Hamburger

19 Sep Hamburger

SHELLS – Irene

1 box Jumbo Pasta Shells
hamburger
1 chopped onion
4 slices of sandwich bread, cubed
½ cup milk or water
1 beaten egg
1 cup shredded mozzarella
1 can of spaghetti sauce
1 cup of water

Cook pasta shells according to directions, probably 16 minutes. While they are boiling, combine bread and milk in a bowl and let stand for 2 minutes. Brown onion and hamburger in a frying pan and then add to bread mixture. Now stir in egg, mozzarella, some salt, and pepper. Mix well and set aside. Drain pasta shells, rinse with cold water. Can even drizzle some oil on them to prevent them from sticking to each other. Set aside. Mix spaghetti sauce and water. Spread some on the bottom of a lasagna pan. Take a tablespoon of meat mixture and place inside a shell. Place on the bottom of the pan. Once al shells are full, pour remaining sauce. Can add mozzarella or parmesan on the top if you like. Bake covered at 350 degrees for 45 minutes.

EASY PASTA SKILLET – Melinda

1 lb. ground beef
2 1/2 cups water
3 cups noodles, uncooked
1 jar (28 oz.) spaghetti sauce
1 cup shredded mozzarella
½ cup parmesan

Brown meat; drain. Add water. Bring to boil; reduce heat. Stir in pasta; cover. Simmer 15 min. Stir in spag sauce and mozzarella. Sprinkle with some mozz. and Parmesan; cover. Cook until cheese melted.

MEAT LOAF – Jodie W.

1 egg, slightly beaten
1/2 to 1 tsp salt
3/4 cups milk
1 cup soft bread crumbs
2 Tbsp. minced onion
2 pounds lean ground beef

Mix together above.  Put into a greased loaf pan.  Bake one hour at 350 degrees.

BEEF, TOMATO, NOODLE PASTA – Melinda

1 pound ground beef
1 small onion
1./2 tsp. Italian seasoning
1 can tomato soup
1/4 cup water
1 cup frozen corn
3 cups cooked rotini pasta
1/4 cup parmesan cheese

Brown ground beef and onion.  Add soup, water, and corn.  Bring to boil.  Add cooked pasta.  Heat through.  Sprinkle with parmesan.

At our house, we eat a lot of ground beef casseroles.  There is nothing better than ” homemade Hamburger Helper” my husband always says !!!

SHIPWRECK DINNER – Melinda from KraftCanada.com

1 pound ground beef
1 box kraft dinner
1 can Stewed Tomatoes undrained
1 cup frozen peas
1 cup milk
1 cup shredded mozzarella

Brown beef.  Stir in macaroni, cheese sauce mix, tomatoes, peas, and milk.  Bring to boil.  Reduce heat to medium-low; cover simmer 12 minutes or until macaroni is tender.  Sprinkle with cheese.  Let stand 5 minutes until cheese melts.

FAMILY CLASSIC MEATLOAF – Melinda

1 1/2 pound ground beef
1 can tomato soup divided
1 package stuffing for chicken
1 egg
1 chopped onion
1 tsp thyme
1/4 cup chili sauce

Mix meat, 1/2 cup soup, stuffing mix, egg onion, and thyme. Press evenly into loaf pan. Bake 55 minutes at 350 degrees.

Heat remaining soup with chili sauce in small saucepan. Pour over meatloaf just before serving.

CHEESY MEATBALL SKILLET – Melinda B.

1 pound ground beef
10 soda crackers crushed about 1/2 cup
1/4 cup zesty Italian dressing
1 beef bouillon cube dissolved in 1/2 cup boiling water
1/2 cup sour cream
1 cup shredded cheddar cheese

Mix meat, crackers and dressing – shape into meatballs.
Heat remaining ingredients in a skillet … add meatballs cook 8 minutes until browned, turning occasionally.  Add bouillon simmer 5 minutes or until meatballs are cooked through.
Stir in sour cream.  cook 30 seconds or until hearted through-stirring frequently.  Remove from heat, and sprinkle cheese on top…cover.  Let stand till cheese melts.  Serve over any noodle.

CABBAGE ROLL CASSEROLE – Melinda B.

a nice variation of cabbage rolls tastes just like them!

1 pound ground beef
1/2 cup chopped onion
pepper
1 clove garlic minced
1 cup pasta sauce
3/4 cup water
1/2 cup long grain rice
3 cups cabbage coarsely chopped

Preheat oven to 325.  Brown ground beef.  Add onions and seasonings.  Stir in pasta sauce, water, and rice.  Put cabbage in casserole dish.  Pour meat mixture over top of the cabbage.  Cover and bake for 1 hour.

EASY BAKED PARMESAN MEATBALLS – Melinda B.

These are fantastic with your favourite spaghetti sauce!

1 pound ground beef
1/2 cup grated parmesan cheese
1/4 cup parsley chopped ( or flakes a little less)
1 egg
1 clove garlic minced

preheat oven 375.  Mix meat, parsley, cheese, egg, and garlic.  Shape into meatballs ( I get about 20 smaller ones).  Place on foil lined cookie sheet and bake for 25 minutes.   Add to your favourite sauce.

HAMBURG TARTS – Melinda B.

1 pound ground beef
2 eggs
salt and pepper
1/2 cup bread crumbs
1 small onion chopped
2 tsp ketchup
1/2 cup grated cheese
1 can cream of mushroom soup
18 slices of bread

Cut crusts off slices of bread.  Butter bread and place carefully buttered side down and shape into muffin tins.  Fill with hamburger mixture.  Bake 30 – 40 minutes in 350 ovens.  These tarts can be frozen and reheated in foil.

BEEF AND BOWS CASSEROLE – Melinda B.

2 cups bow shaped noodles
1 pound ground beef
1/8 cup chopped onion
1/2 cup chopped green pepper 1/4 cup salt
dash of garlic powder and dash of pepper
1 – 6 ounce can tomato sauce
1/4 cup ketchup
1 cup shredded cheddar cheese

Boil noodles until tender.  In skillet brown ground beef with onions and green pepper.  Add spices, tomato sauce, ketchup.  Simmer for 7 minutes on low heat.  Combine noodles with meat mixture in casserole dish: sprinkle cheese on top and bake at 350 for 15 – 20 minutes.

PASTA AND PICKLES – Karen A., Kemptville

Steak slice long and thin or Ground Beef
1 onion chopped
5/6 dill pickles sliced
1 can of mushroom soup
1/2 – 3/4 of a can of milk
salt and pepper to taste
any kind of pasta

Cook meat with onions, remove steak to a cutting board to slice long and thin. Place pickles with a little pickle juice, mushroom soup, milk to pan and whisk on simmer till smooth. Add meat back to pan and stir. S and P to taste. Cook pasta, drain and serve. Top with meat sauce and enjoy!

TOURTIERE – Michelle S., Kingston

This is a traditional French Canadian meat pie.  This recipe has been around for a long time in my family and is most often served Christmas Eve at the “Reveillons”.

2 lbs. (1 kg) ground pork
½ lb. (250 g) ground beef
a cup (75 ml) chopped onion
2 medium potatoes, chopped and cooked
¼ cup (60 ml) water or more if necessary
2 teaspoons (10 ml) salt
2 ½ teaspoons (12 ml) allspice
½ teaspoon (2 ml) pepper
4 9-inch pastry shells

Combine all ingredients together in a large saucepan.  Cook meat over medium heat until meat has lost its pink color but is still moist. Let meat bubble.  Cool.  If you have to thicken meat, use cornstarch.  Pour mixture into pie shell; cover with top crust, seal and flute edges.  Slash the top a couple times to let vapour escape.  Bake in a 4000F oven for 20-25 minutes or until browned.  Serve hot. Makes 2 pies.

Baked tourtières can be frozen and re-heated before serving.  If frozen cook 1 hour.  If thawed cook 20-30 minutes. Let pie thaw in the fridge overnight (do not microwave). Place pie in 4000F oven for 20 minutes or until thoroughly heated. Cover the pie with foil to prevent the pastry from burning.

QUICKIE MINESTRONE SOUP

1 ½ lbs of ground beef
1 chopped onion
l chopped celery stalk (optional)
28 oz can tomatoes
2 pkg onion soup mix
l small pkg frozen vegetables (corn, carrots, etc.)
6 cups water
l jar spaghetti sauce
½ cup small pasta
1 ½ tsp sugar
½ tsp oregano
½ tsp thyme
½ tsp basil
salt and pepper to taste

Saute onion and brown the beef. Place in a large pot. Add tomatoes, onion soup mix, and water. Boil. Add vegetables. Simmer 30 minutes. Add rest. Simmer 15 minutes.

HAMBURGER-CABBAGE SOUP

l lb. hamburger browned and drained
l onion chopped and browned
½ green pepper, chopped
1 cup chopped carrots
l tin stewed tomatoes
l cup chopped potatoes
l tin tomato soup
l tin pork and bean (any kind)
2 beef cubes
salt and pepper to taste
l pkg onion soup mix
6 cups water
½ medium cabbage, chopped

Except for cabbage, put all ingredients in a big pot. Bring to a boil then simmer for l hour. Add cabbage and cook for one hour. Serve.

SWEET ‘N SOUR MEATBALLS – Debbie, Kingston

1 ½ lb ground beef
½ cup oats or breadcrumbs
1 egg
1 tsp salt
½ tsp pepper
½ tsp Worcestershire sauce
l tbsp onion

Place all ingredients in a large bowl. Mix thoroughly. Form into 1 ½ inch balls. Brown on all sides in a fry pan.

SAUCE:
½ cup vinegar
1 ½ cup water
½ cup sugar
½ cup ketchup
3 tbsp cornstarch
1 tbsp soya sauce
½ tsp each of salt, pepper and onion powder
¼ tsp garlic powder
l cup pineapple tidbits

Combine all ingredients. Cook over medium heat until thick and glossy. Add meatballs. Simmer for 1 to 2 hours. Serve over rice.

QUICK BEEF STROGANOFF – Denise, Kingston

hamburger meat
l diced onion
1 tsp salt
2 tbsp flour
1 tsp garlic powder
¼ tsp pepper
l can mushroom pieces (drained) (can be omitted)
l can cream of chicken soup
l cup sour cream

In frying pan, brown hamburger and onion. Add flour, salt, garlic powder and pepper. Cook for about 5 minutes. Add mushroom pieces and soup. Cook 10 minutes. Add sour cream. Stir till heated. Serve over noodles.

MEATBALLS IN SWEET SAUCE – Teresa, Kingston

1 cup brown sugar
½ cup pickle juice (from the pickle jar)
½ cup ketchup
¼ cup soya sauce
1 tsp ginger
1 tsp garlic powder
hamburger meat

Mix together all ingredients except meat in a pot. Roll raw hamburger meat into small balls. Place in sauce. Bring to a boil, then let simmer for l hour. Don’t stir and keep covered. Serve over noodles or rice.

FIESTA BEEF – Mary Jean, Kingston

½ lb. hamburger
½ cup diced onion
1 ½ tsp chili powder
1 8 oz. can tomatoes
¾ cup water
2 oz shredded cheddar cheese
garlic to taste
4 whole or canned chillies
½ tsp oregano
½ tsp salt
1 ½ cup minute rice
parsley

Cook beef, onion and garlic. Add all except rice. Bring to a boil. Add rice. Cover and remove from heat. Let stand 5 minutes. Top with cheese and parsley.

HASH BROWN STROGANOFF PIE – Mary Jean, Kingston

2 cups frozen hash brown, unthawed
salt and pepper
1 tbsp sour cream
¼ cup celery
¼ cup sour cream (fat free sour cream works fine)
1 cup shredded cheddar cheese
1 lb hamburger 1 egg
½ cup diced onion
1 can cream of mushroom soup

Mix hash brown, eggs and sour cream. Press into a pie plate. Bake 350 for 15 minutes. Brown beef, add vegetables, then soup and sour cream. Mix, then spread on hash crust. Top with cheese. Bake 350 for 30 minutes and serve.

BAKED SPAGHETTI – Mary Jean, Kingston

1 cup chopped onion
1 can (28oz) tomatoes
2 tsp oregano
½ package (of 900 grams) spaghetti
1 can cream of mushroom soup
1 cup chopped green pepper
1 cup mushroom
l lb hamburger
2 cups shredded cheddar
¼ cup water

Saute vegetables. Add tomatoes and spices. Add cooked hamburger. Simmer 5 minutes. Place half in 9×13 pan. Top with half of the spaghetti then half of the cheese. Repeat. Mix soup and water until smooth. Pour over top and sprinkle with parmesan. Bake uncovered 350F for 30-35 minutes. Excellent for pot luck dinners.

CHEROKEE CASSEROLE – Mary Jean, Kingston

1 lb hamburger
salt and pepper
l/8 tsp oregano
l can cream of mushroom soup
¾ cup diced onions
1/8 tsp garlic powder
1 28oz can diced tomatoes
1 cup minute rice

Cook meat, then add onions. Stir in spices and remaining ingredients. Simmer. Place in a casserole dish. Top with cheese slices and broil. Even easier, put in microwave for 10 minutes. Never burns that way.

YORKSHIRE HAMBURGER – Mary Jean, Kingston

l lb hamburger
l tsp salt
½ – ¾ cup tomato sauce or milk
¼ tsp pepper

Mix together and bake in a 9×9 pan at 450F for 10 minutes.

To make the Yorkshire, mix together:
2 eggs beaten
l cup milk
2 tbsp melted margarine or oil
l cup flour
¼ tsp salt
½ tsp baking powder

Pour over cooked hamburger. Bake at 450F for 30 minutes uncovered. A 9×13 pan is double the recipe.

CABBAGE ROLL CASSEROLE – Margaret, Kingston

3 cups finely chopped cabbage, slightly cooked
1 sauteed chopped onions
2 cups cooked rice
browned hamburger
garlic powder
l can stewed tomatoes
½ tsp oregano
l tbsp soya sauce
1 tbsp brown sugar
salt and pepper to taste

Mix all of the above. Put in a covered casserole. Bake 45 minutes at 350F.

QUICK CABBAGE ROLLS

It’s quick and easy if you have a big cabbage that you have had in the freezer. Unthaw it and core the stem of it. Peel off the top leaves to line your casserole. Then use remaining leaves to fill for cabbage rolls. Use a sharp knife to “thin” the bottom of the “stem” on the leave so you can roll it easier.

Filling:
1 cup cooked rice
ground beef (raw)
sauteed diced onion
salt and pepper to taste
2 eggs

Mix well. Place a heaping amount near the base of the leaf. Fold in sides, roll up. Place in casserole lined with leaves. When you have a layer of cabbage rolls, pour over sauce.

Sauce:
Mix together tomato paste, spaghetti sauce, some ketchup and a bit of sugar. Add a bit of water.
Finish by covering with some cabbage leaves. Cover casserole with lid. Bake 325F for 2 ½ hours.

DEVILLED MEATLOAF – Helen, Charlo

oatmeal
breadcrumbs
hamburger
salt and pepper
diced onions
garlic
l egg
½ tsp marjoram

Soak oatmeal and breadcrumbs in a bit of milk. Add hamburger and rest. Shape into a loaf.
Cover with sauce: Mix together 3 tbsp brown sugar, ¼ cup ketchup, l tsp dry mustard.
Bake 350 for l hour.

SALSA MAC AND BEEF – Melinda, Odessa

l lb ground beef
1 ¼ cup beef broth
1 1/3 cup water
2 cups uncooked elbow pasta
l can cheddar cheese soup
l cup salsa

Brown beef and drain. Add broth and water. Bring to a boil. Stir in uncooked pasta. Cook on medium until pasta is tender. Stir in soup and salsa. Heat through and serve.

CHEESEBURGER PASTA – Melinda, Odessa

l lb ground beef
l can tomato soup
l soup can of water
2 cups uncooked rotini pasta
l medium tomato chopped
l medium green pepper chopped
l/8 tsp black pepper
l cup shredded cheese

Fry beef and drain. Stir in soup and water. Bring to a boil. Add tomato, uncooked pasta, green and black pepper. Cover and cook on medium heat until pasta is tender. Serve with sprinkled cheese on top.

WEEK NIGHT LASAGNA TOSS – Melinda B., Odessa (taken from kraftcanada.com)

ground beef
1 ½ chopped green peppers
3 cloves finely chopped garlic
l jar/can pasta sauce
1 2/3 cup water
¼ cup Zesty Italian Dressing
12 oven ready noodles broken into quarters
l cup shredded cheese (Kraft 4 Cheese Italiano recommended)

Brown meat. Drain.
Add peppers, garlic, pasta sauce, water, and dressing; bring to boil. Stir in noodles; reduce heat to medium-low. Cover.
Cook, stirring occasionally, 10 to 15 min., or until noodles are tender. Remove from heat. Sprinkle with cheese. Cover; let stand 5 min. or until cheese is melted.

Email me any additions or corrections.