1 pound ground beef
2 cups vegetable oil
1 cup chopped onion
1 (10 ounce) can condensed cream of mushroom soup
1 cup milk
3 eggs, beaten
1 cup vegetable oil
2 teaspoons garlic powder
1 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
2 cups thinly sliced mushrooms
1 (16 ounce) package frozen mixed vegetables
1 (8 ounce) bottle ranch salad dressing mix
Preheat oven to 350 degrees F (175 degrees C).
To Make Crust: In a medium bowl, blend the beef, vegetable oil, onion, soup, milk, eggs, vegetable oil, garlic powder, oregano, basil, oregano, mushrooms, mixed vegetables, Ranch salad dressing mix, and mixed vegetables. Mix well and shape into a disc.
To Make Casserole: In a medium bowl, beat cream of mushroom soup, milk, eggs, oil, garlic powder, oregano, basil, oregano, and mushrooms; mix well. Transfer mixture to a 9x13 inch baking dish.
Bake in preheated oven for 40 minutes. Let cool in pan for 10 minutes.
While the casserole is baking, combine mixed vegetables with mixed vegetables. Mix gently in meat mixture and spread evenly. Remove from oven, and brush with ranch salad dressing. Spoon mixture into prepared baking dish.
Remove foil from oven, and place over top of casserole. Cool in pan for 10 minutes, then remove and sprinkle with cream of mushroom soup, ranch salad dressing mix, and mushrooms. Sprinkle with mushrooms and cheese. Cool completely. Cover with foil and refrigerate for 3 hours, or until chilled. Garnish with parsley or fresh parsley. Serves 2.