Veggie Lovers' Pot Pie

INGREDIENTS

 

3           tablespoons butter or margarine

1           large russet potato (1 lb), peeled, cut into 1/2-inch pieces (about 2 1/2 cups)

1           large onion, chopped (about 1 cup)

1           teaspoon dried thyme leaves

1/2        teaspoon salt

1/4        teaspoon pepper

1/4        cup all-purpose flour

1           can (14 oz) vegetable broth

1           bag (1 lb) frozen broccoli, cauliflower and carrots, thawed, well drained

1/4        cup milk

3           tablespoons grated Parmesan cheese

1           can (8 oz) Pillsbury® refrigerated garlic butter crescent dinner rolls (8 rolls)

 

DIRECTIONS

 

1 Heat oven to 375°F. Spray 9- or 10-inch glass deep dish pie plate with cooking spray. In 12-inch nonstick skillet, melt butter over medium-high heat. Add potato, onion, thyme, salt and pepper; cook and stir 10 to 12 minutes until potatoes are lightly browned. 2 Sprinkle flour over potato mixture. Cook and stir 1 minute. Stir in broth; heat to boiling. Reduce heat; cover and simmer about 8 minutes, stirring occasionally, until potatoes are almost tender. Remove from heat. Stir in thawed vegetables, milk and cheese. Spoon mixture into pie plate. 3 Separate dough into 8 triangles. Starting at short side of each triangle, roll up triangle halfway. Carefully arrange over vegetable mixture with tips toward center; do not overlap. Place pie plate on cookie sheet with sides. 4 Bake 20 to 25 minutes or until crust is golden brown.

Quickly and easily thaw the frozen vegetables by placing in a colander and running under warm water.

This pot pie is very versatile. Serve it as a meatless main dish or side dish!

Veggie Egg Bake

INGREDIENTS

 

1         tablespoon olive oil

1         can (10.2 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits (5 biscuits)

1         box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain

1         cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

1/2      cup chopped green onions (8 medium)

1/2      medium red bell pepper, chopped (1/2 cup)

2         cups shredded Cheddar-Monterey Jack cheese blend (8 oz)

6         eggs

1 1/2   cups milk

1         teaspoon salt

1/2      to 1 teaspoon red pepper sauce

 

DIRECTIONS

 

1 Heat oven to 325°F. Lightly brush oil in bottom and up sides of 13x9-inch (3-quart) glass baking dish or soufflé dish. Separate dough into 5 biscuits. Cut each biscuit into 8 pieces; arrange evenly in dish. Layer spinach, corn, green onions, bell pepper and 1 cup of the cheese over dough. 2 In large bowl, beat eggs, milk, salt and pepper sauce with wire whisk until blended. Pour evenly over mixture in dish. 3 Bake uncovered 40 minutes. Top with remaining 1 cup cheese; bake 10 to 15 minutes longer or until edges are deep golden brown and center is set. Let stand 10 minutes before serving.

You can choose to add 1 to 2 pounds of cooked and drained bulk Italian pork sausage to this bread pudding.

Serve with fresh fruit, such as sliced pineapple and raspberries.

This twist on bread pudding will remind you of a breakfast dish.