Veggie cheese pot pie

Yield: 1 Servings

Measure Ingredient
2 \N Prepared pie crusts
1 can Campbell's Broccoli Cheese soup(reduced fat)
2 ounces Grated sharp cheddar
⅓ cup Milk
1 \N Egg
1 can Mixed vegetables

Preheat oven to 400. Drain mixed vegetables and pour into pie crust.

Sprinkle grated cheese over veggies. Mix soup, milk, and egg in a small bowl or measuring cup; pour over veggies. Top with remaining pie crust.

Bake until crust is brown. Makes 3 to 4 generous servings. It is heartily approved by Beth, our atypical 6 year old who eats everything we do plus spagettios and bologna and other kid food.

Posted to EAT-L Digest 18 Dec 96 From: Kim Edmunds <kedmunds@...> Date: Thu, 19 Dec 1996 15:01:31 EST

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