Try this Veggie Cheese Pot Pie recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400. Drain mixed vegetables and pour into pie crust. Sprinkle grated cheese over veggies. Mix soup, milk, and egg in a small bowl or measuring cup; pour over veggies. Top with remaining pie crust. Bake until crust is brown. Makes 3 to 4 generous servings. It is heartily approved by Beth, our atypical 6 year old who eats everything we do plus spagettios and bologna and other kid food. Posted to EAT-L Digest 18 Dec 96 From: Kim Edmunds
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Serving Size: 1 Serving (127g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 82 | ||
Calories from Fat: 48 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.4g | 7 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 213.1mg | 66 % | |
Sodium 78.3mg | 3 % | |
Potassium 97.2mg | 3 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.3g | ||
Protein 7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 82
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