HAMBURGER UPSIDE-DOWN PIE RECIPE
Provided by sheppell
Number Of Ingredients 16
Steps:
- Filling: Heat Oven to 400˚. In skillet, saute onion, green pepper and beef in salad oil until brown. Add tomato sauce, chili powder, ketchup, salt and pepper; turn into a 2-qt. casserole. Layer with mozzarella cheese. Cover meat with biscuit topping (directions below). Bake 25 minutes or until browned. Biscuit Topping: Sift flour, baking powder, salt together. Quickly stir in salad oil and milk. Turn dough onto floured board, roll to fit casserole.
HAMBURGER UPSIDE-DOWN PIE
I found this recipe many years ago in a "Favorite Recipes of America - Casseroles" book. This one can be topped with a pkg. of bought biscuit or cornbread mix, fixed according to the package. My family has enjoyed this recipe through the years. I hope yours will too.
Provided by Trisha W
Categories Savory Pies
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Saute the onion, green pepper and beef in oil until brown.
- Drain grease.
- Add the other ingredients through the pepper.
- Turn into a 2 Qt.
- casserole dish.
- Mix up the cornbread or biscuit mix and top the casserole with it.
- Bake in at 400 degrees for 25 minutes or until brown.
- Turn onto a serving dish.
Nutrition Facts : Calories 314.3, Fat 18.4, SaturatedFat 5.6, Cholesterol 64.6, Sodium 527.8, Carbohydrate 19.9, Fiber 1, Sugar 3.4, Protein 17.1
HAMBURGER UPSIDE-DOWN PIE
The orignal for this recipe came from the Burger Cookbook, a little paperback cookbook I purchased in the 1970's sometime and it has been loved to pieces. This is one of the favourites from that book with some slight modifications. In its original day, it would have been considered a budget stretcher with only the 1/2 lb of hamburger, now I consider it to be a heart friendly dish since I now use very lean beef and I modified a biscuit recipe for the topping to use oil instead of a saturated fat. You can tweak this by changing the veggies to your taste. Occasionally I will add some chopped mushrooms.
Provided by teapotter
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook beef and vegetables in an oven proof skillet until beef is browned. Stir in soup and mustard and continue heating for a few minutes.
- Prepare dough: mix flour, baking powder and salt in a small bowl. Make a well in the center. Pour milk and oil into the well and stir with a fork till mixture comes together, adding a little additional milk if necessary. Knead the dough on a lightly floured surface for about a minute.
- On a lightly floured surface (wax paper eases transfering dough to the pan), pat dough into a circle large enough to cover mixture in the skillet leaving a narrow space between edge of dough and pan.
- Bake in a 450 F oven for about 15 minutes till biscuit is done and golden brown. To serve, turn out onto a serving plate so that biscuit is on the bottom "upside down" or cut biscuit into wedges and spoon out onto plates. Serves 4.
Nutrition Facts : Calories 472.8, Fat 21.1, SaturatedFat 3.9, Cholesterol 36.7, Sodium 829.1, Carbohydrate 51.2, Fiber 3.1, Sugar 9.3, Protein 19.7
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