Source of Recipe JoAnna M. Lund, Monthly Food Newsletter (February 2003) p.7
When I served this for lunch one day, every one shared that it tasted like it "baked" all day - the flavor was so robust. But, I didn't. It was done from start to finish in less then 20 minutes! Serves 6
List of Ingredients
16 ounces extra lean ground sirlion beef or turkey breast 1/2 cup + 1 tablespoon (2 1/4 ounces) dried fine bread crumbs 2 teaspoons dried onion flakes 1 (12-fluid-ounce) Carnation Evaporated Fat Free Milk* 2 tablespoons low-sodium ketchup 1 (10 3/4-ounce) can Healthy Request Cream of Mushroom Soup 1 (4-ounce) can sliced mushrooms, drained 1 teaspoon dried parsley flakes 1/8 teaspoon black pepper
Spray a 9-by-13-inch glass baking dish with butter-flavored cooking spray. In a large bowl, combine meat, bread crumbs, onion flakes, 1/2 cup evaporated milk, and ketchup. Mix well to combine. Using a 1/3 cup measuring cup as a guide, form into 6 patties. Evenly arrange patties in prepared baking dish. Cover and microwave on HIGH for 6 to 8 minutes. Drain, if necessary. In a medium bowl, combine mushroom soup, remaining 1 cup evaporated milk, mushrooms, parsley flakes, and black pepper. Spoon soup mixture evenly over top of patties. Recover and continue microwaving on HIGH for 4 to 6 minutes. Evenly spoon sauce over patties when serving.
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