Publisher Photo
Publisher Photo
For a volunteer firefighters' lunch, Corrine Lingberg of Beresford, South Dakota fixed these rich sandwiches that cost a mere 44 cents each. "After just one taste, they couldn't get enough of them," she recalls. "They're great with deviled eggs and baked beans."
Recommended: 31 Meals in a Bowl
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 pounds ground beef
  • 1 large onion, chopped
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup mayonnaise*
  • 3/4 cup finely chopped celery
  • 2/3 cup condensed cheddar cheese soup, undiluted
  • 18 hamburger buns, split

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the mushroom soup, mayonnaise, celery and cheese soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Serve on buns. Yield: 18 servings.
Editor's Note: The cost per serving does not include optional ingredients such as garnishes. When there is a choice of two ingredients, the cost is figured with the first one listed.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Originally published as Stroganoff In A Bun in Quick Cooking November/December 2002, p51

Nutritional Facts

1 each: 315 calories, 18g fat (4g saturated fat), 31mg cholesterol, 535mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 13g protein.

  • 2 pounds ground beef
  • 1 large onion, chopped
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup mayonnaise*
  • 3/4 cup finely chopped celery
  • 2/3 cup condensed cheddar cheese soup, undiluted
  • 18 hamburger buns, split
  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the mushroom soup, mayonnaise, celery and cheese soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Serve on buns. Yield: 18 servings.
Editor's Note: The cost per serving does not include optional ingredients such as garnishes. When there is a choice of two ingredients, the cost is figured with the first one listed.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Originally published as Stroganoff In A Bun in Quick Cooking November/December 2002, p51

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