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LAYERED HAMBURGER PIE by www.country-cooking.com
1 lb Ground Beef
1/8 tsp Garlic powder
1 Egg
1-1/2 c Sliced potatoes
1/4 c Dry Bread crumbs
1 md Onion,sliced into rings and separated
1 tsp Salt
1 tsp Mixed herbs (oregano, Basil, marjoram)
1-1/4 c Mushrooms
1 c Cheddar Cheese
1 tsp Dry mustard
1/2 c Swiss Cheese
1/4 tsp Ground cumin seeds
2 tbsp Parsley
Mix Beef with Egg,Bread crumbs,salt,herbs,mustard,cumin and Garlic
powder.Pat evenly into a 9" Pie pan to make a crust. Fill crust with a
layer of potatoes,onion and mushrooms, reserving some mushrooms
to ring the Pie. Cover with foil.Bake at 350 degrees for 1 hr or until
potatoes are done.
Remove from oven. Remove foil. Top with Cheese and sprinkle with
parsley. Return to oven just long enough to melt Cheese.
LIGHTHOUSE CASSEROLE
1 lb Small shell macaroni
1 10 oz. jar Chili Sauce
2 lb Ground Beef
1 can (8 oz) mushroom pieces
1 lg Onion,chopped
1 can (3 oz) sliced ripe olives,
1 can (16 oz) kidney beans drained
1 can (16 oz) cream style corn
1 c Shredded Cheddar Cheese
1 can (16 oz) tomato Sauce
Cook macaroni on the conventional range. Meanwhile,crumble ground
Beef into colander suspended over a 3 quart Casserole.Top with
chopped onion.Stirring midway through cooking,Microwave on high 8
to 10 minutes or until Meat is no longer pink.
Drain grease and transfer Meat to Casserole. Stir in beans,
corn,tomato Sauce,Chili Sauce,mushrooms and olives. Drain macaroni
and stir Meat mixture into it. Divide macaroni mixture into desired size
casseroles for serving or freezing. Makes 3 - 2 quart casseroles ( 6
servings each).
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