Vegetable Pot Pie

Name: Vegetable Pot Pie
Ingredients: 1 (10 3/4 ounce) can 98% fat-free cream of mushroom soup; 1/4 cup skim milk; 2 ounces sliced mushrooms, drained; 75 g green beans; 28 g onions, chopped; 60 g corn; 40 g carrots, diced; 50 g baby spinach leaves; 1/4 teaspoon parsley flakes; 1/8 teaspoon oregano; salt and pepper; Topping; 1 cup Bisquick reduced-fat baking mix; 1/2 cup skim milk; 1 egg, beaten

15 ingredients

7 steps

Ingredients

1 (10 3/4 ounce) can 98% fat-free cream of mushroom soup
1/4 cup skim milk
2 ounces sliced mushrooms, drained
75 g green beans
28 g onions, chopped
60 g corn
40 g carrots, diced
50 g baby spinach leaves
1/4 teaspoon parsley flakes
1/8 teaspoon oregano
salt and pepper
Topping
1 cup Bisquick reduced-fat baking mix
1/2 cup skim milk
1 egg, beaten

Directions

1

Put soup into a casserole dish and stir, adding milk a little at a time until desired consistency is reached.
2

Add vegetables, stirring to blend well.
3

Add parsley and oregano, salt and pepper, if desired.
4

Blend biscuit mix and add 1/2 cup milk and beaten egg, stirring until smooth.
5

Pour batter over top of pie filling.
6

Bake 35 minutes at 375° or until top is golden brown.
7

Allow to sit for 10-15 minutes before serving.