Thursday, September 18, 2014

Shannon's Famous Hamburger Pie


1 box (2 pack) Pillsbury (or whatever brand you prefer) refrigerated Pie Crust
2 lbs Ground Chuck (or any type of ground beef or sirloin)
1 medium onion (I use sweet, but it's a matter of preference), diced
8 oz package fresh mushrooms, sliced or diced (canned is OK, but too salty and no flavor, in my opinion)
1 - 15 oz can Whole Kernel Corn, drained
1 - 15 oz can Diced Potatoes, drained
1 family size + 1 - 10.5 oz can Cream of Mushroom Soup, undiluted
 (I didn't have the large can, so I used 4 standard size cans instead. Works just the same.)
24 slice pkg Swiss cheese (approx.)
24 slice pkg American cheese (approx.)
1 - 8 oz bag Shredded Colby Jack (or mild/sharp Cheddar, if preferred)
fresh minced garlic, if desired, for added flavor

Tools needed: 
large skillet (and strainer to drain grease)
Pampered Chef Mix and Chop (if you have one) or whatever utensil you would normally use to cook burger.
9 x 13 baking dish
non-stick cooking spray
large mixing bowl
large spatula
can opener
cutting board, knife

Preheat oven to 350 degrees

Cook ground chuck* in skillet on stove top, add chopped onion and minced garlic (if preferred).
Drain liquid/grease and add to large mixing bowl.

*I love flavor! So, I will add about 3-4 Tbsp fresh minced garlic to the burger while it's cooking. Or I might add Tastefully Simple Garlic Pepper Seasoning or a multi-seasoning of some sort. It all depends on how much flavor you like in your burger.

In large bowl - Add the burger mixture, corn, potatoes, mushrooms and soup. Mix well. Set aside.

Add caption

Lightly spray your 9 x 13 baking dish. Carefully unroll pie crusts and position in baking dish so as to cover bottom and as much of sides as you can. This is difficult to do with a round object and a rectangular pan, but do your best. Gently press dough to remove creases and bubbles.

Starting at one end of your pan, begin placing one type of cheese in an over-lapping pattern, in a single line from top to bottom (or side to side if that's how your point of view is skewed).

Repeat this process with the other cheese until the alternating layers of cheese slices cover the whole bottom and sides of the baking dish.

You can see I used 18 slices (3 rows of each) of each cheese in above picture and added two additional slices of each, torn in half in bottom picture. As much as we like cheese, this is a sufficient amount for us, but if you want to use the whole pkg of 24 slices, by all means, go for it! My cousin does, and this is her recipe. Just place your layers closer together than I did.

Pour burger mixture from bowl on top of cheese and spread evenly.

Bake on 350 until it starts to bubble - approximately 45 minutes to an hour - depending on your oven.

Remove from oven when bubbling, sprinkle bag of shredded cheese evenly on top. Return to oven and bake until shredded cheese is melted and bubbly, or browned, if you prefer.

When done, let sit for at least 10-15 minutes before serving.


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