Always a favorite family dinner when I was growing up.
2 9-inch double pie crusts, divided
1 lb. ground beef
1/4 c. onion, chopped
2 T. all-purpose flour
3/4 t. salt
1/4 t. garlic salt
1-1/4 c. plus 1 T. milk, divided
3-oz. pkg. cream cheese, softened
1 egg, beaten
10-oz. pkg. frozen chopped broccoli, cooked and drained
1/2 c. shredded Monterey Jack cheese
Place one crust in an ungreased 9" pie plate; set aside. Brown beef and onion together in a skillet over medium heat; drain. Stir in flour, salt, garlic salt, 1-1/4 cups milk and cream cheese. Cook and stir until mixture is smooth and bubbly. Add a small amount of cream cheese mixture to beaten egg; stir to blend and pour back into skillet. Cook and stir for one to 2 minutes, until thickened. Stir in broccoli. Spoon into pie crust; sprinkle with cheese and place top crust over top. Seal; cut slits in crust and brush with remaining milk. Bake at 350 degrees for 20 minutes; remove from oven and cover edges of crust with aluminum foil. Bake an additional 20 to 25 minutes. Let stand 10 minutes before serving. Makes 6 servings.
A large unfolded map makes a very clever table topper! Sure to spark conversations about places you’ve been and spots you’d like to visit.