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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Different can be delicious! We often have this as our Sunday-evening supper, and everyone raves about itincluding our teenage son.Carla Wiese, Ripon, Wisconsin Ingredients:
topping: |
1 pound ground beef |
1/3 cup chopped onion |
2 teaspoons worcestershire sauce |
1/2 teaspoon dried marjoram |
1/2 teaspoon dried oregano |
1/4 teaspoon rubbed sage |
1/4 teaspoon pepper |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
crust: |
2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
2 teaspoons baking powder |
1/4 cup shortening |
1 cup milk |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
Directions:
1. For topping, in a large skillet, cook the beef and onion over medium heat until meat is no longer pink; drain well. Stir in the Worcestershire sauce, marjoram, oregano, sage, pepper and soup. Stir until well blended; set aside.
2. For crust, combine the flour, salt, and baking powder in a bowl; cut in shortening. Add milk and stir until combined (mixture resembles a soft biscuit dough). Pat dough into a lightly greased 15-in. x 10-in. x 1-in. baking pan.
3. Spread beef mixture over crust. Sprinkle with mozzarella cheese. Bake at 400° for 25-30 minutes or until lightly browned. Yield: 16 servings.
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