Recipes from the Past

timeless-tastesEASY HAMBURGER HOT DISH

  • 1 1/2 lb. ground beef
  • 1 onion
  • 1 c. celery, chopped
  • 1 pkg. frozen or canned mixed vegetables
  • 1 can cream of mushroom soup
  • 1 can chicken rice soup
  • 1 can chow mein noodles

Brown beef and onion together. Add to other ingredients. Put chow mein noodles on top. Bake in casserole in medium oven at 350° for 1 1/2 hours.

HAMBURGER HOT DISH

Brown together in large pan:

  • 1 lb. hamburger
  • 1 onion, cut up
  • Add 1 teaspoon salt and 1/4 teaspoon pepper. Cut up 4 stalks celery, add to hamburger and onion.
  • 1 large can tomatoes (do not drain)
  • 1 can Campbell’s chicken rice soup
  • 1 can water

Add to hamburger and onion, let boil. Add 1 1/2 cups egg noodles, let simmer 1/2 hour. Serves 4. Note: This can be made on top of stove or in the oven. Bake at 400° for one hour.

HAMBURGER NOODLE HOT DISH

  • 1 lb. hamburger
  • 2 cans cream of mushroom soup
  • 1 c. onion, chopped
  • 1 c. celery, chopped
  • 2 cans cream of chicken soup
  • 1 (8 oz.) pkg. noodles
  • 1/2 can tomato soup
  • 1 c. green pepper, sliced

Cook the hamburger, onion and celery together in a frying pan. Add the cooked noodles, soups and green pepper (optional). Mix the ingredients together and bake at 325° for 1 1/2 hours.

HAMBURGER HOT DISH

  • 1 1/2 or 2 lb. hamburger, uncooked
  • 1/2 c. water
  • 1 box croutettes
  • 1 large onion, chopped
  • 1 can cream of celery soup
  • 1 1/2 c. chopped celery
  • 2 cans cream of chicken soup
  • 1/2 c. margarine

Lay uncooked, broken up hamburger in 13-by-9-inch pan. Season slightly. Sauté onion and celery in margarine. Pour onion, celery and margarine over croutettes. Add 1/2 cup water, mix well. Pour this mixture over croutettes. Add 1/2 cup water, mix well. Pour this mixture over hamburger. Mix the soups together, pour over the croutettes. Bake, uncovered, at 350° for 1 hour. Let set 15 minutes before cutting. Yield: 10 servings.

HAMBURGER STROGANOFF

  • 1 lb. hamburger
  • 1/4 tsp. pepper
  • 1 medium onion
  • 1 (8 oz.) can mushrooms
  • 1/4 c. butter
  • 1 can condensed cream chicken soup
  • 2 Tbsp. flour
  • 1 tsp. salt
  • 1 c. sour cream
  • 1 tsp. garlic salt
  • 1/2 bag egg noodles

In large skillet, cook and stir beef and onion in butter until onion is tender. Stir in flour, salt, garlic salt, pepper and mushrooms. Cook five minutes, stirring constantly. Remove from heat. Stir in soup, simmer uncovered for 10 minutes. Stir in sour cream and heat thoroughly. Serve over cooked noodles.

HOBO DISH

  • 2 lbs. hamburger
  • 2 cans cream of chicken soup
  • 3 c. sliced raw potatoes
  • 3 c. sliced raw carrots
  • 1 c. water
  • 1/2 c. chopped onion
  • 1 tsp. salt
  • 1 c. chopped celery
  • 1/2 tsp. pepper

Crumble beef in casserole dish. Add salt and pepper. Layer potatoes, carrots, onion and celery on top. Combine water  with soup and pour over vegetables. Bake at 375° for 1 – 2 hours.

MASHED POTATO PIE

Cook potatoes and mash with milk and butter. Brown hamburger and onion in separate skillet. Pour hamburger into pie pan; spread mashed potatoes like frosting. Place in 350° oven for 1/2 hour or until light brown. Optional: Can be eaten with catsup.

BURGER BUNDLES

  • 1 c. herbed seasoned stuffing mix
  • 1 can cream of mushroom soup
  • 1/3 c. milk
  • 1 Tbsp. catsup
  • 1 lb. ground beef

Prepare the stuffing mix according to package directions. Combine the milk and ground beef. Divide into portions and flatten into 6-inch patties. Put 1/4 cup stuffing mix on each patty and fold the patty around the stuffing and seal. Place in a 1 1/2 quart casserole. Combine soup and catsup and pour over meat. Bake, uncovered, at 350° for 35 to 40 minutes.

CHOW MEIN CASSEROLE

  • 1 1/2 to 2 lbs. hamburger
  • 1 can chicken with rice soup
  • 1 can cream of celery soup
  • 1 can cream of mushroom soup
  • 1 can beef with barley soup
  • 1 can chicken gumbo soup
  • 1 large pkg. chow mein noodles

Brown hamburger (do not salt). Mix together in hamburger all the soups and add chow mein noodles. Bake at 350° for 45 to 50 minutes.

EGG NOODLE TUNA BAKE

  • 2 eggs, well beaten
  • 1/2 tsp. Worcestershire sauce
  • 1 (10 1/2 oz.) cream of mushroom soup
  • 1/2 tsp. salt
  • 1 (7 oz.) can tuna fish, flaked
  • 8 oz. egg noodles, cooked
  • 3 Tbsp. chopped parsley
  • Pepper to taste

Combine eggs and soup and mix well. Add tuna, parsley, salt, pepper and Worcestershire sauce. Stir until evenly blended. Add noodles and stir. Spoon into a greased 1 quart casserole. Bake at 350° for 40 minutes.

TUNA NOODLE CASSEROLE

  • 1 medium onion, chopped
  • 1 (7 oz.) can tuna, drained and flaked
  • 1 Tbsp. butter
  • 1 can cream of mushroom soup
  • 1 c. cooked noodles
  • 1/2 c. milk
  • 1/2 c. shredded cheese

Brown onions in butter. Combine with the rest of ingredients and put in roaster. Bake at 375° for 25 minutes.

TUNA BAKE

  • 1 c. regular rice
  • 1 1/2 c. milk
  • 1 (10 oz.) can cream of chicken soup
  • 1 (6 oz.) can tuna

Mix together and bake 1 hour at 350°.