Creamed Chipped Beef and Cheese Picnic Pie

Creamed Chipped Beef and Cheese Picnic Pie
Makes:
6
Prep Time:
10
minutes
Total Time:
55
minutes
based on 17 reviews
If you love cheese, this is the dish for you. The four-cheese blend and the rich creamed chipped beef make this a treat for any occasion. Serve with fresh pear wedges or your favorite fruit and cool glasses of Nestea.

In this recipe:

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Ingredients:

  • 1 package (11 oz.) Creamed Chipped Beef, defrosted according to package directions
  • 2 eggs, lightly beaten
  • 2 cups (8 oz) shredded mozzarella cheese
  • 2 cups ricotta cheese
  • 1/2 cup (2 oz) shredded Parmesan cheese
  • 1/2 cup (2 oz) shredded Romano cheese
  • 1 9-inch frozen pie shell, thawed

Directions:

PREHEAT oven to 350°F.

COMBINE creamed chipped beef, eggs, mozzarella cheese, ricotta cheese, Romano cheese, and Parmesan cheese; pour mixture into pie shell.

BAKE for 40 to 45 minutes or until firm and top is golden brown.


Reviews:

Review This Recipe

a little too salty????

 Star(s)

mary ricchi from pittsfield, ma

this is a great recipe, but between the salted chipped beef and the cheese it was just too salty, and I'm a salt lover.

Read More Reviews

Review This Recipe
  •  Star(s)

    Measures - reply to Cindy

    Caroline from Apex NC

    8 oz. of cheddar probably does measure 2 cups as it shreds big and has a lot of air space. 2 oz of parmesan shreds finer normally and would fill a smaller space - 1/2 cup

  •  Star(s)

    Cindy has the answer

    Douglas Leigh from Springfield, MO

    The reason there have been so many comments about "to cheesy", is the wrong info on the cheese measuremnts in the recipe. I would use the lesser amounts, or play it by ear.

  •  Star(s)

    Content Issues

    Cindy from

    Has no one else noticed this? Since when is 2 cups equal to 8oz & 1/2 equal to 2 oz? EDITOR'S NOTE: When measuring cheeses, the cup and weights do not follow standard liquid measurements. If you were to purchase an 8 oz. package of shredded cheddar cheese, you would notice the cup measure on the front of package is equal to 2 cups. 1/2 cup is equal to 2 ounces.

  •  Star(s)

    A Kings Pie

    William Butler from Palm Bay, Florida

    This is one of the best receipes I have tried. I recommend it to anyone who loves Creamed Chipped Beef and Cheese.

  •  Star(s)

    delicious

    stephen from chula vista CA

    i LOVE stuff like this. different flavors and textures in one dish. YUM YUM YUM!!!

  •  Star(s)

    Too Much Cheese

    joe from Duncanville TX

    Way too much cheese. I started to feel sick to my stomach midway through the meal. Our daughter couldn't eat it and she likes cheese.

  •  Star(s)

    GREAT!

    Rita Bowling from LaFollette, TN

    My family and I are all cheese lovers. This was quick, easy, and full of all kinds of cheese. We loved it and will definitely have it again!

  •  Star(s)

    UGH

    Dave Heitzman from Yakima Wa.

    Way to much chesse. Ended up calling out for Pizza.

  •  Star(s)

    Soupy

    Debi Keller from Bothell, Washington

    After the recommended baking time, mine was still soupy in the middle. Baked for another 15 minutes and still soupy. Took out of oven and let set for 15 minutes..did not help. Also, after cut into serving pieces, it was alittle watery. Husband loved it though! Will cut down on the ricotta cheese next time.

  •  Star(s)

    Too cheesy

    Joann from Clifton, NJ

    I thought this recipe called for too much cheese, not enough meat. I added another portion of the beef. All in all, I would not make this again.

  •  Star(s)

    This recipe is wonderful!!

    Sarah from

    The dish is so easy to fix but by the taste and look of it, no one would ever know. It's a dairy lover's dream!

  •  Star(s)

    Careful on the Pie

    Ted from Lake Worth, FL

    This is a very simple recipe. I would suggest not filling the pie shell though, it tends to pour out over the sides from slightly rising. I would fill the shell 3/4 full. It does, however, come out perfectly browned and very tasty. I will definitly make this one again.

  •  Star(s)

    Delicious!

    Nick Martin from Palm Springs, Ca

    I recommend using a deep dish pie crust to avoid a huge spillover, but really tasty. I added Buddig sliced beef to second batch for more meat and I'll do the same next time.

  •  Star(s)

    Creamde Chipped Beef and cheese Picnnin pie

    LeaAnn from Austin TX

    Tried it and I thought it was great.

  •  Star(s)

    a little too salty????

    mary ricchi from pittsfield, ma

    this is a great recipe, but between the salted chipped beef and the cheese it was just too salty, and I'm a salt lover.

  •  Star(s)

    Excellent

    Sarah Morrow from Asheville, NC

    This was a great recipe. I put in an extra package of beef. Definitely a favorite of my family's.

  •  Star(s)

    Great for Sunday Brunch

    H. Wood from Alexandria

    A very nice quiche. Perfect for a small gathering.

Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Creamed Chipped Beef and Cheese Picnic Pie

    Ingredients

    • 1 package (11 oz.) Creamed Chipped Beef, defrosted according to package directions
    • 2 eggs, lightly beaten
    • 2 cups (8 oz) shredded mozzarella cheese
    • 2 cups ricotta cheese
    • 1/2 cup (2 oz) shredded Parmesan cheese
    • 1/2 cup (2 oz) shredded Romano cheese
    • 1 9-inch frozen pie shell, thawed

     

    Directions

    PREHEAT oven to 350°F.

    COMBINE creamed chipped beef, eggs, mozzarella cheese, ricotta cheese, Romano cheese, and Parmesan cheese; pour mixture into pie shell.

    BAKE for 40 to 45 minutes or until firm and top is golden brown.

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