All the stuff everybody else said (except Dan's curry which I will
try) plus:

Stroganoff: burger, onions, mushrooms, sour cream (a little flour if
it's too thin) serve over cooked noodles or rice.

'Merican Chow Mein: burger, celery, onion, beansprouts, mushrooms,
carrots, soysauce/cornstarch, ginger, garlic and a shot of tabasco.
Serve over rice and crispy noodles.

Unstuffed cabbage: coleslaw mix layered with browned burger, cooked
rice and seasoned tomato sauce. Bake till the cabbage is fairly
tender.

Tater Tot Hotdish (Don't Laugh! This is the ND State Casserole!)
Ultimate Onion version: Layer in 9X13 baking dish: 2 lbs browned
burger, 1 bag frozen french cut green beans, 1 pkg dry onion soup, 1
can french fried onions, sliced american cheese singles to cover, 2
cans cream of whatever soup mixed with 1 can milk. Poke some holes in
it so the soup/milk can sink. Cover with onion flavor frozen potato
nuggets (I line 'em up)Bake @ 300 - 400% until top is browning and
understuff is bubbly. Let stand 5 minutes before cutting.

Lynn from Fargo
(Now making all of the above with ground venison)

(Lynn=A0Gifford) wrote:

<snip>
Tater Tot Hotdish (Don't Laugh! This is the ND State Casserole!)
Ultimate Onion version: Layer in 9X13 baking dish: 2 lbs browned burger,
1 bag frozen french cut green beans, 1 pkg dry onion soup, 1 can french
fried onions, sliced american cheese singles to cover, 2 cans cream of
whatever soup mixed with 1 can milk. Poke some holes in it so the
soup/milk can sink. Cover with onion flavor frozen potato nuggets (I
line 'em up)Bake @ 300 - 400% until top is browning and understuff is
bubbly. Let stand 5 minutes before cutting.
Lynn from Fargo
(Now making all of the above with ground venison)
///////////////

LOL... I'd forgotten about tater-tot casserole! I know many people that
say, "no kidding, it really is good!" I guess if it's good enough to be
a state casserole (is that true?).... It's good enough for me. Thanks
for the recipe because I don't have it.

Very Sincerely, Helen