1 lb. ground meat
1 can Rotel tomatoes
2 pie crusts
1 med. onion, chopped
3 oz. cream cheese, softened
1 1/4 c. milk plus extra
4 oz. grated Mozzarella
6-7 mushrooms, chopped
2 tbsp. flour
1 egg, beaten
1 pkg. chopped broccoli, cooked and drained

Brown meat and onions in skillet; drain. Add flour, stirring constantly, then milk and cream cheese until bubbly. Add egg. Next, add tomatoes, broccoli, mushrooms (or mushrooms can be sauteed with meat). Cook 5 minutes.

Unfold 1 pie crust into a 9 or 10-inch pie plate and pierce with fork. Pour mixture in skillet into pie plate. Sprinkle cheese on top; place second crust over top and seal. Poke holes and sprinkle with milk. Bake at 350 degrees for 40-45 minutes or until golden brown. Let cool 10 minutes. May be prepared a day ahead and kept refrigerated.