Broccoli Fanfare Pie

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

  • prep time 45 min
  • total time 1 hr 10 min
  • ingredients 11
  • servings 6

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    280
    (
    Calories from Fat
    140),
    % Daily Value
    Total Fat
    15g
    15%
    (Saturated Fat
    8g,
    8%
    ),
    Cholesterol
    140mg
    140%;
    Sodium
    500mg
    500%;
    Total Carbohydrate
    21g
    21%
    (Dietary Fiber
    3g
    3%
      Sugars
    3g
    3%
    ),
    Protein
    15g
    15%
    ;
    % Daily Value*:
    Vitamin A
    70%;
    Vitamin C
    20%;
    Calcium
    30%;
    Iron
    8%;
    Exchanges:
    1 Starch; 1 Other Carbohydrate; 1 Vegetable; 1 1/2 High-Fat Meat; 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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