Hamburgerhotpot Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish. Arrange noodles in prepared dish.
• Heat a large skillet over medium-high heat. Cook and stir beef, onion, and celery in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir cream of mushroom soup, cream of chicken soup, mushrooms, and milk into beef mixture until evenly combined; pour over noodles into prepared dish. Cover dish with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and sprinkle cashews over mixture; continue baking until bubbling, about 30 minutes more.

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, tomato sauce, gravy, onion and garlic powder. Drain macaroni; add to beef mixture. , Transfer to a greased shallow 3-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Steps:

• In a large skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the potatoes, beans, soup, parsley, chili powder if desired, salt and pepper. , Spoon into a greased 2-qt. baking dish. Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until potatoes are tender.

Steps:

• Lightly brown beef; drain well.
• Add garlic powder, salt and pepper; set aside.
• Place half of the potatoes and onions in greased crockpot. Add browned beef. Top with remaining onions and potatoes.
• Combine mushroom soup and water, spread over top, being sure to moisten and cover evenly. Cover and cook on low for 8 to 10 hours (on high for 4-3hours).

Steps:

• Brown hamburger and onion.
• Peel and slice potatoes thinly.
• Add 2/3 cup water to soups and mix together.
• Combine all ingredients in 9 by 13 inch baking pan.
• Bake at 350 degreesfor 1 hour.

Steps:

• Chop garlic cloves on wooden surface then put in mortar and pestle.
• Add salt and olive oil and make a paste.
• Add this to the meat along with the Worcestershire and horseradish.
• Mix everything and adjust ingredients to suit your taste.
• When you make the patties place an indention in the middle of each one with your thumb (almost all the way through). This keeps the burgers from shrinking. We like ours thick and I like them to stay that way!
• Salt and Pepper according to taste when done.
• An added note on 04-03-06 - Thank you all for your positive feedback. It's nice to get confirmation on something I thought was good and different.
• Please note that I usually add more ingredients than what is called for above. I nuke a tiny hamburger (meatball size) and taste. I usually add more of everything. The horseradish does not taste like horseradish when cooked. It gives it a flavor note that otherwise wouldn't be there. Unless you are allergic to it, please try it.

Steps:

• Divide the beef into 2 patties, each about ¾-inch (2 cm) thick and 3 ½ inches (9 cm) in diameter. Transfer the patties to a plate or a baking sheet lined with parchment paper and refrigerate for 30 minutes.
• Remove the patties from the fridge and season on both sides with salt and pepper.
• Heat a large cast-iron skillet over medium-high heat. Add the oil to the pan and swirl to evenly coat. Place the patties in the skillet and cook, undisturbed, on the first side for 5 minutes, until a brown crust forms.
• Flip the patties, top each with a slice of cheese (optional), and cook, undisturbed, until the patties are browned on the other side, the cheese is melted, and the meat is cooked through, about 5 minutes more for medium-well doneness.
• Remove the patties from the pan and transfer to a clean cutting board. Let rest for about 5 minutes.
• Place the burger patties on buns and serve with your favorite toppings and sauces.
• Enjoy!

Steps:

• Brown beef and onion in a large saucepan until meat is no longer pink. Add potatoes, bouillon and water to cover.
• Cover saucepan, lower heat and let simmer for 30 minutes, or until potatoes are tender and water has been absorbed.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
• Heat a large skillet over medium-high heat. Cook and stir ground beef and minced onion in the hot skillet until almost browned and crumbly, 5 to 7 minutes. Add garlic to ground beef mixture and cook until beef is browned, 2 to 3 more minutes; drain and discard excess grease.
• Stir macaroni, tomato soup, corn, Italian seasoning, and seasoned salt into ground beef mixture; top with American cheese slices. Cover skillet until cheese is melted, 2 to 3 minutes; stir well.

Steps:

• In skillet, lightly brown ground beef, drain well.
• Add seasonings. Set aside.
• Place half the potatoes and onions in greased Crock Pot.
• Add browned beef.
• Top with remaining potatoes and onions.
• Combine mushroom soup and water and spread over top -- being sure to moisten and cover evenly.
• Cover and cook on Low for 8-10 hours (or on High for 3-4 hours).

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile, in 12-inch skillet, cook beef and onions over medium-high heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir in tomato sauce, tomatoes, garlic powder, salt and pepper; heat to a simmer over high heat. Remove from heat; stir in pasta and 1 cup of the cheese. Pour into baking dish.
• Cover dish with foil. Bake 20 to 25 minutes or until bubbly around edges. Sprinkle with remaining cheese. Bake uncovered 5 to 7 minutes longer or until cheese is melted.

Steps:

• Preheat grill for high heat.
• In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
• Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.

Steps:

• Heat oven to 350 degrees F., cook and drain pasta as directed on package.
• Meanwhile, in 10-inch skillet, cook beef, onion, garlic powder and salt over medium heat 8-10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir in tomatoes, tomato sauce, sugar and pasta.
• Pour into ungreased 8-inch square (2 quart) glass baking dish.
• Cover dish with foil; bake 30-40 minutes or until bubbly around edges.
• Sprinkle with cheese; bake uncovered 5-10 minutes longer or until cheese is melted.

Steps:

• Brown hamburger, chopped onion and pepper together in a skillet.
• Wash and slice the potatoes with the skins left on.
• Stir together all the soups & corn in a large casserole pan.
• Add browned hamburger and potatoes to the soup mixture and stir well.
• Bake at 375 degree oven for approximately 2 to 2 1/2 hours.
• Stir a couple times during baking.
• I usually have it covered the 1st hour, then leave it uncovered the remaining time.
• This is one of those recipes that I never had a recipe to follow, I just knew the ingredients from my mom making it when I was a child. The hamburger amount could vary from 1 to 2 lbs & the potatoes could be anywhere from 4-8 depending how much you want to make. Also could add an extra can of cream corn if making a larger amount of hamburger & potatoes.
• I have also made it in my crock pot; starting out the 1st hour in the oven, then finishing it off in the crockpot on low for 3-4 hours because I brought it to work for a potluck.