Easy Vegetable Bisquick Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 cup Chopped Onion2 Cloves Garlic, chopped1 Cup Mushrooms, choppedFrozen Green Giant Broccoli and Cheese Sauce, 1 (10 oz) Box, DefrostedFrozen Green Giant Chopped Spinach, 1 (9 oz) box, defrosted2/3 Cup Bird's Eye Classic Mixed Vegetables, Defrosted3/4 Cup Heart Smart Bisquick1/2 Cup Egg Substitute (like Egg Beaters)1 Cup Almond Breeze Unsweetened Almond Milk, Original Flavor1 TBS Kraft Fat Free Mozzarella1/4 Cup+2 TBS Kraft Reduced Fat Parmesan Style topping (divided)Salt and Pepper to taste
Preheat oven to 400. In a 10 Inch Pie pan, spray with non-stick cooking spray, then sprinkle 2 tablespoons of the Parmesan Topping into the bottom of the pan
Spray a nonstick frying pan with non-stick cooking spray and add the onions. Saute on medium-low heat until translucent, and add garlic. Saute an additional 2 minutes, and add Mushrooms. Saute onions, garlic, and mushrooms until most of the moisture has evaporated from the mushrooms (about 7 minutes)
While the veggies are cooking in the pan, In a medium bowl, combine bisquick, almond milk, egg substitute, and salt and pepper to taste (keep in mind there is plenty of sodium in the broccoli and cheese sauce, so I recommend going light on the salt, I use just a pinch if any). Mix until thoroughly blended and set aside
Once mushrooms, onions, and garlic are done, add the remainder of the veggies (into the same pan if you like to save on cleanup). Mix well making sure all are evenly distributed.
Pour the veggies into the coated pie pan, making sure the mixture is spread evenly and flat in the pan, pressing down on the it as you go. Pour the bisquick mixture evenly over the top of the veggies. Top with the remainder of the parmesan and mozzarella cheese.
Bake at 400 for 30-35 minutes, or until a knife comes out clean and the top is golden brown and crusty.
Cut into 4 even quarters for 4 main course meals, or 8ths for a great 105 calorie side dish. This refrigerates well (heat up in the toaster oven) and is great for lunch brunch, dinner, or anytime! Enjoy!
Serving Size: Makes 4 quarter main meal slices, or 8 Side dish slices
Number of Servings: 4
Recipe submitted by SparkPeople user ECRONIN7787.
Spray a nonstick frying pan with non-stick cooking spray and add the onions. Saute on medium-low heat until translucent, and add garlic. Saute an additional 2 minutes, and add Mushrooms. Saute onions, garlic, and mushrooms until most of the moisture has evaporated from the mushrooms (about 7 minutes)
While the veggies are cooking in the pan, In a medium bowl, combine bisquick, almond milk, egg substitute, and salt and pepper to taste (keep in mind there is plenty of sodium in the broccoli and cheese sauce, so I recommend going light on the salt, I use just a pinch if any). Mix until thoroughly blended and set aside
Once mushrooms, onions, and garlic are done, add the remainder of the veggies (into the same pan if you like to save on cleanup). Mix well making sure all are evenly distributed.
Pour the veggies into the coated pie pan, making sure the mixture is spread evenly and flat in the pan, pressing down on the it as you go. Pour the bisquick mixture evenly over the top of the veggies. Top with the remainder of the parmesan and mozzarella cheese.
Bake at 400 for 30-35 minutes, or until a knife comes out clean and the top is golden brown and crusty.
Cut into 4 even quarters for 4 main course meals, or 8ths for a great 105 calorie side dish. This refrigerates well (heat up in the toaster oven) and is great for lunch brunch, dinner, or anytime! Enjoy!
Serving Size: Makes 4 quarter main meal slices, or 8 Side dish slices
Number of Servings: 4
Recipe submitted by SparkPeople user ECRONIN7787.
Nutritional Info Amount Per Serving
- Calories: 213.3
- Total Fat: 5.6 g
- Cholesterol: 1.6 mg
- Sodium: 805.6 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 1.4 g
- Protein: 9.3 g
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