Annie's Simple and Easy to Prepare Recipes - Hamburger and Ground Beef Recipes Collected Over the Years

Ground Beef/Hamburger Recipes

BARBECUE MEATBALLS

1 lb. hamburger
1 sm onion
1/2 c. bread crumbs
1 egg
2 tbsp. oil
3/4 tsp. salt
1/4 tsp. pepper
3/4 c. ketchup
2 tbsp. Dijon mustard
2 tbsp. brown sugar
1 tsp. Worcestershire sauce

Mince onion. Combine beef, onion, bread crumbs, salt, pepper, egg and a little milk. make into balls and cook in oil. Remove meatballs with slotted spoon. Add ketchup, 1/3 cup water, mustard, brown sugar, and Worcestershire sauce to pan and bring to boil.

Return meatballs to pan and simmer until hot.

ORIENTAL MEATBALLS
16 ozs. hamburger
1 egg
1 sm. onion, grated
1 tsp. dry mustard
Salt and pepper
Pinch of Italian seasoning
1/4 c. soy sauce
1/2 c. tomato juice (or V8 juice)
1 pkg. Sweet 'n Low

Preparation :

Mix first 6 ingredients and form small balls. Pour sauce ingredients into pan, add meatballs. Cover and simmer for 1/2 hour.

Let cool in refrigerator. Skim off fat. Reheat.

TACO DIP
Black and/or green olives, sliced
Green onions & tops, chopped
Chopped, seeded tomatoes
Shredded cheese
Browned hamburger

1. Spread thin layer of Philadelphia cream cheese (lite is fine) on a large plate.
2. Pour salsa picante sauce (thick and chunky).
3. Cover with: The options are yours.
4. Scoop up with tortilla chips when eating.
Beware: this dip is addicting.

NACHO SUPREME
1 1/2 lb. lean hamburger (may substitute ground turkey for dieters)
2 pkg. taco seasoning mix
1 can refried beans
1 med. container sour cream
1 (16 oz.) jar salsa
1 jar Mexican Cheez Whiz
2 bags tortilla chips (any brand, with or without salt)

Brown and drain hamburger (ground turkey). Add taco seasoning packets and mix well. Put in shallow casserole dish. Top with sour cream and then with salsa. Add cheese on top of this. When ready to serve, put in microwave until cheese is bubbly. This is better when prepared a day ahead.

GREAT BURGERS
1 lb. hamburger, brown with onion and cool
1 can (8 oz.) tomato soup
3/4 c. green and black olives, mixed
1/2 c. mayonnaise
1 sm. can mushrooms
Pinch of oregano
1/2 lb. grated Mozzarella cheese

Mix above with hamburger. Put on 1/2 hamburger buns. Bake at 300 degrees for 30 minutes. Serve hot.

CHILI CHEESE DIP
1 lb. Velveeta cheese
1 lb. browned hamburger, (drained)
1 regular size jar Hormel chili with or without beans
1 (12 to 15 oz.) jar (Pace) Picante sauce, medium

Mix in crock pot until cheese melts and it can be well blended. Serve hot with nacho chips. Can be doubled.

CALICO BEANS
1 can pork and beans
1 can kidney beans, drained
1 can lima beans, drained
1 lb. hamburger
1/2 lb. raw bacon, chopped
3/4 c. catsup
3/4 c. brown sugar
1 tbsp. molasses
2 tsp. mustard
1 onion, chopped
2 tsp. vinegar
1 tsp. salt

Brown hamburger. Mix all ingredients. Bake 2 hours at 350 degrees.

CHILI WITH BEANS
2 lbs. pinto beans
1 lb. hamburger
1 can tomatoes
1 can tomato paste
2 tsp. cumin powder
2 sm. chopped onions
1 pkg. chili powder
Salt and pepper to taste

Cook beans until done. Then add onions, hamburger, cumin powder, chili powder, salt and pepper to beans and cook until onions are tender. Then add tomatoes and tomato paste. This is good to freeze.

BAKED BEANS
Van Camp Pork & Beans (3 oz. net)
6 tbsp. Kraft BBQ sauce
1 lb. hamburger meat
Onion, minced

In Pyrex dish, spread 6 spoonfuls of barbecue sauce. Pour in pork and beans. Add minced onion to your taste. Sprinkle hamburger meat on top, then toss all ingredients together with a fork to mix.

Do not stir; toss. Bake at 400 degrees for 1 hour and 30 minutes.

MARDI GRAS BEAN AND RICE
1/2 lb. pork sausage, hamburger or sliced wieners
2 c. water
1 can tomatoes
1 can kidney beans, undrained
1 c. uncooked regular rice
1 c. celery, chopped
1 envelope Sloppy Joe mix

Brown meat in large skillet (if wieners are used, heat lightly in 2 tablespoons oil or margarine and do not pour off drippings). Add remaining ingredients; stir and mix well. Cover, simmer for 30 minutes, stirring constantly.

FANTASTIC BEAN CASSEROLE
1 lb. hamburger
1 lg. onion
1/2 c. green pepper
Salt & pepper to taste
2 (1 lb.) cans pork 'n beans
1/2 c. catsup
1/2 c. brown sugar
2 or 3 tbsp. barbecue sauce

Cook until onion is done and hamburger is browned. Drain and add 2 (1 pound) cans of pork 'n beans, catsup, brown sugar and barbecue sauce.

Bake 30 minutes at 350 degrees.

LIMA BEAN HOT DISH
1 lb. hamburger
1/2 lb. salt pork
1 can peas
1 can tomatoes
1 can lima beans
Onion
Croutons
Preheat oven to 350 degrees. Brown hamburger and salt pork with chopped onion. Drain grease. In casserole dish combine peas, tomatoes, lima beans, hamburger, salt pork, and onion; thicken with 3 tablespoons flour. Bake for 1 1/2 hours. Top with croutons.

CHILI SOUP
1 to 1 1/2 lbs. hamburger
1 (16 oz.) can kidney beans
4 to 5 (8 oz.) cans tomato sauce
1 med. size onion chopped
1/4 c. ketchup
2 tsp. chili powder, more if you want
Small amount of spaghetti

Fry hamburger. Put in large pan. Fry onions and add to hamburger. Add beans, tomato sauce, ketchup and chili powder. Let cook at least 1 hour or more. Add spaghetti and cook till done.

Serve with crackers or French bread.

CORN BREAD PIZZA
1-1/2 lb. hamburger (or more)
1/2 c. onion chopped fine
1/2 c. or less green peppers
2 cloves garlic (minced or pressed), can use garlic powder or garlic salt
2 tsp. chili powder
15 oz. tomato sauce
1/2 tsp. oregano
Salt and pepper to taste
Small box corn bread mix - Jiffy
1 c. finely grated Mozzarella

Brown meat, onions, green peppers. Pour off fat, add garlic, tomato sauce, chili powder, oregano and salt and pepper. Cook for 15 minutes. Mix cornbread as it says on box, pour in a long greased pan. Spread hamburger mixture over cornbread. Bake in 400 degrees for 15 minutes. Take out, sprinkle cheese on top. Bake 10 minutes more.

CORN BREAD PIE
1 lb. hamburger
1 can tomato soup
1 can whole kernel corn
2 tbsp. chili powder
1 lg. onion
1 green pepper
2 c. water
1 box Jiffy cornbread mix
Salt to taste

Preheat oven to 400 degrees. Brown hamburger and onion. Drain and add soup, water, corn, chili powder, salt. Place mixture in a large iron skillet or 9x13 pan. Mix cornbread as directions on box (mix slightly thinner). Pour cornbread over hamburger mixture and bake at 400 degrees for 30 or 40 minutes.

SUPPER ON A BREAD SLICE

1 small can of canned milk
1 1/2 lbs. hamburger
1 egg
1/2 c. chopped onion
1 tbsp. mustard
2 tsp. salt
3/4 tsp. Accent
1/8 tsp. pepper
1 1/2 c. grated American cheese
1 loaf french bread

Combine all ingredients. Cut bread in half lengthwise. Spread meat mixture on halved bread. Wrap foil around bottom and sides of bread leaving meat exposed. Bake at 350 degrees for 25 minutes.

Remove from oven. Garnish with cheese strips. Bake 5 minutes longer.

LASAGNA BREAD
1/2 lb. sausage
1/2 lb. hamburger
3/4 c. chopped onion
1/2 clove garlic, minced
1 tbsp. parsley flakes
1/2 tsp. leaf basil
1/2 tsp. leaf oregano
1/2 tsp. salt
1 can tomato paste
1 c. creamed cottage cheese
1 egg
1/4 c. grated Parmesan cheese
2 cans crescent rolls
2 (7x4 inch) pieces Mozzarella cheese
1 tbsp. milk
1 tbsp. sesame seed

Meat mixture: Brown meat, add all seasonings, onion and paste and simmer for 5 minutes. Cheese mixture: Combine cottage cheese, egg and Parmesan cheese.

Crust: On a large cookie sheet, press the crescent rolls into a 15x13 inch rectangle. Spoon half the meat mixture onto the dough, leaving a border on the sides and enough dough at the top and the bottom to enclose ingredients like a letter inside an envelope. Follow meat mixture with cheese mixture, then the other half of the meat mixture, placing the sliced Mozzarella cheese on last. Enclose ingredients pressing dough together with fingers. Brush with milk and sprinkle with sesame seeds.

Bake in a 375 degree oven for about 25 minutes or until crust is golden brown.

Serves 6. Can be made ahead, but not more than 2 hours.

STUFFED BREAD
1 loaf French bread
1 sm. onion
1 sm. bell pepper
2 lbs. hamburger meat
2 cans nacho cheese soup

Brown meat with onion and pepper; drain grease. Add nacho soup and heat. Slice bread once horizontally. Put mixture on one side of bread, then place top back. Wrap in tin foil and heat until warm in a 350 degree oven.

KRAUT BREAD
2 pkgs. dry yeast
1 1/2 c. milk
2 tsp. salt
2 eggs
3/4 c. warm water
1/2 c. sugar
1/2 c. shortening
5 c. flour

FILLING:
1 lb. lean hamburger
1 med. head cabbage, shredded
6 onions, med., chopped
1 tsp. salt
1/8 tsp. pepper
1 tbsp. oleo

Soften yeast in warm water. Scald milk. Put in large bowl. Add sugar, salt, shortening. Cool to lukewarm. Add 2 cups flour; mix well. Add eggs and beat well. Add softened yeast and rest of flour. Mix until smooth.

Cover and let rise until doubled. Punch down and let rise 10 minutes. Turn out on floured board. Roll out half of the dough and cut in 3 inch circles. Spoon about 2 tablespoons beef mixture onto center of dough. Bring sides to center and pinch dough to seal. Place bundles seam side down on greased baking sheet. Let rise in warm place for 45 minutes or until double.

Bake in oven at 375 degrees about 18 minutes or until golden brown. Before eating make a slit on top of each one, and add about 1/2 teaspoon butter. In heavy kettle (Dutch oven) brown beef; medium heat.

Drain off fat. Stir in cabbage and onions, salt and pepper. Cook slowly, stirring often. Mix well, let cool. Fill as shown in directions for crust, in part 1. Makes 20-24 depending on size.

CORN BREAD PIE
1 1/2 lbs. hamburger meat
1 chopped onion
1 can tomato soup
1 1/2 c. water
1 tsp. salt
Pepper to taste
1 tsp. chili powder
1 tsp. cayenne pepper (optional)
2 med. cans pinto beans

CORN BREAD TOPPING
3/4 c. cornmeal
1 tsp. sugar
1 tsp. self-rising flour
1 egg
1/2 c. milk
1 tbsp. oil

Combine in pan - (deep fry pan): Brown well, drain and add: Mix well and let simmer 15 minutes. Pour into deep 2 quart baking dish. Top with Corn Bread Topping and bake at 350 degrees for 20 minutes, making sure corn bread is done. Mix well and pour over meat mixture.

CABBAGE ROLLS
1 lg. head cabbage
1 lg. onion, chopped
2 lbs. hamburger
1 c. rice, instant
1/4 tsp. pepper
1 lg. can tomatoes
1 lg. can tomato juice
1/4 tsp. garlic salt
1 tbsp. salt
1 bay leaf
Toothpicks for securing cabbage rolls

Soak cabbage leaves in boiling hot water to wilt. In large bowl, mix together hamburger, salt, garlic salt, pepper, onion and rice. Form into balls, roll into cabbage leaves, hold together with toothpicks. Place in large kettle. Pour on tomatoes and the can of tomato juice; add bay leaf. Cook over medium heat until cabbage is tender.

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!!

LITTLE PIZZAS
1 pkg. party rye bread
1 lb. pork sausage or hamburger
1/4 lb. Velveeta cheese
4 tbsp. ketchup
1 tsp. Italian seasoning
1/4 tsp. garlic powder
1 tsp. oregano
1 tbsp. Worcestershire sauce

Brown meat and drain. Add remaining ingredients to meat and cook over low heat 10-15 minutes. Spread on party rye slices and bake 15 minutes at 350 degrees. Serve immediately or can be frozen unbaked.

MAZATLAN MADNESS
1 lb. hamburger/ground turkey
1 med. onion (or to taste)
16 oz. can refried beans
4 oz. can green chilies, drained, chopped
1/2 c. shredded Monterey Jack cheese
3/4 c. taco sauce
1 med. avocado, mashed
1 c. sour cream
1/4 c. chopped green onion
8 oz. can pitted ripe olives, sliced
Lots of tortilla chips, about 2 bags

Microwave meat and onion on HIGH until browned, approximately 3-5 minutes, using the 2 1/2 quart casserole dish with strainer. In medium roasting pan, spread the refried beans and top with the meat mixture. Layer chilies, cheese and taco sauce on top of meat. Microwave on high for 5 minutes. Combine the avocado and sour cream and spoon over the heated mixture. Garnish with the green onions and olives. Serve with tortilla chips. Serves 20.

ENCHILADAS
1 lb. hamburger, brown and drain off excess fat
Med onion
1 can refried beans
1 tbsp. cumin
1 tsp. garlic salt
Salt and pepper to taste add to
hamburger mixture
1 dozen large white flour taco shells
1 lb. grated cheese, longhorn Cheddar

Set aside 1/2 grated cheese for topping. Divide hamburger mixture and grated cheese in shells and roll. Place in a 13 x 9 baking dish as you roll filled shells. Sprinkle top with the cheese set aside.

Pour 2 cans enchilada sauce over enchilada. Bake until cheese bubbles at 350 degrees. If sauce is to hot use 1 can enchilada sauce and equal amount of tomato juice.

HEAVENLY BEEF

1 lb. hamburger
2 tsp. minced garlic
1/2 tsp. salt
30 oz. tomato sauce
8 oz. cream cheese
1 pt. sour cream
1 c. chopped onions
1 lb. egg noodles
1 lb. shredded Mozzarella

Brown hamburger add garlic, salt and tomato sauce, simmer for 30 minutes. While that simmers, mix together cream cheese, sour cream, and onions.

Cook noodles. In greased 9 x 13 pan layer 1/3 of sauce, 1/2 noodles, 1/2 cream cheese mixture, 1/2 Mozzarella cheese, cover with 1/3 more sauce, remaining noodles, cream cheese, Mozzarella cheese and sauce.

Bake at 350 degrees uncovered for 30 minutes. *30 oz. spaghetti sauce may be substituted for garlic, salt and tomato sauce.

SPAGHETTI PIE

8 oz. spaghetti (broken)
2 tbsp. butter
1/3 c. Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
1 egg, beaten
1 1/2 lbs. hamburger, browned
1/2 c. onion, chopped
1/4 c. green pepper, chopped
2 tbsp. vegetable oil
15 1/2 oz. jar spaghetti sauce
1 tbsp. sugar
1/2 tsp. oregano
1/2 tsp. garlic salt
1 c. cottage cheese
4 oz. Mozzarella cheese

Cook spaghetti and drain. Stir in butter, Parmesan cheese, salt, pepper and egg until combined. Pour into a greased 9 x 13 inch pan. Spread cottage cheese over spaghetti. Brown hamburger, onion, green pepper in oil until meat is browned. Drain and stir in spaghetti sauce, sugar, oregano and garlic salt. Pour over spaghetti and cottage cheese layer.

Bake at 350 degrees for 30 minutes. Sprinkle Mozzarella cheese over meat and bake 10 minutes longer or until cheese is melted. Let stand a few minutes before cutting.

HOMEMADE LASAGNA

1/4 c. olive oil
1/2 c. finely chopped onion
2 tbsp. chopped parsley (fresh or dried)
1/2 lb. ground hamburger
1/4 lb. loose sausage (italian)
2 cans (2 lbs. 3 oz.) plum tomatoes
in the can
2 cans (6 oz.) tomato paste
2 tbsp. sugar
1 tsp. salt
1/4 tsp. pepper
2 tsp. dried oregano
1 tsp. basil1 tbsp. olive oil
1/2 lb. lasagna noodles
1 lb. ricotta cheese
1 lb. Mozzarella cheese, thinly sliced
1 jar (3 oz.) Parmesan cheese

In a frying pan, add 1/4 cup olive oil, saute onion and parsley, until tender (5 minutes). Add hamburger and loose sausage. Brown. Add tomatoes, tomato paste, sugar, salt, oregano, pepper and basil. Place this mixture in a crockpot on low for 6 hours. Stir occasionally. In large kettle, bring 3 quarts water to boil, add 1 tablespoon olive oil. Add lasagna noodles, 2 or 3 at a time. You need 6 lasagna noodles. Return to boiling for 15 minutes. Drain and rinse with hot water.

Heat oven to 350 degrees. Grease baking dish, 13 x 9. Spoon in tomato sauce. Layer noodles, ricotta, Mozzarella, tomato sauce, noodles, ricotta and Mozzarella. Bake for 40 minutes at 350 degrees. Top with Parmesan cheese. Let cool 15 minutes. 9 servings.

TATER TOT CASSEROLE

1 lb. hamburger, browned
Small onion, optional and browned
1 can (10 3/4 oz.) cream of mushroom soup
1 pt. peas
1 1/2 c. Cheddar cheese
1 lb. box tater tots

Layer above ingredients in casserole dish in order as given. Bake at 325 degrees for approximately an hour, when cheese is bubbly.

GREEN BEAN CASSEROLE

1 lb. hamburger, browned
1 lg. onion, sauteed
1 can mushroom soup
1 qt. green beans, drained

Save 1 cup bean water. Add to mushroom soup. Stir together all ingredients. Put in casserole. You can add onion rings on top. Bake until bubbling hot.

LAYERED CASSEROLE

1 lb. hamburger, browned1 layer sliced onions (1 sm.)
1 layer sliced carrots
1 layer chopped celery
1 layer sliced potatoes

Place in bottom of casserole. Add: Pour over top 1 quart whole tomatoes. Bake 1 hour at 350 degrees.

CHILI RELLENO CASSEROLE

1 lb. cheese, grated
3 or 4 eggs
1 1/2 c. milk
1/2 c. flour
Salt
Pepper
1 can Ortega whole chilies
1 lb. hamburger meat, if desired

Beat together milk, flour, eggs, salt and pepper. Layer in casserole dish: chili, then pour over milk/flour/egg mixture, then cheese. Repeat layers until all ingredients are used. Bake at 350 degrees for 50 minutes.

IMPOSSIBLE TACO PIE

1 lb. hamburger
1/2 c. chopped onion
1 env. taco seasoning (Schilling)
1 can (4 oz.) chopped green chilies
1 1/4 c. milk
3/4 c. Bisquick
3 eggs
2 tomatoes
1 c. shredded cheese (Jack or cheddar)
Sour cream

Heat oven to 400 degrees. Grease pie plate, 10 x 1/2 inch. Cook and stir beef and onions until brown, drain. Stir in seasoning mix. Spread in plate, top with chilies. Beat milk and Bisquick and eggs until smooth, 15 seconds in blender or 1 minute by hand. Pour into plate, bake 25 minutes. Top with cheese and tomatoes.

Bake 8 to 10 minutes. Top with sour cream, tomatoes, lettuce, and cheese.

Serves 6 to 8.

MEXICAN CASSEROLE

1 pkg. of hamburger meat
1 can chopped tomatoes and green chilies (Rotel)
1 can chicken and mushroom soup
1/2 onion, chopped (optional)
1 c. grated American cheese or 1 can cheese soup
1-1/2 c. crushed tortilla chips

Brown hamburger with chopped onion. Drain and add tomatoes and soup. Put tortilla chips in bottom of baking dish and pour meat mixture over them. Sprinkle cheese on top and bake at 350 degrees for 30 minutes. Serve with crackers and green salad.

POTATO PIZZA

1 1/2 lb. hamburger
1/2 tsp. salt
1 onion, chopped
1/2 tsp. oregano
Cayenne pepper (optional)
6 c. thin sliced potatoes
1 can tomato soup
1 can Cheddar cheese soup
1/2 can evaporated milk
8 slices mozzarella cheese
1 tsp. sugar

Brown and drain hamburger with onion spices. Mix soup, milk and sugar with hamburger. Place potatoes in bottom of 9 x 13 inch pan. Spread mixture over top. Bake at 350 degrees for 45 minutes, covered. Place slices of cheese on top. Bake uncovered for 15 minutes.

MEXICAN CASSEROLE

1 lb. hamburger, cooked
1 can cream of mushroom soup
1 can enchilada sauce
Milk to blend together
Medium Cheddar cheese (cut into slices)
Soft flour or corn tortillas

Mix first 4 ingredients together. Spread a little in bottom of 9 x 13 inch baking dish. Layer tortillas, cheese and sauce. Bake at 300 degrees for 20 minutes.

HAMBURGER STROGANOFF

3/4 c. chopped onion
2 lb. hamburger
3 to 4 teaspoons beef bouillon
1/2 cup sour cream

Cook together: In microwave or saucepan melt 1/2 cup butter or margarine. Add 1/2 cup flour and wire whip until smooth. Bubble to thicken. Add 1/2 cup water, 1/2 cup catsup and 3-4 teaspoons beef bouillon. Cook until thickened. Add meat and onions. Stir in 1/2 cup or so sour cream. (If you double this recipe add 3 or 4 tablespoons flour.) Serve over hot noodles.

NOODLE HOT DISH

2 tbsp. shortening
1/2 lb. lean hamburger
1/2 c. diced onion
1/2 c. diced green pepper
1 c. celery
2 c. uncooked noodles
2 c. or 1 can red kidney beans
3 c. (lg. can) tomatoes
1 tsp. chili powder
1 1/2 tsp. chili powder
1 1/2 tsp. salt
1/4 tsp. pepper
2 tsp. seasoning salt

Brown hamburger in shortening. Add onion, green pepper and celery. Cook until tender. Then add beans, tomatoes and seasoning. Add noodles at the last cover and simmer 30 minutes. Better if cooked longer.

TACO-RITOS

1 lb. hamburger
1 sm. onion, chopped
1 pkg. taco seasoning mix
1 can white beans, drained
1 can water
Shredded Cheddar cheese
8 inch flour tortillas

Fry hamburger and onion. Add taco mix, water and white beans. Simmer until mixture thickens. On a dinner plate, place a flour tortilla. Spread about 1/2 cup of the hot mixture on half of the tortilla. Top with Cheddar cheese, cover with empty side. Top with more cheese or sour cream. Heat in microwave until cheese melts.

Serve with lettuce and tomato salad.

QUICK ENCHILADA BAKE

2 1/2 lb. hamburger
1 med. onion, chopped
1/3 c. flour
1 pkg. enchilada mix
1 (6 oz.) can tomato paste
1 1/2 tsp. garlic powder
1 1/2 tsp. salt
3 c. hot water
1 dozen corn tortillas
1 c. sliced pitted black olives
2 c. shredded Cheddar cheese
1 c. shredded Monterey Jack

In large skillet, brown meat and onion. Add flour, garlic powder, salt, tomato paste and enchilada mix. Stir in water, one cup at a time. Cook until mixture thickens, about 7 or 8 minutes. Place 4 tortillas in ungreased 9x13 inch baking dish. Cover with 1/3 meat mixture. Top with 1/3 of olives and 1/3 of cheese. Repeat twice.

Bake at 300 degrees for 25 minutes.

Cut in squares, serves 6-8.

ELDORADO BEEF CASSEROLE

1 lb. hamburger
1 onion, diced
1 tsp. garlic powder
2 (8 oz.) cans tomato sauce
1 (7 oz.) pitted ripe olives
1 c. cottage cheese
1 c. sour cream
1 can chopped chilies
1 lb. Monterey Jack cheese
1 pkg. nacho or taco Doritos

Fry hamburger with onion and garlic powder until browned and crumbly. Add tomato sauce and slice ripe olives. In a separate bowl, mix cottage cheese, sour cream and chilies. Grate Monterey Jack cheese. Slightly crush Doritos and line 3-quart casserole with 1/3 of them. Cover with half of hamburger mixture, then half of cottage cheese mixture, then half of Jack cheese. Repeat layering.

Bake at 350 degrees uncovered for 45 minutes.

HAMBURGER GRAVY OVER RICE

1 1/2 lb. hamburger
1 med. onion, chopped
3 stalks celery, sliced thin
2 beef bouillon cubes
1/4 c. soy sauce

Fry hamburger, onion and celery until nice and brown. Add beef bouillon, soy sauce and 1 cup water. Simmer until liquid is gone and hamburger starts to fry. Add 2 cups of water. Bring to a boil. Thicken with 5 tablespoons flour mixed in 1 cup of water until desired thickness. Serve over cooked rice. About 4 cups. Top with chow mein noodles.

HAMBURGER COBBLER

1 sm. onion, diced
1/2 clove garlic, minced
1 tbsp. fat
1 lb. hamburger
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. marjoram
1/4 lb. Cheddar cheese, sliced
1 can tomatoes, drained
2 tbsp. Worcestershire sauce
3 tbsp. ketchup
1 (8 1/2 oz.) pkg. corn muffin mix

Saute onion and garlic in fat in skillet; add hamburger and seasoning and brown lightly. Spread mixture in 9 inch square baking dish. Arrange cheese on to of meat; top with tomatoes mixed with Worcestershire sauce and ketchup. Mix corn muffin mix according to package directions. Pour over meat mixture.

Bake at 400 degrees for 25 minutes.
Cut in squares.
Serves 4.

QUICK RICE CASSEROLE

1 lb. hamburger
1 c. Minute Rice
1 can Contradina thick and zesty tomato sauce
1 can water

Fry hamburger; drain well. Put all ingredients in a large casserole. Stir to mix.

Bake at 400 degrees 40 - 45 minutes.

EASY GOULASH

1 lb. hamburger
1 can stewed tomatoes
1 can tomato sauce
Onions (optional)
Salt and pepper to taste
Season salt
1 sm. pkg. shell macaroni
Mushrooms (optional)

Brown hamburger with onions. Drain. Add tomatoes and tomato sauce. Simmer. Boil water and cook shell macaroni until tender. Drain and add to hamburger mixture. Serve warm.

5 SPICE BEEF-N-RICE

1 lb. hamburger
1 tbsp. olive oil
1/4 c. onion
Salt and pepper to taste
1/8 tsp EACH: thyme, garlic powder, oregano
1 (11 oz.) can mushroom soup
1 (11 oz.) can tomatoes or sauce
1 c. Minute Rice
Velveeta cheese, chunks

Cook hamburger, olive oil, onion and 3 spices together. Drain off fat. Add soup, tomato sauce, Minute Rice (already boiled) and cheese. Simmer for approximately 10 - 15 minutes. You can put olives on top if desired.

MAN'S DELIGHT CASSEROLE

2 lb. hamburger
1 med. onion, chopped
1 green pepper, chopped
1 (8 oz.) pkg. noodles, cooked
1 can cream corn
1 can mushrooms
1 can black olives, sliced
1 can tomato soup
1 (8 oz.) can tomato sauce
1 (4 oz.) can pimiento, chopped
1 1/2 tsp. salt
1/2 tsp. chili powder
1/8 tsp. dry mustard
1/8 tsp. pepper
2 c. shredded Cheddar cheese

Brown hamburger; drain grease. Add onion, green pepper; saute. Add salt, chili powder, mustard, pepper; stir. Mix corn, mushrooms, olives, tomato soup, tomato sauce, pimiento to hamburger mixture; stir. Add noodles to mixture; stir. Place in baking dish/pan.

Sprinkle with cheese.
Bake at 350 degrees for 45 minutes.

ARTICHOKE CASSEROLE

1 can artichoke hearts (Progresso in water)
1/2 lb. hamburger
1/2 lb. sausage
2 hard-boiled eggs
1/2 lb. Mozzarella

Fry hamburger and sausage together; let cool. Make meatball mixture; don't drain. Put oil on bottom of casserole. Drain artichokes and separate. Make 2 layers, put artichokes on oil, meat mixture next, hard-boiled eggs, sliced, then Mozzarella. Repeat layer. Last 5 minutes, beat an egg, add parsley and cheese. Pour over mixture.

Bake 45 minutes at 350 degrees.

HAMBURGER-VEGETABLE BAKE

2 lbs. hamburger (extra lean)
1 egg
1 1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. minced onion
1/2 tsp. Worcestershire sauce
1/3 c. fine dry bread crumbs
1/2 c. water
3 tbsp. shortening
1/2 tsp. marjoram
2 cans beef gravy
8 carrots, peeled
8 sm. white onions, peeled
8 med. potatoes, peeled
2 fresh mushrooms, sliced (optional)
1 tbsp. butter
Chopped parsley (optional)

Mix meat, egg, salt, pepper, minced onion, Worcestershire, bread crumbs and water. Shape into 12 large balls and brown on all sides in hot shortening. Remove meat balls and put in large casserole. To pan drippings, add marjoram and gravy. Cook carrots, onions and potatoes in boiling water for about 10-15 minutes. Add vegetables to meat balls in casserole and pour gravy mixture over top. Cover and bake in 350 degree oven for 1 hour or until all vegetables are cooked. Brown mushrooms in butter and garnish casserole with mushrooms and parsley.

BEEF BISCUIT CASSEROLE

1 lb. hamburger
1 (16 oz.) can pork and beans
3/4 c. barbecue sauce
2 tbsp. brown sugar
1 tbsp. minced onion
1 pkg. 10 flaky biscuits, halved
1 c. Cheddar cheese, shredded

Brown hamburger. Add beans, barbecue sauce, brown sugar and minced onion. Cook until bubbly. Place in greased 2 quart casserole. Place biscuits (cut side down) on beef mixture. Sprinkle Cheddar cheese over the top.

Bake at 375 degrees for 20-25 minutes or until biscuits are golden brown.

CABBAGE CASSEROLE

1 head cabbage, medium
1 1/2 lb. hamburger or turkey
Salt, pepper and garlic salt to taste
2 cans Brooks (medium) diced tomatoes with onions
1 (16 oz.) can tomato sauce
1 pkg. frozen hash browns
2 tbsp. dried onion flakes

Chop up cabbage and microwave for 10 minutes. Brown hamburger or turkey and rinse with warm water. Mix all ingredients together and put in large casserole dish. Bake at 350 degrees for 1 hour.

MACARONI CHEESE DISH

2 c. macaroni
1 can cream of mushroom soup
1 green pepper, cut up in pieces
1 can fried onions
1 lb. hamburger
1 can tomato soup
2 c. Colby cheese, cut in small pieces

Cook 2 cups macaroni. Fry hamburger; salt and pepper to taste. Drain off grease. Mix all ingredients except the cheese and fried onions. Put in layers of the above ingredients, cheese, onions, ending with cheese on top. Save enough onions to put on top later.

Bake for 30 minutes at 350 degrees, covered. Take off cover and put onions on top; bake for 5 minutes more.

CABBAGE CASSEROLE

1/2 c. Minute rice
1 1/2 lb. hamburger
1/2 c. chopped onion
1 tsp. garlic powder
1/4 tsp. pepper
2 (16 oz.) cans tomato paste
1 sm. cabbage head, shredded

Cook rice as directed. Lightly brown meat, onions, garlic powder and pepper. Mix with rice - add one can tomato paste. Line a greased casserole dish with about 1/2 of cabbage. Spread meat mixture over cabbage. Add rest of cabbage over meat mixture. Add 1 can tomato paste on top. Cover and bake at 305 degrees for 45 minutes or until cabbage is done.

MEXICAN CASSEROLE

1 lg. bag Doritos
1 lb. hamburger
1/2 med. onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 sm. can taco sauce (4 oz.)
1 sm. can green chilies, chopped
Longhorn cheese, grated

Brown hamburger with onion. Mix in soups. Add taco sauce and chilies. In large casserole crush Doritos in bottom of dish. Layer meat mixture and cheese. Repeat until all is used. Bake at 350 degrees from 45 minutes to 1 hour.

Variation: Substitute 1/2 cup milk for the mushroom soup, and prepare as above; however, place a layer of Doritos in bottom of casserole and put one half of meat mixture over it. Put another layer of Doritos and top with remaining meat mixture. Cover with shredded cheese.

Bake at 375 degrees for 20 minutes.
Serves 6.
Freezes well, etc.

TEXAS RICE

2 lbs. hamburger
1 green pepper
1 lg. onion
1 lb. Colby cheese
1 lb. bacon
3 c. instant rice (before cooked)
1 lg. can whole tomatoes
1 lg. can tomato sauce

Fry bacon and crumble into bowl. Leave small amount of grease in pan, dry onion and green pepper. Add hamburger. Drain grease and put all ingredients in bowl with bacon. Boil 3 cups water with 1 teaspoon salt. When water boils, add the rice, remove from heat and cover for 5 minutes. Cut tomatoes in small pieces. Add tomatoes with juice to the other ingredients. Grate cheese. Add cheese, rice and tomato sauce. Reserve 1/2 cup cheese to sprinkle on the top. Mix all ingredients well.

Bake at 350 degrees for 30 minutes.

HOBO DINNER

1 lb. hamburger
4 lg. potatoes, sliced thin
5 or 6 carrots
1 med. onion
1 c. frozen peas
2 stalks celery
Salt & pepper
1 can mushroom soup

Brown hamburger; drain grease. Place in baking dish. Add potatoes, carrots, onion and celery which have been sliced. Put peas on top. Thin soup to the consistency of gravy and put over all.

Bake in 350 degree oven for 1 hour, uncovering the last 1/2 hour.

Serves 5 or 6.

ANY DAY HOT DISH

1 lb. wide noodles, cooked
2 lbs. hamburger, browned
1 onion, chopped
1 can cream of mushroom soup
2 cans tomato soup
1 can cream style corn
1/4 c. chopped green pepper (opt.)

Brown hamburger and onion. Cook noodles. Combine remaining ingredients except for cheese. Sprinkle cheese on top.

Bake, covered for 1 hour at 350 degrees.
Serves 8 to 10.

WILD RICE

1 c. wild rice, soak overnight
2 lbs. hamburger
1 onion, chopped
2 med. green peppers
1 can chicken rice soup
1 can cream of mushroom soup
1 can mushrooms

Fry hamburger with onion and green pepper. Add soups and mushrooms to wild rice and hamburger mixture, put enough water to cover.

Bake in a covered dish at 300 degrees for 2 hours.

VEGETABLE NOODLE MEAT CASSEROLE

1 (8 oz.) bag cooked noodles
1 sm. can mushrooms
1 lg. onion, chopped
1 lg. green pepper, chopped
1 sm. bottle stuffed olives, chopped(approximately 1 c.)
1 lb. ground hamburger, cooked
4 tbsp. melted butter
1 can cut green beans
2 1/2 c. canned tomatoes

Mix cooked noodles, cooked hamburger, mushrooms, onion, pepper and olives. Melt butter in 9x13 inch pan. Pour in noodle mixture, add green beans and tomatoes. Sprinkle Parmesan cheese on top.

Bake 1 hour at 325 degrees. Serves 8 people.

ITALIAN CRESCENT ROLL CASSEROLE

1 1/2 lbs. hamburger
1/4 c. minced onion
8 oz. tomato sauce
1 pkg. spaghetti sauce mix
8 oz. sour cream
2 c. Mozzarella cheese
1 can crescent rolls (8 slices)
2 tbsp. melted butter
1/3 c. Parmesan cheese
3 c. cooked pasta

Layer cooked pasta (your choice) in bottom of 9 x 13 inch pan. Brown and drain hamburger. Add onion and spread over pasta. Spread tomato sauce on meat layer and sprinkle with spaghetti mix. Spread sour cream over all and top with Mozzarella cheese. Unroll crescent roll dough on top. Dribble with butter and sprinkle with Parmesan cheese.

Bake 25 minutes at 350 degrees.

TAMALE CASSEROLE

1 1/2 lbs. hamburger
1/2 c. each chopped onion and celery
2 c. canned tomatoes with juice1 c. whole corn, drained
1 tsp. salt
1 1/2 tsp. oregano
1 tsp. chili powder
1/3 c. yellow cornmeal

Lightly brown: Add: Simmer a few minutes. Add 1/2 cup sliced olives if desired. Pour into a slightly greased casserole. Sprinkle top with Parmesan cheese. Bake at 350 degrees for 25 minutes.

BURRITO CASSEROLE

1 lb. hamburger, browned
1 pkg. taco seasoning
1 jar salsa
8 or 10 soft taco shells
1 c. Mozzarella cheese
1 c. Cheddar cheese
Lettuce
Tomato
Sour Cream

In bottom of 9 x 13 pan spread salsa. Brown 1 pound hamburger, drain and add taco seasoning and water. Simmer. Fill soft shells with mix, roll up and place cut side down on salsa. Spread more salsa over top. Top this with Cheddar and Mozzarella cheese. Cover with foil and bake at 350 to 375 degrees about 1/2 hour. Can add lettuce, tomato, sour cream to serve.

5 CAN CASSEROLE

2 lbs. hamburger
1 med. onion
2 tbsp. soy sauce
1 can cream of celery soup
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chicken with rice soup
1 can mixed vegetables
1 pkg. chow mein noodles

Put half noodles in casserole and the other half on top. Bake at 350 degrees for 1 hour.

CORN CASSEROLE

8 oz. noodles
1 lb. hamburger
1 can cream of mushroom soup
1 c. sour cream
1 can whole kernel corn, drained
About 1 c. grated cheese
1/4 c. onions or more
Salt & pepper to taste

Cook noodles and rinse in cold water. Brown in skillet: onions and hamburger, salt and pepper. Stir together hamburger, mushroom soup, sour cream, corn, cooled noodles; layer with grated cheese.

Bake at 350 degrees 25 minutes.

BEEF ZUCCHINI CASSEROLE

1/2 lb. hamburger
1 onion, diced
Salt & pepper to taste
1 tbsp. flour
1 jar Heinz brown gravy
1 (8 oz.) can tomato sauce
1 tsp. sugar
2 c. noodles, cooked
1 c. thin sliced zucchini
Parmesan cheese

In skillet, brown hamburger, onion, salt and pepper; drain off the grease. Sprinkle meat with flour. Add brown gravy, tomato sauce and sugar. Mix in 2 cups cooked noodles and 1 cup zucchini. Pour into 1 1/2 quart dish. Cover. Bake at 350 degrees 45 to 50 minutes. Garnish with Parmesan cheese. Serves 4.

COWBOY CASSEROLE

8 oz. spaghetti
1 1/2 lb. hamburger
Salt and pepper to taste
1 tsp. garlic powder
1 tsp. chili powder
1 can cream of mushroom soup
1 can cream of tomato soup
1 tsp. Worcestershire sauce
Grated cheese

Cook and drain spaghetti. Brown hamburger. Add remaining ingredients and simmer 10 minutes. Pour into baking dish and top with cheese. Bake 30 minutes at 350 degrees.

EGGPLANT CASSEROLE

1 lb. hamburger (very lean)
1/2 c. chopped onions
1/4 c. chopped bell pepper
1 lg. eggplant (peeled and sliced)
1 c. Italian seasoned bread crumbs
2 egg whites
1/2 c. milk
1 tsp. Italian seasoning
2 c. tomato sauce
1 tsp. salt
1 lb. Mozzarella cheese

Brown hamburger, onion, pepper, Italian seasoning and salt together. Drain excess fat if any. Mix the egg whites and milk. Dip eggplant slices in eggs/milk mixture - roll in bread crumbs. Place on cookie sheet and brown under broiler on both sides. Layer eggplant - Mozzarella cheese - meat mixture in casserole dish.

Repeat layers. Pour tomato sauce over all in casserole dish. Bake at 325 for approximately 45 minutes to 1 hour.

CHOW MEIN CASSEROLE

1 1/2 lbs. hamburger
2 sm. onions, chopped
1 1/2 c. chopped celery
1 tbsp. Worcestershire sauce
1 tbsp. soy sauce
1 can mushroom soup
1 can celery soup or chicken soup
1/4 c. Minute Rice

Brown above ingredients. Add: Put in casserole and sprinkle with chow mein noodles. Bake 45 minutes at 350 degrees.

AMISH CASSEROLE

1 lg. pkg. noodles, cooked
1 pkg. frozen peas, cooked 3 minutes
1 can mushroom soup
1 c. sour cream
3 lbs. hamburger, fried with 1 onion
1 can cream of celery soup
1 c. milk

Mix soup and cream together and pour over the other ingredients which have been put in a large pan or roaster.

Bake 1 hour.

GREEK CASSEROLE

6-8 med. potatoes
2 tbsp. butter
1 lg. can Campbell's tomato soup
Salt and pepper, to taste
2 lb. hamburger
1 onion
1/2 c. water

Boil potatoes in skins until almost tender. Peel and slice. While potatoes are cooking, brown hamburger. Then drain hamburger and add butter and onion to hamburger and slightly brown onion. Add tomato soup and water to meat and simmer 5 minutes. Make white sauce: 2 c. milk 3 tbsp. butter 1/2 c. Velveeta cheese Melt butter in small saucepan then mix in flour gradually over low heat. After mixed well, slowly add milk while stirring. Cook until thick.

Remove from fire and add cheese. Put into greased 13 x 9 pan as follows: layer of potatoes, meat, then sauce and repeat. Then last put all remaining sauce and top with cheese. Bake in preheated oven at 350 degrees until top lightly browned, approximately 35-40 minutes.

SWEET-SOUR CASSEROLE

1 lg. can sauerkraut, drained
1 lb. seasoned hamburger
1/2 c. brown sugar
1 c. tomato paste

Saute meat and drain. Combine all ingredients, pour into 7 x 13 inch casserole. Bake 1 hour at 350 degrees. Excellent served with mashed potatoes and salad.

MEAT LOAF

1 1/2 lb. hamburger
3/4 c. oatmeal
1/4 c. chopped onion
1 1/2 tsp. salt
1/4 tsp. pepper
1 egg, beaten
3/4 c. milk

SAUCE
1/3 c. ketchup
1 tbsp. mustard
2 tbsp. brown sugar

Combine all ingredients. Mix thoroughly. Pack firmly into loaf pan. Combine all ingredients and pour over meat loaf. Bake at 350 degrees for 1 hour.

EASY SLOPPY JOES

1 lb. lean hamburger meat
1 pkg. Sloppy Joe seasoning mix
1 (6 oz.) can tomato paste
1 1/4 c. water
1 pkg. hamburger buns

Brown hamburger meat in a hot frying pan (drain). Sprinkle seasoning mix over meat and blend thoroughly. Stir in tomato paste and water.

Bring mixture to a boil, then reduce heat and simmer for 20-30 minutes, stirring occasionally.

Spoon onto hamburger buns.

SON OF A GUN STEW

4 lbs. hamburger meat
2 env. Williams Chili Seasoning
2 shakes meat tenderizer
1 lg. can V-8 juice
1 sm. bottle A-1 sauce
1 sm. bottle 57 sauce
Couple cloves garlic and anything else that looks like it might be good
Salt to taste
Red and black pepper
BBQ sauce
Few shots of Tabasco
Few shots of Worcestershire
An onion or two
2 c. water, more or less
Some allspice

Brown meat in skillet, then put in big pot on medium temperature. Stir in the Williams Chili Seasoning. Shake the meat tenderizer in and add the V-8. Let simmer awhile then add A-1 and 57 sauces. Squish the garlic real good, then stick it in the pot. Add the rest of the sprinkly stuff and let it stew for 5 minutes or so. Add the Worcestershire and Tabasco. Cut up onion and throw it in. Add water until it looks about right then let it set for 20 minutes or so

BARBECUE

1 lb. hamburger
2 tbsp. brown sugar
2 tbsp. vinegar
1/2 tsp. prepared mustard
3 tbsp. Worcestershire sauce
1 c. ketchup
1/2 c. water

Brown hamburger and remove excess fat. Combine all ingredients and let simmer 3 or 4 minutes. Serve on buns.

IMITATION WHITE CASTLES

3/4 lb. lean ground beef
1/2 c. finely chopped onion
1/2 c. boiling water
Salt & pepper
Hamburger buns

Mix beef and onions. Add water. Spread on buns. Season with salt and pepper. Broil until hamburger is brown and buns are toasted, about 5 minutes. Experiment with height of rack from heat to insure doneness without burning.

STRAW HATS

1 1/2 lb. hamburger
1 onion, chopped
1/2 pepper, chopped
1 med. can pork and beans
American cheese
1 bag corn chips
Lettuce, shredded

Cook hamburger, onions and pepper together; drain off excess fat. Cook pork and beans. Then put in a bowl and mix beans with hamburger mixture. Grate American cheese on top of beans, hamburger, onions, and peppers, to melt. Put corn chips on plate.

Pour mixture of beans, hamburger, onions, pepper and cheese on top of corn chips. Add shredded lettuce, tomatoes, ketchup or other cheese to this mixture, if desired.

INDIAN FRY BREAD

5 c. flour
5 tsp. baking powder
1/2 tsp. salt
1 lb. grated sharp Cheddar cheese
Vegetable oil
Water to be able to handle (mixable)
1 lb. hamburger
2 lg. tomatoes, chopped fine
1 lg. onion, chopped fine
Salt and pepper to taste
1 lg. can refried beans
1/2 lettuce head, shredded
Salsa to taste

Get oil real hot (donut hot). Mix flour mixture until workable by adding water in small amounts. Make into large ball. Let stand 20 minutes. Take small soft ball size pinches off. Roll in floured surface by hand. Play with dough ball until large saucer size (or use rolling pin). Drop rolled piece in hot oil until golden brown.

Drain on paper towels. Put refried beans on, hamburger, lettuce, tomatoes, cheese. Salt and pepper to taste.

CROCK POT ITALIAN MEAT BALLS

1 qt. tomato juice
Salt and pepper
Garlic salt
4 tbsp. parsley flakes
1 lb. hamburger
1 egg
1/2 c. bread crumbs
1 c. grated cheese
1 sm. can tomato paste

Turn crock pot on low and pour in tomato juice. Add salt, pepper and garlic salt to your liking. Sprinkle 2 tablespoons of parsley flakes in juice. Mix hamburger.

CROCK POT SLOPPY JOES

2 lbs. hamburger
1 lg. onion, chopped
Chili powder to taste (I use 2 tbsp.)
2 sm. cans of Manwich (reg. or Mexican)*

*(If using Mexican flavor, omit chili powder). Brown hamburger and drain. Put all ingredients into crock pot. Cook 3-4 hours on low.

CROCK POT CHILI

1 lb. hamburger, browned & drained
1 lb. sausage, browned & drained
1 lg. onion
1 c. green pepper, sliced
1 c. sliced celery
2 (15 oz.) cans pinto beans
1 lb. 12 oz. can tomatoes, cut up
6 oz. tomato paste
2 cloves garlic
2 tsp. chili powder
2 tsp. salt

Crock pot 8-10 hours on low.

CROCK - POT SLOPPY JOES

3 lbs. hamburger
1-2 onions, finely chopped
1 green pepper, chopped
2 (8 oz.) cans tomato sauce
1 c. water
2 pkgs. Sloppy Joe seasoning mix
2 tbsp. brown sugar

Brown hamburger in skillet. Drain. Put into crockpot. Add onions, green pepper, tomato sauce, water, seasoning mix and sugar. Stir thoroughly. Cover. Cook on low for 8-10 hours, or on high for 3-4 hours.

SPICY CROCK POT SPAGHETTI SAUCE

2 (15 oz.) cans tomato sauce
2 (15 oz.) cans peeled tomatoes
2 lg. onions, chopped
2 lbs. hamburger
1 tbsp. (6 buds) fresh garlic
6 oz. tomato puree
6 dashes oregano, Tabasco sauce, and salt
Fresh mushrooms
2 tbsp. brown sugar
1 tbsp. sweet basil

Brown hamburger and salt; drain. Add to crockpot of tomatoes, chopped onions, garlic, puree, oregano, Tabasco, sugar, chopped mushrooms, tomato sauce and sweet basil. Cook in crockpot 12 hours.

Cook on low another 12 hours, covered. Makes 4 quarts.

CROCK POT GOULASH

4-5 potatoes, peeled & chopped in bottom of crock pot
1 med. onion, chopped
1-2 sliced carrots
Corn
Peas
1 lb. hamburger
Salt & pepper
1 can tomato soup

Starting with potatoes layer vegetables in crock pot. (You may use frozen vegetables but you will need to add about 1/2 cup water.) Place raw hamburger on top of vegetables and top with the tomato soup. Cook on high 4-5 hours or low 6-8 hours.

RANCHO CROCK POT BEAN CASSEROLE

1 lb. hamburger, brown
1 lg. onion, brown
1 lg. can lima beans
1 lg. can kidney beans
1/2 c. ketchup
28 oz. can baked beans
2 (#2) cans green beans
2 tbsp. prepared mustard
3/4 c. brown sugar

Brown hamburger and onion together. Combine all ingredients in crock pot and cook for 3 hours or cook in 350 degree oven.

CROCK POT RAVIOLI CASSEROLE

1 (10 oz.) pkg. frozen chopped spinach
1 (8 oz.) pkg. twisty noodles
1 lb. hamburger
1/2 lb. milk Italian sausage
1 onion, finely chopped
2 tbsp. oil
2 (8 oz.) cans tomato sauce
1 tsp. salt
1 tsp. oregano
1/2 c. Parmesan
1 c. (4 oz.) shredded Monterey Jack cheese
3 green onions, chopped

Defrost spinach. Squeeze dry. Cook noodles in boiling, salted water until tender. Drain. Brown meats and onion in oil until crumbly. Add tomato sauce, salt and oregano. Cover. Simmer 30 minutes. Mix in spinach. Turn crock pot on high after buttering bottom and sides. Spoon half the noodles into the buttered crock pot. Top with half of meat mixture and half the Parmesan cheese.

Cover with layers of remaining noodles, meat and Parmesan cheese.

Sprinkle with Jack cheese and green onions. Cook on high for one hour. Serves 8.

CONEY ISLAND HOT DOG SAUCE

1/4 lb. hamburger
1 (6 oz.) can tomato paste
1 1/4 c. water
1/4 c. pickle relish
1 tbsp. minced onion
1 tbsp. Worcestershire sauce
1 tbsp. dry mustard
2 or 3 tsp. chili powder
1 1/2 tsp. salt
1 tbsp. sugar

Brown hamburger in saucepan. Stir often to break up meat. Add remaining ingredients. Simmer 1 hour. Stir occasionally. Makes about 2 cups. Enough sauce for 1 dozen hot dogs.

SPAGHETTI SAUCE

10 lbs. hamburger
10 cloves minced garlic
10-16 oz. cans tomatoes, undrained & chopped
10 tbsp. dried parsley flakes
10 bay leaves
5 tsp. salt
7 1/2 tsp. oregano
5 tsp. brown sugar
1 1/2 tsp. thyme
5-6 oz. cans tomato paste
5 c. minced onions
1 lg. green pepper
10 stalks celery
5 c. water (optional)

Put all in large vessel and simmer uncovered for 3 hours, stirring occasionally until sauce is thick. Remove bay leaves before serving. This is good for church spaghetti suppers.

WEST VIRGINIA HOT DOG SAUCE

3 lbs. hamburger
2 tbsp. paprika
2 1/2 tbsp. chili powder
1 1/2 tbsp. crushed pepper (red)
1 tbsp. salt
1 tbsp. celery seed
1/2 tbsp. garlic powder
1 tbsp. black pepper
1 pt. water

Brown all ingredients (except water) until pink is gone. Add water and cover until water boils, then simmer until most of water is gone. Note: This is a hot sauce so cut the 1 1/2 tablespoon crushed pepper and 1 tablespoon black pepper in half. Note: What sauce is leftover freeze in ice trays. Pop out and put in baggie.

ITALIAN WEDDING SOUP

2 lbs. chicken
1 lb. hamburger
1/2 lb. Ancini De Pepe noodles
3 stalks celery
3 tsp. or 3 cubes chicken bouillon
Grated Parmesan cheese
Salt
Pepper

Boil chicken in large sauce pot. Cook completely. Remove chicken and save water. Add more water to fill pot. Add chicken bouillon to water. De-skin and debone chicken, cut into strips and add to water. Cut celery into small pieces and add to water. Slow cook for 1/2 hour. Make hamburger into meatballs add to soup and cook for 1 hour. Boil noodles in separate pot, drain and add to soup. Add cheese, salt and pepper to taste. Cook for 1 more hour.

CABBAGE ROLLS

1 lg. white cabbage
1/2 lb. hamburger meat
1 egg
1 onion, chopped
Salt
Paprika
1 c. cooked rice or bread crumbs

Cut large leaves off cabbage, drop them for about 1 minute into hot boiling water to soften them up. Cut up any thick veins and add to meat. Mix hamburger meat with egg, onion, salt, paprika and rice and drop by tablespoons full into leaves. Roll up leaves, ensuring that meat is completely covered. Arrange in shallow baking pan, add about 1/4 cup water and bake in preheated oven for about 45 minutes at 350 degrees.

GREEN CHILI CASSEROLE

1 1/2 lb. hamburger
1 med. onion, diced
1/2 lb. Cheddar cheese, grated
1 lb. Doritos, broken
1 sm. can cream of mushroom soup
1 (7 oz.) can diced green chilies
1 tsp. diced jalapeno pepper
1/4 tsp. each salt, pepper and garlic salt

Thoroughly cook hamburger, onion, salt, pepper and garlic salt in a large skillet; drain. Then add green chiles, soup, jalapeno pepper and mix well. Grease a 2 quart casserole; put in 1/2 of meat mix, then 1/2 of chip, then cheese. Repeat. Bake at 375 degrees for about 15 minutes or until cheese melts. Serve by itself or with beans and Spanish rice.

HAMBURGER FRENCH ONION SOUP

1 tbsp. butter
1/2 lb. hamburger
10 med. onions, sliced very thin
1 can beef consomme or stock
1 c. water
2 beef bouillon cubes

Brown butter in bottom of soup kettle. Add hamburger and fry until very brown and well separated. Add the sliced onions, consomme, water and bouillon cubes and simmer for 30 minutes. Serve with squares of buttered toast topped with Parmesan cheese.

SWISS LOAF

1 lb. hamburger
3/4 c. diced Swiss cheese
1 beaten egg
1/4 c. chopped onion
1/4 c. green pepper
3/4 tsp. salt
1/4 tsp. pepper
1 tsp. celery salt
1/4 tsp. paprika
1 c. milk
1/2 c. bread

Mix together and bake at 350 degrees for 1 1/2 hours. Drain often.

ITALIAN PIGS IN BLANKET

1 med. head cabbage
1 lb. hamburger
2 eggs
Bread crumbs
2 cloves garlic
1/2 lb. sliced onion
1 lg. can tomatoes
Parboil cabbage. Mix hamburger, salt, pepper, eggs, bread crumbs, and garlic. Grated cheese maybe added if desired. Take 1 leaf of cabbage at a time and wrap the hamburger mixture in it. Wrap 1 slice bacon around cabbage and secure it with a toothpick. Arrange in a roaster. Pour tomatoes over it and bake in a moderate oven 1 1/2 hours or until cooked well.

GROUND BEEF ORIENTAL

1 lb. hamburger
1 can cream of chicken soup
1/4 c. soy sauce
1/2 c. chopped onion
1 c. bean sprouts
Salt and pepper to taste
1 can mushroom soup
1 1/2 soup cans of water
1/2 c. minute rice
1/2 c. chopped celery
1 can mushrooms (optional)

Brown beef, rice, celery, and onions. Set aside. Combine soups, water, and soy sauce in large (2 quart) casserole dish. Add beef mixture and mushrooms. Stir until well blended. Fold in bean sprouts gently. Add salt and pepper to taste. Bake in preheated oven at 425 degrees for 20 minutes, covered. Lower temperature to 375 degrees and remove lid and bake for an additional 25 to 30 minutes. Serve over chow mein noodles.

Serves 8.

FRENCH STEW

1 1/2 lbs. hamburger
1/2 c. chopped onion
2 tbsp. shortening

Brown. Add: 1 c. water 2 c. celery pieces (1 inch pieces) 4 med. carrots (1/2 inch pieces) 4 potatoes, quartered 2 tsp. salt 1/2 tsp. pepper 1/2 tsp. oregano

GERMAN BAKED BEANS

1 lb. hamburger, fry and drain
1/2 c. brown sugar
1/2 c. minced onion
1 c. applesauce
1 tsp. prepared mustard
1 c. ketchup
Salt and pepper to taste

Combine above ingredients with 1 large or 2 medium cans pork and beans. Bake 1 hour in 350 degree oven.

YELLOW SQUASH CASSEROLE

2 lbs. yellow squash (zucchini can be used), about 6 c. chopped
1/4 c. chopped onion
1 can cream of chicken soup (other types of soup can be used)
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. herb-seasoned stuffing mix
1/2 c. melted oleo

Sausage or hamburger may also be added after it has been cooked and drained

Cook squash and onion in boiling salted water for 5 minutes. Drain. Mix soup and sour cream. Stir in carrots, fold in squash and onion. Combine stuffing mix and oleo. Spread half of stuffing mixture in lightly buttered 7 1/2 x 12 inch baking dish; spoon mixture over stuffing. Sprinkle remaining stuffing mixture over vegetables. Bake in preheated oven 25-30 minutes or until heated thoroughly.

WILD RICE HOTDISH

16 c. wild rice
8 c. water
8 tsp. salt
15 lbs. hamburger
4 lbs. mushrooms (fresh or canned)
4 c. celery
2 c. soy sauce
8 c. sour cream
6 tsp. salt
2 tsp. pepper

Soak night before and boil before using.

SOUR CREAM CHILI BAKE

1 lb. pork burger or hamburger
1 (10 oz.) can hot enchilada sauce
1 (15 oz.) can drained pinto beans
1 (8 oz.) can tomato sauce
1 c. sour cream
1 tbsp. instant onion
1 c. shredded cheese
1 (6 oz.) pkg. corn chips
1/2 c. shredded cheese

Brown burger, drain off fat, stir in beans, enchilada sauce, tomato sauce, 1 cup cheese and onion. Set aside 1 cup chips and stir coarsely crushed remaining chips into meat mixture. Put into 2 quart casserole dish. Bake covered at 375 degrees for 30 minutes.

Spoon sour cream on top in center. Sprinkle 1/2 cup cheese and 1 cup chops around edge. Bake uncovered 2 to 3 minutes.

Serves 6.

TEXAS HASH

1 lb. hamburger
1 lg. Spanish onion
1 can tomatoes
1 lg. can corn
1 lg. green pepper
2 tbsp. Worcestershire sauce

In large skillet, brown hamburger, onion (chopped) and green pepper. After browning, add can of tomatoes, 1/2 cup rice and Worcestershire sauce. Let come to a boil. Bake 45 minutes at 350 degrees in casserole dish.

SNOODLES

1 lb. hamburger, brown, drain
1/2 lb. noodles, cook, drain1/2 of 1 can cream of mushroom soup
1/2 of 1 can tomato soup
1/2 of 1 can cream of celery soup

Combine these in 2 layers in 9 x 13 pan. Cover each layer using the following mixed together: Heat at 350 degrees until bubbling.

Lightly brown 1 lb. hamburger (drain grease). Cook 1/2 lb. noodles.

ENCHILADAS

1 lb. hamburger, brown and drain off excess fat
Med onion
1 can refried beans
1 tbsp. cumin
1 tsp. garlic salt
Salt and pepper to taste add to
hamburger mixture
1 dozen large white flour taco shells
1 lb. grated cheese, longhorn Cheddar

Set aside 1/2 grated cheese for topping. Divide hamburger mixture and grated cheese in shells and roll. Place in a 13 x 9 baking dish as you roll filled shells. Sprinkle top with the cheese set aside.

Pour 2 cans enchilada sauce over enchilada. Bake until cheese bubbles at 350 degrees. If sauce is to hot use 1 can enchilada sauce and equal amount of tomato juice.

HEAVENLY BEEF
1 lb. hamburger
2 tsp. minced garlic
1/2 tsp. salt
30 oz. tomato sauce
8 oz. cream cheese
1 pt. sour cream
1 c. chopped onions
1 lb. egg noodles
1 lb. shredded Mozzarella

Brown hamburger add garlic, salt and tomato sauce, simmer for 30 minutes. While that simmers, mix together cream cheese, sour cream, and onions.

Bake at 350 degrees uncovered for 30 minutes. *30 oz. spaghetti sauce may be substituted for garlic, salt and tomato sauce.

SPAGHETTI PIE
8 oz. spaghetti (broken)
2 tbsp. butter
1/3 c. Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
1 egg, beaten
1 1/2 lbs. hamburger, browned
1/2 c. onion, chopped
1/4 c. green pepper, chopped
2 tbsp. vegetable oil
15 1/2 oz. jar spaghetti sauce
1 tbsp. sugar
1/2 tsp. oregano
1/2 tsp. garlic salt
1 c. cottage cheese
4 oz. Mozzarella cheese

Cook spaghetti and drain. Stir in butter, Parmesan cheese, salt, pepper and egg until combined. Pour into a greased 9 x 13 inch pan. Spread cottage cheese over spaghetti. Brown hamburger, onion, green pepper in oil until meat is browned. Drain and stir in spaghetti sauce, sugar, oregano and garlic salt. Pour over spaghetti and cottage cheese layer.

Bake at 350 degrees for 30 minutes. Sprinkle Mozzarella cheese over meat and bake 10 minutes longer or until cheese is melted. Let stand a few minutes before cutting.

HOMEMADE LASAGNA
1/4 c. olive oil
1/2 c. finely chopped onion
2 tbsp. chopped parsley (fresh or dried)
1/2 lb. ground hamburger
1/4 lb. loose sausage (italian)
2 cans (2 lbs. 3 oz.) plum tomatoes
in the can
2 cans (6 oz.) tomato paste
2 tbsp. sugar
1 tsp. salt
1/4 tsp. pepper
2 tsp. dried oregano
1 tsp. basil1 tbsp. olive oil
1/2 lb. lasagna noodles
1 lb. ricotta cheese
1 lb. Mozzarella cheese, thinly sliced
1 jar (3 oz.) Parmesan cheese

In a frying pan, add 1/4 cup olive oil, saute onion and parsley, until tender (5 minutes). Add hamburger and loose sausage. Brown. Add tomatoes, tomato paste, sugar, salt, oregano, pepper and basil. Place this mixture in a crockpot on low for 6 hours. Stir occasionally. In large kettle, bring 3 quarts water to boil, add 1 tablespoon olive oil. Add lasagna noodles, 2 or 3 at a time. You need 6 lasagna noodles. Return to boiling for 15 minutes. Drain and rinse with hot water.

TATER TOT CASSEROLE
1 lb. hamburger, browned
Small onion, optional and browned
1 can (10 3/4 oz.) cream of mushroom soup
1 pt. peas
1 1/2 c. Cheddar cheese
1 lb. box tater tots

Layer above ingredients in casserole dish in order as given. Bake at 325 degrees for approximately an hour, when cheese is bubbly.

GREEN BEAN CASSEROLE
1 lb. hamburger, browned
1 lg. onion, sauteed
1 can mushroom soup
1 qt. green beans, drained

Save 1 cup bean water. Add to mushroom soup. Stir together all ingredients. Put in casserole. You can add onion rings on top. Bake until bubbling hot.

LAYERED CASSEROLE
1 lb. hamburger, browned1 layer sliced onions (1 sm.)
1 layer sliced carrots
1 layer chopped celery
1 layer sliced potatoes

Place in bottom of casserole. Add: Pour over top 1 quart whole tomatoes. Bake 1 hour at 350 degrees.

CHILI RELLENO CASSEROLE
1 lb. cheese, grated
3 or 4 eggs
1 1/2 c. milk
1/2 c. flour
Salt
Pepper
1 can Ortega whole chilies
1 lb. hamburger meat, if desired

IMPOSSIBLE TACO PIE
1 lb. hamburger
1/2 c. chopped onion
1 env. taco seasoning (Schilling)
1 can (4 oz.) chopped green chilies
1 1/4 c. milk
3/4 c. Bisquick
3 eggs
2 tomatoes
1 c. shredded cheese (Jack or cheddar)
Sour cream

Bake 8 to 10 minutes. Top with sour cream, tomatoes, lettuce, and cheese.

Serves 6 to 8.

MEXICAN CASSEROLE
1 pkg. of hamburger meat
1 can chopped tomatoes and green chilies (Rotel)
1 can chicken and mushroom soup
1/2 onion, chopped (optional)
1 c. grated American cheese or 1 can cheese soup
1 1/2 c. crushed tortilla chips

POTATO PIZZA
1 1/2 lb. hamburger
1/2 tsp. salt
1 onion, chopped
1/2 tsp. oregano
Cayenne pepper (optional)
6 c. thin sliced potatoes
1 can tomato soup
1 can Cheddar cheese soup
1/2 can evaporated milk
8 slices mozzarella cheese
1 tsp. sugar

Brown and drain hamburger with onion spices. Mix soup, milk and sugar with hamburger. Place potatoes in bottom of 9 x 13 inch pan. Spread mixture over top. Bake at 350 degrees for 45 minutes, covered. Place slices of cheese on top. Bake uncovered for 15 minutes.

MEXICAN CASSEROLE
1 lb. hamburger, cooked
1 can cream of mushroom soup
1 can enchilada sauce
Milk to blend together
Medium Cheddar cheese (cut into slices)
Soft flour or corn tortillas

Mix first 4 ingredients together. Spread a little in bottom of 9 x 13 inch baking dish. Layer tortillas, cheese and sauce. Bake at 300 degrees for 20 minutes.

HAMBURGER STROGANOFF
3/4 c. chopped onion
2 lb. hamburger
3 to 4 teaspoons beef bouillon
1/2 cup sour cream

NOODLE HOT DISH
2 tbsp. shortening
1/2 lb. lean hamburger
1/2 c. diced onion
1/2 c. diced green pepper
1 c. celery
2 c. uncooked noodles
2 c. or 1 can red kidney beans
3 c. (lg. can) tomatoes
1 tsp. chili powder
1 1/2 tsp. chili powder
1 1/2 tsp. salt
1/4 tsp. pepper
2 tsp. seasoning salt

TACO-RITOS
1 lb. hamburger
1 sm. onion, chopped
1 pkg. taco seasoning mix
1 can white beans, drained
1 can water
Shredded Cheddar cheese
8 inch flour tortillas

Serve with lettuce and tomato salad.

QUICK ENCHILADA BAKE
2 1/2 lb. hamburger
1 med. onion, chopped
1/3 c. flour
1 pkg. enchilada mix
1 (6 oz.) can tomato paste
1 1/2 tsp. garlic powder
1 1/2 tsp. salt
3 c. hot water
1 dozen corn tortillas
1 c. sliced pitted black olives
2 c. shredded Cheddar cheese
1 c. shredded Monterey Jack

In large skillet, brown meat and onion. Add flour, garlic powder, salt, tomato paste and enchilada mix. Stir in water, one cup at a time. Cook until mixture thickens, about 7 or 8 minutes. Place 4 tortillas in ungreased 9x13 inch baking dish. Cover with 1/3 meat mixture. Top with 1/3 of olives and 1/3 of cheese. Repeat twice.

Bake at 300 degrees for 25 minutes.

Cut in squares, serves 6-8.

ELDORADO BEEF CASSEROLE
1 lb. hamburger
1 onion, diced
1 tsp. garlic powder
2 (8 oz.) cans tomato sauce
1 (7 oz.) pitted ripe olives
1 c. cottage cheese
1 c. sour cream
1 can chopped chilies
1 lb. Monterey Jack cheese
1 pkg. nacho or taco Doritos

Bake at 350 degrees uncovered for 45 minutes.

HAMBURGER GRAVY OVER RICE
1 1/2 lb. hamburger
1 med. onion, chopped
3 stalks celery, sliced thin
2 beef bouillon cubes