When I was a young girl my mother would make cheeseburger pie all of the time. It was one of my favorite meals and it tasted just like a juicy cheeseburger, too!
She would always make two of these pies, one for us kids and one for my dad and herself. At the time, my sisters and brother and I would only like cheese and burger in our pie while mom and dad enjoyed chopped onion, mushrooms, and dill pickle tidbits.
Even though I turned my nose up at those ingredients as a kid moving ahead 20 years later and I LOVE adding those yummy things to my cheeseburger pie recipe, especially the diced pickles. My children won’t eat onions but they do enjoy the pickles which is a plus.
I still follow in my mother’s footsteps in terms of the onions and mushrooms and make my husband and myself a separate cheeseburger pie from the kid’s plain and boring one LOL That’s what is so great about this recipe as it is very versatile. Feel free to add in all of your favorite cheeseburger condiments. We also enjoy squirting mustard and ketchup on top of the pie as a garnish. Yummo!
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Quick Tip: If you like a more golden brown cheese on the top of your pie just allow it to bake under the broiler for a few minutes during the last part of cooking.
I make two variations on the basic hamburger pie. My big family loved both, although the kids usually picked out the olives.
1) “Topsy Turvy Pie”, a Bisquick recipe, uses tomato sauce instead of mushroom soup, and includes minced black olives and chili powder. The hamburger mixture goes straight into the pie plate, with a top crust of rich biscuit dough. After it’s baked, let sit for 10 minutes, then place a large plate over the pie and invert it (hence the name).
2) Potato crust pie: Reserve some of the canned soup for topping. Place the basic filling goes in pie plate, top with mashed potatoes, and garnish with the reserved mushroom soup and grated cheddar cheese