Friday, February 27, 2015

Cheeseburger Melt Hot Dish

Old Mother Hubbard went to her cupboard to find her cupboards were bare.  


But then I rummage through the freezer and realize that I have some already-cooked hamburger as well as a lot of shredded cheese . . .

And then this happened:  Cheeseburger Melt Hot Dish

That's right people - I turned it into a casserole.  A gosh-darn-dang AWESOME one to-boot.  Simple ingredients.  Real food.

Cheeseburger Melt Hot Dish
Serves 6-8

1 lb Hamburger, browned and seasoned 
1/2 lb of French Bread (or approximately 1/2 loaf of a long loaf)
2 Cups Shredded Cheddar Cheese
4 Oz Cream Cheese, Cubed
1 Cup of Mushrooms (approx. 2 small cans of canned mushrooms)
1/2 Cup Onion, Diced (white or yellow onion)
2 Tablespoons Butter
2 Tablespoons Flour
1 Can (14.5 oz) of Chicken Broth (we prefer low-sodium)
1 Cup Milk

Step 1:  Spray a 9x13 pan.  Set aside.  
Step 2:  Cube the bread into medium-sized/bite-sized pieces and scatter among the bottom of the cake pan.
Step 3: Add in the hamburger, mushrooms and onion in layers.  First sprinkle the hamburger over the bread.  Then scatter the mushrooms over the meat.  Then distribute the onions over the mushrooms.

Step 4:  Time to start the cheese sauce!  In a medium saucepan, melt the butter.  Add in the flour and whisk until it comes together in a blob and keep stirring it over medium heat for about 30 seconds.  Then, pour in half the chicken broth and keep whisking until flour and broth mix together.  Add the remaining chicken broth and continue whisking until combined.  Next, add in the milk and keep whisking for about a minute (do not boil - keep it over medium heat).  Now, add the cream cheese and keep whisking until it is melted into the liquid.  Then, add the cheddar cheese and stir until it has melted into the sauce.  Turn the heat up a bit, keep stirring, and once it begins to simmer/bubble - turn off the heat and pour the sauce over the bread/hamburger/mushroom/onion.

Step 5:  Bake for 30-45 minutes until heated through and bubbly.

And it is great as leftovers too!

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