Hamburger Broccoli Pie Recipes

Steps:

• Thaw broccoli crowns in a 9" pie plate, layer with onions and then cheese.
• In a large bowl, combine eggs, milk, Bisquix and pepper, beat together well.
• Pour mixture over broccoli in a spiral motion (otherwise it may take too long to cook in the middle).
• Bake for 25-35 minutes at 400F (a knife poked into the middle should come out clean).

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare the broccoli according to package directions.
• In a skillet over medium heat, mix the ground beef, mushrooms, and onion. Cook until beef is evenly brown; drain grease. Season with salt and pepper, and mix in cream of celery soup and sour cream. Continue cooking until heated through. Transfer to a medium baking dish, and evenly layer with broccoli. Top with cheese.
• Bake 1 hour in the preheated oven, until bubbly and lightly brown.

Steps:

• In a skillet, saute onion in oil until tender, about 5 minutes. Transfer to a large bowl; add eggs, broccoli, cheeses, salt and nutmeg. Pour into pie shell. Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean.

Steps:

• Preheat oven to 350 degrees. Line 9-in pie pan with uncooked pie crust (Any pie crust will work, but my Never Fail crust is the one we always cook with this).
• In skillet brown beef and onion, drain. Stir in flour, salt, and garlic salt. Add the milk and cream cheese; cook and stir til smooth.
• Add moderate amount of hot cream mix to beaten egg and return to mixture in skillet. (Try to not curdle the egg).
• Cook and stir over medium heat til thick. Stir in the broccoli. Pour mixture into pastry lined pie pan.
• Cut the cheese into slices and arrange over the meat mixture. Place top crust over filling. Seal and flue edges. Cut slits in top and allow steam to escape. Brush top of the pie with a little milk.
• Bake 40 to 45 minutes. Let stand ten minutes before serving.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add broccoli and soup., Unroll one tube of crescent rolls. Press into a greased 13x9-in. baking pan. Seal seams and perforations. Top with meat mixture. Sprinkle with cheese. Unroll remaining crescent dough and place over meat mixture; seal seams and perforations. , Bake, uncovered, at 350° for 25 minutes or until golden brown.

Steps:

• 1. Brown beef; drain and add mushrooms, 1 1/2 cups cheddar and onion.
• 2. Remove from heat and set aside.
• 3. Combine bisquick and water to form a soft dough.
• 4. Add remaining cheese, mixing in well.
• 5. Pat into a greased 13X9\" baking dish, spreading halfway up sides.
• 6. Spread meat mixture over dough and sprinkle with broccoli.
• 7. Combine remaining ingredients and pour over top.
• 8. Bake at 350 until a knife inserted in center tests clean, about 35 minutes.
• 9. To make Spinach Beef Pie: use spinach in place of broccoli and swiss cheese in place of cheddar.

Steps:

• Heat oven to 400°F. Grease 9-inch pie plate. Heat 1 inch salted water to boiling in medium saucepan. Add broccoli; cover and heat to boiling. Cook about 5 minutes or until almost tender; drain thoroughly. Stir together cooked broccoli, onion, bell pepper and cheese in pie plate.
• Stir remaining ingredients until blended. Pour into pie plate.
• Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.

Steps:

• Heat oven to 400° F. Grease 9-inch pie plate. In medium bowl, mix beef, onions, broccoli and mushrooms; spoon into pie plate.
• In same bowl, stir Bisquick mix, milk, sour cream, eggs, salt and pepper until blended. Pour into pie plate. Top with cheese.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Garnish with parsley, if desired.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bring about 1 inch water to a boil in a pot. Place the chopped broccoli in a steamer basket over boiling water, and steam 5 minutes, or until tender but firm.
• In a bowl, mix the Cheddar cheese, 3/4 cup flour, 1/2 teaspoon salt, and mustard. Mix in 1/4 cup butter until evenly moist. Press into the bottom and sides of an 8 inch pie dish.
• Melt the 1 tablespoon butter in a skillet over medium heat, and saute the onion and mushrooms until tender. Stir in 2 tablespoons flour, half and half, 1 teaspoon salt, and nutmeg. Bring to a boil, and cook 1 minute. Remove from heat. Mix in steamed broccoli. Gradually stir in eggs. Transfer to the pie crust.
• Bake 15 minutes in the preheated oven. Reduce heat to 375 degrees F (190 degrees C), and continue baking 20 minutes, until a knife inserted in the center comes out clean.

Steps:

• In skillet, brown ground beef and onions; drain off fat. Stir in flour, salt, garlic salt and pepper. Add milk and cream cheese; cook and stir till mixture is thickened and smooth. Add a moderate amount of hot mixture to beaten egg; return to mixture in skillet. Cook and stir over medium-heat for 1 to 2 minutes or until thick. Stir in the well-drained broccoli.
• Unroll one package of crescent rolls. On floured surface, lay dough down forming a 12 x 7-in rectangle. Seal edges and perforations together. Roll to a 12 inch square and fit into a 9 inch pie dish; trim the edges. Spoon meat mixture into shell.
• Cut monterey jack cheese in slices; arrange so that it covers the meat mixture. Roll second package of crescent rolls into 12 inch square as before. Place atop filling. Trim and seal edges with fork; cut slits for escape of steam. Brush top of pie with a little extra milk.
• Bake in 350 degree oven for 40 minute If pastry browns too quickly, cover with foil for the last 20 minutes. Let stand for 10 minutes before serving.

Steps:

• In a bowl, combine the first six ingredients; mix well and set aside. In another bowl, toss baking mix and milk until a soft dough forms. On a floured surface, roll out the dough to fit a 9-in. pie plate. Line ungreased pie plate with pastry. Fill with meat mixture; trim and flute edges. Bake at 375° for 15 minutes or until crust is golden brown.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain. Set aside to cool in a large bowl.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Stir green beans and tomato soup into the ground beef mixture; transfer to prepared casserole dish.
• Mash the cooled potatoes with milk, egg, garlic, pepper, and salt; spoon in mounds over the ground beef mixture. Sprinkle Cheddar cheese over the potatoes.
• Bake in preheated oven until cheese is melted and edges of dish begin to brown, 25 to 30 minutes.

Steps:

• In a small saucepan bring 1 in. of water to a boil. Add broccoli; cover and boil for 3-5 minutes or until crisp-tender; drain and set aside. , In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in mushrooms, 1-1/2 cups cheddar cheese and onion. Remove from the heat and set aside. , Combine the biscuit mix and water to form a soft dough. Add remaining cheddar cheese; stir until blended. With well-floured hands, pat dough onto the bottom and 1 in. up the sides of a greased 13x9-in. baking dish. , Spoon meat mixture over dough; top with broccoli. Combine the eggs, milk, Parmesan cheese, salt and pepper; pour over broccoli. Bake, uncovered, at 350° for 35 minutes or until a knife inserted in the center comes out clean.