Deep Dish Supper Pie
|Canned luncheon meat||12 Ounce (1 Can)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Minced green pepper||1⁄4 Cup (4 tbs)|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Ricotta cheese||15 Ounce (1 Container)|
About 1 hour and 15 minutes before serving: Preheat oven to 375°F.
Chop luncheon meat very fine.
In medium saucepan over low heat, in melted butter, cook onion and green pepper until onion is tender.
Remove saucepan from heat; add luncheon meat and bread crumbs; mix well; press mixture into bottom of greased 1 1/2-quart round casserole.
In large bowl, combine cheeses.
With electric mixer at medium speed, beat until smooth; add basil, salt, pepper.
Add eggs, one at a time, beating until thoroughly blended.
Pour cheese mixture over meat layer in casserole; sprinkle with paprika.
Bake 45 minutes or until cheese is golden.
Remove from oven; cool 5 to 10 minutes so cheese layer can set.
With sharp knife, cut into 4 wedges.