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Juicy Lucy Hotdish-Rep Ellison
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| 4 | hamburger buns |
| 1 | white onion, sliced |
| 1 cups | sliced mushrooms |
| ½-1 can | cream of mushroom soup |
| 2 lbs | ground beef |
| Salt | |
| pepper | |
| garlic powder | |
| 3 cups | shredded cheddar cheese |
| 1 can | diced tomatoes |
| 1 cup | crumbled bacon pieces |
Preheat oven to 200 degrees.
Place 4 separated hamburger buns on a baking sheet. Bake until brown and crispy. Break up hamburger buns into small chunks.
Increase oven temperature to 350 degrees.
In a large skillet, lightly sauté onions and mushrooms. Add ½ a can of cream of mushroom soup and simmer to reduce. Add more soup as needed to create a thick sauce that will hold the mushrooms and onions together. Cover the bottom of a 9" by 13" pan with the mixture.
In a large skillet, brown ground beef with a pinch of salt, pepper, and garlic powder. Drain. Cover mushroom and onion layer with half of beef mixture.
Cover beef layer with 2 cups shredded cheese.
Cover cheese layer with remainder of beef mixture.
Cover beef layer with one can of diced tomatoes, evenly spread.
Sprinkle remaining one cup of cheese over top tomato mixture.
Sprinkle bacon pieces over cheese layer.
Top off the hotdish with hamburger bun chunks.
Bake in oven for 25-30 minutes, until hotdish is heated through and bubbling.
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