Veggie Upside Down Pie Recipes

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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

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

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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