Hearty Meat & Vidalia Onion Pie
Yield
1 piePrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| First layer | |||
| 1 | can |
buttermilk biscuits
|
*
|
| Second layer | |||
| 1 | pound |
ground beef
|
|
| ¼ | teaspoon |
red hot pepper sauce
|
|
| 1 | medium |
sweet vidalia onions
|
|
| 1 | ounce |
mushrooms
chopped |
|
| 2 | large |
eggs
|
|
| ½ | teaspoon |
italian seasoning
|
*
|
| 1 | teaspoon |
parsley leaves
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
oregano
|
|
| ½ | teaspoon |
black pepper
|
|
| Third layer | |||
| 1 | cup |
swiss cheese
grated |
|
| 1 | cup |
cheddar cheese
grated |
|
| 3 | large |
eggs
|
|
| ½ | cup |
sour cream
|
|
| ½ | cup |
light cream (half&half)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| First layer | |||
| 1 | can |
buttermilk biscuits
|
*
|
| Second layer | |||
| 453.6 | g |
ground beef
|
|
| 1.3 | ml |
red hot pepper sauce
|
|
| 1 | medium |
sweet vidalia onions
|
|
| 28.9 | ml/g |
mushrooms
chopped |
|
| 2 | large |
eggs
|
|
| 2.5 | ml |
italian seasoning
|
*
|
| 5 | ml |
parsley leaves
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
oregano
|
|
| 2.5 | ml |
black pepper
|
|
| Third layer | |||
| 237 | ml |
swiss cheese
grated |
|
| 237 | ml |
cheddar cheese
grated |
|
| 3 | large |
eggs
|
|
| 118 | ml |
sour cream
|
|
| 118 | ml |
light cream (half&half)
|
|
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.
