Veggie Upside Down Pie Recipes

IMPOSSIBLY EASY VEGETABLE PIE

Impossibly Easy Vegetable Pie image

My, what a pie! A savory blend of cheddar cheese and broccoli in a pie that makes its own crust while it bakes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 6

Number Of Ingredients 9

Ingredients

2 cups chopped fresh broccoli or sliced fresh cauliflowerets
1/3 cup chopped onion
1/3 cup chopped green bell pepper
1 cup shredded Cheddar cheese (4 ounces)
1/2 cup Original Bisquick™ mix
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs

Steps:

Heat oven to 400°F. Grease 9-inch pie plate. Heat 1 inch salted water to boiling in medium saucepan. Add broccoli; cover and heat to boiling. Cook about 5 minutes or until almost tender; drain thoroughly. Stir together cooked broccoli, onion, bell pepper and cheese in pie plate.
Stir remaining ingredients until blended. Pour into pie plate.
Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.

Nutrition Facts : Calories 170, Carbohydrate 11 g, Cholesterol 95 mg, Fat 1, Fiber 1 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 500 mg

VEGGIE UPSIDE-DOWN PIE

Veggie Upside-Down Pie image

This is a very pretty dish and also quite tasty. Put your sauce of choice on the table in a gravy dish and let them put their own sauce on.

Provided by Darlene Summers

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups sifted flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter
1 egg
1 cup milk
4 cups cooked mixed vegetables (California blend is real good)
1/2 cup water (from the cooked vegetables)
2 tablespoons butter
1 tablespoon catsup

Steps:

Sift together flour, baking powder and salt.
Cut in the shortening.
Beat egg; add milk and then stir this into the dry ingredients.
In an appropriate size pan, combine vegetables, juice, butter and catsup.
Heat this till hot through.
Pour vegetable mixture into a buttered casserole.
Spread dough over top.
Bake at 425° for about 25 to 30 minutes or till dough is browned.
To serve, turn out on serving plate with vegetables on top.
Serve with tomato or mushroom sauce.

Nutrition Facts : Calories 348.5, Fat 14.5, SaturatedFat 8.6, Cholesterol 71.5, Sodium 679.7, Carbohydrate 45, Fiber 4.4, Sugar 3.4, Protein 9.7

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