| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Casserole | 6 | Servings | |
INGREDIENTS
| 1 | Unbaked pie shell | |
| 1 | lb | Ground beef |
| 1 | ts | Salt |
| 1/2 | ts | Oregano |
| 1/4 | ts | Pepper |
| 1/2 | c | Dry bread crumbs |
| 1 | cn | (8-oz) tomato sauce |
| 1/4 | c | Onion; chopped |
| 1/4 | c | Bell pepper; chopped |
| 1/2 | c | Chili sauce |
| 1 | Egg | |
| 1/4 | c | Milk |
| 2 | c | Cheddar cheese; shredded |
| 1/2 | ts | Salt |
| 1/2 | ts | Dry mustard |
| 1/2 | ts | Worcestershire sauce |
INSTRUCTIONS
CHEESE SAUCE Preheat oven to 425 degrees. In medium skillet, cook meat until brown; drain. Stir in salt, oregano, crunbs, 1/2 cup tomato sauce, onion and bell pepper. Turn into pie shell and top with cheese topping. To make cheese topping: Beat egg and milk together; stir in seasonings and cheese. Spread on top of pie filling. Bake about 30 minutes. Cut into wedges. Stir together remaining tomato sauce and chili sauce; heat. Serve with the pie. Serves 6 to 8. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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