IMPOSSIBLY EASY BEEF, BROCCOLI AND MUSHROOM PIE
Wondering what to do with your leftover roast beef? Turn it into a tasty main dish pie complete with veggies.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 300, Carbohydrate 12 g, Cholesterol 155 mg, Fiber 2 g, Protein 35 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 4 g, TransFat 1/2 g
IMPOSSIBLE BROCCOLI PIE
This is delicious and very filling! This is the first recipe I made on my own, and has been a favourite of mine ever since! A classic that is guaranteed to be delicious.
Provided by krittylea21
Categories Lunch/Snacks
Time 35m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Thaw broccoli crowns in a 9" pie plate, layer with onions and then cheese.
- In a large bowl, combine eggs, milk, Bisquix and pepper, beat together well.
- Pour mixture over broccoli in a spiral motion (otherwise it may take too long to cook in the middle).
- Bake for 25-35 minutes at 400F (a knife poked into the middle should come out clean).
Nutrition Facts : Calories 136.8, Fat 8.1, SaturatedFat 4.2, Cholesterol 64.7, Sodium 208, Carbohydrate 8.9, Fiber 1.5, Sugar 1.8, Protein 7.7
BROCCOLI BEEF PIE
I received this recipe from my daughter-in-law. It makes a delicious dish for a potluck-everyone loves it!-Marie Giegerich, Dubuque, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan bring 1 in. of water to a boil. Add broccoli; cover and boil for 3-5 minutes or until crisp-tender; drain and set aside. , In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in mushrooms, 1-1/2 cups cheddar cheese and onion. Remove from the heat and set aside. , Combine the biscuit mix and water to form a soft dough. Add remaining cheddar cheese; stir until blended. With well-floured hands, pat dough onto the bottom and 1 in. up the sides of a greased 13x9-in. baking dish. , Spoon meat mixture over dough; top with broccoli. Combine the eggs, milk, Parmesan cheese, salt and pepper; pour over broccoli. Bake, uncovered, at 350° for 35 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 492 calories, Fat 29g fat (16g saturated fat), Cholesterol 193mg cholesterol, Sodium 993mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 33g protein.
BEEF-BROCCOLI PIE
This is one of our family favorites. I love it! The recipe comes from a book called "Rancho Viejo Junior's Recipe Round Up" and is credited to Marianne Richetts.
Provided by the_cookie_lady
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In skillet, brown ground beef and onions; drain off fat. Stir in flour, salt, garlic salt and pepper. Add milk and cream cheese; cook and stir till mixture is thickened and smooth. Add a moderate amount of hot mixture to beaten egg; return to mixture in skillet. Cook and stir over medium-heat for 1 to 2 minutes or until thick. Stir in the well-drained broccoli.
- Unroll one package of crescent rolls. On floured surface, lay dough down forming a 12 x 7-in rectangle. Seal edges and perforations together. Roll to a 12 inch square and fit into a 9 inch pie dish; trim the edges. Spoon meat mixture into shell.
- Cut monterey jack cheese in slices; arrange so that it covers the meat mixture. Roll second package of crescent rolls into 12 inch square as before. Place atop filling. Trim and seal edges with fork; cut slits for escape of steam. Brush top of pie with a little extra milk.
- Bake in 350 degree oven for 40 minute If pastry browns too quickly, cover with foil for the last 20 minutes. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 644.5, Fat 31.2, SaturatedFat 14.3, Cholesterol 173.9, Sodium 758.8, Carbohydrate 56.8, Fiber 3.6, Sugar 4.5, Protein 33.5
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