Best Rowenas 1950s Hamburger Bake Recipes

1950'S HAMBURGER GOULASH

1950's Hamburger Goulash image

We grew up with this casserole that we called "goulash." It is an humble dish that is comforting with its blend of garlic, mushrooms, peppers, and bacon. The oregano gives it a special flavor that makes it different from other hamburger casseroles. The original version did not have a bread crumb topping, but it does jazz it up for company. If you are lucky enough to have some frozen cooked ground beef (OAMC) this recipe can be assembled much quicker.This doubles nicely.

Provided by Roxygirl in Colorado

Categories Meat

Time 50m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

3/4 lb macaroni
2 (6 ounce) cans tomato paste
3 cups water
1/4 teaspoon baking soda (You could use a pinch of sugar. I find the baking soda "quaint" as it show the age of the recipe!)
1/2 lb bacon, cut in small pieces (I use scissors to cut, You can use "ready cooked bacon" but it's better with a good maple cured baco)
1 lb ground beef
1/2 lb sliced mushrooms
1/2 cup finely chopped green pepper
1/2 cup onion
1 teaspoon salt, to taste
1/8 teaspoon dried oregano
1 garlic clove, chopped fine (if you love garlic, you can use more)
1/4 cup fresh parsley or 1/4 cup dried parsley
1/4 cup plain breadcrumbs (preferably homemade- fresh or toasted)
2 tablespoons parmesan cheese
1 teaspoon very finely chopped parsley
3/4 cup parmesan cheese

Steps:

Cook macaroni in boiling salted water until tender.
Drain macaroni.
Combine tomato paste, water and baking soda and set aside.
Fry bacon in a medium fry pan until medium done.
Add mushrooms, green pepper, onions, and cook until tender (about 5 minutes).
Add ground beef,stirring constantly until beef is done.
Add all seasonings (including parsley) and HALF of tomato paste mixture and simmer for 5 minutes for flavors to blend.
Place half of the cooked macaroni in a greased 9x 13 casserole dish.
Sprinkle HALF the parmesan cheese.
Cover with ALL the meat mixture.
Cover with remaining half of cooked macaroni.
Sprinkle with remainging parmesan cheese.
Finally, top with remaining tomato paste mixture.
If desired, top with bread crumb mixture.
Cover casserole tightly (SPRAY FOIL WITH PAM OR CASSEROLE TOP WILL STICK) and bake at 375 degrees for 30 minutes.

Nutrition Facts : Calories 518.4, Fat 25.5, SaturatedFat 9.7, Cholesterol 67.2, Sodium 1136.7, Carbohydrate 45.7, Fiber 4.1, Sugar 7.4, Protein 26.9

GRANDMA'S GROUND BEEF CASSEROLE

Grandma's Ground Beef Casserole image

As the title suggests, this was my Grandmother's recipe. I've tweaked the amount of cheese and sour cream depending on what I've got in the fridge and it always turns out great! My mother has suggested this was made up as a way to use up ingredients in the fridge.

Provided by LaDonna Langwell

Categories 100+ Pasta and Noodle Recipes Noodle Recipes

Time 1h15m

Yield 6

Number Of Ingredients 10

Ingredients

1 pound ground beef
1 teaspoon white sugar
1 teaspoon salt
1 teaspoon garlic salt
2 (15 ounce) cans tomato sauce
1 (8 ounce) package egg noodles
1 cup sour cream
1 (3 ounce) package cream cheese
1 large white onion, diced
½ cup shredded sharp Cheddar cheese, or more to taste

Steps:

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix sugar, salt, garlic salt and tomato sauce into ground beef; simmer until flavors blend, about 20 minutes. Remove from heat, cover skillet, and cool to room temperature.
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and cool slightly.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
Mix sour cream, cream cheese, and onion in a bowl.
Scoop half the noodles into the prepared casserole dish; top with half the sour cream mixture. Spoon half the ground beef mixture atop sour cream layer. Repeat layering with remaining ingredients. Top casserole with Cheddar cheese.
Bake in the preheated oven until Cheddar cheese has browned, 25 to 30 minutes.

Nutrition Facts : Calories 519.2 calories, Carbohydrate 39.4 g, Cholesterol 120.1 mg, Fat 29.8 g, Fiber 3.6 g, Protein 24.5 g, SaturatedFat 15.2 g, Sodium 1596.6 mg, Sugar 8.2 g

ROWENA'S 1950'S HAMBURGER BAKE

Rowena's 1950's Hamburger Bake image

This recipe was obtained in the 1970's from a Retro '50's article, from the food section of my hometown (Modesto, CA) newspaper. One of the best things about this dish (other than the flavor!) is that it can be prepared the night before serving, then simply put in the oven when you come home after a long work-day! I don't know...

Provided by Martha Price

Categories Burgers

Time 50m

Number Of Ingredients 12

Ingredients

1 lb ground beef
1/2 c chopped onion
1 clove garlic, chopped
1 can(s) tomato sauce (15 ounce)
1 tsp sugar
salt and pepper to taste
4 c cooked and drained medium noodles
FILLING:
1/4 c sour cream
4 oz cream cheese, softened
3 green onions, chopped
1/2 c parmesan cheese, grated (fresh preferred)

Steps:

1. Pre-heat oven to 350 degrees.
2. Brown beef, garlic and onion. Drain. Stir in tomato sauce, sugar, salt and pepper. Remove from heat.
3. Stir together sour cream, cream cheese, and green onion.
4. Spray a rectangle baking dish with cooking oil spray (Pam). Spread the baking pan with half of the noodles, then half of the ground beef. Top this with all of the sour cream mixture, then top this with the remainder of the noodles, then remainder of the ground beef. Sprinkle top with the grated Parmesan cheese.
5. Bake at 350 degrees for 25 minutes. *The casserole can be assembled the night before, and refrigerated overnight. The next day, bring to room temperature and bake at 350 degrees for 25 minutes.