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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Adapted from the Wisconsin Milk Marketing Board. If your kids are anything like mine, they will love this! Ingredients:
2 tablespoons butter |
1 cup mushroom, finely diced |
1 cup onion, finely diced |
2 garlic cloves, minced |
1 lb ground beef (i use venison) |
1 cup dry breadcrumbs |
1/2 cup parmesan cheese, grated |
1/2 cup plain yogurt or 1/2 cup sour cream |
1 egg |
1/4 cup ketchup |
2 teaspoons worcestershire sauce |
1 teaspoon salt |
1 teaspoon italian seasoning |
1/2 teaspoon garlic powder |
1/2 teaspoon pepper |
8 ounces colby cheese or 8 ounces cheddar cheese, 1/2 inch cubes |
Directions:
1. Saute mushrooms, onion and garlic in butter until soft, 5-6 minutes.
2. In a large bowl combine mushroom mixture with all remaining ingredients. I use my kitchenaid. Stir in cheese cubes last by hand.
3. Bake in a 8x8 inch square pan at 350 degrees for 45-55 minutes.
4. Drain juices and let stand 5 minutes before cutting.
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