Impossible Cheeseburger Pie Recipe

Impossible Cheeseburger Pie Recipe
Impossible pies have been around since the 70s, and are still popular today. There are dozens of variations, from sweet to savory, and most are very easy to put together. This version of Impossible Cheeseburger Pie takes advantage of packages of already browned ground beef mixture from the Basic Ground Beef Module which saves time (although if you don’t have packages in the freezer, you can brown a pound of ground beef with onions and drain well). The “crust” (in this case floats to the top of the pie and is quite soft and delicious) is made from Basic Master Baking Mix or commercial baking mix along with eggs and milk.
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This is so quick to put together, it can be made on a weeknight; it bakes in only 25 minutes, and that’s plenty of time to throw a salad together as a good accompaniment.

8 Servings

1 package ground beef mixture from the Ground Beef Module, or 1 pound ground beef browned with 1/2 onion and drained well
1 envelope dry onion soup mix
1 cup shredded cheddar cheese

1 cup milk
1/2 cup basic master mix, or commercial baking mix such as Bisquick
2 eggs

  1. Preheat oven to 400°.
  2. Spray a deep dish 9" pie pan with non-stick spray.
  3. Mix the browned ground beef mixture with the dry onion soup mix and spread it over the bottom of the prepared pie dish; sprinkle with the cheese.
  4. Whisk together the milk, master mix, and eggs; pour evenly over the cheese.
  5. Bake about 25 minutes or until puffed and golden.
  6. Remove from the oven and let sit 10 minutes before cutting into 8 wedges.

Amount Per Serving
Calories 234 Calories from Fat 139
Percent Total Calories From: Fat 59% Protein 31% Carb. 10%

Nutrient Amount per Serving
Total Fat 15 g
Saturated Fat 7 g
Cholesterol 112 mg
Sodium 736 mg
Total Carbohydrate 6 g
Dietary Fiber 0 g
Sugars 0 g
Protein 18 g

Vitamin A 5% Vitamin C 1% Calcium 0% Iron 2%






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Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.