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Hearty Meat & Vidalia Onion Pie

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Submitted by Jacksun52002

YIELD

1 pie

PREP

20 min

COOK

1 hrs

READY

1 hrs

Ingredients

First layer
1 1
Second layer
1 453.6
POUND G GROUND BEEF
¼ 1.3
TEASPOON ML RED HOT PEPPER SAUCE
1 1
MEDIUM MEDIUM SWEET VIDALIA ONIONS
1 28.9
OUNCE ML/G MUSHROOMS
chopped
2 2
LARGE LARGE EGGS
½ 2.5
TEASPOON ML ITALIAN SEASONING *
1 5
TEASPOON ML PARSLEY LEAVES
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML OREGANO
½ 2.5
TEASPOON ML BLACK PEPPER
Third layer
1 237
CUP ML SWISS CHEESE
grated
1 237
CUP ML CHEDDAR CHEESE
grated
3 3
LARGE LARGE EGGS
½ 118
CUP ML SOUR CREAM
½ 118

Directions

Make a pie shell out of the canned bisquits.

Sauté meat, onions and mushrooms in a small amount of oil until meat is lightly browned, and the onions are limp.

Drain off excess fat and seasonings.

Mix well. Remove from heat and add eggs.

Mix well and pour on top of bisquit layer.

Mix the ingredients and spread over meat layer.

Beat in a 350℉ (180℃) oven for 40 minutes or until brown.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 375g (13.2 oz)
Amount per Serving
Calories 712 64% from fat
 % Daily Value *
Total Fat 51g 78%
Saturated Fat 25g 127%
Trans Fat 0g
Cholesterol 440mg 147%
Sodium 739mg 31%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 104g
Vitamin A 23% Vitamin C 8%
Calcium 56% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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