Broccoli Fanfare Pie

Enjoy this cheesy mushroom and broccoli pot pie - perfect for a hearty dinner.

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Servings 6

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ingredients 11
Prep Time 45 min
Total Time 1 hr 10 min

Ingredients

CRUST

1/2: cup uncooked regular long-grain white rice

1: cup water

3: oz. (3/4 cup) shredded Cheddar cheese

1: egg, beaten

FILLING

1: (1-lb.) pkg. frozen broccoli florets, carrots and cauliflower, thawed, drained*

1: (2 1/2-oz.) jar sliced mushrooms, drained

4: oz. (1 cup) shredded Cheddar cheese

2: eggs, beaten

2: tablespoons all-purpose flour

1/2: teaspoon salt

1/3: cup coarsely crushed canned french-fried onions, if desired

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Directions

1 Cook rice in water as directed on package.
2 Heat oven to 350°F. Lightly grease 9-inch pie pan. In small bowl, combine cooked rice, 3/4 cup cheese and 1 egg; mix well. Press over bottom and up sides of greased pan to form crust. Bake at 350°F. for 10 minutes.
3 Meanwhile, in large bowl, combine all filling ingredients except onions; mix well. Spoon into baked crust.
4 Bake at 350°F. for 20 to 25 minutes or until center is set. Sprinkle with french-fried onions. Bake an additional 1 to 2 minutes or until onions are warm. Let stand 5 minutes before serving.

EXPERT TIPS

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Expert Tips

*To quickly thaw vegetables, place in colander or strainer; rinse with warm water until thawed. Drain well.

Prepare recipe as directed above except omit french-fried onions; do not bake. Cover with foil; freeze. When ready to use, do not thaw; bake, covered, at 350°F. for 1 1/2 hours. Uncover; bake an additional 15 minutes or until mixture is thoroughly heated. Sprinkle with french-fried onions; bake an additional 1 to 2 minutes.