Thanks, Theresa
Here's another hamburger oldie-but-goodie, this one from a favorite aunt...
POTATO PAN-BURGER
SERVES 8 to 10
BAKE at 425 for 25 to 30 minutes
Brown...1 1/2 pounds ground beef with
1/2 c. chopped onion in large skillet, stirring occa-
sionally. Drain.
Blend in...1/4 c. flour and
1 T. catsup. Add
3/4 c. beef broth
1/2 tsp. salt and
1/4 tsp. pepper. Cook until thick, stirring
constantly.
Stir in...1 can (10 1/2 oz.) cream of mushroom soup and
1 cup sour cream. Reheat. Mixture must be in skillet
or casserole with 2 1/2-quart capacity.
Drop...Topping by rounded teaspoonfuls to cover filling.
Bake...at 425 for 25 to 30 minutes until golden brown.
POTATO PUFF FILLING
Heat...1 1/2 c. water
1/4 c. butter and
1 1/2 tsps. salt to boiling in saucepan. Remove from
heat. Add
1/2 c. milk.
Stir in...Instant mashed potato flakes (approx. 3-4 oz.)
When flakes are soft and moist, whip lightly
with fork.
Add...2 unbeaten eggs, beating well after each.
Stir in...1 c. all-purpose flour and
2 tsps. double-acting baking powder. Beat well.
You might need to give it about five more minutes than she says, depending on your oven. The potato filling should be done throughout.
