Beef and Mushroom Stroganoff Pie

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#12647

serves/makes:

ready in:
30-60 minutes

ingredients

1 package (15 ounce size) refrigerated pie crust
1 pound ground beef
1 cup sliced fresh mushrooms
1/2 cup chopped onion
2 cloves garlic, minced
1 package beefy mushroom soup mix
1/4 teaspoon black pepper
1/2 cup water
1 package (3 ounce size) cream cheese, softened
1/2 cup sour cream

directions

Prepare pie crust as directed on package for two-crust pie using 9-inch glass pie pan.

Heat oven to 375 degrees F.

In a large skillet, cook ground beef, mushrooms, onion and garlic over medium heat until beef is thoroughly cooked, stirring frequently. Drain.

Stir in soup mix, pepper and water. Add cream cheese, then cook and stir until cream cheese is melted and mixture is hot. Remove from heat. Stir in sour cream.

Pour into crust-lined pan. Top with second crust, seal edges and flute. Cut slits into several places in top of crust.

Bake at 375 degrees F for 45-50 minutes or until crust is deep golden brown. Let stand for 10 minutes before serving. Cut into wedges to serve.

Recipe Source: "Pillsbury's Casseroles and One Dish Meals Cookbook"