Cracker Barrel Meatloaf

 I'm not a big fan of Cracker Barrel, but they do make a delicious meatloaf.  I make a pretty mean meatloaf, but we loved this recipe enough that I will make it again.  Here is a copycat recipe:

Cracker Barrel Meatloaf

2 eggs

2/3 cup milk

32 Ritz crackers, crushed

1 / 2 cup chopped onion

1/2 cup shredded sharp cheddar cheese

1 tsp salt

pepper

 1 1/2 lbs. ground beef

 1/2 cup ketchup

1/2 cup brown sugar

1 tsp mustard

Preheat oven to 350

Beat eggs. Add milk and crackers.  Stir in onion and cheese.  Add ground beef.  Mix well.  Shape into a loaf.   Combine the ketchup, brown sugar, and mustard to make the topping. Bake the meatloaf for 30 minutes.  Spoon half of the topping over the meatloaf after 30 minutes of baking.  Return loaf to oven for 10 more minutes.  Then spoon the rest of the topping over the meatloaf.  Bake for 10 minutes more.

I served it with cooked cabbage, mashed potatoes, and Cracker Barrel baby carrots.

Hamburger Steaks in Onion/ Mushroom Gravy

 Do you ever watch Brenda Gandt videos on Facebook?  She is a cute southern lady who cooks simple Southern recipes right in her simple kitchen. 

 I wrote down this recipe while she cooked.  It is simple, but delicious.  This one is for your meat and potatoes man.

Hamburger Steaks in Onion Gravy

1 1/2 lb. hamburger

Onion Powder

Garlic Powder

Salt and Pepper

Mix together and form into patties.  Melt butter and fry the patties on both sides.  Remove the meat and add flour, enough to soak up the grease.  Stir the flour with the meat drippings.  Add water (she used water, I chose beef broth) or beef broth to make a gravy.  In a separate fry pan, saute  2 onions sliced thin in butter.  Cook on medium heat, stirring occasionally until onions are soft and golden.  Add mushrooms (opt.  This is my addition) and continue to cook for awhile.  Add to the gravy and stir well. Put the meat back in the gravy and cook until it makes a nice gravy.  Serve over mashed potatoes.

This is comfort food at its best!

Chicken Pot Pie Casserole

 Kind of like a chicken pot pie, this delicious casserole is comfort food at its best.  I absolutely loved it.  I will be making this one again and again.

Chicken Pot Pie Casserole

2 cups cooked chicken (I used the rotisserie chicken breast from Costco)

1 can cream of chicken soup

1 cup shredded cheese

1 cup sour cream

 2-3 cups vegetables of choice (I used frozen peas, diced and cooked carrots and onions) You could just put in mixed frozen veggies

1 tsp. garlic powder

1 tsp. salt

1 large can Pillsbury Grands Butter Tastin' layer biscuits (I'm sure you could use any of the large biscuits types or two small cans)

In a bowl, mix together the chicken, cream of chicken, sour cream, cheese, veggies, garlic powder, and salt.

Cut the biscuits in several pieces.  I split them and cut them up.  Add the pieces to the mixture.  Spray 13x9 pan and spread the mixture in the pan.  Bake at 375 for 35-45 minutes until biscuits are done.  

Favorites: Comfort Foods

 This is a category I had to add so I could include more of our favorite main dish recipes.  These are some of our favorite down- home meals that are delicious, nostalgic, and long-time favorites.

1. Sunday Meat :  Because we had it often on Sunday, our kids started calling it Sunday meat.  It is my mama's meatloaf and it is delicious.  She learned to make it from a black woman who cooked for them when she lived in Detroit (where she was getting her master's degree.)

Hungry Hintons: Mama's Meatloaf or Sunday Meat

2. Mad Hatter Meatballs:  This is probably the recipe I have been making the longest of all my recipes.  I got Betty Crocker's cookbook for children when I was a child.  This dish was in there and I made it then and have been making it since.  It, for me, is truly comfort food.

Hungry Hintons: Mad Hatter Meatballs

3. Ritzy Baked Chicken:  This was a favorite of our kids when they were growing up, one of a handful of dishes that everyone liked.  We often had it on Sundays.

Hungry Hintons: Ritzy Chicken

4. Skillet Beef Stew Over Noodles:  I found this recipe in a magazine years ago and have been making it ever since.  It is quick and easy and yummy.

Hungry Hintons: Skillet Beef Stew

5. Whole Chicken:  Comfort food at its finest.  I've been making this in the slow cooker for years, but recently adapted it for the instant pot.  

Hungry Hintons: Instant Pot Whole Chicken

Updated Amazing Beef Stew

 

I have posted my beef stew recipe before, but I have made some changes and additions that make it so much better, that I decided to post again.  This recipe makes such a delicious, smooth gravy that has so much flavor.  This is comfort food at it's best!

Beef Stew

1 1/2 - 2 lbs. stew beef, cut into small chunks

about 1/2 cup flour

Salt and pepper or Montreal Steak seasoning to taste

3 potatoes, scrubbed or peeled and chopped

3 carrots, peeled and chopped

1 large onion, chopped

3 stalks celery with tops, chopped

2 boxes mushroom, halved

1 can green beans

1 can tomato soup

1 can cream of mushroom soup

1-2 Tablespoons Better than Bouillon mixed in 1 cup boiling water

More water as needed

Cut up the beef.  Mix together the flour and salt and pepper and dredge the beef chunks.  Let marinate while chopping the other ingredients.  Heat your enameled cast iron Dutch oven.  Add some oil.  Brown the beef chunks. Add the bouillon mixture and deglaze the pan.  Add the other ingredients and stir together.  Put in a 300 oven and let cook several hours until veggies are cooked and flavors blended.  Serve with thick slices of homemade bread.

Delicious (and Easy) Macaroni and Cheese

16 oz. box of any type of pasta you like (We used small shells)
3 cups milk
3 Tbsp. flour (I actually added another half Tbsp. as the sauce wasn't thickening)
A little salt, sugar and pepper to taste (We did a little of each, but ended up adding more salt after the fact)
3 cups shredded Monterey Jack cheese

Boil the box of pasta according to package instructions and drain. In a separate pot whisk together the milk and flour, and add the salt, sugar and pepper if you wish. Stir constantly until just boiling, then lower the heat and continue to stir until it thickens. Mix in the cheese and when melted, pour over pasta. Mix to combine, and voila!
You can also add other mix-ins if you would like, such as peas, bacon crumbles, cubed ham, etc, or even make this dish a casserole by topping it with buttery breadcrumbs and popping it in the oven for 20-25 minutes at 350.

Two of my kids worked together to make this, and the end result disappeared in minutes.
It was delicious!

Watergate Salad

This pistachio salad was all the rage back in the 70's.  The very name tells you when it was popular  We made it all the time.  It had been years and years since I made it.  I was looking through my old cookbook and saw the recipe and decided to see if it was as good as we remembered

Watergate Salad
1 small package instant pistachio pudding
1 can crushed pineapple
1 8 oz carton cool whip
1 cup chopped nuts
1 cup miniature marshmallows

Mix the pudding and pineapple together.  Add the rest of the ingredients and mix together.  Let set in the fridge for a short time.

Slow Cooker Salisbury Steaks

 The perfect comfort food:

Slow Cooker Salisbury Steaks
Patties:
1 1/2 lb ground beef
1 egg
1/4 cup onion, minced
1/4 cup dried bread crumbs
1 clove garlic, minced
Salt and pepper

1 small onion, sliced

1 box mushrooms, sliced

Gravy:
1 1/2 cups beef broth
1 package brown gravy mix
1 T. ketchup
1 T Dijon mustard

1 T. cornstarch

In a bowl, combine the patty ingredients.  Form into small patties about 3/4 inches thick.
Place the patties in the bottom of a sprayed crockpot.  Top with the sliced mushrooms and onions.
Whisk together the gravy ingredients (except the corn starch) and pour over the meat and vegetables.  Cook on low for about 5 hours.
Remove the patties.  Turn the cooker on high and whisk in the cornstarch.  Stir and cook until thick.  Put the patties back in the gravy.  Serve hot over mashed potatoes or rice.

Instant Pot Whole Chicken

I have been making whole chicken in the crock pot for many years.  It is one our favorite meals.  I recently tried it in the instant pot.  It worked really well. I will be doing it again.  I wish I had a chicken right now!

Instant Pot or Crock pot Whole Chicken
1 whole chicken (around 6 lbs. but any size will do)
1 onion, chopped
1 carrot, chopped (optional)
2 stalks celery, chopped (optional)
1 tsp. poultry seasoning
Salt to taste
Pepper to taste
Garlic salt to taste
1 cup chicken stock

Chop the vegetables on a cutting mat or board.  Sprinkle the poultry seasoning and salts over the veggies and toss all together with your hands.
Clean the neck and giblets out of the chicken.  Stuff the cavity of the bird with the seasoned vegetables.  Put in the instant pot and put any vegetables that didn't fit over the bird  Add the chicken stock.
Close the lid of the instant pot and close the valve.  Set the pot to poultry and 8 minutes per pound of your chicken.  Set the keep warm button and let it cook and release on its own.  Slice or shred the tender chicken.
Serving suggestion: cranberry sauce, mashed potatoes and gravy, stuffing, and veggie of choice.

Obviously, you do the same in a crock pot, but I usually add a bit more stock.  It smells so good cooking all day.
The chicken is so moist and delicious.  I usually put the liver in with the vegetables, too.

Noodle Ham Casserole

Comfort food at it's best!  If you love macaroni and cheese and you love ham, you'll love this creamy, delicious casserole.

Creamy Ham and Noodle Casserole
2 Tablespoons butter
1 onion, chopped
1-2 green peppers, chopped
1 can mushroom soup
1 cup sour cream
8 ounce package of noodles, cooked el dente
2 cups shredded cheese of choice
2 cups cubeb ham

In a large skillet, melt the butter and saute' the onion and green pepper on medium heat.  Stir and cook until vegetables are soft and onions caramelize.  It takes awhile.  Remove from heat and stir in the soup and sour cream.  Stir until all is melted and blended together, making a delicious creamy sauce.  In a greased 3-quart casserole dish, layer three times: Noodles, Cheese, Ham, and Sauce.  Bake at 350 until heated through and bubbly and cheese well melted- about 30- 45 minutes.

Beans and Ham Soup

Beans and Ham

One of our favorite wintertime soups is beans and ham.  I had the ham bone from our Christmas ham frozen and wanted to make beans and ham with it.   In Japan, I had a hard time finding dry beans like I was used to.  I usually use white navy beans, but couldn’t find any white beans at all.  I could only find red beans and little black, round beans.  I bought the black beans.  They were absolutely delicious.  I have never tasted a better bean in my life.  I soaked them overnight, then cooked them with the ham bone and vegetables.  It’s hard to describe, but their texture was smooth and creamy and just delicious.  At home I usually use white beans or pinto beans.  But now I know that black works, too!  You can also make this with a ham steak, and I have many times.

2 cups beans (navy, pinto, black or a mixture)

1 meaty ham bone or a ham steak

Bay Leaf

1 onion, chopped

2 or 3 carrots, chopped

2 or 3 stalks celery with leaves, chopped

About 2 quarts water or chicken stock

Wash and sort the beans, throwing out any bad ones.  Put them in a bowl and soak them overnight.  In the morning, or several hours before you want to eat them the next day, drain them and add the 2 quarts water and the vegetables.  You can do this in a pot on the stove or in a crock pot.  Put the ham bone( if you’re using a ham steak, you can add it later.)  Cook until the beans are soft (the time it takes varies by what beans you use.)  Remove the bone and take off the meat and chop.  Discard the bone.  Add the meat back into the soup.  Serve hot. 

This is the same dish made with white beans in America:

I like to serve it with grilled cheese sandwiches or slices of homemade bread.  

Roast Beef Sandwich Spread

I've put off posting this recipe because I knew the picture wouldn't be pretty.  This is not a pretty dish, but it's delicious and a great way to use leftover roast beef. It's comfort food, I guess, for me because my mother used to make it as we'd eat roast beef nearly every Sunday for dinner.  Then we'd have these sandwiches that evening.

Roast Beef Sandwich Spread
In a food processor or really good blender, layer the following (If you're using a blender, it's best to put the liquid ingredients in first ):
Start with about 1/4 cup to  1/2 cup dill pickle juice
About 1/2 cup mayonaise
A couple of good squirts of mustard
Leftover roast beef
You can also add dill pickle and/ or onion

Pulse or blend until the desired consistency.  Serve on bread and top with tomato and lettuce.

Foil Dinner Casserole

My husband loves foil dinners that you cook over the campfire. Loves them.  So, I thought, why wait for camping?  Why not just put the same ingredients in a casserole dish and eat it any old time.  So that's what I started doing and called it Foil Dinner Casserole.  The recipe, just like for foil dinners in inexact and can include anything you'd like.
Foil Dinner Casserole
1 lb.  lean hamburger
 1-2 teaspoons Worcestershire sauce
1/2 packet dry onion soup
Montreal Steak Seasoning (amount to taste)
 Mix the hamburger with the Worcestershire, onion soup and steak seasoning.  Crumble into a casserole dish that you've sprayed.
Top with vegetables of your choice:
Potatoes, peeled and cubed
Carrots, peeled and diced
Celery, diced
fresh Tomato, diced
mushrooms, sliced
Zucchini or Summer squash, diced

Sprinkle all with Seasoning Salt, then top with a can of cream of mushroom soup.  Cover and bake at 350 until hamburger is browned and vegetables are fork tender.  It makes a yummy, beefy gravy as it bakes.  I like to do this on time bake in my oven and set it so it's ready when we get home from church.  It is so delicious!

Pork Choppese

I love that you can see the steam rising in this picture.  

Oh, the memories!  My sister Joan and I worked at our Dad's doctor's office in the summers while we were growing up.  My dad's partner was Dr. Hubler and his daughters Carol and Jennifer also worked there.  They became good friends.  They shared this recipe with us.  I don't know if they made it up or found it somewhere, but it is good!  I've made it occasionally ever since.

Pork Choppese
In an ovenproof skillet*, brown 4-7 pork chops in butter, salt and pepper. While the chops are browning, melt 2 Tablespoons butter in a saucepan.  Blend in 1/3 cup of flour.  Stir and cook for several minutes.  Stir in 2/3 cup milk.  Cook, stirring constantly until mixture makes a thick paste.  Add 1 egg and beat well, cooking until mixture is shiny.  Stir in 1 small grated onion, 1/2 cup Parmesan cheese, 1 teaspoon salt and a pinch of pepper. Spread some of the cheese mixture on each pork chop.  Bake at 350 for 30 minutes or until the pork chops are done.

I usually double the topping recipe and pour it over all the pork chops (as shown.) Then I serve it with rice and a vegetable.  The topping is so tasty and is delicious mixed in with the rice.

*If you don't have an ovenproof skillet, you can brown the chops in a skillet, then transfer them to a 13x9 pan to put them in the oven.

Original Source:  Carol and Jennifer Hubler

Chicken Enchiladas

When my husband and I were just married, another newly married couple invited us over for dinner.  They served Chicken Enchiladas that were just delicious.  I asked for the recipe.  She got up and got a pink card that was sitting on the countertop.  "I thought you would ask, so I copied it for you before you came." and then she handed me the card.  Though maybe a bit presumptuous of her, she was right. Though I've changed the recipe slightly over the years, it's still pretty much the same as what Barbara served us that day.  I love, love, love this dish.  Though I've tried the more modern chicken enchilada recipes (and loved them all!), this is my favorite.  For years, I've always served it with Creamy Orange Jello salad and green beans and the combination is comfort food at it's best for me.  This time, I added Pico de Gallo as a side, and now we love it even more.  This would be, I think, in the top ten meals that I cook.  Yes, I think so.
I like to 1 1/2 times the recipe and put the extra third (12 enchiladas) in a freezable, disposable container  for another time or if I want to take a meal to someone.  That way I use up a full package of 24 tortillas.

Chicken Enchiladas
18 small corn tortillas
vegetable oil for frying
4 chicken breasts, cooked (or you can use rotisserie chicken)
2 cans cream of chicken soup
2 cups sour cream
1 can chopped green chilis
1/2 cup salsa
1 onion, finely diced (or you can use dried onion)
Lots of grated cheddar or Mexican blend cheese

In a small skillet, saute the onion until soft and slightly browned.
Chop the chicken breast
In a large bowl, mix together the soup, sour cream, green chilis, salsa, chicken and onion.
Put some oil in the bottom of a medium skillet.  Quickly fry each tortilla and drain on paper towels.
To assemble, spray a 13x9 pan.  Put about 1/3 cup of the filling in each tortilla and sprinkle on some cheese.  Roll sides together and put seam side down in the pan.  Make three rows of 6 to fill the pan. You should use about half of the sauce in the filling and 1/2 to put over the top. Sprinkle some cheese overall, then spread on the remaining sauce.  Sprinkle with more cheese and cover with foil.  Bake until hot and bubbly and cheese is melted in a 375 oven.

If you're making the extra pan, prepare the same, but don't bake.  Cover and freeze.  When ready to use, thaw and bake the same.
Note:  When my children were little and I was too busy to fuss with frying tortillas, I would just mix crushed Doritos or corn tortilla chips right in the filling mix, spoon it into the pan, then cover with cheese and bake.  It tasted ALMOST as good.

Shown here with Pico de Gallo.

Shepherd's Pie

Comfort food.  Probably everyone knows how to make Shepherd's Pie.  It's one of those dishes you can make any way you want and it's the right way.  In fact, I don't ever make it exactly the same way twice in a row. I usually make it when I have some leftover mashed potatoes, but you can make the  mashed potatoes from scratch or even buy the pre-made ones. There are some secrets, I think to good shepherd's pie:

1) tomato paste

2) sugar

3)and Worcestershire sauce in the Meat mixture.

Shepherd's Pie

Meat Sauce

1 lb. ground beef 

1 large onion, chopped

1 small can tomato paste

Beef broth as needed, usually about 1 cup (you can substitute water)

1 Tablespoon sugar (this balances the tomato)

a couple of splashes of Worcestershire sauce

Seasoning Salt, Garlic Salt, salt and pepper to taste

1 can green beans 

Any other vegetables you'd like to add.  I usually just do green beans, but you can add  frozen or canned corn, carrots, peas, etc.  

2-4 cups mashed potatoes

Grated Cheese to top

Brown the onion and ground beef in oil until the onion is soft.  Mix in the tomato paste, sugar, Worcestershire, and seasonings, and enough broth or water to make a nice thick sauce. Mix well and cook together for a few minutes.   Put the sauce in a sprayed casserole dish (or I just cook the meat mixture in my LaCreuset pan and then leave it in there and layer the other stuff on top and put it in the oven in that.)  Layer next with the green beans and other vegetables.  Top with the mashed potatoes.  If using leftover mashed potatoes (as I usually do), heat them a bit first in the microwave.  Spread overall, then top with plenty of grated cheese, and put in a 350 oven until heated through.  

Chicken Divan

I think my favorite meal my mother made was chicken divan . . . .well, that and tacos. Hmmm, her waffles were pretty darned good, too.  Oh, and her spaghetti . . .  Well, anyway, ONE of my favorite meals.   It's old-fashioned comfort food at it's best.  This is my mom's recipe.  It makes me think of her every time I make it.  She loved it and so do I.

 Chicken Divan
1 cup dry rice, cooked (it will make about 3 cups cooked rice)
1 big bunch broccoli
4 chicken breasts, cooked and chopped or shredded
2 cans cream of chicken soup

1onion, chopped
1 1/2 cups sour cream
1/2 cup mayonaise
2 Tablespoons lemon juice
Grated cheese for topping
Cut the broccoli into spears and put in a saucepan.  Salt and add 2 inches or so  of water.  Turn on high.  When it comes to a boil, turn off stove and cover with a lid.  Let it steam while you make the sauce.
Sauce:
In a large bowl, mix together the soups, sour cream, mayonaise and lemon juice.
Spray a 13 x 9 pan well.  Add the rice.  Put about half of the sauce in with the rice and mix well.  Spread over the bottom of the pan.  Then layer the chicken, then the drained broccoli spears, then the remaining sauce.  With a fork, work the sauce down into the layers a bit.  Then top with shredded cheese.  Bake at 350 until hot and bubbly and the cheese is melted- about 30 minutes.

I nearly always serve this with Creamy Jello Salad.  They just seem to go together.

Turkey(or Chicken) Noodle Soup

Every year at Thanksgiving and/or Christmas, I make turkey noodle soup.  After we clean the meat off the turkey, I put the turkey carcass and bones in a large soup pot with some seasonings and vegetables and simmer them and make a delicious broth.  I then make soup from that broth.  It's tradition and just part of the holidays for me.  I know I'm not the only one.  But in case you haven't done it before, here's the how to.

Turkey Noodle Soup
1 turkey carcass
About 2-3 cups leftover chopped turkey meat (You can use a rotisiree chicken carcass and meat instead and make it any old time.  It is delicious!)
Carrots, maybe 4 or 5, sliced
Celery stocks with leaves, maybe 4 -5
2 onions, one for before and one for after
Chicken flavored Better than Bouillion
Pepper
1/2 bag really good noodles (or 1 cup dry, washed rice)
2 cans cream of chicken soup, optional

As mentioned above, put the turkey carcass in a large soup pot.  You can put whatever bones you'd like.  I usually put the drumsticks and wings in as well.  Cover with water.  Add a chopped onion and a glob of Better that Boillion, chicken or turkey flavor. I also chop up some celery and leaves.  Celery adds so much flavor. Put on low on the stove and simmer.  I usually simmer it the rest of that day, then put the pot outside (it's cold out there) for the night, then bring it in in the morning and simmer it all that day.  It probably doesn't have to be that long, but that solves the "where do I store this thing?" problem.
A half or so before you want to eat, strain the soup into another soup pot through a strainer(or you can strain it into a large bowl, then put it back in the same pot.)Pick any meat off the bones and add back.  Discard the carcass.   Add another chopped onion, carrots, celery and more boillion. Add in at least a couple of cups of chopped leftover turkey (Or chicken). In a smaller saucepan, cook the noodles until not quite done.  Strain them and add them.  You can then add cream of chicken soup if you want it more creamy, but I usually just leave it with that delicious broth. You can also add leftover gravy at this point, if you'd like.  You can make the same soup with rice instead of the noodles.  I just add the dry rice in and let it cook in the soup. That makes it Turkey Rice Soup instead of Turkey Noodle Soup.  Taste and add pepper and salt if needed.  Serve with leftover rolls or bread.

Mama's Meatloaf or Sunday Meat

I make the best meatloaf in the world.  But it's not my meatloaf, it's my Mama's Meatloaf.  Well, really it's not my Mama's Meatloaf.  She learned how to make it when she lived in Detroit (On scholarship at Merrill Palmer) from the black Southern lady that was the cook at their dorm.  She stood by her and watched everything she did and wrote it down.  She then made that recipe all while we were growing up.  I stood by her and watched how she did it, and now you can stand by me and watch how I do it!

My kids called this Sunday meat because I make this on Sundays a lot.  I mix it up before church and put it in my oven on time bake with some potatoes greased and wrapped in foil.  I set it to be done when we get home from church.  Or you can serve it as shown here with potato salad which can be done the day ahead.  Both are yummy. 

Mama's Meatloaf or Sunday Meat
2 lbs. lean ground beef
1 egg
3/4-1 cup crushed saltine crackers (I've tried Ritz, but they aren't as good in this)
1 pkg. dry onion soup mix
Ketchup- a couple of good squirts (you can substitute barbecue sauce)
Very hot water- about 3/4 cup.  I microwave it until almost boiling
Dash of Worcestershire sauce
about 1 tsp. Better than boillion, beef flavor- mixed in the hot water
a good sprinkling of Montreal Steak Seasoning  (my mom used salt and pepper)

Put the meat and egg in a large bowl.  Top with ketchup and Worcestershire Sauce.    Put the cracker crumbs in on the side of the meat.  Put the onion soup mix on top of those.  Pour the hot water on the soup and crackers and let them soak for a bit.  The cracker crumbs will swell up.  That Southern lady said that is what makes it good. I believe her.  They should be swollen and bursting.  Then mix them in with the meat. Your hands are the best tool for this!   Form into a loaf and put into a loaf pan.  Bake at 350 for an hour or so.  Turn out onto a serving dish and slice. Oh, yum!  This makes a soft, moist, flavorful meatloaf.  I like to serve it with chili sauce or pepper jelly.

Salisbury Steaks with Gravy

Salisbury Steaks with mashed potatoes and gravy and a side of peas and carrots.  Comfort food?   I have made Salisbury steaks my whole married life, but recently I've been making this version that finishes cooking the steaks right in the gravy. Man, it's good!   My meat and potatoes husband loves this dish!

Salisbury Steaks with Gravy
2 lbs. ground beef
1 pkg. dry French Onion Soup mix
1/2 cup Ritz cracker crumbs
1 egg
3 packets brown gravy mix (or if you have a large "Costco" container of this, it's a heaping 1/2 cup)
1 cup sour cream

Preheat the oven to 350.  Spray a 13 x9 pan.  In a large bowl, combine the ground beef, soup mix, crumbs, and egg.  Use your hands.  Form into 6 -8 patties.  In a large skillet, brown both sides of the patties.  Put the browned patties into the prepared 13x 9 pan.  Combine the gravy mix with 2 1/2 cups water  and the sour cream. It helps to heat the water in the microwave so the sour cream mixes in better.  Pour the gravy over the patties.  Cover with foil and bake for about 30 minutes.  Serve with mashed potatoes.

Recipe from Real Mom Kitchen.