Heat oven to 350°F. Spray 9 1/2-inch deep-dish or 10-inch glass pie pan with nonstick cooking spray. Cook vermicelli as directed on package. Drain.
In large bowl, beat egg and mustard until blended. Add cooked vermicelli; toss to coat evenly. Spoon mixture into sprayed pie pan, pushing mixture up sides of pan to form crust.
In 10-inch nonstick skillet, break up ground beef; add onion and sprinkle with seasoned salt. Cook over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
Stir in bacon and tomato sauce. Spoon evenly into vermicelli-lined pie pan, pushing to edge almost covering vermicelli. Sprinkle with 1/2 cup of the cheese.
Bake at 350°F. for 30 minutes. Top with pickle slices; sprinkle with remaining 1/2 cup cheese. Bake an additional 10 to 15 minutes or until thoroughly heated and cheese is melted. Let stand 5 minutes before serving.