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“This is from an old Pillsbury cookbook. My DH hates white food, but I like Stroganoff, so I was able to hide the stuff in the pie crust. This is an easy, excellent meal.”
READY IN:
1hr 15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 (15 ounce) package refrigerated pie crusts
  • 1 lb ground beef
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 1 cup breadcrumbs
  • 1 cup chopped fresh parsley
  • 12 teaspoon pepper
  • 2 eggs
  • 1 can cream of mushroom soup
  • 1 (8 ounce) package cream cheese, softened
  • 1 (4 ounce) can sliced mushrooms, drained
  • 1 egg white, slightly beaten

Directions

  1. Prepare pie crust according to directions for 2 crust pie using 9 inch pie pan Heat oven to 375 In lge skillet, cook ground beef, onions& garlic until beef is browned.
  2. drain Stir in remaining ingredients except egg white.
  3. Mix well Pour into crust lined pan.
  4. top with remaining crust Seal& flute edges Cut slits in top crust-- Brush with egg white Bake at 375 for 45 to 55 minutes Let stand 10 minutes-- cut into wedges& enjoy.

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