Tinfoil Chef

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We had something the other day that was so good we just had to do it again tonight. It turned up in a Pillsbury Favorite Casseroles cookbook and with just a touch of tweaking it turned into something truly great.

Recently I wrote a review of Sam’s Choice Black Angus Beef patties. As good as they were, we ended up using the variety with Vidalia onion in them. After using that instead of the ground beef that the original recipe called for and doubling it, here’s what it turned into:

Take a box of Vidalia onion burgers (all six of them) and break them up into the skillet. As that cooks chop 1 medium onion (sweet onion if you can get it) and a couple of stalks of celery and add them to the burger. Break up the burger as it cooks. When it’s thoroughly browned, drain it thoroughly.

Add to the pan two cans cream of mushroom soup, two cans cream of chicken soup and two cups worth of frozen green beans. Stir this together and add about a quarter teaspoon of garlic powder and a little bit of black pepper. Mix well and then pour into a baking dish, top with a layer of potato nuggets, tater tots, what have you and put into a 350 degree oven.

Bake for about 50 to 55 minutes or so. It’ll be bubbly underneath and the taters will be golden brown when it’s done.

This makes enough to have it for two meals and it’s absolutely great for those cold winter days. Also, a variation on this would be to use ground turkey instead of the burgers. In fact, there’s no reason you couldn’t use practically any meat you choose.

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