Thursday, October 27, 2011
Growing up, one of my favorite TV Dinners was the Stouffer's Salisbury Steak and Macaroni & Cheese. I know, it's not fine dining, it's not high brow cuisine. But it's darn good, and it's so easy to just throw something in an oven and come back later and have dinner, voila!
A few weeks ago, I threw some ingredients in a crock pot, and made Salisbury Steaks. I will confess, I used premade, precooked steaks from a local deli - they were on sale REALLY CHEAP. BUT, they could easily be made with the premade burgers sold at Aldi - I recommend grilling them first so that they are cooked.
I did them again this evening, but did them in the oven vs. the crockpot. I adjusted the recipe a little to make it a little more to my liking. It was very good. Very good indeed. Since we're doing South Beach (mostly), we did not have mac and cheese with it, but Stouffers would have been proud! This second way was much better.
Feel free to serve with Mac & Cheese!!!
8 frozen burger patties, cooked
1 Can Fit & Active Cream of Mushroom Soup
1 Can Fit & Active Cream of Chicken Soup
1 packet Chef's Cupboard Onion Soup Mix
1 Soup Can-full Friendly Farms Milk
1 10 oz package of white mushrooms, sliced
Preheat oven to 350 degrees.
In a 13 X 9 baking pan, mix soups, soup mix and milk together. Add in cooked burger patties, flipping to cover with sauce. Top with sliced mushrooms.
Bake for about 40 minutes until the sauce is very bubbly and the mushrooms are browned.