Hamburger Veggie Crumble over Biscuits

What I’m about to do is difficult, and completely humiliating.  But it has to be done. Since the original purpose of this blog and my ultimate goal is to print a full-color family cookbook, this can-opener recipe must be included for my collection to be authentic. Someday my granchildren may want to know how to make it for their kids so now they will have it in writing. Do you think Campbell’s will still be in business by then?

In my defense, let me explain why we like this so much:
1. Quick. 10 minutes from can opener to table.
2. Hot.
3. No recipe required.
4. All ingredients are stored in the pantry or the freezer.
5. It DOES have vegetables.
6. Kids like it. (at least mine did–maybe they were just used to it)
7. Tastes good.  (Is it because I’ve been eating it my entire life? I’m not sure. I’ve lost perspective. Comfort food can be like that.)

To all my friends who think I cook EVERYTHING from scratch….well, not always.  Here’s proof!

Hamburger Veggie Crumble over Biscuits

Ingredients:
1 pound lean ground beef
1/4 cup onions, chopped (optional)
1 can vegetable soup (we prefer the alphabet soup–you probably know the one)
1 can mixed vegetables, drained
1 can cream of mushroom soup (buy the low-fat if available)
1 tablespoon Worcestershire sauce or 1 teaspoon Kitchen Bouquet
1-2 tablespoons milk
1 Bay leaf (if it’s handy and you want to add it)
Pepper to taste (no extra salt necessary)
Biscuits (the canned, flaky kind go with the mood) or toast

Directions:
Brown ground beef in medium skillet and drain excess grease.  Add onions and cook until tender. Add 1 tablespoon of water and cover if necessary to keep from burning.

Stir in remaining ingredients.  Heat on med/low until heated through. Remove bay leaf. Serve over biscuits or toast.

Even better the next day. Great way to use up leftover buns. Also tasty rolled up in my favorite tortillas.

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