Ingredients
6
oz. uncooked vermicelli or spaghetti
1
egg
1
tablespoon prepared mustard
1
lb. lean (at least 80%) ground beef
1/2
cup chopped onion (1 medium)
1/2
teaspoon seasoned salt
1/2
cup cooked real bacon pieces
1
(15-oz.) can Italian-style tomato sauce
4
oz. (1 cup) finely shredded Cheddar cheese
9
dill pickle hamburger slices
Preparation
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.
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.
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.
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.
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.
