Betty Kaiser
As autumn leaves fall, appetites change and the yearning for casserole-style meals becomes almost palpable. But cooking time is often short for busy families. What to do? Well, how about an “Impossible Pie” for dinner? The recipes are quickly put together, kids can help and everyone can enjoy.
The pies are not really pies at all but a hybrid casserole baked in a pie pan. You layer all the ingredients in one dish, put it in the oven to bake and voila! The pie makes its own soft crust and the filling rises to the top. The ingredients are inexpensive, quick to assemble and tasty to boot.
As I shared in a previous column on impossible dessert pies, there are three basic ingredients you need to have on hand: eggs, milk and Bisquick (or any baking mix). For main dish pies you will also need one pound of ground beef, some cheese and spices.
The recipes only drawback is really in the term “crust.” Do not expect the crust in these pies to taste like a regular pastry-style piecrust. The texture is soft, not crunchy. Serve these dinner entrees hot and contrast their texture with a cold, crisp side salad and warm, crusty French bread.
Also remember that fresh is best! These pies are at their peak when made and consumed shortly after baking. Like pizza pies, they will keep several days in the refrigerator but the quality will suffer. Do not freeze them. It just doesn’t work.
The following recipes are fairly flexible but a bit stingy with the cheese. So don’t be afraid to experiment by substituting ingredients (i.e. sausage for bacon) or adding extra cheese. The first recipe is quiche-like and could also be enjoyed at breakfast or lunch.
Now, about the choice of meat: Please use ground beef with no more than 12-15 percent fat in the cheeseburger, lasagna and taco pie recipes. And then, be sure to drain it well. You don’t want your dinner swimming in grease!
So, if you’re wondering, “What’s for dinner?” give one of these recipes a try. The basis for each recipe is the same but the resulting products are all slightly different. If you have on hand some ground beef, a variety of spices, a little cheese, some milk, eggs and some Bisquick, you’ve got dinner. Enjoy!
Impossible Bacon Pie
12 slices bacon, fried and crumbled
1 cup Swiss cheese, shredded
1/3 cup green onion, sliced
2 cups milk
1 cup Bisquick baking mix
4 eggs
1/2 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 400 F.
Lightly grease 10-inch quiche dish or pie plate. Sprinkle bacon, cheese and onion in plate. Beat remaining ingredients until smooth: one minute with hand beater or 15 seconds on high speed of blender. Pour into plate. Bake 30-35 min. or until knife inserted halfway between center and edge comes out clean. Let stand 5 min. before serving. Serves 6.
Note: Ground and browned sausage can be substituted for the bacon.
Impossible Cheeseburger Pie
1 pound ground beef
1-1/2 cups chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups milk
3/4 cup Bisquick baking mix
3 eggs
2 tomatoes, sliced
1-2 cup shredded Cheddar cheese
Garnish with salsa and fresh onion slices cut into rings
Preheat oven to 400° F.
Grease or spray 10-inch pie plate. Brown meat and onion; drain well. Stir in salt and pepper. Spread evenly in bottom of plate. Beat milk, baking mix and eggs until smooth: one minute with hand beater or 15 seconds on high speed of blender. Pour over meat mixture. Bake 25 min. Top with tomatoes; sprinkle with cheese. Bake until knife inserted in center comes out clean, 5-8 min. Cool 5 minutes before serving. Serves 6
Impossible Lasagna Pie
1 pound ground beef
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1 can (6 ounces) tomato paste
1-2 cups shredded mozzarella cheese
1/2 cup small curd creamed cottage cheese
1/4 cup grated Parmesan cheese
1 cup milk
1/3 cup Bisquick baking mix
2 eggs
1 teaspoon garlic salt
1/4 teaspoon pepper
Preheat oven to 400° F.
Grease or spray 10-inch pie plate. Cook and stir beef over medium heat until brown; drain. Stir in oregano, basil, tomato paste and 1/2-cup mozzarella cheese. Set aside.
Layer cottage cheese and Parmesan cheese on bottom of pie plate. Spoon beef mixture over top. Beat milk, baking mix, eggs, salt and pepper until smooth: one minute with hand beater or 15 seconds on high speed of blender. Pour over meat mixture. Bake until knife inserted between center and edge comes out clean, 30-35 min. Sprinkle with remaining cheese. Cool 5 min. before serving. Serves 6.
Impossible Taco Pie
1 pound ground beef
1/2 cup onion, chopped
1 envelope (1-1/4 ounces) taco seasoning mix
1 can (4 ounces green chilies, drained
1-1/ cups milk
3/4 cup Bisquick baking mix
3 eggs
2 tomatoes, sliced
1-2 cups shredded Jack and Cheddar cheese
Garnishes: sour cream, salsa, black olives, chopped tomatoes and shredded lettuce
Preheat oven to 400° F.
Grease or spray 10-inch pie plate. Cook and stir beef and onion over medium heat until beef is brown; drain. Stir in seasoning mix. Spread in plate; sprinkle with chilies. Beat milk, baking mix and eggs until smooth: one minute with hand beater or 15 seconds on high in blender. Pour over meat mixture in plate. Bake 25 min. Top with tomatoes; sprinkle with cheese and return to oven. Bake 8-10 min. or until knife inserted between center and edge comes out clean. Allow to cool 5 min. before serving.
Serves 6.
Keep it simple and keep it seasonal! Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes that are delicious, family oriented and easy to prepare.
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