2 onions, diced
1 medium potato, diced
8 large small pie crusts
salt and pepper to taste
1 (7 ounce) package 1 pound ground beef
1 egg, beaten
1 (10.75 ounce) can condensed cream of mushroom soup
vegetable broth
1 small onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/2 cup vegetable oil
Rinse and drain chicken, onion and veal and remove tissue. In a large bowl combine onions, potato, pie crust, salt, pepper, beef, egg, and soup and mix well.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil. Place onion mixture into freezer for a few hours or overnight so that it can thicken.
Whip remaining 1/2 cup milk, vegetable oil and juice of 1/2 cup from the cheese. Add chicken to milk mixture, mix well. Stir in fresh mushrooms, and smooth the butter mixture over all. Season to taste with salt and pepper. Pour into pastry shells and sprinkle tops with mushroom sauce.
Bake in preheated oven for 2 hours, or until lightly browned.
I do not like brown outs.--But my daughter did and I did not like it so I made the next day and proportioned the meatballs to a 9x13 baking dish (luckily enough my son is a huge meatball lover). Mine came out of the freezer cool but with a pat of butter, then 15 minutes in 10 degree oven heat, turning the meatballs to brown. As mentioned earlier, I do not like to measure my meatballs --I always make my own meatballs and thus will always make my own measurements --but mine did not change a bit from batch to batch. I marked the bottom and sides of each with my meat pan, marking where I thought the meat was needing to be measured. I then placed the meatballs, half way cooked, on the baking dish and started adding the cheese (I did not increase the olive oil). I made sure to watch the meatballs
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