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Sausage Casserole Pie

Sausage Casserole Pie

Casseroles rarely have a crust, but I thought it would make a nice change to a standard casserole dish. You can add different seasonings to this dish according to taste, but I find it tastes amazing as is.The different types of cheese along with the heavy cream lend a rich taste to this dish, making it very difficult to eat just one piece.
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Prep Time 30 minutes
Cook Time 1 hour
Servings 4 people

Ingredients
  

Sausage Filling

  • 1 pound ground sausage
  • 3 eggs (beaten)
  • 3 tbsp Bisquick
  • 1 cup grated cheddar cheese
  • 1 cup grated mozzarella cheese
  • 1 cup cottage cheese
  • ½ cup heavy cream
  • ½ tsp black pepper
  • ½ tsp garlic powder

Pie Crust

  • 3 cups Bisquick
  • ½ tsp salt
  • 1 cup shortening
  • ¾ cup cold water
  • 1 egg (beaten to brush the top of the crust)

Instructions
 

Pie Crust

  • Grease a pie pan.
  • Blend three cups of Bisquick and one-half teaspoon of salt in a medium-size mixing bowl. Cut In one cup of shortening with a pastry blender or two knives until crumbly.
  • Mix the cold water into the mixture slowly, until it forms a dough-like consistency. If you find that it’s too dry, add a little more water.
  • Form the dough into a ball and divide it into two pieces.
  • Gently roll each piece on a lightly floured surface and place one into a prepared pie pan. The other piece will cover the top of the filling.

Sausage Filling

  • Preheat the oven to three hundred and fifty degrees. Cook the ground sausage over medium heat and drain the oil.
  • In a mixing bowl combine three beaten eggs, three tablespoons of Bisquick, one cup of grated mozzarella, and one cup of grated cheddar cheese.
  • Stir in one cup of cottage cheese, one-half cup of heavy cream, one-half teaspoon of black pepper, and the garlic powder. Mix all ingredients until well combined and stir in the ground sausage.
  • Pour the sausage mixture evenly into the prepared pie shell and cover with the top piece. Crimp the edges together and brush the top with the beaten egg. Poke a few holes into the top for venting, using a fork, and bake for thirty minutes.
  • Cover the pie with foil and bake for an additional thirty minutes. Remove from the oven and let stand for approximately fifteen minutes. Enjoy!
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