Jan's Cheeseburger Pie

Jan here, enjoying the last days of autumn!

We've had a couple snow storms already, and the days are decidedly Novemberish. But does that mean it's boring?

Not at all!

One view that I enjoy almost every morning is this same mountain with the sun shining full on the white granite. I stand amazed as I watch the light play over Black Elk Peak (aka Harney Peak.) My morning tea can wait. My breakfast can wait. Even Jack's morning walk can wait while I spend those first five minutes of the day watching God's sunrise show. The light changes constantly... Someday I'll catch it with my camera and you'll get a taste of my morning delight!

Of course, the evening vespers are just as beautiful...

We are so thankful, so very thankful to be living here!

I'm also happy to have a kitchen to cook in again! I'm still getting used to the higher elevation (our new house is at 4000 feet) and my new oven, but nothing beats being able to fix meals!

This recipe is one I adapted from my Trim Healthy Mama Cookbook. I liked the idea of the original recipe, but I spiced it up a bit. There's even a version with macaroni for those of you who just want a quick casserole for a chilly November evening.

Here's my version of Cheeseburger Pie:

ingredients:
(4 to 6 servings; double the recipe for 8 to 12 servings.)

1 pound ground beef
1/4 cup diced onion
1/2 teaspoon Montreal Steak Seasoning

1 cup pasta (macaroni, penne, etc.) cooked and drained (optional – leave out for low-carb or gluten-free)

1 egg, beaten slightly
1/4 cup mayonnaise
1/4 cup heavy whipping cream (or milk)
1 1/2 cups shredded cheese

1/4 cup additional shredded cheese for the topping



Preheat your oven to 350° and prepare a 9” x 9” casserole dish (or 9” x 13” if you’re doubling the recipe.)

Brown the ground beef until no more pink is showing, then add the diced onion and Montreal Steak Seasoning. Continue cooking until the onion is soft.

Meanwhile cook your pasta (if you’re including it) and prepare the topping by mixing the egg, mayo, cream and cheese in a small bowl.

Put the cooked beef in a layer on the bottom of your greased casserole dish. Spread the egg/cheese mixture over the top, then sprinkle on the final 1/4 cup cheese. (If you're adding the pasta, spread it in a layer over the ground beef mixture before you add the cheese.)

Cook, uncovered, in a 350° oven for 30-35 minutes, or until the cheese is melted and slightly browned.

It is delicious with a huge helping of broccoli on the side!

And speaking of sides...

This is the buffet (or sideboard) that was in pieces last week. We're so pleased that it fits in well with our table! I wish you could see it in person - there's nothing like the warm glow of wood!

Meanwhile, Jack is growing and growing.

He'll be five months old on Wednesday, and is old enough for his rabies tag - see it peeping out from under his name tag? This milestone always reminds me of the scene in Lady and the Tramp when Lady gets her grown up collar and tag. :-)

But even though he's growing, I think he'll be smaller than Thatcher was by the time he's done. He's almost ten pounds under Thatcher's five-month weight.

But we still think he's the cutest corgi in the Black Hills!

How is your November weather brewing? Are you ready for warm comfort foods?

Jan Drexler spent her childhood dreaming of living in the Wild West and is now thrilled to call the Black Hills of South Dakota her home. When she isn’t writing she spends much of her time satisfying her cross-stitch addiction or hiking and enjoying the Black Hills with her husband of more than thirty-seven years.