1/2 c Sm. curd creamed cot. cheese
1/2 c Parmesan cheese; grated
1 lb Gr. beef; cooked; drained
2 c Mozzarella; shredded
1 ts Oregano
1/2 ts Basil
6 oz Tomatoe paste
1 c Milk
2/3 c Bisquick
1/2 ts Salt
1/4 ts Pepper
Fresh parsley; chopped
Preheat oven to 400. Grease pie plate, 10×1 1/2″, or sq. baking
dish-8×8″.
Layer cottage cheese and Parmesan cheese in pie plate. Mix cooked
beef, 1 c. of mozzarella, the oregano, basil and tomato paste; spoon
evenly over the top. Beat milk, eggs, baking mix, salt and pepper 15
sec. in blender on high speed, 1 min. with wire whisk or hand beater
or til smooth. Pour in to pie plate.
Bake 30-35 min. or til knife inserted in center comes out clean.
Sprinkle with remaining cheese. Return to oven 1-2 min. or til
cheese is melted. Cool 5 min.
Sprinkle with parsley. 1/2 recipe: Use 1 qt. square or round
casserole. Divide ingred. amts in half.
Decrease beat time to 10 sec. in blender or 30 sec. with wire whisk
or hand beater and first bake time to 25-30 min. HIGH ALT: no adj.
necessary. For 1/2 pie, use 1 1/2 qt. round or 1 qt. square. Bake
30-35 minutes. FROM; BISQUICK RECIPE CLUB LISA CRAWLEY Lawrence
Kellie Conf: (1010) F-COOKING
Yields
6 Servings