This is a really old recipe I had in my box forever before I finally tried it. It’s a winner! Now we make it often … it’s easy, filling, and made the kitchen smell great while it baked!
1 pkg. seasoned stuffing mix + butter and water to prepare
1 lb. ground beef
1/3 cup evaporated milk
1 can cream of onion soup
2 teaspoons Worcestershire sauce
1 tablespoon ketchup
Prepare stuffing mix according to package directions. Allow to cool, since you will need to handle it. In a separate bowl, mix beef with evaporated milk until combined. Divide into 6 patties and flatten each into a small circle. Divide stuffing onto patties. Draw up edges and seal, making “bundles.” Place in a 1-1/2 quart baking dish. In a small bowl, combine soup, Worcestershire sauce and ketchup. Pour over meat bundles. Bake, uncovered, at 350 degrees for 45-50 minutes.
- I use ground sirloin.
- You won’t use all the stuffing. I served the remainder on the side. If you happen to have a canister-type container of stuffing with variable serving sizes, I prepare one cup of dry mix.
- The original recipe called for Cream of Mushroom soup, which we don’t care for so I always substitute Cream of Onion. Don’t be afraid to try any type of cream soup you like!
- A printer-friendly version of this recipe can be found here.