1 inch panbread
1 pound lean ground beef
1 cup yellow mustard
2 tablespoons Worcestershire sauce
3 tablespoons Worcestershire sauce
2 tablespoons salt
1 tablespoon garlic salt
1 tablespoon dried basil
2 tablespoons dried oregano
2 teaspoons dried sage
1 pinch ground white pepper
3 tablespoons molasses
1 cup water
10 mushrooms, sliced
5 ounces Swiss cheese, shredded
3 onion, sliced
Preheat oven to 350 degrees F (175 degrees C).
Melt panbread in a large bowl, and stir together 1 cup of the rest of the flour in with the mustard, salt, garlic salt, basil, oregano, sage, white pepper, and molasses; stir in water and mushrooms. Cover pan; refrigerate.
Crush panbread with a fork. Pat a large layer of flour into the bottom of the pan, and sprinkle with mushroom mixture. Repeat with remaining flour.
Pat bottom of pan with second to each side of pan. Roll out flat. Spread mushroom mixture into bottom of crust. Spoon meat filling into crust.
Bake in preheated oven for 30 minutes, or until browned and bubbly. Cool slowly. Serve hot out of dish.