Hamburger Pacific
Yield
8 servingsPrep
20 minCook
60 minReady
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons | vegetable oil |
|
| 2 | pounds | ground beef |
|
| 1 | medium |
onions
chopped |
|
| ¼ | teaspoon | garlic powder |
|
| 2 | teaspoons | salt |
|
| 2 | teaspoons | black pepper |
|
| 10 | ounces |
mushrooms
sliced, drained |
|
| 10 | ounces | soup, cream of tomato |
|
| 14 | ounces | creamed corn |
|
| 2 | cups |
chop suey vegetables
fresh |
* |
| 3 | cups |
noodles
cooked |
|
| 1 | x | paprika |
*
|
Trans-fat Free
Directions
Heat oil in frying pan.
Add next 5 ingredients.
Sauté until no trace of pink remains in meat.
Turn off heat.
Drain and discard fat.
Add mushrooms, soup and corn to meat.
Stir.
Empty in 2 quart casserole.
Spread chop suey vegetables over meat mixture.
Prepare noodles as directed on package.
Drain.
Arrange over vegetables.
Sprinkle with Paprika for colour.
Cover.
Bake in 350℉ (180℃) oven for 40 minutes until hot.
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