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Impossible Garden Vegetable Pie




Source of Recipe


Internet


List of Ingredients




1/2 cup frozen peas -- thawed
1 cup carrots -- sliced thinly
1/2 cup portobello mushrooms -- chopped coarsely
2 cloves garlic
1/2 cup onion -- chopped
1/2 cup green pepper -- chopped
3/4 cup Bisquick baking mix -- reduced fat
2 eggs -- lightly beaten
1 cup soymilk or low fat milk
1 cup reduced fat cheddar cheese -- shredded
1 tsp salt
1/2 tsp black pepper
1 tsp Mrs Dash Garlic & Herb


Recipe



Preheat oven to 400°F. Lightly grease a pie pan. Heat some salted water to boiling. Add carrots and peas and boil for 4 minutes. Drain well. Place vegetables in prepared pie pan. Heat a nonstick pan over medium-high heat. When hot, add garlic and mushrooms and saute until softer and garlic is lightly browned. Add mushrooms, green pepper and onion to vegetable mixture. Combine. In a small bowl, combine Bisquick, soymilk and eggs and whisk until well combined.

Add salt, pepper and Mrs Dash Garlic & Herb seasoning blend. Mix well. Add cheese and combine. Pour Bisquick mixture over vegetable mixture in pan. Put in 400°F oven for 35 minutes until nice and brown and bubbly and knife inserted in center comes out clean. Let stand 5 minutes before cutting.