Cooking spray
1 cup refrigerated pre-chopped onion
2 garlic cloves, minced
1 (8-ounce) package sliced fresh mushrooms
2 cups diced peeled baking potato (about 1 medium)
3 cups frozen mixed vegetables
2 cups frozen chopped broccoli (I used fresh)
1 (12 ounce) can evaporated fat-free milk
1 (10 ¾ -ounce) can reduced-sodium, reduced-fat cream of celery soup
2 tbl. dry sherry
½ tsp. salt
½ tsp. freshly ground black pepper
½ (14.1-ounce) package refrigerated pie dough
(I added red pepper flakes and Italian seasoning to taste)
1. Pre-heat oven to 425 degrees.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onions to pan; sauté 3 minutes or until tender. Add garlic and mushrooms; sauté 4 additional minutes or until mushrooms are tender.
3. Add potato, mixed vegetables, and broccoli to mushroom mixture; cook 4 minutes or until vegetables thaw, stirring occasionally. Combine milk and soup, stirring with a whisk until smooth. Pour over vegetable mixture. Stir in sherry, salt, and pepper. Cook 2 minutes or until thoroughly heated. Pour filling into a 2 ½ quart baking dish.
4. Roll out dough to fit the dish. Cut small slits in dough; place over filling, crimping edges to seal dough to edge of dish.
5. Bake at 425 degrees for 25 minutes or until crust is golden and filling is bubbly.
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