Cooking Hamburger Helper Outside of the Box - Just like Grandma Used to Make

When I was growing up, I had the luxury of spending countless hours at my Grandparents home. My Grandmother was an excellent cook, seamstress, and card player (Gin). She did other things too, and actually had a career in banking, but my favorite memories were those three.

I was able to learn so many tricks about cooking. She taught me how to meld spices and foods to optimize flavor. She encouraged me to smell everything from the spices to the meats. She would ask me to compare the scents and have me determine if they complimented each other or clashed.

In her kitchen I learned how to get my hands dirty, literally. I was able to mix hamburger for meatloaf or meatballs, knead bread for rolls, and even pull taffy. I learned storage techniques, food saving techniques, and time saving shortcuts. For instance, if you cut into a head of lettuce, but do not use the entire head, leave the core intact and store it in a domed container. The lettuce will last much longer. I have had heads stored in my refrigerator for up to two weeks (heads of lettuce, that is).

As I grew I absorbed everything she taught me. Now it all comes to me naturally and there are certain things I do as if by instinct.

For a time I fell into the working-mother syndrome and searched out quick meal fixes. Hamburger Helper suited that fix. Seemingly, a good fast "home cooked" meal that was better that eating take out or fast food. Then I found out how unhealthy it is.

When I became a stay-at-home-mom, in an effort to eat healthier yet serve foods our children would eat and enjoy, I began creating homemade versions of our favorite helpers. I have been working to improve my culinary techniques, but my family hasn't caught up to my taste buds. They are not ready for my broiled Amber Jack, maybe when they get a little older; they want what they see on television.

Are you or is someone in your brood like that? Do you like Hamburger Helper Potato Stroganoff? You may like to try this healthy homemade alternative. This is one of our favorites:

Beefy Potato Stroganoff

From preparation to completion this stroganoff only takes 45 minutes. It is rich in flavor, creamy, and has all the goodness of home cooking.

What you will need:

One large glass baking dish, about 9x9. Spray with Pam non-stick cooking spray to prevent sticking.
One sheet of aluminum foil cut large enough to cover dish.
Four medium to large brown potatoes sliced to ¼" thickness with skins on.
½ medium white onion, diced.
1 pound lean ground beef.
1 clove garlic minced.
1 can Campbell's Cream of Mushroom (low sodium) soup.
¾ cup milk.
¼ cup low fat Daisy Sour Cream.
½ cup Kraft shredded Monterey Jack and Cheddar cheese.
Dash of Season All, salt, and pepper.

Preparation:

Preheat oven to 350. Wash and dry your potatoes. Remove any eyes or bruises. Slice the potatoes in ¼ inch slices. I use a Super Slicer, but it can be done by hand. A food processor, with the proper slicing attachment, would make the dish even faster to prepare. Dice one half of your onion and mince your garlic.

Brown ground beef, garlic, and onion together in a skillet, drain any fat. Combine soup, milk, sour cream, and seasonings whisk until creamy and well blended.

Line the bottom of your Pam sprayed baking dish with a layer of half of your sliced potatoes. Spread your ground beef on top of the potatoes, and then layer your remaining potatoes on top of that. Last, pour your soup mix evenly over the top.

Take a sheet of aluminum foil and spray one side with Pam. Cover the dish, sprayed side over food, tightly with foil. Bake at 350 for 25 minutes. As oven temperatures vary, your stroganoff should be bubbly and the potatoes fork tender in the center when done.

When baking is done, open one corner of the dish to release steam. Carefully remove foil and discard. Sprinkle an even layer of cheese all over the stroganoff. Return the dish to the oven for an additional 5 minutes or until the cheese is melted.

This dish will serve four. It goes well with a nice tossed salad, mixed with sliced red onions and green olives, topped with a light vinaigrette dressing.

Bon Appetite!