Easy Hash Brown Meatball Pie with Cheddar and Sweet Peas
A hearty comfort food casserole that transforms simple ingredients into a satisfying one-dish meal. Hash brown potatoes form the base, layered with tender sweet peas, halved meatballs, and melted Cheddar cheese, all bound together by a savory Bisquick custard that sets during baking. Perfect for busy weeknight dinners or casual weekend gatherings, this impossible pie creates its own crust as it bakes, making it foolproof for home cooks seeking minimal prep with maximum flavor. The golden brown top and creamy interior deliver classic comfort food appeal.
Ingredients
- 1 ½ cups refrigerated shredded hash brown potatoes, from 1-lb 4-oz bag
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¾ cup frozen sweet peas, thawed and drainedcorn or green beans1:1
Use same amount of any small vegetable
- 12 frozen meatballs, from 16-oz bag, thawed and cut in halfcooked ground beef crumbles1:1
Use 1 1/2 cups cooked ground beef
- 1 cup shredded Cheddar cheese, 4 oz
- ½ cup Original Bisquick mixflour + baking powder1/2 cup flour + 1 teaspoon baking powdergluten-free
Mix dry ingredients well
- 1 cup milk
- 2 eggs
Instructions
- 1
Heat oven to 400°F and spray 9-inch glass pie plate or deep-dish pie plate with cooking spray
- 2
Toss potatoes with salt and pepper in small bowl
- 3
Layer potatoes, peas, meatballs and cheese in pie plate
- 4
Stir Bisquick mix, milk and eggs with fork or wire whisk until blended in medium bowl
- 5
Pour mixture into pie plate
- 6
Bake 30 to 35 minutes or until center is set and top is golden brown
- 7
Let stand 5 minutes before cutting
Tips
Use a deep-dish pie plate to prevent overflow as the custard mixture rises during baking
Thaw frozen ingredients completely and drain excess moisture to prevent a watery finished pie
Let the pie rest for 5 minutes after baking to allow the custard to set for easier slicing
Good to Know
Refrigerate leftovers up to 3 days in covered container
Assemble up to 1 day ahead, cover and refrigerate, add 5-10 minutes to baking time
Serve warm directly from pie plate, cut into wedges like traditional pie
Common Mistakes
Drain thawed vegetables thoroughly to avoid watery pie
Do not overbake or custard will become rubbery
Use deep pie plate to prevent overflow during baking
Substitutions
Gluten-Free Swaps
Mix dry ingredients well
General Alternatives
Use 1 1/2 cups cooked ground beef
Use same amount of any small vegetable
FAQ
Can I use fresh hash browns instead of refrigerated?
Yes, but squeeze out excess moisture first. Fresh hash browns may take slightly longer to cook through than the pre-cooked refrigerated variety.
What if I don't have Bisquick mix?
Mix 1/2 cup flour with 1 teaspoon baking powder and 1/4 teaspoon salt. This creates a similar self-rising flour mixture for the custard base.
How long will leftovers keep in the refrigerator?
Store covered leftovers up to 3 days. Reheat individual portions in microwave or warm whole pie in 350°F oven until heated through.