Cheese & Hamburg Pie
|Beef filling||1 Cup (16 tbs)|
|Water||4 Cup (64 tbs)|
|Vegetable oil||1 Teaspoon|
|Noodles||2 Cup (32 tbs) (Uncooked)|
|Soft butter||1 Tablespoon|
|Processed american cheese slices||7|
|Egg||1 , beaten|
|Lean ground beef||1 Pound|
|Onion||1 Small, chopped|
|Chopped celery||1 Cup (16 tbs)|
|Tomato sauce||1 Can (10 oz)|
|Black pepper||To Taste|
|Dried oregano||1⁄4 Teaspoon|
Prepare Beef Filling.
Set aside and keep hot.
Butter a 9 inch pie plate; set aside.
Bring water to a rapid boil in a heavy 2 quart saucepan.
Add salt and oil.
Gradually add noodles, being sure water continues to boil.
Cook noodles uncovered until tender but firm, stirring occasionally.
Add milk, butter, 2 slices cheese cut in julienne strips and egg.
Press into prepared pie plate.
Place pie plate in cold oven.
Set temperature control at 400Â°F (205Â°C).
Bake 8 minutes.
Remove from oven.
Place 2 slices cheese on top of hot noodle shell.
Spoon hot Beef Filling over cheese.
Cut remaining 3 slices cheese into triangles.
Arrange on top of meat filling.
Return to oven.
Bake until cheese melts, 2 minutes longer.
Cut in wedges and serve hot.
Makes 6 servings.