Cheeseburger And Fries Chowder Recipes

Steps:

• 1. Brown ground beef, drain well and pour into large soup pan. Saute the onion, celery, carrots, mushrooms, dried basil, and dried parsley in the olive oil until tender, about 10 minutes. Add to ground beef in soup pan.
• 2. Add potatoes, broth, and instant potatoes; stir well. cover and bring to a simmer. Stirring often, cook until potatoes are tender, about 20-25 minutes.
• 3. Remove from heat. Stir in cheese until melted and well blended. Stir in cream, sour cream, and pepper until well blended.
• 4. Top with cheese and serve with grilled toast. My husband even likes to add a dollop of dill pickle relish.

Steps:

• Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in soups. Pour into a greased 13x9-in. baking dish. , Arrange french fries on top. Bake, uncovered, until the fries are golden brown, 50-55 minutes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine the ground beef and onion in a skillet over medium-high heat. Cook, stirring occasionally until beef is no longer pink, and the onion is translucent. Drain off excess grease, and season with salt, pepper and garlic powder.
• Return to the heat, and stir in the golden mushroom and cheese soups until well blended. Heat through, and remove from stove. Transfer the mixture to a 9x13 inch baking dish. Cover the ground beef mixture with a layer of frozen French fries.
• Bake for 25 to 30 minutes in the preheated oven. When the fries are golden brown, remove the casserole from the oven, and sprinkle cheese over the top. Return to the oven, and bake just until cheese has melted.

Steps:

• Heat a large pot or Dutch oven over medium-high heat. Cook and stir beef until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add diced potatoes and onion; cook and stir until onion is tender, 5 to 10 minutes.
• Mix milk, processed cheese food, and Cheddar cheese into beef mixture; bring to a boil. Reduce heat and simmer, stirring often, until heated through and cheese is melted, 15 to 20 minutes; season with pepper. Add mashed potatoes for a thicker chowder; cook until heated through and thickened, about 5 minutes.

Steps:

• In a large saucepan, cook beef and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Add potatoes, water, celery, bouillon and salt. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender., In a small bowl, mix flour and 1/2 cup milk until smooth. Stir into beef mixture. Bring to a boil; cook and stir 1-2 minutes or until thickened and bubbly. Stir in remaining milk; heat through. Add cheese; cook and stir until melted.

Steps:

• In a saute pan brown the ground beef. Drain and set aside. In same saute pan saute onion in 1 tablespoon butter until tender. Add garlic, carrots, basil and parsley. Saute about 3 minutes. Add broth and beef and potatoes. Bring to a boil. Reduce heat and cover, simmer for 15 to 20 minutes or until carrots and potatoes are tender. Meanwhile melt remaining butter in a small skillet. Add flour and cook, stirring, for 3 to 5 minutes. Gradually add evaporated milk, stirring constantly, cooking and stirring for 6 to 8 minutes. Gradually stir the sauce into the soup. Bring to a boil and cook for 2 minutes. Reduce heat to low. Add cheese, salt and pepper. Continue to stir until cheese melts. Remove from heat and blend in sour cream. Garnish each serving with chopped fresh tomatoes and dill pickle slices.

Steps:

• Brown the ground beef with the onion, garlic powder, pepper and salt.
• Mix in the cream of mushroom soup.
• Place meat mixture in a casserole dish.
• Top with french fries.
• Top with cheddar cheese soup.
• Bake at 400 for 15 to 20 minutes or until the french fries are golden brown and the casserole is heated through.
• Great served with ketchup and mustard drizzled on top.
• Note: If you family likes mushrooms and/or green peppers they are a good addition to the meat mixture.