My mother, Edna, often cooked for large crowds, including our family of eight. This was a favourite then and I’ve cooked it many times myself. ‘Hamburger’ is simply a reference to the mince being used. The original recipe served 24 and would have required a cauldron. I’ve halved it to serve 12. I usually prepare half the mix in a 30cm x 24cm baking dish and the remaining half freezes well, even with the sour cream.
1 kg beef mince
1 large onion, chopped
500g corn kernels
2 cans condensed cream of chicken soup
1 can condensed cream of mushroom soup
300g sour cream
1 red capsicum, chopped to size of corn
4 cups cooked risoni pasta
Salt and pepper to taste
2 cups soft breadcrumbs
1/3 cup melted butter
¾ tsp paprika
Parsley for garnish
Brown the mince in a large saucepan. Add the onion and cook until tender.
Add remaining ingredients except pasta. Mix well then add the pasta.
Divide mix into two baking dishes (or freeze half the mix and use one baking dish).
Crumb topping: combine soft breadcrumbs, melted butter and paprika. Sprinkle across casserole in diagonal rows.
Bake at 180C for about 45 mins. Garnish with chopped parsley between the breadcrumb rows.