Never made an “impossible pie” before. I ALTERED THE BAKING (like my Betty Crocker Cookbook suggested for their Impossible Cheeseburger Pie) … I had about 2 lbs. good ground beef, so I increased the whole recipe to fit a buttered 9 x 13” pan. First, I separately lightly salted and sautéed my small chopped onion in a little butter until nicely golden, added that to the already browned, drained ground beef (I did not ‘mash’ the ground beef very fine; wanted some chunks!), light salt/pepper (NO garlic, nor oregano). Because of my larger pan, I used 1 cup Bisquick, 4 eggs, 2 cups nonfat milk [30 seconds in the blender], baked 25 minutes; THEN, added a thinly sliced large tomato to cover the top, and topped it all off with plenty of my hand-shredded Colby-jack cheese, baked again for about 8-10 minutes more (still at 400 degrees); Then let it set for 10 minutes, cut into large squares and served. DH and I both really liked this and would make it exactly the same next time and the simplicity of the ingredients made it just perfect. The leftovers heated well in the microwave. This will be great for fussy nieces/nephews or any potluck/company, served with a salad. This looks very nice with the fresh tomato and cheese, and served large squares directly from my pretty red 9 x 13” pan. Yum, will make this recipe again. The “cheeseburger” idea really works with this simple casserole. Herald, gotta love ya! ~ Thanks.~
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Never made an “impossible pie” before. I ALTERED THE BAKING (like my Betty Crocker Cookbook...