Preheat oven to 350 degrees. Thaw pastry crust. Brown hamburger, drain and return to skillet. Add both packets of onion soup mix. Add 1/2 cup water. Cook on high until water is gone.
While hamburger is cooking lay one sheet of pastry crust in bottom of a 13x9-inch pan. When hamburger mixture is done spread it out on to pastry shreet. Lay dill pickles on top of mixture, (to taste). Spread cheese to cover. Cover with pastry crust, make sure top is well covered. Bake at 350 degrees for 30 to 45 minutes or until golden brown.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.