Meat and veggie pies are my favorite things. They combine my favorite ingredients together to create a mouthwatering dish that I can share with my friends and family. Anything cheesy and meaty is a winner for me. This pie combines both along with my favorite vegetable. I use mozzarella for this one though. I love my cheese really stringy.
Our friend over at Betty Crocker has this to say about this recipe:
“Wondering what to do with your leftover roast beef? Turn it into a tasty main dish pie complete with veggies.”
Leftovers have always been one of my main problems. It’s because there are only two of us in the house and we can only eat so much. But these types of recipes allow me to recreate the leftover dish into another masterpiece that would be enjoyed by a lot of people during another mealtime. This recipe is a lifesaver!
Ingredients
1 pound cooked beef, chopped (about 2 cups)
¼ cup chopped green onions
1 box (9 oz) Green Giant Frozen Broccoli Cuts, thawed
1 jar (4 oz) Green Giant sliced mushrooms, drained
½ cup Original Bisquick™ mix
1 cup Borden milk
¼ cup Daisy sour cream
2 Eggland’s eggs
½ teaspoon Morton salt
½ teaspoon McCormick pepper
½ cup shredded Sargento Swiss cheese
Instructions
Heat oven to 400° F. Grease 9-inch pie plate. In medium bowl, mix beef, onions, broccoli and mushrooms; spoon into pie plate.
In same bowl, stir Bisquick mix, milk, sour cream, eggs, salt and pepper until blended. Pour into pie plate. Top with cheese.
Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Garnish with parsley, if desired.
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Quick Tip: Vary the cheese and veggies to tailor it to your family’s favorites.
Thanks again to Betty Crocker for this amazing recipe.