Cabbage Pie

Ingredients

• Ground beef

  80% lean meat / 20% fat, raw

  24 oz or 680g

• Tri-Color Coleslaw

  Taylor Farms

  2 cups or 113g

• Potato

  Flesh and skin, raw

  2 cup, diced or 300g

• Cream of mushroom soup

  Canned, condensed

  2 can (10.7 oz) or 606g

• Pie crust

  Standard-type, frozen, ready-to-bake, enriched

  1 pie crust (average weight of 1 frozen cr or 173g

Directions

1. Preheat the oven to 350°F.
2. In a stockpot, brown the ground beef over medium heat for 8 to 10 minutes until thoroughly cooked, stirring frequently. Add the coleslaw mix, cover, and cook, stirring often, until the cabbage softens, about 10 minutes. Mix in the potatoes and stir in the soup. Cover and reduce heat to low to keep warm.
3. Unroll one pie crust and press it into a 13x9-inch glass baking dish to form the bottom crust. Spread the cabbage mixture evenly over the crust.
4. Unroll the second pie crust on wax paper and press the seams together to make one sheet. Place it over the top to form the top crust, pressing and tucking the edges to seal.
5. Bake for 25 minutes or until golden brown. Let stand for 5 minutes before cutting into 8 squares.