
Foil Packets Swiss Mushroom Burgers
Equipment
- 4 (12" x 18") pieces heavy duty foil
- cutting board & sharp knife
- 2 medium mixing bowl
- measuring spoons
Ingredients
- 1 1/2 lbs baby gold potatoes, cleaned & cut into small bite size pieces
- 1 TBS olive oil
- 1/2 TBS steak or hamburger seasoning
- 1 large yellow onion, cut into 1/4 inch slices. (4)
- 1 pint sliced mushrooms, cleaned (I used baby bellas)
- 1 lb ground beef
- 4 slices baby swiss cheese
- 4 pats butter
- optional: hamburger buns & toppings
Instructions
- Preheat oven to 400 degrees.
- Place small bite size pieces of potatoes in a medium bowl and mix together with 1 TBS oil and 1/2 TBS steak seasoning. Set aside.NOTE: season the potatoes with any type of seasoning that you like. I generally use the same seasoning that I use on the hamburgers. Kinders variety.
- Lay foil out on countertop with shiny side down. Place a handful of prepared potatoes into center of foil.NOTE: A good amount would be what would fit into your hand so that you don't over fill the foil. Extra potatoes can be cooked wrapped in foil along side the burgers if needed.
- Place 1 large slice of yellow onion on top of the potatoes on each foil. Season onion with extra seasoning.NOTE: the seasoning on top of the onion will help season the hamburger.
- Divide hamburger into 4 equal parts. Roll each part into a ball and flatten to 1/2 - 1/4 inch thick rounds. Place each hamburger patty on top of each onion.
- Season top of patties with extra seasoning.
- Top each patty with sliced mushrooms. Top each packet with a pat of butter.
- Take both long ends of foil and bring over top of burgers and roll foil once and seal edges all the way to the short ends to prevent leakage.Take each short end and flatten and roll twice tightly to form a packet.
- Place all 4 packets on a sheet pan in a single layer.
- Cook in preheated oven for 35-45 minutes depending on how thick your hamburger was and how big potatoes are. NOTE: open one packet and check for doneness.
- Cut each packet at the top from side to side to open up center. Place a piece of swiss cheese on top of burgers. Place back in 400 degree oven for 2-3 minutes just to melt cheese.
- Enjoy packets as is on a plate, or serve up burgers on a bun with favorite toppings and enjoy along side the potatoes.
Broccoli, Rice & Cheese Casserole


Broccoli, Rice & Cheese Casserole
Equipment
- medium sauce pan (to cook rice)
- 9 x 13 baking dish
- medium skillet
Ingredients
- 1 1/2 cups water, for cooking rice
- 3/4 cup uncooked white long grain rice
- 2 TBS butter
- 1/2 yellow onion, diced
- 2 tsp garlic, minced
- 2 (10oz) bags frozen chopped broccoli, thawed
- 2 (10oz) cans cream of soups (chicken, celery or mushroom)
- 1/4 cup water
- 12 oz shredded cheddar cheese; DIVIDED
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp dry mustard
- salt, to taste
Instructions
- In a medium sauce pan bring water to a boil over high heat. Stir in rice, place a lid on and lower heat to a low heat and simmer for 20 minutes until rice is fluffy.
- While rice is cooking, melt butter over medium high heat in a medium skillet. Add in onion and saute until softened. Add in garlic and stir for 1 additional minute. Stir in soups, 1/4 cup water, and seasonings. Add in cooked rice, broccoli, and 8 oz of shredded cheese. Mix well to combine all ingredients and the cheese has melted.
- Pour mixture into a greased 9 x 13 baking dish and smooth evenly. Sprinkle the rest of the 4 oz of shredded cheese on top.
- Bake in 350 degree preheated oven for 35-45 minutes until casserole is heated through and bubbly.
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Broccoli, Rice & Cheese Casserole
Print Broccoli, Rice & Cheese Casserole Course Main Course, Side DishCuisine American Author Catherine’s Plates Equipmentmedium sauce pan (to cook rice)9 x 13 baking dishmedium skillet Ingredients1 1/2 cups water, for cooking rice3/4 cup uncooked white long grain rice...
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