BOTTOMS UP CASSEROLE
1 pie shell, unbaked
1 pound ground chuck
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup green pepper, chopped
1 can tomato soup, undiluted
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
3/4 teaspoon Worcestershire Sauce
1/8 teaspoon salt
Dash pepper
Preheat oven to 400 degrees. Remove frozen pie shell from tin and set shell on piece of waxed paper; thaw for 10 minutes. Brown beef and cook celery, onion and green pepper together. Drain. Stir in remaining ingredients. Spread meat evenly in pie plate. Place thawed pie shell over meat mixture. Place pie plate on baking sheet. Slit pie shell in several places (do not seal edges). Bake for 15 minutes. Remove pie plate from oven and baking sheet. Invert dinner plate over pie; turn upside down. To serve, cut into wedges. Serves 6
/
1 pie shell, unbaked
1 pound ground chuck
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup green pepper, chopped
1 can tomato soup, undiluted
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
3/4 teaspoon Worcestershire Sauce
1/8 teaspoon salt
Dash pepper
Preheat oven to 400 degrees. Remove frozen pie shell from tin and set shell on piece of waxed paper; thaw for 10 minutes. Brown beef and cook celery, onion and green pepper together. Drain. Stir in remaining ingredients. Spread meat evenly in pie plate. Place thawed pie shell over meat mixture. Place pie plate on baking sheet. Slit pie shell in several places (do not seal edges). Bake for 15 minutes. Remove pie plate from oven and baking sheet. Invert dinner plate over pie; turn upside down. To serve, cut into wedges. Serves 6
/
