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Deep Dish Supper Pie Recipe
|Canned luncheon meat||12 Ounce (1 Can)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Minced green pepper||1⁄4 Cup (4 tbs)|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Ricotta cheese||15 Ounce (1 Container)|
Serving size: Complete recipe
Calories 2155 Calories from Fat 1211
% Daily Value*
Total Fat 136 g209.8%
Saturated Fat 66.7 g333.3%
Trans Fat 0 g
Cholesterol 1175.3 mg
Sodium 4977.7 mg207.4%
Total Carbohydrates 81 g27.1%
Dietary Fiber 3.7 g14.7%
Sugars 5.6 g
Protein 142 g284.8%
Vitamin A 119.4% Vitamin C 56.6%
Calcium 137.4% Iron 58.3%
*Based on a 2000 Calorie diet
Chop luncheon meat very fine.
In medium saucepan over low heat, in melted butter, cook onion and green pepper until onion is tender.
Remove saucepan from heat; add luncheon meat and bread crumbs; mix well; press mixture into bottom of greased 1 1/2-quart round casserole.
In large bowl, combine cheeses.
With electric mixer at medium speed, beat until smooth; add basil, salt, pepper.
Add eggs, one at a time, beating until thoroughly blended.
Pour cheese mixture over meat layer in casserole; sprinkle with paprika.
Bake 45 minutes or until cheese is golden.
Remove from oven; cool 5 to 10 minutes so cheese layer can set.
With sharp knife, cut into 4 wedges.