Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, Borden 2% reduced fat milk, broccoli, brown sugar, Campbell’s soups, casserole, cauliflowerets, cheddar cheese, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, eggs, food, Gold Medal flour, granulated sugar, green bell pepper, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, onion, Original Bisquick™ mix, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I don’t think I’ve been this happy about a recipe in weeks! I think I’ve mentioned before that I’m trying to find ways to keep my breakfast dishes interesting, easy to prepare and absolutely delicious. I have one more requirement to add to that list; I want it to be lean and as healthy as possible. Well, friends, I think I’ve hit the jackpot with this one!
I was trying to figure out a perfect word to describe this vegetable pie, but I can’t think of just one that would immediately reveal all its aspects. But I do want to say it’s fabulous, pretty, lean, healthy and oh, so tasty you just want to keep eating! And I haven’t even mentioned yet how unbelievably easy it is to make. No need to bake the crust first – or do anything else time-consuming. If you’re using frozen broccoli and cauliflower, you won’t even have to chop and boil them first!
Recipe and image courtesy of Betty Crocker.
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