix ingredients well and restuff this mixture back into French bread shell.

Top with cheese and replace the top (hopefully you saved it).

Wrap in aluminum foil and bake in 350°F oven 20 minutes. This will melt the cheese and help the flavors to combine. Slice and serve. Individually wrapped slices freeze well and make a quick and yummy take-to-work lunch.

ITALIAN HAMBURGERS

2-3 lbs ground sirloin or ground chuck
Kraft sliced American cheese
1 medium bell pepper
1 medium onion
1 jar Boston market brown gravy
flour
1 15 oz can Hunt's tomato sauce
1 15 oz can Hunt's diced tomatoes
Minute Rice
3 tablespoons cooking oil
salt and pepper

Make thin hamburger patties (in even numbers two patties will make one hamburger).

Fold a piece of Kraft cheese into a square and place in the middle of one patty. Place another patty on top of the cheese filled patty. Knead together to make one big patty.

Dice onion and bell pepper, set aside. In electric skillet or large black iron skillet, add oil; brown hamburger patties on both sides, place on paper towels to drain.

Using the oil in the pan, make a thick brown gravy with flour and water, add salt and pepper to taste. Add jar of Boston Market Brown Gravy, tomato sauce, diced tomatoes, chopped onion and green pepper, stir well and simmer for approximately 15 minutes.

Return hamburgers to sauce, cover and cook on low heat for approximately 1 hour, stirring frequently.

Make Minute Rice for the appropriate number of servings.

Place one hamburger on each serving of rice, cover with sauce mixture.

Goes well with fresh green beans or English peas and rolls.

KAREN'S HAMBURGER PIE

3/4-1 lb. of hamburger
1 can of Campbell's cream of mushroom soup
1 can of Veg-all mixed vegateables
shredded Colby cheese
salt
pepper
oregano
garlic salt
1 home-made pie crust for 8-9 inch

Cook meat and drain. Add seasonings to taste. Add can of Veg-all, and cream of mushroom and mix.

Pour mixture into home-made pie crust and bake at 375 degrees for 40 minutes, or until golden brown crust on edges.

Top with shredded Colby cheese.

Pie Crust:

1 cup all purpose flour
1/2 tsp. of salt
1/3 cup plus one tbsp. shortening
2-3 tbsp. of cold water

Combine dry ingredients, then shortening, then water and roll out into crust for pie dish).

HAMBURGER CORN PIE

1 pound ground beef, lean
1/4 pound bulk sausage
1 small onion, chopped
1 clove garlic, finely chopped
16 ounces canned tomatoes, whole
16 ounces corn, whole kernel, canned, drained
24 black olives
2 teaspoons chili powder, or to taste
1 1/2 teaspoons salt
1 cup cornmeal
1 cup milk
2 eggs, well beaten
4 ounces shredded cheddar cheese

Cook and stir hamburger, pork sausage, onion and garlic until meat is brown; drain. Stir in tomatoes (with liquid), corn, olives, chili powder and salt. Heat to boiling. Pour into ungreased baking dish, 9 x 9 x 2 or 12 x 7-1/2 x 2-inches, or 2 quart casserole.

Mix cornmeal, milk and eggs; pour over meat mixture. Sprinkle with cheese. Cook in 350 F. oven until golden brown, 40 to 50 minutes.

Garnish with parsley sprigs and black olives if desired.

Serving Size: 1

HAMBURG CASSEROLE

1 lb. hamburg
2-3 large cans of whole tomatoes
3-4 onions
4-5 potatoes

Pack hamburg on bottom of casserole dish or pot. Slice onions and put the rings around. Slice potatoes like you would for scalloped potatoes and add on top of onions.

Then add tomatoes, crush with your hands along with the juice add a can of water to this. Do this to the top of your pot or casserole dish and add salt and pepper as you go.

Bake at 350 until potatoes are done and serve. DO NOT COVER

MUSHROOM CHEESE HAMBURGER STEAK

1 1/2 lbs. hamburger meat
2 jars of brown gravy
1 medium onion
1 can of mushrooms
1 egg
4-5 slices of Swiss or provolone cheese
salt and pepper
2 tablespoons of butter

Sauté sliced onions and mushrooms in buttered skillet. Mix hamburger meat and egg. Shape meat mixture into patties and fry in skillet. When meat is fully cooked in skillet, melt cheese on patties. Remove patties from skillet and drain excess grease.

Return skillet to stove on medium heat and combine the sautéed onion, mushrooms, and 2 jars of brown gravy. Heat until bubbly and add removed patties back into the skillet. Great with mashed potatoes.

HAMBURGER GRAVY WITH MIXED VEGETABLES

1 pound hamburger
1 large onion, diced
about 1 cup flour
2 cans mixed vegetables, drain and reserve liquid
about 1 cup milk
salt and pepper to taste

Brown the hamburger with the onion. Remove from heat and add flour until it forms a ball. Return to heat and add two cans of mixed vegetables. Slowly pour the liquid from the mixed vegetables until it starts. Usually one can liquid is enough. Add the milk, salt and pepper. Cook over medium low until it thickens add more reserved liquid if it appears to be too thick. Serve over boiled potatoes or anything that you would like. Sometimes our family just likes it by itself in a bowl. Enjoy!

BEST EVER HAMBURG CASSEROLE

1 lb. hamburg
2-3 large cans tomatoes
3-4 onions
4-5 potatoes

Pack hamburg on bottom of pot or casserole dish. Slice onions and put rings on top of hamburg. Slice potatoes as you would for scalloped potatoes, put this on top of onions. Salt and pepper as you go along. Add tomatoes, crushed by hand along with juice. Add a can of water when you are near top for added juice. Put the onions, potatoes and tomaotes to top of pot or dish. Rice may be added to this if desired. Bake at 350. Stick a fork in potatoes, when they are done, serve. This is a wonderful recipe my dad made up and it's real tasty. I hope you like it.