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| I'm very happy to have a working oven! |
My new oven is AMAZING!!!! I can't sing its praises enough. If you want to buy the same one, we bought ours from Home Depot. To make a long story short, be sure to check with a team member at Home Depot that they can actually install this in your home as that wasn't the case for us. Clearly we are good at problem solving because it's been hard at work since Thursday.
Since I'm easing back into the world of oven-havers, I thought I'd make this super simple recipe from Lala's Mom, my Great-Grandmother, Mary Cornelia Southcombe Bundy. The only grandparent my Dad knew growing up, she was an integral part of his formative years. While Lala was volunteering for one of the many organizations she was a part of, Dad's Grandma looked after him. According to him, she was the best cook, baker, and had a personality to match her kitchen skills. Born on a farm, and having raised her own children on a farm, she used the ingredients she had on hand. Although I was raised in Suburban Chicago, and have lived in small cities throughout my adult life, I too like to use what I have in the kitchen rather than run to the store to pick up an onion when a shallot will suffice (really, that's what happened with the recipe... I used a shallot because we didn't have any onions on hand).
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| This is a VERY old piece of paper and Mary Cornelia wrote her recipes in pencil. I darkened the photo quite a bit so you could see her writing. |
Hamburg(er) Casserole
Ingredients:
3/4 lb. hamburg(er), season
Cover with:
-1 onion (little dash of herb)
-1/3 C. rice
-1 can mushroom soup
-1 can milk
Directions:
Bake 1 hr, 350*
Talk about a basic recipe. Let me tell you what I really did to make this recipe. First, sliced the shallot (not onion) very thin and added to my pan with the raw ground beef. I browned enough ground beef for this recipe, and for tacos to have tomorrow night. I packed up the taco meat and placed it in the fridge. While the meat was browning, I added 2/3 C. of rice to the bottom of a baking dish because 1/3 was not enough for this family. I'm not convinved that 2/3 is either but I didn't want to throw the ratio off too much. I then stirred in the mushroom soup and the milk, adding oregano, rosemary, salt, and pepper. Last, I mixed in the cooked ground beef. Then I placed the baking dish into the oven, preheated to 350*. I didn't cover it, or do anything else. Just waited. An hour later, and voila! Dinner was ready to serve.
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| 2 pounds of ground beef! |
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| Shallots work well in the place of onions, garlic, leeks, etc. |
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| That looks like a lot of liquid. Good thing I added extra rice. |
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| My 7x11 baking dish looks teeny tiny in this very large oven. Here goes nothing... |
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| Well, it's not much to look at. Don't judge a book by it's cover. It looks just like Lala's Chicken Chipped Beef. Must be the cream of mushroom soup. |
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| All is well in the end. |
For this recipe, I had two very eager taste testers. According to the 10 year old:
I like how you added the meat. And I like that you added fruit and veggies to the side.The 12 year old had this to say with a thumbs up:
It's really good. I can't be that Paul Hollywood guy with lots of opinions. It's really good.
If you're in Central Wisconsin and are interested in being a part of a group taste testing, email me your name and best way to contact you. If you like this recipe, you're going to love the other foods produced by Caught Red Threaded. To find out more, visit Caught Red Threaded. Be sure to leave a comment in the thread below to let me know how this turned out when you made it (and photos are always welcome!), and follow Caught Red Threaded on Facebook and Instagram for exclusive offers and ideas.
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