OAMC - Hamburger Recipes

If you are trying to be careful about portion sizes, this is a great recipe! Don’t feel obligated to use this recipe for your patties, but experiment with your favorites and try this technique with other recipes!

1 beaten egg
½ c. skim milk
1 c. soft bread crumbs (about 1 ½ slices)
¼ c. chopped onion
1 tsp. salt
½ tsp dried oregano leaves, crushed
1 ½ lbs. ground beef

Sauce:
2/3 c. catsup
1 Tbsp. brown sugar
1 Tbsp. prepared mustard
1 Tbsp. lemon juice
1 Tbsp. Worcestershire sauce

In mixing bowl, combine egg, milk, bread crumbs, onion, salt and oregano. Add ground beef and mix well. Divide mixture into 6 portions; shape into small loaves or pat into 6 - 4 ½ x 2 ¾ x 2 ¼ “ loaf pans. Flash freeze the loaves, and place in a 1 gallon freezer bag. For the sauce, combine all ingredients in a zipper-seal sandwich bag. (I just squished the ingredients together rather than dirty a bowl and spoon to mix them beforehand…) Lay flat to freeze.

To serve: Bake frozen meatloaves, uncovered, at 375 degrees until done, 40 – 50 minutes. Spoon sauce over meatloaves and return to oven the last 10 minutes of baking.

2 lbs. ground beef, browned and drained
3 16-oz. cans kidney beans, drained
2 16-oz. cans Northern beans
4 14 ½ oz. cans diced tomatoes
2 medium onions, chopped
1 c. chopped green peppers
1 tsp. garlic powder
3 Tbsp. chili powder
2 tsp. cumin
2 Tbsp. brown sugar
1 tsp. black pepper
1 tsp. salt

Combine all ingredients, and separate into 2 1-gallon freezer bags (I used frozen bell peppers and chopped onion for mine…). Seal and lay flat to freeze.

When ready to serve, thaw overnight in refrigerator. Pour chili into crockpot, and cook on low 8 – 10 hours. (I cheated on this too. I defrosted slightly in the microwave, then put everything in the crockpot on high for an hour. After that, I switched it back to low for the remaining cooking time.)

1 ½ lb. ground beef
3 slices bacon, cooked crisp and crumbled (optional)
1 can (10 3/4 oz.) condensed tomato soup, undiluted
1 can (14 1/2 oz.) diced tomatoes, undrained
1 package onion soup mix (I now use fresh onion and beef broth granules)
1 tsp. Worcestershire sauce
1 Tbsp. prepared mustard
1 ½ c. shredded cheddar cheese

Brown and drain beef. While beef is cooking, mix together soup, onion soup mix, bacon pieces and cheese. Add to browned hamburger. Simmer on low until cheese is just melted, and soup is jut to boiling. Allow to cool and ladle sauce into 1-gallon freezer bag.

To serve, allow to thaw overnight in refrigerator and reheat on stovetop or in microwave. Mix well with hot cooked rice. You could also freeze this in a reusable casserole dish with the rice for easier thawing/cooking. I leave the rice out when freezing only to save freezer space.

Place pot roast in crockpot. Cover with taco seasoning. Cook on low for 8-10 hours, or until tender.

Assemble meat, cheese, sauce and 1 package flour tortillas in 1 gallon freezer bag. Lay flat to freeze.

To serve: Thaw all ingredients. Reheat meat and place some in the center of each tortilla. Add cheese, and any other fresh toppings you want (onions, olives, guacamole, lettuce, tomatoes, etc.) and fold in half. Enjoy!

Thank goodness for the RS bringing meals in! Otherwise we would have missed out on this DELICIOUS meal!
Thanks, Sis. Behning, wherever you are!

2 lbs. Stew meat
1 c. carrots, sliced
1 can green beans (with liquid)
1 can tomatoes
1 c. celery, chopped
1 c. onions, chopped
1 Tbsp parsley (dry)
1 Tbsp Kitchen Boquet
¼ tsp. Basil
1/3 c. tapioca
salt and pepper to taste

Combine all ingredients in crockpot. Cook 5 - 6 hours on high. Cool and ladle into freezer bags. Lay flat to freeze.

To Serve: Thaw. Pour stew into crockpot, adding 1 c. of frozen (or fresh) diced potatoes. Cook on low for 2 - 3 hours, or until potatoes are soft.

Lasagne noodles
Spaghetti sauce
Browned ground beef (optional)
Mozzarella cheese (shredded)
Ricotta or small curd cottage cheese
Grated Parmesan cheese
Eggs

You’ll also need:
1 – 1 gallon ice cream tub (for family of 4-6) or ½ gallon tub (for family of 2 – 4)
2 gallon freezer bags

Cook noodles ½ the time indicated on the box. Drain and rinse with cold water. Combine spaghetti sauce and meat (if desired) in bowl. Combine cheeses and 1 – 2 eggs in another bowl, reserving about 1/2 -1 cup of Mozzarella for the top. Place freezer bag in the tub, and press into bottom and sides, removing air bubbles. (I found it helpful to fold the opening of the bag over the sides of the tub.) Spray with non-stick cooking spray. Place small amount of sauce in bottom. Cutting or tearing noodles as you go to make them fit, layer noodles, then cheese mixture, then sauce. I usually fill the tub about ½ way (using the gallon tub), and it makes about a 5 – 6 layer lasagne. Finish off with noodles, sauce and sprinkle with shredded mozzarella.

Freeze in the container until solid, then remove bag and seal, pressing out the air.

To serve, remove FROZEN lasagne from bag. Place in crock pot and cook on high for 3 – 3 ½ hours (1/2 gallon container) or 4 – 5 hours (1 gallon container).

3 c. shredded mozzarella cheese
1 c. pizza or spaghetti sauce
Toppings of your choice – Pepperoni, sausage (browned), ham and canned pineapple work well.
½ of the BEST pizza dough recipe.

Place all four bags into a one-gallon freezer bag, and put a slip of paper with the instructions inside. Lay flat to freeze.

Remove dough from bag, and place in greased bowl. Allow cheese, sauce and pepperoni to thaw in fridge. Cover dough with towel or plastic wrap. Allow to rise twice in the bowl (This will take most of the day. You can also thaw the dough overnight in the fridge, then set it out to rise the next afternoon.). Punch down. Oil cookie sheet and use fingers to press the dough out to edges. Prick the dough with a fork in various places to keep it from bubbling up. Top with sauce, cheese and toppings. You can allow it to rise a little bit before placing in the oven. Bake at 425° for 20 min.

1 pound ground beef
1 onion, peeled and finely chopped (I use 1/3 Cup dried minced onion to make it quicker)
1/2 cup ketchup
1 Tablespoon brown sugar
1 Tablespoon vinegar
1 Tablespoon Worcestershire sauce
1 teaspoon brown mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper

TO Freeze: I brown and drain the ground beef, you can either sauté the onion with the beef or just add the minced dried onion without cooking it. I let the ground beef cool, toss in a freezer Ziploc bag, add the minced onion, and all the other ingredients, and freeze.

When you're ready to eat it, thaw it, and reheat in a pan until it's warmed up. If you're just making it without freezing it, you would brown the beef and sauté the onion. Then add all the other ingredients and simmer uncovered for 20 minutes until sauce has thickened and divide between 4 hamburger buns and serve. (We like it over "homemade" bread machine bread, instead of worrying about having hamburger buns around). Nice and easy! I like that! =) Hope you enjoy! =)Karinna

CHEESEBURGER 'N' FRIES CASSEROLE
4 pounds lean ground beef
2 cans cream soup
2 cans cheddar cheese soup
1 package onion soup mix
2 packaged (20 oz each) frozen crinkle-cut French fries

In a skillet, brown the beef, drain. Stir in soups and soup mix. Pour into two 1 gallon freezer bags. Lay flat to freeze.

Thaw. Place meat mixture into 9x13 baking dish. Top with frozen fries. Bake, uncovered, at 350 for 50-55 minutes or until the fries are golden brown.

Freezer Bagel Pizzas
24 Plain Bagels -- split and buttered
2 pounds ground beef
1 large onion -- diced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic salt
1 - 6 oz. jar processed cheese spread
1- 14 oz. jar pizza sauce
1/2 cup minced fresh parsley
1/2 cup Parmesan cheese

1. Brown beef and onion in large skillet; drain.
2. Season with salt, pepper, and garlic salt.
3. Spread 2 teaspoons of cheese spread and 2 teaspoons of pizza sauce on each muffin. Spoon meat mixture onto pizza sauce. Sprinkle with parsley and Parmesan cheese.
4. Place on a cookie sheet and freeze. Place in 1 gallon freezer bag. Store in freezer until ready to use.
5. Bake frozen, approximately 20 to 30 minutes, at 350 degrees, or until bubbly.

1 can of mushroom soup
1 pound of ground beef
1/3 cup dry bread crumbs
1 egg beaten
1/4 cup finely chopped onion
1 1/2 cups sliced fresh mushrooms

In a bowl, mix together 1/4 cup of the soup, beef, bread crumbs, egg, and onion. Shape firmly into 6 patties. (If you are using raw meat, you can freeze it now and brown the mushrooms and freeze them too, or you can freeze everything after cooking)

In a skillet over medium heat, cook patties, a few at a time, until browned on both sides, spoon off fat, set aside.

Stir in remaining soup and mushrooms, return the patties to the skillet, reduce heat to low, cover and simmer 20 minutes or until done, turning patties occasionally.

BBQ Meatballs
2 lbs. lean hamburger or ground turkey
2 eggs
2 c. quick oatmeal
1 c. minced onion
1 c. milk (whole or cream)
1 tsp. cracked black pepper

Mix and make 72 walnut sized balls (any larger and sauce won't cook through). Place in flat pan in a single layer.

SAUCE:
3 c. ketchup
2 c. brown sugar
3 tbsp. liquid smoke or Kitchen Bouquet
1 tsp. salt

Mix sauce over low heat and pour 1/2 of mixture or less over meatballs. Bake at 350 degrees for 1 hour. Add meatballs and remaining sauce to 1 gallon freezer bag and lay flat to freeze. Serve over rice. This is SOOOOOOO YUMMY!

Swedish Meatballs
3 tbsp. onion, finely chopped
1 1/2 lbs. ground beef
3/4 c. oatmeal
1 egg
1 1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. nutmeg

For meatballs, combine ingredients thoroughly. Shape into 1-inch balls. slowly brown meatballs in butter. Shake pan frequently to brown evenly. Remove from pan. Blend flour into fat left in pan. Add bouillon cubes and water. Cook over low heat, stirring constantly until thickened. Heat meatballs in gravy. These freeze well.

Three Bean Mexican Chili
1 c. chopped onion
1 c. chopped green bell pepper
2 cloves garlic, pressed
1 Tbsp. oil
1 lb. Ground turkey or ground beef
1 can (1 lb. 12 oz.) brick oven baked beans, UNDRAINED
1 can (15 oz.) garbanzo beans, rinsed and drained
1 can (15 oz.) dark red kidney beans, rinsed and drained
2 cans (14.5 oz. Each) Mexican-style stewed tomatoes, drained and chopped
3 c. mild salsa
1 c. chicken broth
1 Tbsp. Chili powder

To freeze: Heat oil in large pot over medium heat. Add meat, onion, garlic and peppers. Cook and stir until meat is no longer pink; drain. Return meat mixture to pot. Stir in all beans, tomatoes, salsa, broth, and chili powder. Bring to boil over medium heat; reduce heat. Simmer, covered, 15 minutes, stirring occasionally. Allow to cool, and ladle into 1 gallon Ziploc freezer bags. Lay flat to freeze.

To cook: Thaw in refrigerator. Reheat on stovetop or in crock-pot. Serve garnished with shredded cheddar cheese, if desired. Serves 10

Christy’s note: This is the BEST chili recipe, and the baked beans give it a nice sweetness. I can usually bag 2 – 3 meals from this one recipe. Make it without the meat, and use it as a CAN PLAN recipe!

Christy’s Hamburger Stroganoff
1 lb. Ground beef
1 large onion, sliced
fresh or canned sliced mushrooms
1 clove garlic, minced
1 can cream of mushroom soup
1- 16 oz. Container sour cream (low-fat works well with this)
1/4 c. margarine
salt and pepper to taste

To freeze: In skillet, brown ground beef. Drain, but reserve a little bit of the fat in the pan. Sauté the onion until soft, and add the garlic, soup and mushrooms. Stir until coated. Add the sour cream and mix well. Salt and pepper to taste. Allow to cool, and ladle into 1 gallon Ziploc freezer bag. Lay flat to freeze.

Christy’s note: Instead of mincing my own garlic, I buy it already minced in a jar. I have found it on the East Coast at Hannaford’s (man! I miss that store!), and Food Lion, and in the West at Sam’s club. It has been a REAL time saver for me when I do this monthly cooking!

Grandma’s Spaghetti and Meatballs
SAUCE:
4 – 6 oz. Cans tomato paste
6 cups water
1 clove garlic (she used 1/8 tsp. Garlic powder)
2/3 cup sugar
1 tsp. Sweet basil

In a 3 quart pan, blend tomato paste and water until smooth. Stir in garlic. Cook, uncovered, until sauce begins to boil. Stir and lower heat. Simmer with lid on, stirring occasionally. After 3 hours, add sugar and basil. Stir and simmer 1 more hour. Pan will be about ½ full.

MEATBALLS:
1 lb. Ground beef
½ lb. Sausage
2 eggs
½ cup stale bread crumbs
2 stalks celery, chopped fine (optional)
1 clove garlic (she used 1/8 tsp. Garlic powder)
½ cup grated Romano cheese (2 oz. Package)
salt and pepper to taste

Mix ground beef, sausage and salt and pepper in a large bowl. Add eggs and mix well. In another bowl, blend remaining ingredients and add a little at a time to meat mixture. Blend well, and form into meatballs. Fry, turning as needed.

To freeze: Divide meatballs and sauce into two 1 gallon Ziploc freezer bags. Lay flat to freeze.

Christy’s note: Life wouldn’t go on without Grandma’s sauce! I have found it easier to lay all of the formed meatballs on cookie sheets and bake them at 350 rather than fry them. Often, I am doubling this recipe (like I said, life wouldn’t go on without it!), and would rather skip the splatter cleanup afterwards.

Easy Pleasing Meatloaf
2 lb. Ground beef
1 package (6 oz.) stuffing mix
1 cup water
2 eggs, beaten
½ cup barbeque sauce, divided

Mix all ingredients well except for ¼ cup of the barbeque sauce. Shape meat mixture into 2 oval loaves, side by side, in a 9”x13” baking dish. Top with remaining barbeque sauce. Bake at 375 degrees for 35 minutes or until center is no longer pink.

To freeze: Allow loaves to cool. Wrap individually in tin foil, and place in 1 gallon freezer bag.

To serve: Thaw, and reheat in oven or microwave. Top with more barbeque sauce, if desired.

Christy’s note: This makes 2 meals for us if I make a LOT of mashed potatoes and green beans to go with it. But, the kids LOVE this one, so I will keep making it again and again!

Cheesy Mostaccioli
1 package (16 ounces) mostaccioli pasta, uncooked
1 ½ pounds ground beef
1 jar (28 ounces) spaghetti sauce
1 can (1 l ounces) condensed cheddar cheese soup
1 teaspoon ground black pepper
1 teaspoon dried Italian seasoning
3 cups (12 ounces) shredded mozzarella cheese, divided

Cook pasta according to package directions; drain. In medium nonstick skillet, cook and stir beef over medium-high heat until browned. Remove from heat; pour off drippings. Stir in spaghetti sauce, soup, pepper and seasoning. Combine pasta, sauce mixture and the cheese. Ladle into freezer bag and lay flat to freeze.

To serve: Preheat oven to 350. In greased 4-quart baking dish, place thawed casserole. Sprinkle additional cheese on top if desired. Bake 40 minutes or until heated through.

Tater Tot Casserole

Brown hamburger and place in a 10" x 14" baking dish. Sprinkle soup mix over meat, then place one layer of tater tots on top of that. Freeze. Thaw (it doesn't have to be completely thawed). Mix soup and sour cream together, pour over tater tots. Bake at 350 degrees for one hour, stirring after 30 minutes. Serves 6 - 8 people.

Christy’s Note: I like to bag up the sauce (Basically, I mix up all the ingredients except for the tots), and then add the tater tots to the bag and lay flat to freeze. After it thaws, I then separate the tots from the meat mix and layer in the pan. It saves space, and I have my 9 X 13 pan for other dishes. This is officially a new OAMC “staple” in our house!

To FREEZE: Combine ground beef with other ingredients (except bread dough) in a bowl. Roll our bread dough to a 9”x13” rectangle. Spoon filling onto one side of the dough, leaving a border of dough on three sides. Fold over bare side of dough and pinch ends together. Spray lightly with cooking spray and wrap in plastic wrap. Wrap again in tin foil and freeze.

To COOK: Thaw overnight in refrigerator. Unwrap calzone and place on cookie sheet. Loosely cover with plastic wrap to prevent drying. Allow to rise, but not double. Cook 20-30 minutes in a 350 degree oven until golden. Slice and serve.