Jan's Easy Layered Hamburger Pie
This meal is made and served in a large pie plate.
Serve with sour cream if desired. This dish can be made a day or two ahead and put in the refrigerator. If previously refrigerated, pop in oven when ready for about an hour on 300, otherwise, this dish will bake in 30 minutes. Leftovers can be frozen or put in the refrigerator and reheated for another day.
1 (9- or 10-inch) pie crust, unbaked
1 pound hamburger
4-oz. can mushrooms, drained
1/2 cup diced onion
1 can mushroom soup
1 can vegetable (corn, beans, or peas, etc.) of your choice, drained
2 cups mashed potatoes (instant or made from scratch)
Cheddar Cheese, shredded for topping (or your favorite kind, don't skimp)
Prepare pie crust, poke holes in bottom with a fork and bake in preheated oven for 10 to 15 minutes.
Fry hamburger in a medium-size skillet with mushrooms and onions until meat is no longer pink and onion is translucent. Stir in 1 can of mushroom soup. Place this mixture on top of pie crust.
Add a layer of drained vegetable of your choice. Top with mashed potatoes, and a good layer of shredded Cheddar cheese. Bake in 300 degree oven for 30 minutes.