So, we’re on that stretch before payday when all I have left in the freezer is ground beef. And I swear to you, if I eat one more plate of spaghetti, I’m going to lose my shiz.
Since we’d already had Hamburger Steaks with Cheddar and BBQ Onions, cowboy beans and meatballs in the last week, I was wracking my brain trying to think of something else to make with it.
I remembered seeing a recipe for something like this on the back of a Bisquick box once upon a time and thought I’d try to recreate it. Since I didn't have any biscuit mix (no, I can’t even make biscuits out of Bisquick), I decided to use regular flour and hope for the best! p.s… it totally works.
This was really good. It’s kinda like a quiche and kinda like a breakfast casserole. As a matter of fact, I think I’m totally going to use sausage in this someday and call it just that!
1 pound ground beef
1 medium onion, chopped
1 1-ounce packet Onion or Beefy Onion soup mix (such as Lipton’s)
8 ounces sharp cheddar cheese, shredded
1/2 cup all-purpose flour
1 cup milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
1/8 teaspoon salt
2 eggs, slightly beaten
Cook ground beef and onion over medium-high heat until meat is browned and cooked through. Drain fat from meat mixture and set aside.
Add flour to a large measuring pitcher or medium bowl. Slowly pour milk into flour and whisk to combine (if you add the flour to the milk vs. doing it this way, the flour will clump). Whisk in dry mustard, pepper, salt and eggs.
Mix the onion soup mix into the meat mixture then add half of cheese and stir to combine. Spray a 9-inch pie plate with cooking spray then spoon meat mixture into pie plate. Top pie with remaining cheese. Slowly pour milk mixture evenly over pie.
Bake at 375 degrees for 30-40 minutes or until pie is golden brown and bubbly. Remove pie from oven then let rest for 10 minutes before serving.
I think the next time I make this I might garnish the pie with dill pickle slices or fresh tomatoes slices before baking.