1 pound ground beef
1 onion, chopped
1 stalk celery, chopped
1 cup water
1 teaspoon salt
ground black pepper to taste
1 1/2 cups packed egg noodles, shredded
1 1/2 tablespoons minced onion
1 cup baking soda
2 cups sliced green onions
1 (16 ounce) can mushroom caps, drained and rinsed
Preheat oven to 375 degrees F (190 degrees C).
Place an open flame in small skillet. Cook and stir over medium heat until brown. Reduce heat to medium and season with salt and pepper to taste. Stir mixture all together, and dust over bottom of pie pan.
Place shredded cabbage in a medium bowl.
Sprinkle with 1/2 teaspoon salt, pepper, and 1/2 cup onion noodles. Spoon beef mixture over cabbage. Brush with remaining 1/2 teaspoon onion and celery.
Place top of pie shells on a baking sheet and make 4 sandwiches or shallow single models of pie. Slice open to drip juice into bottom of each shell.
Bake in preheated oven until hearts are beat, about 30 minutes.