IMPOSSIBLY EASY CHEESY VEGETABLE PIE
Nothing tops broccoli, cauliflower and carrots covered in cheese, except when they're all baked into an Impossibly Easy Pie.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Grease 9-inch pie plate. Mix vegetables, 1 cup of the cheese and the onion in pie plate.
- Stir remaining ingredients except cheese in medium bowl, using fork, until blended. Pour into pie plate.
- Bake uncovered about 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted.
Nutrition Facts : Calories 205, Carbohydrate 11 g, Cholesterol 105 mg, Fiber 1 g, Protein 12 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 570 mg
IMPOSSIBLY EASY TRIPLE CHEESE PIE
Say cheese! This pie with its delicious blend of cottage, mozzarella and Cheddar cheeses will delight the cheese lover in you.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Grease 9-inch pie plate. Stir together cheeses and bell pepper; spread in pie plate.
- Stir Bisquick mix, milk and eggs until blended. Pour into pie plate; sprinkle with onions.
- Bake about 35 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.
Nutrition Facts : Calories 200, Carbohydrate 11 g, Cholesterol 90 mg, Fiber 0 g, Protein 12 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 400 mg
CHEESY VEGETABLE PIE
This cheesy vegetable pie is extra luxurious, with heaps of different vegetables, coated in a silky, cheesy sauce. It's so easy to make too!
Provided by Becca Heyes
Categories Main meals
Time 1h
Number Of Ingredients 18
Steps:
- Heat a dash of oil in a large frying pan, and add the diced carrot, onion, peas, and sweetcorn. Cook over a medium heat for around 10 minutes, until any excess water from the frozen veg has cooked off, and the carrot is beginning to soften. Add the mushrooms, garlic, and asparagus, and cook for a further 5 minutes. Then add the cannellini beans, and mix to combine.
- Meanwhile, melt the butter in a saucepan, over a fairly low heat. Add the flour, and mix to form a roux (a thick paste). Add the milk a little at a time, stirring until smooth each time before adding more. You can find more detailed instructions for how to make a white sauce here. When you've used all the milk, and the sauce is completely smooth, add the herbs, salt, pepper, and the grated cheese. Mix over a low heat until the cheese has melted.
- Combine the cheese sauce with the cooked vegetables, transfer to a suitable baking dish (mine measured 8 x 8 inches), and set aside to cool for 10 minutes or so. Turn the oven to 190°C (Gas Mark 5 / 375°F) to begin heating up.
- Cut a piece of ready-rolled puff pastry to fit the top of your baking dish (you can roll it out a little thinner if needed), with at least an inch excess all the way round. When the vegetable mixture has cooled a little, place the pastry on top, draping it over the edges of the baking dish. It's ideal if it's not sitting directly on top of the vegetables (but it doesn't matter too much). Cut a ventilation hole in the centre of the pastry, and crimp tightly around the edges of the baking dish with a fork. Pulling downwards, to ensure it's sealed thoroughly, tear away any excess pastry. You can use the scraps to create a design for the top of your pie, if you like (I made a few simple leaf shapes) - just place them on top. Lightly brush the top of the pie with milk, and sprinkle on a small amount of finely grated parmesan.
- Bake for around 30 minutes, or until the pastry is golden brown, crispy, and puffed up. Serve warm.
Nutrition Facts : ServingSize 1 portion, Calories 649 kcal, Carbohydrate 46.8 g, Protein 23.3 g, Fat 41.6 g, SaturatedFat 18.5 g, Cholesterol 69 mg, Sodium 536 mg, Fiber 6.2 g, Sugar 9.4 g
EASY CHEESY SHEPHERD'S PIE
Make and share this Easy Cheesy Shepherd's Pie recipe from Food.com.
Provided by Parkers Mom
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Grease an oblong baking dish with non stick spray.
- Brown beef with onion and garlic; drain grease.
- Stir in 1/2 can of cheddar soup, corn and Parmesan cheese to meat mix.
- Add remaining cheese soup and ranch to prepared potatoes; blend well.
- Pour meat mix into baking dish and top with potatoes and sprinkle with cheddar cheese.
- Poke 6 holes into pie with the end of a wooden spoon (So the pie can breathe).
- Bake for 20 minutes or until golden brown.
CHEESY ZUCCHINI PIE
This is a family favorite! As soon as the first few zucchinis are off the plants, this is the recipe that everyone has been waiting for all year!
Provided by Miss B
Categories Vegetarian Zucchini Main Dishes
Time 1h15m
Yield 8
Number Of Ingredients 15
Steps:
- Unroll and separate the crescent rolls into a 10-inch glass pie pan, pressing dough into the pie pan, pinching together seams. Set aside.
- Mix together dried parsley, salt, pepper, garlic powder, dried oregano, and dried basil in a small bowl. Set aside.
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter in a large skillet over medium heat. Add zucchini and onion and cook until vegetables are tender, stirring occasionally, about 10 minutes. Remove from the heat and stir in dried seasonings. Allow to cool slightly.
- Meanwhile, beat eggs in a bowl and add in shredded Cheddar cheese; mix well.
- Brush the bottom of the crescent roll pie crust with honey mustard and line with mozzarella cheese slices.
- Stir zucchini mixture into egg-cheese mixture, stirring until well combined. Pour mixture into the crust and sprinkle with Parmesan Cheese.
- Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 40 minutes. There will be some juice on the knife but no egg or cheese. If the pie gets too dark, you can cover the edges of the crust with foil to prevent it from burning during the last 10 minutes of baking.
- Remove from oven and allow to set completely before serving, 10 to 15 minutes.
Nutrition Facts : Calories 362.5 calories, Carbohydrate 17.1 g, Cholesterol 122.7 mg, Fat 24.4 g, Fiber 1.3 g, Protein 18.7 g, SaturatedFat 12.5 g, Sodium 867.5 mg
IMPOSSIBLY EASY CHEESY CHILE PIE
Make a savory dinner pie with the flavor of chiles rellenos (cheese-stuffed mild green chiles) but with only 10 minutes prep.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle chiles, cheese and cilantro in pie plate.
- In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour into pie plate.
- Bake 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with salsa.
Nutrition Facts : Calories 290, Carbohydrate 14 g, Cholesterol 150 mg, Fat 1 1/2, Fiber 0 g, Protein 16 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 6 g, TransFat 1/2 g
IMPOSSIBLY EASY CHEESY MEATBALL PIE
Frozen meatballs and veggies make this cheesy casserole even easier.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 9-inch glass pie plate or deep-dish pie plate with cooking spray.
- In small bowl, toss potatoes with salt and pepper. Layer potatoes, peas, meatballs and cheese in pie plate.
- In medium bowl, stir Bisquick mix, milk and eggs with fork or wire whisk until blended. Pour into pie plate.
- Bake 30 to 35 minutes or until center is set and top is golden brown. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 370, Carbohydrate 30 g, Cholesterol 155 mg, Fat 2, Fiber 2 g, Protein 22 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 6 g, TransFat 1 g
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