Got this recipe from my mom.
- Carbohydrate 28.9477139288309 g
- Cholesterol 44.7922465375 mg
- Fat 15.2149391632858 g
- Fiber 2.13400054945531 g
- Protein 12.5238252081987 g
- Saturated Fat 5.09618238836139 g
- Serving Size 1 1 Serving (158g)
- Sodium 748.376999411045 mg
- Sugar 26.8137133793755 g
- Trans Fat 1.49346215048269 g
- Calories 304 calories
Step-by-step
- Put 1 pie crust on bottom of 9 inch pie pan.
- Sprinkle onion powder onto crust.
- In Fry pan saute Diced Onion and Hamburger till Hamburger is cooked and onions are soft.
- Drain off any grease.
- Add remaining ingredients and combine.
- Pour into Pie plate.
- Put second crust on top.
- Vent the top pie crust with small hole.
- Sprinkle a little onion powder onto top of pie crust.
- Bake 25 mins at 400 degrees until crust golden brown.
- ENJOY!
Flaky pastry encases a savory filling of ground beef, condensed tomato soup, and mixed vegetables, yielding a golden-brown top crust punctured to release internal steam during baking. Standard nine-inch glass pie plates work best here because glass conducts heat evenly and allows visual monitoring of the bottom crust, though metal pans suffice if adjusted for faster browning. Utilizing store-bought pastry sheets bypasses the tedious labor of cutting butter into flour, converting pantry staples into a complete meal with minimal waste.
Maximizing Second-Day Textures
Leftover portions retain structural integrity for up to three days when sealed tightly in the refrigerator. Reheating individual slices in a 350-degree oven for fifteen minutes restores crispness to the pastry far better than a microwave, which softens the fats in the crust. Combining diced onions with 85% lean ground beef requires thorough grease drainage before incorporating the soup and vegetables, preventing excess moisture from rendering the bottom crust soggy. Incorporating frozen vegetables directly from the bag saves prep time without introducing excess water, provided the mixture simmers briefly with the meat.
- Vent the top crust with a knife point to prevent internal pressure from splitting the seams.
- Bake at 400 degrees Fahrenheit until the pastry turns deep amber.
- Store covered slices in the refrigerator for up to 72 hours.
