Below: Instead of putting the 1/2 cup grated cheese IN the pie, I sprinkled white cheddar cheese (extra sharp by Cabot) on top just as soon as I removed it from the oven. This way, if there is someone who does not want cheese on their portion, it can more easily be accomplished.
I’ve had this recipe for what seems like ‘forever’, and I think it came from the back of a Bisquick® mix. In checking, I see this recipe is still ‘out there’ in the world of recipes. With a tossed green salad, this makes for the start of a quickly put together meal. I’ve already added canned/frozen corn to the hamburger/onion layer, and that was good, too.
If you don’t have Bisquick® on hand, there are many websites with information on making up a batch of your own. For example, take your pick: https://www.google.com/search?q=substitute+bisquick&rls=com.microsoft:en-us:IE-SearchBox&ie=UTF-8&oe=UTF-8&sourceid=ie7&rlz=1I7GWYA
- 1 lb. lean ground beef, browned and drained
- 1 large onion (1 cup of chopped), fried with ground beef.
- 1/2 teaspoon salt
- 1/2 or 1 cup shredded Cheddar cheese
- 1/2 cup Original Bisquick® mix
- 1 cup milk
- 2 eggs
Heat panggangan 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 browned; drain. Stir in salt.
- Spread in pie plate. Sprinkle evenly with cheese.*
- In small bowl, stir remaining ingredients with fork or whisk until well blended. Pour over hamburger/cheese mixture in pie plate.
Bake about 25 minutes, or until knife inserted in center comes out clean.
Makes 6 servings.
*Alternate way: Instead of putting the 1/2 cup shredded Cheddar cheese over the hamburger/onion layer, I waited until it came out of the panggangan to put it (cheese) on top; then returned it to the panggangan for just a minute or two so it could melt.
Source Recipe: http://milkmaidrecipebox.blogspot.com