Ingredients Jump to Instructions ↓

  1. 6 oz. uncooked vermicelli or spaghetti

  2. 1 egg

  3. 1 tablespoon prepared mustard

  4. 1 lb. lean (at least 80%) ground beef

  5. 1/2 cup chopped onion (1 medium)

  6. 1/2 teaspoon seasoned salt

  7. 1/2 cup cooked real bacon pieces

  8. 1 (15-oz.) can Italian-style tomato sauce

  9. 4 oz. (1 cup) finely shredded Cheddar cheese

  10. 9 dill pickle hamburger slices

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Spray 9 1/2-inch deep-dish or 10-inch glass pie pan with nonstick cooking spray. Cook vermicelli as directed on package. Drain.

  2. In large bowl, beat egg and mustard until blended. Add cooked vermicelli; toss to coat evenly. Spoon mixture into sprayed pie pan, pushing mixture up sides of pan to form crust.

  3. In 10-inch nonstick skillet, break up ground beef; add onion and sprinkle with seasoned salt. Cook over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.

  4. Stir in bacon and tomato sauce. Spoon evenly into vermicelli-lined pie pan, pushing to edge almost covering vermicelli. Sprinkle with 1/2 cup of the cheese.

  5. Bake at 350°F. for 30 minutes. Top with pickle slices; sprinkle with remaining 1/2 cup cheese. Bake an additional 10 to 15 minutes or until thoroughly heated and cheese is melted. Let stand 5 minutes before serving.


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