Rating: 4 stars
425 Ratings
  • 5 star values: 273
  • 4 star values: 45
  • 3 star values: 49
  • 2 star values: 34
  • 1 star values: 24
Rachel Hardage; Elizabeth Wells

Gallery

Credit: Monica Buck

Recipe Summary

hands-on:
15 mins
total:
1 hr
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375° F. Defrost the vegetables in a microwave for about 3 minutes.

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  • Cut 2 piecrusts into quarters, to yield 8 equal pieces. Coat the inside of 4 small aluminum-foil pans (4 1/2 inches in diameter, 1 1/4 inches deep) or 4 ramekins with vegetable cooking spray. Line the bottom of each with a quarter of crust, molding it with your fingers to fit.

  • In a large bowl, stir together the soup and milk; add the remaining ingredients. Spoon about 2/3 cup of the mixture into each pan or ramekin. Top each with a piecrust quarter. Pinch the edges together and cut vents in the top.

  • Place on a baking sheet and bake for 35 to 45 minutes or until golden brown.

Nutrition Facts

calcium 71mg; 572 calories; carbohydrates 46g; cholesterol 61mg; fat 32g; fiber 3g; iron 3mg; protein 25mg; saturated fat 6g; sodium 1221mg.
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