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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is from an old Pillsbury cookbook. My DH hates white food, but I like Stroganoff, so I was able to hide the stuff in the pie crust. This is an easy, excellent meal. Ingredients:
1 (15 ounce) package refrigerated pie crusts |
1 lb ground beef |
1 cup chopped onion |
1 clove garlic, minced |
1 cup breadcrumbs |
1 cup chopped fresh parsley |
1/2 teaspoon pepper |
2 eggs |
1 can cream of mushroom soup |
1 (8 ounce) package cream cheese, softened |
1 (4 ounce) can sliced mushrooms, drained |
1 egg white, slightly beaten |
Directions:
1. Prepare pie crust according to directions for 2 crust pie using 9 inch pie pan Heat oven to 375 In lge skillet, cook ground beef, onions& garlic until beef is browned.
2. drain Stir in remaining ingredients except egg white.
3. Mix well Pour into crust lined pan.
4. top with remaining crust Seal& flute edges Cut slits in top crust- Brush with egg white Bake at 375 for 45 to 55 minutes Let stand 10 minutes- cut into wedges& enjoy.
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