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Only takes about 30 minutes to make.  Perfect for a weeknight meal.


2 pounds ground beef

1 1/2 pounds sliced fresh mushrooms

2 cans cream of mushroom soup (10 3/4 oz. each)

1 cup water

8 slices Swiss cheese

hamburger buns


1.  Shape meat into patties.

2.  In large skillet, cook patties over medium-high heat for 5-7 minutes on each side or until meat is no longer pink.

3.  Drain on paper towels.

4.  Saute mushrooms in drippings until tender.

5.  In microwave safe bowl, combine soup and water.

6.  Cover and microwave on high 2 1/2 to 3 1/2 minutes or until heated through.

7.  Return patties to skillet.

8.  Stir in soup and bring to a boil.

9.  Reduce heat and simmer, uncovered, for 3 minutes.

10.  Remove from heat.

11.  Top each burger with cheese; cover and allow cheese to melt.

12.  Serve on buns with mushrooms.

Note:  The mushroom sauce is also wonderful on baked potatoes.

You may also like:

Weeknight Chicken Marsala with Mushroom Pasta

Easy Twice Baked Potatoes

Grace the World with Your Music

©2013 Connie Davis Johnson


Little Cheddar Meatloaves

October 30, 2012 — 2 Comments

Comfort food with a twist.


1 egg                                           1 tsp. salt

3/4 cup milk                                 1 lb. Lean ground meat

1/2 cup quick cooking oats            1/3 cup ketchup

1 cup shredded cheddar                1/4 cup brown sugar, firmly packed

1/2 cup onion, diced                      1/2 tsp. mustard


1.  Preheat oven to 350°.

2.  Whisk together egg and milk.

3.  Stir in cheese, oats, onion, and salt.

4.  Add meat.  Mix well.

5.  Shape into 8 loaves and put in 9×13 pan.

6.  Combine ketchup, brown sugar, and mustard.  Spoon over loaves.

7.  Bake uncovered for 45 minutes.

NOTE:  Great with Twice Baked Potatoes (recipe next week).

Freezer directions:

1.  Place loaves (without sauce) in casserole dish.  Cover tightly with foil and freeze.

2.  When ready to bake, defrost overnight.

3.  Mix together sauce and spoon over loaves.

4.  Bake at 350° for 45 minutes.

@2012 Connie Davis Johnson