This is a dish I have on and off, depending on how much I crave the reverse hamburger and cheese. When I make it, I cannot eat just one and it heats up nicely the next day for a nice lunch. This is based on a recipe from the Better Homes and Gardens Ground Meat Cook Book page 24, but with my own variation on it. This recipe can be used for casual dining, and the burgers can be made ahead of time and heated just before dinner.
4 ounces sliced mushrooms
1/4 cup onions, chopped (split)
2 tablespoons margarine
1 cup bread cubes (2 slices cut into 1/2 inch cubes)
3/4 teaspoon salt (split)
1 pound hamburger
1 can Cheddar Cheese soup
1 can + 1/3 cup milk
Drain mushrooms and save liquid. Cook 2 tablespoons onion in margarine. Combine cooked onion with 1/4 cup of mushrooms, bread cubes, 1/4 teaspoon of salt and pepper. Toss mixture with 2-3 tablespoons of mushroom liquid until moist. Mix hamburger with 1/3 cup of milk, 1 tablespoon onion and 1/2 teaspoon salt. On waxed paper, shape meat into 5 circles approximately 6 inches in diameter. Spoon ~1/4 cup of stuffing into each 6" meat circle. Pull up edges of meat over the stuffing and seal. Place stuffed burgers into a 1.5 quart casserole dish uncovered or 8 x 11.5 inch rectangular pan. Mix Cheddar Cheese soup, 1 can milk and remaining mushrooms in same pan used to create stuffing. Pour cheese mixture over the burgers and bake at 350 degrees Fahrenheit for 45 minutes. Serves 5.
This dish comes out hot and bubbly, the meat flavor blending quite nicely with the cheese. This satisfies most meat cravings and the recipe is easily scaled for your situation. Enjoy!