1/3
cup chive-and-onion sour cream potato topper (from 12-oz container)
1
tablespoon country-style Dijon mustard
2
eggs
3
tablespoons sliced almonds
Fresh chives, if desired
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Steps
1
Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer ham, bell pepper, wild rice and cheese in pie plate.
2
In medium bowl, mix remaining ingredients except almonds with whisk or fork until blended. Pour over ingredients in pie plate. Sprinkle with almonds.
3
Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Garnish with fresh chives.
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Try cubed cooked chicken or turkey instead of the ham.
Cooked wild rice can be found canned, frozen or in dry instant form. Or use your leftover cooked wild rice.
Savory Impossibly Easy Pies can be covered and refrigerated up to 24 hours before baking. You may need to bake a bit longer than the recipe directs since you’ll be starting with a cold pie. Watch carefully for doneness.
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