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This recipe is very easy, and is the way my mom made them in the 1950's. The meat mixture is great on buns for sandwiches, and any leftover mixture can be added to cooked noodles and cheese for a baked casserole meal the next day.
- In a skillet over medium-low heat, cook the ground beef and onion, together. Crumble beef and cook until browned. Stir in the tomato soup, catsup and mustard. Mix well and simmer, uncovered, for 5 to 10 minutes. Serve on buns or rolls with chips.