| 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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