March 2019 – Ground Beef

Hamburger Potato Casserole

Grace A. Zimmerman, Reinholds

“It is a very delicious dish. Top tastes like meatloaf.”

• 4 cups sliced potatoes
• 1 medium onion, sliced
• 1 teaspoon salt
• 1 tablespoon parsley flakes
• 1 lb. lean hamburger meat
• ¾ cup evaporated milk
• ½ cup oatmeal
• ½ cup catsup
• ½ teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon oregano

Arrange potatoes, onion, salt and parsley in a buttered 2 quart baking dish.

Combine remaining ingredients. Spread on top of potatoes. Cover and bake at 350°F for 1 hour and 15 minutes. (Some ovens may require longer baking time.)

Serves about 6.

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Mince Meat For Pies

Neil Good Jr. and Heidi Nolt, Narvon

• 2 lb. ground beef
• 2 lb. ground apples
• 3 cups brown sugar
• ½ cup molasses
• 2 teaspoons salt
• 1½ teaspoons cinnamon
• 1 teaspoon ground cloves
• ½ teaspoon nutmeg
• 1 qt. sour cherries
• 2 cups raisins
• 1 cup cider
• 1 cup wine

Brown ground beef. Add remaining ingredients and cook for 30 minutes. Let stand for 24 hours. Fill an unbaked pie shell with mince meat, about 3 cups. Place crust on top and seal edges. Bake at 425°F for 15 minutes. Reduce temperature to 375° and continue to bake for 35 minutes.

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Reuben Burgers

Gloria Dougherty, Akron

• 1 cup soft bread crumbs
• ²/₃ cup Thousand Island salad dressing, divided
• 1 teaspoon salt
• ¹/₈ teaspoon pepper
• 1½ lbs. ground beef
• 8 slices rye bread
• 14 oz. can sauerkraut, rinsed and drained
• 4 oz. sliced Swiss cheese
• butter

In a bowl, combine bread crumbs, 1/3 cup dressing, salt and pepper. Crumble beef over mixture and mix well. Shape into four oval patties, about 1/2” thick. Broil or pan-fry until no longer pink.

Place each patty on a slice of bread. Top with sauerkraut, cheese, remaining dressing and second slice of bread. Melt butter in a skillet. Cook sandwiches over medium heat until golden brown on each side.

Yield: 4 servings.

Simple substitution: If you don’t have any Thousand Island dressing on hand, combine:

• 1 cup mayonnaise
• ¼ cup chili sauce
• 1 teaspoon prepared horseradish
• 1 teaspoon finely chopped onions
• ½ teaspoon paprika

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Packs

Gloria Dougherty, Akron

• 1 lb. lean ground beef
• 1 package baby carrots
• 2 medium onions, cut in wedges
• 2 potatoes, peeled and cut in big chunks
• 2 sweet potatoes, peeled and cut in thick slices
• mushrooms, optional
• 1 red or green pepper, cut up
• salt
• pepper
• butter

Tear four 14” squares of heavy-duty foil. Divide the hamburger up so each foil square has hamburger. Next put carrots, onions, potatoes, sweet potatoes, mushrooms and pepper so each foil square has hamburger and vegetables. Sprinkle with salt and pepper. Add pat of butter.

Fold foil around meat and vegetables; seal tightly. Place on an ungreased baking sheet. Bake in preheated 350°F oven for 1 hour until vegetables are tender and meat is no longer pink.

Yields: 4 servings.

Note: You can use any vegetables you want.

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Connecticut Supper

Hope Weaver, Ephrata

• 2 lb. ground beef
• 1 small onion, chopped
• 6 large potatoes, cooked and grated
• 1½ cup peas, cooked
• 1½ cups sliced carrots, cooked
• 10½ oz. can cream of mushroom soup
• 1 cup sour cream
• 1¼ cup milk
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1 cup grated cheese
• ½ cup bread crumbs

Brown ground beef with onion.

Layer browned beef and potatoes in a 9”x13” pan. Add peas and carrots (other vegetables can be used like beans, peppers, etc.).

Mix together mushroom soup, sour cream, milk, salt and pepper; blend well. Pour over top of casserole. Top with cheese and bread crumbs. Bake at 350°F for 45 minutes.

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Pizza Casserole

Hope Weaver, Ephrata

• 7 cups potatoes, cooked and shredded
• 1 lb. ground beef, browned
• 2 cups white sauce (see recipe below)
• 1 cup pizza sauce
• 1½ cups shredded cheese

Put potatoes in a casserole dish; pour white sauce over the potatoes. Mix beef and pizza sauce together. Put on top of potatoes. Top with cheese and bake at 350°F for 1 hour.

White Sauce:

• 4 tablespoons butter
• 2 tablespoons flour
• 1 teaspoon salt
• 2 cups milk

Melt butter in saucepan; add flour and salt. Mix well then slowly add milk. Stir until sauce thickens.

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Ground Beef Stromboli

Jeffrey Fisher, Stevens

• 2 loaves (1 lb. each) frozen bread dough, thawed
• 1 lb. ground beef, cooked and drained
• 3½ oz. package sliced pepperoni
• 3 cups (12 oz.) shredded mozzarella cheese
• 1 small onion

Egg wash:

• 2 eggs, beaten
• ¹/₃ cup olive or vegetable oil
• ½ teaspoon each garlic powder, salt, pepper, ground mustard, dried oregano

Place each loaf of bread dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch down.

Roll each loaf into a 15”x12” rectangle. In another bowl, combine eggs, oil and seasonings. Brush over dough to within 1/2” of edges; set remaining egg wash aside. Arrange beef, pepperoni, cheese and onion on dough to within 1/2” of edges. Roll up, jelly-roll style, beginning with long side. Seal the edges well.

Place seam side down on greased baking sheet. Brush on the remaining egg wash. Bake at 375°F or until medium brown. Let stand for 5 to 10 minutes before serving.

Yield: about 16 servings.

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Spicy Rice Skillet

Jeffrey Fisher, Stevens

• 2 lbs. ground beef
• 1 large onion, diced
• 1 large green pepper, diced
• 10 oz. can diced tomatoes, undrained
• 4 oz. can green chilies, undrained
• 1 cup beef broth
• 2 tablespoons Worcestershire sauce
• 2 teaspoons salt
• 1 teaspoon ground pepper
• ¼ teaspoon cayenne pepper (optional)
• 4 cups rice, cooked
• 2 cups cheddar cheese

In large skillet or kettle, cook ground beef, onion, and pepper over medium heat until the meat is no longer pink. Add next eight ingredients. Simmer, uncovered, for 10 minutes. Add rice and cheese; cook over low heat until cheese is melted, about 6 to 8 minutes, stirring occasionally (do not boil).

Serve over corn chips with optional sour cream.

Yield: 8 to 10 servings.

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Meatloaf-Tater Tot Dish

Bernice Petticoffer, Lititz

• 2 lb. hamburger
• 1 can tomato sauce
• salt and pepper
• 2 eggs
• ½ teaspoon Worcestershire sauce
• onion, diced or minced
• bread crumbs
• 1 can cream of mushroom soup
• tater tots for the top

Mix first seven ingredients to make a meatloaf. Form into a loaf in a greased baking pan/dish.

Bake meatloaf for 30 minutes at 350°F. Add the soup on top and then add the tater tots.

Bake an additional 30 minutes. Serves 8.

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Hamburger Stroganoff

Bernice Petticoffer, Lititz

• 1½ lb. hamburger
• 1 onion, minced
• ¼ cup margarine
• 2 tablespoons flour
• 1 teaspoon salt
• 1 teaspoon garlic salt or powder
• ¼ teaspoon pepper
• 2 cans cream of mushroom soup
• 1 cup sour cream or yogurt
• 3 cups hot cooked noodles

Cook and stir hamburger and onion in margarine. Stir in flour, salt, garlic and pepper. Cook 5 minutes. Stir in soup; heat to boiling, stirring constantly. Reduce heat. Simmer uncovered 10 minutes. Stir in sour cream or yogurt. Heat through. Serve over hot noodles.

Serves 6.

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Skillet Spaghetti

Kristine Zimmerman, Lititz

“This is our favorite spaghetti recipe!”

• 1 lb. ground beef
• ¼ cup chopped onion
• 5 cups tomato juice
• ¾ cup ketchup
• 1½ teaspoons chili powder
• 1 teaspoon garlic salt
• 1 teaspoon salt
• 1½ teaspoons oregano
• ½ teaspoon pepper
• ¼ cup brown sugar
• 8 to 12 oz. spaghetti noodles

In a large skillet, cook ground beef and onions until browned. Pour off fat. Except for pasta, add remaining ingredients and bring to a boil. Add pasta & simmer until tender, about 20 minutes.

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Hash Brown BBQ Supreme

Kristine Zimmerman, Lititz

“This is a very simple but delicious recipe that young and old enjoy!”

• 8 hash brown patties
• 1½ lbs. ground beef, made into your favorite Sloppy Joe recipe
• 2 cups shredded cheddar cheese

Line bottom of 9”x13” pan with hash browns. Top with Sloppy Joe. Add cheese. Bake at 350°F for 45 minutes to 1 hour.

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Inside Out Stuffed Pepper Casserole

Kristine Zimmerman, Lititz

• 2 cups chicken broth
• 1 cup rice (not instant)
• 1 lb. ground beef
• 1 medium onion, chopped
• 2 medium bell peppers, seeded and chopped
• 1½ cups spaghetti or tomato sauce
• 1 cup shredded cheddar cheese

Boil broth and pour over rice in greased 9 x 13 ” pan.

Brown meat with pepper and onion. Drain well. Add sauce and pour over rice. Sprinkle with cheese.

Bake at 350°F for 45 minutes, uncovered.

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Potato Haystack Casserole

(Large Quantity Recipe)

Janice W. Martin, East Earl

Step 1:

• 4 lbs. potatoes, cooked and shredded
• 2 cups sour cream
• 2 cups milk
• 6 tablespoons ranch dressing mix

Step 2:

• 4 lb. hamburger
• 1 cup finely chopped onions
• 2 teaspoons salt
• 1 teaspoon pepper
• 6 tablespoons taco seasoning

Step 3:

• ½ cup butter
• ½ cup flour
• 1 teaspoon salt
• 4 cups milk
• 1 lb. Velveeta cheese
• 24 oz. Nacho Doritos, crushed

Optional:

• chopped lettuce
• chopped tomatoes
• fresh salsa
• Western Dressing (see recipe below)

Combine potatoes, sour cream, 2 cups milk and ranch dressing mix. Place in the bottom of two 9”x13” pans.

Brown hamburger with onions; drain. Add salt, pepper and taco seasoning and put on top of potato mixture.

Melt butter; stir in flour and salt. Gradually add 4 cups milk. Heat until thickened. Add cheese slowly, stirring until melted. Pour over hamburger layer.

Bake, covered, for 1 hour at 350°F. Uncover and top with crushed Doritos. Serve with lettuce, tomato, salsa and dressing.

Western Dressing:

• 1 cup Miracle Whip
• ¾ cup sugar
• ¹/₈ cup vinegar
• ¼ cup BBQ sauce
• ½ teaspoon paprika
• 1 teaspoon mustard
• 2 teaspoons water
• ¼ cup vegetable oil
• ¼ teaspoon salt

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Upside Down Pizza

Janice W. Martin, East Earl

• 2 lbs. hamburger
• 1 onion, chopped
• 2 cups pizza sauce
• 1 cup green pepper, chopped
• 1 cup mushrooms and pepperoni (combined)
• 1 cup sour cream
• 1 cup mozzarella cheese
• 1 can crescent rolls

Fry hamburger and onion; drain. Stir in pizza sauce. Put in 9”x13” pan. Top with peppers, mushroom and pepperoni. Add sour cream and mozzarella cheese.

Bake for 20 minutes at 350°F. Remove from oven. Top with crescent rolls. Bake until crust is brown, 12 to 14 minutes. Let sit 10 minutes before serving.

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Country Pie

Rosella Coblentz, Blue Ball

Crust:

• ½ cup tomato sauce
• ½ cup bread crumbs
• ¼ cup onion, chopped
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 lb. ground beef
• ¹/₈ teaspoon oregano

Filling:

• 1¹/₃ cups Minute Rice
• 1 cup water
• 1½ cups tomato sauce
• 1 cup cheddar cheese, grated
• ½ teaspoon salt

Combine crust ingredients and mix well. Pat mixture into 10” pie plate.

Combine Minute Rice, tomato sauce, salt, water and 1/4 cup cheese. Spoon rice mixture into meat shell. Cover with aluminum foil. Bake at 350°F for 35 minutes. Uncover and sprinkle top with remaining cheese. Return to oven and bake uncovered for 10 to 15 minutes.

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Porcupine Meatballs

Rosella Coblentz, Blue Ball

• 1 lb. ground beef
• ½ cup uncooked rice
• ½ cup water
• ¼ cup onion, chopped
• 1 teaspoon salt
• ½ teaspoon celery salt
• ¹/₈ teaspoon garlic powder
• ¹/₈ teaspoon pepper
• 15 oz. can tomato sauce
• 1 cup water
• 2 teaspoons Worcestershire sauce

Mix meat, rice, 1/2 cup water, onion and seasonings. Shape mixture into 1½” balls. Place meatballs in an ungreased 8”x8”x2” baking dish. Mix tomato sauce, 1 cup water and Worcestershire sauce. Pour over meatballs.

Cover and bake at 350°F for 45 minutes. Uncover and bake 15 minutes longer.

Makes 4 or 5 servings.

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Baked Spaghetti

Rosella Coblentz, Blue Ball

• 1 cup chopped onion
• 1 cup chopped green pepper
• 28 oz. jar spaghetti sauce
• 1 lb. ground beef, browned
• 12 oz. cooked spaghetti
• 2 cups cheddar cheese
• 1 can cream of chicken soup
• 1/4 cup water
• 1/4 cup Parmesan cheese

Brown ground beef, onion and pepper. Add sauce.

Place half of spaghetti in a greased 9”x13” pan. Top with half of sauce mixture. Sprinkle with 1 cup of cheese. Repeat layers.

Mix soup and water until smooth. Pour over casserole and sprinkle with Parmesan cheese.

Bake uncovered at 350°F for 30 minutes. Let stand 5 minutes before serving.