Tuesday, August 16, 2016

A Savory Pie for Summer

This crustless savory pie recipe dates back to my childhood in the late 80s in Germantown, OH.

Serves 6

1 lb lean ground beef
1/2 cup dry bread or cracker crumbs
2/3 cup (5 oz) evaporated milk 
1/2 tsp garlic salt
2/3 cup tomato or spaghetti sauce
3 slices of American or Mozzarella cheese, cut into strips
Oregano to taste

Preheat oven to 400 degrees. Mix beef, cracker crumbs, evaporated milk and garlic salt in a bowl for the meat mixture.  Then, spread evenly over the bottom of a 9 inch pan, raising  a rim about 1/2 inch high around the side of a pan. 

Spread sauce over meat mixture.  Arrange cheese slices in a crisscross pattern over the top. Sprinkle on oregano.   

Bake at 400 degrees about 30 minutes, or until cheese is melted and meat is cooked through. Cut in wedges to serve.  
A Note from Bethany...
My mom always used a 9-inch glass pie dish when she made this. I can't vouch for the results in other types of casserole dishes.

After the pie is cooked, you will need to take a turkey baster and remove the grease from under and along the sides of the meat. I can't stress this enough!