This weekend, my family and I attended an annual Labor Day Cooking Competition hosted by friends of ours. All attendees were to bring their “signature dish”. There were many entries in every category: appetizers, meat, main dishes, beverages, healthy choices, and of course, desserts. My family decided to submit 2 desserts and one appetizer: our Dirt Pudding, Soft Chocolate Chip Cookies, and Cheesy Salsa Dip (recipe to come soon). We didn’t win, but the competition was very tough in both of those categories.
At the end of the day, everyone had their fill of delicious foods. I tried my best to sample as many dishes as possible so I could vote fairly. Of everything I tried, my favorite entry was this Cheeseburger Pie made by my friend, Danielle. She was happy to send me the recipe she used. The original recipe for “Cheap Cheeseburger Pie” can be found on food.com here. I made it for my family the next night, and everyone loved it! I’m so excited to bring this new dish into our rotation of meals to eat. I hope you enjoy it as much as we do!
We modified the recipe a bit from the original because my family thought it was good, but way too cheesy. Here is our modified recipe:
- 1 (8 ounce) can crescent rolls
- 1 lb ground beef
- 1/4 cup finely chopped onions or 1 teaspoon onion powder (I was out of onions, but the onion powder worked great.)
- 1/3 cup chopped dill pickle slices
- 2 tablespoons ketchup
- 1 teaspoon prepared mustard
- 2 tablespoons flour
- 2 tablespoons pickle juice
- 2 tablespoons milk
- 1 cup shredded American cheese, divided
- Preheat oven to 375 degrees.
- Unroll crescent rolls and press into the bottom and up the sides of an 8-inch pie pan.
- Cook ground beef in a skillet until browned. Drain well.
- Stir in onion, chopped pickle, ketchup and mustard.
- Sprinkle with flour and add pickle juice and milk. Cook and stir until thickened and bubbly.
- Remove from heat and add 1/3 cup of shredded cheese.
- Pour into the prepared crust and bake for 15 minutes, or until edges of crust are golden brown.
- Remove from the oven and top with remaining 2/3 cup of cheese. Let stand until cheese melts.
- Garnish with extra ketchup, mustard, and pickle slices.