CREAMY HAMBURGER POTATO CASSEROLE
A good family casserole with ingredients I usually have on hand.
Provided by Theresa
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking pan.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Mix 1 can cream of mushroom soup, mushrooms, 3/4 cup milk, seasoned salt, and black pepper in a bowl; fold in potatoes.
- Spread half the potato mixture into the prepared baking pan; top with Cheddar cheese. Spoon 1/2 the ground beef over cheese layer. Top ground beef layer with remaining potato mixture; layer with remaining ground beef.
- Mix remaining 1 can cream of mushroom soup with 1/4 cup milk; pour mixture over ground beef layer.
- Bake in the preheated oven until casserole is bubbling, about 1 hour 20 minutes. Sprinkle French-fried onions over casserole; return to oven for 5 more minutes.
Nutrition Facts : Calories 573.5 calories, Carbohydrate 43 g, Cholesterol 58.8 mg, Fat 34.6 g, Fiber 4.1 g, Protein 22 g, SaturatedFat 12 g, Sodium 1417.4 mg, Sugar 5.7 g
CHEESEBURGER CREAM PUFFS
Provided by Duff Goldman
Categories appetizer
Time 2h15m
Yield 12 cheeseburger cream puffs
Number Of Ingredients 23
Steps:
- For the puffs: Preheat the oven to 400 degrees F. Line an 18-by-13-inch rimmed baking sheet with parchment paper.
- In a medium saucepan, bring the butter, salt and 1 cup water to a boil over medium-high heat. Decrease the heat to low. Add the flour and stir constantly until a sticky ball of dough forms, about 4 minutes.
- Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment and mix on medium-low speed until there is no longer any steam. Decrease the mixer speed to low and add 3 of the eggs, one at a time, mixing after each addition. The dough will be done once it clings to the paddle in "spokes" as it spins in the bowl. You may need to add another egg to get this consistency. Add the Gruyere and mix to combine.
- Dab a small amount of the dough under the parchment paper at the four corners and in the center of the prepared baking sheet to keep the parchment paper in place. Using a 3-ounce ice cream scoop, scoop out the dough onto the parchment, 2 inches apart. You will end up with 12 scoops. In a small bowl, whisk the remaining egg with a splash of water and a pinch of salt. Brush each cream puff with the egg wash and sprinkle with the sesame seeds. Bake for 20 minutes, then rotate the baking sheet 180 degrees. Lower the oven temperature to 375 degrees F and bake until deep golden brown, about 20 minutes. Transfer the cream puffs to a wire rack and allow to cool to room temperature.
- For the cheese mousse: Meanwhile, add the cream cheese to a bowl, and using a hand mixer, beat until soft, about 1 minute. Add the processed cheese, paprika, salt and white pepper and beat until fluffy and smooth. Mix in the heavy cream as needed until the mixture is velvety and smooth but not too loose. Transfer to a piping bag with a large star tip. Set aside.
- For the burger patties: Transfer the ground beef to a cutting board. Cut into 12 squares, then roll each square into a ball. Place onto a piece of wax paper. Fold the wax paper over, leaving room for the meat to spread out. Using a rolling pin, roll the patties until paper thin. Season with salt and black pepper.
- Heat a large nonstick skillet over medium-high heat. Add the butter and, once melted, cook the patties for 4 minutes on the first side. Flip and continue to cook for another minute or two. Remove to a plate. Add the onions to the same skillet and cook over medium heat, stirring occasionally, until golden brown and translucent, 15 to 20 minutes. Remove from the heat.
- To assemble: In a small bowl, mix the ketchup, mayo and sweet relish together. Set aside. Slice the puffs in half. Spread the special sauce on the bottom half of each puff, then top with a patty, onions, bacon if using and lettuce. Before topping each burger with the top "bun," pipe some of the cheese mousse into it first. Top each burger cream puff with a halved cornichon secured with a toothpick.
CREAMY BURGER BAKE
This family-friendly casserole is ready in less than an hour. Ground beef, creamy pasta sauce and tomatoes are topped with buttermilk biscuits and baked to golden brown deliciousness.
Provided by Allrecipes Member
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Heat the oven to 400 degrees F.
- Cook the beef in a 12-inch skillet over medium-high heat, stirring often to separate meat. Pour off any fat.
- Stir in the sauce, tomato and Worcestershire and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Spoon the beef mixture into a 1 1/2-quart casserole. Sprinkle with the cheese, if desired. Arrange the biscuits on the beef mixture.
- Bake for 10 minutes or until the biscuits are golden brown.
Nutrition Facts : Calories 465.9 calories, Carbohydrate 19.7 g, Cholesterol 111.5 mg, Fat 29.6 g, Fiber 0.5 g, Protein 27.3 g, SaturatedFat 12.6 g, Sodium 1036.7 mg, Sugar 3.7 g
CHEESY HAMBURGER NOODLE BAKE
Cream cheese and cottage cheese nicely balance the saucy ground beef and noodles in this hearty casserole. It's been a favorite for years. -Charissa Dunn, Bartlesville, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Cook noodles according to package directions. , Meanwhile, in a large skillet, cook beef and onion until meat is no longer pink; drain. Remove from heat; stir in tomato sauce, sugar, salt, garlic salt and pepper. , In a small bowl, combine cottage cheese, cream cheese, green onion, green pepper and sour cream., Drain noodles; place half of noodles in a greased 1-qt. baking dish. Spoon half of beef mixture over the top. Layer with cottage cheese mixture and remaining noodles. Top with remaining beef mixture; sprinkle with Parmesan cheese., Cover and bake 20-25 minutes or until heated through.
Nutrition Facts : Calories 527 calories, Fat 25g fat (13g saturated fat), Cholesterol 148mg cholesterol, Sodium 1129mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 3g fiber), Protein 37g protein.
OVEN-BAKED BURGERS
A crispy coating mix is the secret ingredient that dresses up these baked hamburgers. You bake them in the oven instead of grilling or frying. I like to use a sweet and spicy steak sauce for the best flavor. -Mike Goldman, Arden Hills, Minnesota
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine the steak sauce and 2 tablespoons coating mix. Crumble beef over mixture and mix well. Shape into four 3-1/2-in. patties. Dip both sides of patties in remaining coating. Place on an ungreased baking sheet. , Bake at 350° until a thermometer reads 160°, about 20 minutes, turning once. Serve on buns with lettuce.
Nutrition Facts : Calories 403 calories, Fat 17g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 889mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 1g fiber), Protein 26g protein.
HAMBURGER NOODLE BAKE
Make and share this Hamburger Noodle Bake recipe from Food.com.
Provided by MizzNezz
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Brown hamburger, onions, and spices until cooked.
- Add tomato sauce and simmer 15 minutes.
- Mix cream cheese and sour cream.
- In 2-quart casserole, put 1/3 noodles, 1/3 cream mix, 1/3 meat mix.
- Repeat twice.
- Sprinkle cheddar on top.
- Bake at 350° for 20 minutes.
SOUR CREAM BURGERS
This is my adopted recipe as of Feb 2005. I made this yesterday and doubled the recipe for DH and I. It was very moist and tasty. It made a great tasting hamburger. It would also be good with potatoes and a vegetable. I didn't use the microwave, I just fried it up.
Provided by Dorel
Categories Meat
Time 10m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Stir together 2 T sour cream, green onion, bread crumbs, salt and freshly ground pepper.
- Add ground beef; mix well.
- Shape the ground beef mixture into one 3/4-inch thick patty.
- Place the patty in a small baking dish.
- Loosely cover with clear plastic wrap or waxed paper.
- Micro-cook, loosely covered, on 100% power for 1 1/2 to 2 minutes.
- Turn patty over; rotate the baking dish a half turn.
- Micro-cook, loosely covered, on 100% power for another 1 1/2 to 2 minutes or until done.
- Drain off fat.
- Serve on toasted bun with lettuce and tomato.
- Dolop with additional sour cream, if desired.
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