Mushroom Burger Cups Recipe

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For many years on Christmas Eve, a dear friend would bring these hearty snacks to share with us and our six children. Now our grandchildren nibble on these treats as the adults reminisce about past holidays. - Lucille Metcalfe, Barrie, Ontario.

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Mushroom Burger Cups Recipe

Prep: 25 min. Bake: 35 min.

Yield: 9 Servings

25 35 60

Ingredients

18 slices bread, crusts removed
1/4 cup butter, softened
1 pound ground beef, cooked and drained
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With Johnsonville Italian Sausage.
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 egg, lightly beaten
1/2 cup shredded cheddar cheese
1/4 cup chopped onion
1 teaspoon Worcestershire sauce
Salt and pepper to taste

Directions

Using a biscuit cutter, cut 2-1/2-in. circles from bread slices. Spread butter over one side of each circle. Press circles, buttered side down, into ungreased miniature muffin cups.
In a large bowl, combine the remaining ingredients. Spoon into bread cups. Bake at 350° for 35 minutes or until golden brown. Yield: 1-1/2 dozen.

You can keep a batch of Mushroom Burger Cups on hand for easy entertaining. After baking them, cook, then freeze in an airtight container for up to 3 months. Reheat frozen cups on a baking sheet at 350° for 20 minutes or until heated through.

Originally published as Mushroom Burger Cups in Taste of Home Ground Beef Cookbook , p15