Cheeseburger Zucchini Pie Recipes

Steps:

• In a skillet, cook beef, onion, salt and garlic salt over medium heat until meat is no longer pink; drain. Add the green pepper, oregano, parsley, bread crumbs, cheese and egg; mix well. Set aside. , Place bottom pastry in pie plate; layer 2 cups of zucchini in crust. Cover with beef mixture. Top with tomato slices and remaining zucchini. Place top pastry over zucchini. Cut a few slits in top. , Bake at 350° for 1 hour or until crust is lightly browned.

Steps:

• Turn oven to 400.
• Spray a 9-inch Pan.
• Scrambled the ground beef, then saute the onion with the zucchini for 6 minutes, season with salt and pepper.
• Spread the mixture in the pan, put the cheese on top.
• Mix the bisquick, milk and eggs then pour over the ground beef mixture.
• Cook for 25 minutes.

Steps:

• Preheat oven to 400 degrees. Spray 9-inch pie plate with cooking spray.
• In 10-inch skillet, cook beef and onion over medium heat 8-10 minutes, stirring occasionally, until beef is brown, drain. Stir in salt, spread in pie plate and sprinkle with cheese.
• In small bowl, mix remaining ingredients with fork or wire wisk until well blended. Pour in pie plate.
• Bake 25 minutes or until a knife inserted in center comes out clean.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• To Make Pat-in-Pan Pastry: In a medium bowl, mix 1 1/3 cups flour and 1/2 teaspoon salt. Cut in shortening until mixture resembles tiny peas. Add cold water 1 tablespoon at a time, stirring with a fork after each addition. Mix lightly just until pastry almost cleans sides of bowl. Pat into bottom and sides of an 8 inch pie pan. Bake in preheated oven for 15 minutes.
• To Make Filling: Crumble ground beef into a large skillet and saute over medium heat for 1 minute. Add onion and garlic. Continue to saute until onion is browned, about 10 minutes. Drain grease from mixture.
• Sprinkle beef mixture with 1/2 teaspoon salt and 1/4 cup flour. Stir in pickle liquid, milk, pickles, and 1 cup shredded cheese. Spoon mixture into pastry shell.
• Bake in preheated oven for 15 minutes. Sprinkle top with remaining 1 cup cheese and bake an additional 5 minutes, until pastry is golden brown and cheese is bubbly.

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Sprinkle with flour and salt; stir until blended. Stir in remaining ingredients. , Spoon into crust. Bake until crust is golden brown, about 15 minutes. Let stand 15 minutes before cutting. Top with avocado, tomato, lettuce, and bacon, if desired.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Crumble ground beef into a large skillet. Saute over medium heat 1 minute, then add onion and green pepper. Continue to saute until onion begins to brown, about 5 minutes. Mix in 1/2 cup tomato sauce, bread crumbs, and seasoning salt. Spoon mixture into pastry shell.
• In a medium bowl, mix together cheese, egg, milk, Worcestershire sauce, and white pepper. Spread mixture over meat filling. Cover edges of crust with strips of aluminum foil.
• Bake in preheated oven for 15 minutes. Remove foil and bake an additional 15 minutes, until topping is puffy and lightly browned. Allow to set 10 to 15 minutes before serving. Make garnish sauce by mixing together 1/2 cup tomato sauce and cocktail sauce. Garnish each slice of pie with a spoonful of sauce.

Steps:

• Heat oven to 400 degrees F. Spray 9-inch glass pie plate with cooking spray.
• In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
• In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
• Bake about 25 minutes or until knife inserted in center comes out clean.

Steps:

• Heat over to 400 degrees and grease a 9" pie plate.
• Cook turkey and onion til turkey is browned, drain well.
• Spread in pie plate.
• Sprinkle with cheese.
• Stir remaining ingredients til blended and pour into pie plate.
• Bake for 25 minutes.

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Stir in tomato sauce, mushrooms, parsley, salt, oregano and pepper; set aside., Unroll 1 tube of crescent dough and separate dough into eight triangles. Arrange in a single layer in a lightly greased 9-in. pie plate. Press into dish to form a crust and seal seams. In a small bowl, whisk eggs and 1 egg white. , Pour half of beaten egg mixture over pie shell. Spoon meat mixture into shell; arrange cheese slices on top. Spread with remaining beaten egg. Mix water and remaining egg yolk; set aside., Unroll second tube of crescent dough; place four sections of dough together to form a 12-in. x 6-in. rectangle. Press perforations to seal; roll dough into a 12-in. square. , Brush edges of bottom crust with some of the egg yolk mixture; place dough on top of filling. Trim, seal and flute edges. Cut slits in top. Brush top with remaining egg yolk mixture., Bake for 40 minutes, tenting with foil after 15 minutes if necessary. Let stand for 10 minutes before serving.

Steps:

• Heat oven to 400 degrees F.
• Lightly grease 10-inch pie plate.
• Cook and stir beef and onion until brown; drain.
• Stir in salt and pepper, spread beef in pie plate.
• Sprinkle with cheese.
• Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater.
• Pour into pie plate.
• Bake until golden brown and knife inserted in center comes out clean, about 30 minutes.
• Let stand 5 minutes; garnish as desired.
• Refrigerate remaining pie.
• Note: If using 9-inch pie plate, decrease milk to 1 cup, baking mix to 1/2 cup and eggs to 2.

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
• In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
• In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
• Bake about 25 minutes or until knife inserted in center comes out clean.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a deep-dish 9-inch pie dish.
• Heat a large skillet over medium-high heat. Cook and stir beef and onion in hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Spread ground beef mixture into the prepared pie dish.
• Blend milk, baking mix, eggs, Italian seasoning, salt, and pepper together in a blender until smooth, about 15 seconds; pour over beef mixture.
• Bake in the preheated oven until biscuit topping is lightly browned, about 25 minutes. Arrange tomato slices on biscuit topping; sprinkle with Cheddar cheese. Continue baking until cheese is melted, 5 to 8 more minutes. Cool 5 minutes before slicing.

Steps:

• Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Arrange half of the zucchini in pastry shell; set aside., In a large skillet, cook beef and green pepper over medium heat until meat is no longer pink; drain. Stir in the bread crumbs, Parmesan cheese, onion, salt, oregano, parsley and garlic salt. Spoon half over the zucchini; repeat layers. Arrange tomatoes over top., Roll out remaining pastry to fit top of pie; place over filling. Cut slits in top of pastry. Trim, flute and seal edges. Bake at 350° for 60-65 minutes or until golden brown. Let stand for 5 minutes before cutting.

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook beef and onion over medium-high heat 8 to 10 minutes, stirring frequently, until beef is brown; drain. Stir in salt and pepper. Spread in dish. Sprinkle with 2 cups of the cheese.
• In medium bowl, stir Bisquick™ mix, milk and eggs with whisk until blended. Pour into baking dish. Arrange frozen potatoes on top of casserole.
• Bake 40 to 45 minutes or until potatoes are browned. Sprinkle evenly with remaining 1 cup cheese; bake 3 to 5 minutes or until cheese is melted and knife inserted in center comes out clean (165°F in center). Let stand 10 minutes before serving.
• To make ahead: Cook beef mixture; spread in baking dish. Refrigerate uncovered 30 minutes. Sprinkle with 2 cups of the cheese; pour Bisquick™ mixture over top. Cover and refrigerate overnight. To bake: Heat oven to 400°F. Uncover casserole; arrange frozen potatoes on top. Bake and top with cheese as directed.