Hamburger soup, September 6, 2013

What memories do you have of school lunch or lunch as a kid?

I am reposting a recipe from blogger, ” Syrup and Biscuits” for Hamburger Soup,

One, sounds economical , and two, includes fresh veggies  and canned diced tomatoes.

School Lunchroom Hamburger Soup

yield: 6 to 8 servings

Ground hamburger meat joins lots of good vegetables for a soul-warming, gullet-pleasing, uncomplicated, big ‘ol bowl of soup.

4 large  carrots, peeled and diced
4 stalks celery, diced
2 onions, diced
1/4 cup olive oil
3 to 4 clove garlic, minced
3 pounds ground beef (85/15)
2 (14.5 oz.) cans diced tomatoes, undrained
1 (15 oz) can tomato sauce
1 quart stock
1 tablespoon Worcestershire sauce
2 bay leaves
2 cups whole kernel corn, fresh, frozen or canned
1 (15 oz.) can LeSuer very young small sweet peas, drained
salt and pepper to taste

Heat large soup pot and add olive oil. Sauté carrots, celery and onions for 10 minutes or until soft. Season with salt and pepper. Add garlic and cook for 2 minutes.

Throw ground beef on top of all those beautiful vegetables and cook the meat until pink is gone. Don’t you dare drain away all that good juice after the meat is cooked. There’s very little fat in 85/15 ground beef. What little bit is there is going to add flavor.

Add tomatoes, tomato sauce, stock and Worcestershire sauce. Stir well.

Add bay leaves. Return to simmer. Cover and cook for 30 minutes.

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Dashing Hamburger Casserole

Hamburger Casserole

Prep: 20 minutes

cook: 30 minutes                                                 Serves 6

A simple -to -fix, inexpensive meal that children love.

1 medium onion, chopped (2/3 cup)

1 Tablespoon oil

1 pound lean hamburger

1 teaspoon garlic salt

6 to 8 ounces medium egg noodles

1 cup sour cream

2 Tablespoons mayonnaise

1/2 cup chive cottage cheese ( or plain)

1 can ( 12 ounces ) corn, drained

9 ounces grated yellow cheddar cheese

1 can ( 8 ounces ) tomato sauce

Directions:

Preheat oven to 350 degrees F.

Saute onion in oil until limp:  add meat and garlic salt;  cook over mediunm-low heat until thoroughly browned, about 5 minutes.

Set aside.

Meanwhile, cook noodles according to package directions.

Drain grease from cooked meat; mix in sour cream and mayonnaise.

Drain noodles and mix with cottage cheese.

In a lightly buttered 2-quart casserole, layer noodles, meat, corn , cheddar cheese, and tomato asuce.

Make 2-3 layers depending on casserole shape.

Bake covered for 30 minutes.

Make Ahead:

Freeze before baking in covered casserole.  Can be frozen for several weks.  Bake frozen at 350 degrees F. for 50-60 minutes.

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