Prep 15 mins
Cook 40 mins
If you like easy meals, try this one. It is a good recipe to keep handy for using the garden vegetables up because any veggies can be substituted.
- 2 cups fresh broccoli, chopped
- 1 medium onion, chopped (1/2 cup)
- 1 small green pepper, seeded and chopped (1/2 cup)
- 1 cup cheddar cheese, shredded (4 oz)
- 3⁄4 cup Bisquick
- 1 1⁄2 cups milk
- 3 eggs
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- Preheat the oven to 400 degrees fahrenheit.
- Grease a 10" pie plate.
- Boil 1" of water in a saucepan and add the broccoli. Cover and return to a boil. Boil for 5 to 7 minutes or until almost tender and then drain.
- In a bowl, mix the cooked broccoli, onion green pepper and cheese.
- Pour this mixture into the greased pie plate.
- In another bowl, mix the Bisquick, milk, eggs, salt and pepper.
- Pour on top of the vegetables in the pie plate.
- Bake uncovered for 35 to 40 minutes or until knife inserted in center comes out clean.
- Let stand 5 minutes before serving.
Loved it! I used lightly sauteed yellow onion, mushrooms, bell pepper and broccoli, used mix of swiss, parmesan and mozzarella cheese and added some thyme and a little cayenne. Delicious! Thanks for posting the easy, super flexible recipe!
Made this tonight, had never heard of bisquick here in Australia... so looked up how to substitute it, 1 cup of plain flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon (pinch) salt, 1 tablespoons (15g) shortening, oil, or melted butter... I used olive oil.<br/>Sift dry ingredients together ( flour, baking powder, and salt). Use a whisk or a large spoon.<br/>Cut in the shortening or oil into dry ingredients. If using melted butter, make sure to evenly disperse the butter as much as possible. Mix well and store. Use the same amount as you would Bisquick. This will keep up to four months if stored in a tight container in a dry place.<br/>Turned out yummy I had added extra vegetables and partly cooked them all... everyone loved it thank you heaps for sharing ?
Well, when I used to eat meat, I made this all the time. So, I decided to search out the recipe once more and put our vegetarian twist on it! I used fresh spinach in place of the broccoli and red pepper, and vidalia onion. Fantastic! I also sustitited mozzerella cheese, whicj I might not recommens in the future. While it was good, it was a bit difficult to cut. To keep calories down, I used egg substitute and soy milk with great results. I chose to bake it is a 2 qt. cassarole, which was great, because I could easily refridgerate the leftovers. Thanks Petunia!