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Impossibly Easy Cheesy Vegetable Pie

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  • Prep 10 min
  • Total 45 min
  • Servings 6
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Nothing tops broccoli, cauliflower and carrots covered in cheese, except when they're all baked into an Impossibly Easy Pie.
By Betty Crocker Kitchens
Updated Aug 6, 2008
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Ingredients

  • 2 1/2 cups frozen broccoli, carrots and cauliflower, thawed and drained
  • 1 1/2 cups shredded Cheddar cheese
  • 1/3 cup chopped onion
  • 1/2 cup Original Bisquick™ mix
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup milk
  • 2 eggs

Steps

  • 1
    Heat oven to 400°F. Grease 9-inch pie plate. Mix vegetables, 1 cup of the cheese and the onion in pie plate.
  • 2
    Stir remaining ingredients except cheese in medium bowl, using fork, until blended. Pour into pie plate.
  • 3
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    This pie is impossibly easy because there is no crust to roll out. The crust forms as the pie bakes.
  • tip 2
    So many new and different frozen vegetable combinations are available. Try a new one the next time you make this pie. Leftover vegetables will work, too.

Nutrition

205 Calories, 13 g Total Fat, 12 g Protein, 11 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
205
Calories from Fat
115
Total Fat
13 g
Saturated Fat
7 g
Cholesterol
105 mg
Sodium
570 mg
Potassium
200 mg
Total Carbohydrate
11 g
Dietary Fiber
1 g
Protein
12 g
% Daily Value*:
Vitamin A
32%
32%
Vitamin C
12%
12%
Calcium
24%
24%
Iron
4%
4%
Exchanges:
1 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.
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