| 1 1/3 | cups Original Bisquick® mix |
| 1 | can (15 oz) Progresso® cannellini beans, drained, rinsed and mashed |
| 1/3 | cup Italian dressing |
| 1 1/2 | cups diced cooked ham |
| 1 | box (9 oz) Green Giant® frozen cut broccoli, thawed, drained |
| 1 | cup shredded Cheddar cheese (4 oz) |
| 1 | cup milk |
| 2 | tablespoons Original Bisquick® mix |
| 3 | eggs, slightly beaten |
Serve with...
Lemon-Poppy Seed Coffee Cake
Total Time:
55 min
| 1. | Heat oven to 375°F. In small bowl, stir together 1 1/3 cups Bisquick mix, the beans and dressing. Spread in bottom and 2 inches up side of ungreased 9x3-inch springform pan. Bake 10 to 12 minutes or until set. |
| 2. | Layer ham, broccoli and cheese over crust. In small bowl, stir milk, 2 tablespoons Bisquick mix and the eggs until blended; pour over cheese. |
| 3. | Bake 55 to 60 minutes or until golden brown and knife inserted near center comes out clean. Let stand 10 minutes. Loosen edge of torta from side of pan; remove side of pan. |
| Bake 48 to 53 minutes.
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| Bake the crust the day before and store covered in the refrigerator. Or make the torta completely the day before, store covered in the refrigerator and reheat loosely covered in 375°F oven 15 to 20 minutes or until hot. |
Nutrition Information:
430 ( 170); 19g ( 8g, 1 1/2g); 150mg; 1160mg; 39g ( 5g, 5g); 26g 15%; 15%; 25%; 25% 1 1/2 ; 1 ; 0 ; 3 ; 1/2 2 1/2