Cheeseburger Spaghetti Pie

Total Time
1hr
Prep 15 mins
Cook 45 mins

This combines two of my favorite things: cheeseburger pie, and pasta. It's a real comfort food supper. A Pillsbury recipe.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. For crust, grease a 10 inch pie pan. Cook vermicelli or spaghetti and drain. In a large bowl, blend together egg and mustard. Add cooked pasta and toss to coat evenly. Spoon pasta mixture into pie plate and push up sides of pan to form a crust.
  3. Fry ground beef in a skillet, add onion and salt. Cook on medium heat until beef is cooked through. Drain off fat and return to skillet.
  4. Stir in bacon and tomato sauce. Spoon beef mixture into pasta-lined pan, pushing to edge and almost covering spaghetti sides. Top with 1/2 cup cheddar cheese.
  5. Bake at 350 degrees for 30 minutes. Top with pickle slices, and sprinkle with remaining 1/2 cup cheese. Bake another 10 to 15 minutes, until thoroughly heated and cheese is melted.
  6. Let stand 5 minutes before serving.

Reviews

(2)
Most Helpful

I rather enjoyed this recipe. I like finding recipes with unique ingredients & what caught my eye on this one was the addition of pickles with bacon. I had some left-over cooked spaghetti squash so I sub'd it for some of the pasta. I also added some bell peppers & jalapenos with the onions for even more flavour. Fairly easy to prepare & it turned out tasty tasty, thanks for sharing.

Mustang Sally 54269 April 22, 2012

I made this for the " Bargain Basement Tag March 2012 " and for mine and my SO's dinner. I had some leftover spaghetti sauce which had everything in it that the sauce for this recipe required,plus some chopped red,yellow,and orange peppers.The only thing that I had to add was the bacon, and as a personal choice the pickles were left off. We both that that the sauce was pretty good,but the flavor of the "crust " was a bit on the bland side.If this or any other Spaghetti Pie is made, I think I just might add some type of Italian Seasonings to " perk up the crust. It didn't quite work for us, but thank you for taking time to post this recipe. " Keep Smiling :) "

Chef shapeweaver � March 07, 2012

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