We’re gonna pull another one out of the pile of favorite-recipes-that-my-momma-used-to-make.
And what is not surprising about this recipe is that is was clipped out of some newspaper. I think she found all of her best recipes that way.
This time I had the luxury of taking some step-by-step photos because it’s such a fun recipe that even little ones would have fun helping you put it together.
Let’s start with the cast of characters:
- 4 large hamburger buns
- 2/3 cup evaporated milk
- 1 1/2 pounds lean ground beef
- 1/2 cup fine cracker meal
- 1/4 cup finely chopped onion
- 1 tsp garlic salt
- 2 tbsp grated Parmesan cheese
- 8 oz can tomato sauce
- 3/4 tsp oregano
- Mozzarella cheese
Combine the evaporated milk (I know, weird ingredient), ground beef, cracker meal (in this century I think it’s called cracker crumbs), onion, garlic salt, and Parmesan cheese in a large bowl.
See, kids could have fun doing that! It’s messy and stuff!!
Split the hamburger buns in half and toast them. A couple of mine went a tad long… oopsie!
While those are toasting, combine the tomato sauce and oregano in a small bowl.
Equally divide the meat mixture on top of the buns. Make a well in the middle of the mixture.
It’s gonna look like a lot of meat (and it is) but don’t worry, it will all turn out just fine in the end.
Take the tomato sauce/oregano mixture and spoon into the wells.
Pop them in a 425 degree oven for 20 minutes.
As you can see, my oven ran a little hot and the buns suffered the consequences.
Sprinkle some shredded mozzarella cheese over the tops and bake again until melted (3 – 5 minutes).
In a perfect world the buns won’t turn out so crispy on the outside, but I actually like the “crunch” of them when I take a big bite.
Also in a perfect world I would be able to take better photos, but whatcha gonna do, eh?
Seriously though, this is one of those great last-minute what-am-I-gonna-make-for-supper-tonight dishes that takes less than 40 minutes from start to finish.
Unless, of course you have little ones helping you. I’d give some extra time for that but it would be so worth it!