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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Here's my absolute comfort food! Other than the bisquick, it adds a lot of vitamins and fills you up. I took a few recipes from here and from my past cooking experiences and combined them to make a final product. Hope you enjoy! Ingredients:
1 (10 3/4 ounce) can 98% fat-free cream of mushroom soup |
1/4 cup skim milk |
2 ounces sliced mushrooms, drained |
75 g green beans |
28 g onions, chopped |
60 g corn |
40 g carrots, diced |
50 g baby spinach leaves |
1/4 teaspoon parsley flakes |
1/8 teaspoon oregano |
salt and pepper |
1 cup bisquick reduced-fat baking mix |
1/2 cup skim milk |
1 egg, beaten |
Directions:
1. Put soup into a casserole dish and stir, adding milk a little at a time until desired consistency is reached.
2. Add vegetables, stirring to blend well.
3. Add parsley and oregano, salt and pepper, if desired.
4. Blend biscuit mix and add 1/2 cup milk and beaten egg, stirring until smooth.
5. Pour batter over top of pie filling.
6. Bake 35 minutes at 375° or until top is golden brown.
7. Allow to sit for 10-15 minutes before serving.
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