This recipe comes from my mother-in-law, who is of German descent and grew up in South Central Pennsylvania, thus the title of “hamburg” instead of “hamburger”. While not a fancy dish, my husband remembered it fondly from growing up and it is a nice, easy meal to prepare when you want some warm comfort food.
Hamburg
Ingredients:
- 1 lb ground beef
- 1 1/2 cups tomato soup
- 1 cup cold water
- 1 tsp salt
- 2 cups uncooked broad noodles
- 1 small can corn
- 1 cup grated sharp cheddar cheese
Her instructions read, simply, “Fry pan, cover, low heat 15-20 minutes.”
I’ll expand a bit on that for anyone who needs a little more detail. 
- Brown the ground beef. Drain if desired.
- Add the other items, cover and cook on low heat for 15-20 minutes or until done.
- I have found it better not to drain the corn because the extra liquid lets me cook it a little longer, thus avoiding crunchy corn!
- Broad noodles are wide egg noodles. You can also use other widths. I wasn’t familiar with these before I moved to PA.
- You could add onion or other such things if you desire – totally up to your taste, I just don’t like them.
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