I used to make these bundles back in the 70?s for my boyfriend and myself and we loved them. Had a pound of burger on hand and couldn?t remember everything in the recipe so I googled it. Voila! The only thing that I did different was making my own mushroom soup. Organic foods are my thing, and it?s not all that hard to do. Mushrooms, roux and milk with salt, pepper and nutmeg.
I have been making this recipe for years and there are never any leftovers. My twist? I add a 1/2 tsp garlic powder, some fresh ground black pepper and a 1 tsp of Worcestershire sauce to the burger along with the evaporated milk and double the sauce. Served with crusty bread and butter, a salad and fresh cut fruit for balance, it is a never miss dinner!
This is a recipe that has been handed down throughout the generations of our family and I can't wait to give it to my girls.. it is one of my favorite dinners and it's so easy to make too! I don't use the evaporated milk but I do add some milk in with the mush soup and I usually use Stove Top savory herb stuffing
Quick/easy/excellent dinner!!!!!! I've been making these for over 30 years. A couple years ago I didnt have the evaporated milk so I just used 2% they turned out the same as if I used the evaporated milk. Also, instead of mushroom soup i've always used cream of chicken and its excellent!! I've also have added chopped onion to the meat and lately ive been adding celery and onion to the stuffing mix.
My family has been injoying this recipe for years. The first time we made it, however, we made a mistake and used sweetened condensed milk instead of evaporated milk. It was a huge hit!! We tried it again using evaporated milk, and it wasn't as good. Ever since, we make it the "wrong way", and everyone loves it. We also make the whole box of stuffing mix and just put it around the bundles before baking. It is great!!
I love the taste of this recipe, but I can NEVER get it to turn out right! I did use 1/3 cup milk instead of evaporated milk, but my problem was that the meat just didn't get done. I have had this problem on 3 occasions now. I put the soup mixture on top of the burgers, and the tops never cook all the way. I also have problems with the meat splitting open. I have cooked it for an hour, increased the temp to 375, and STILL cannot get this to turn out right. We LOVE the taste, so I keep trying. Thanks for a flavorful meal that I hope to someday get right.
We just love these bundles. This recipe is the same as the one I use. I first found it in my 1976 edition of BHG's Cookbook. Just a different, tasty way of serving ground meat. Thanks for posting. Now I'll always know where to find this recipe!