You don't have to be a master pastry chef to make this easy, cheesy mushroom and broccoli pie. The crust is made with (thawed) frozen hash browns!
What You Need
Original recipe yields 4 servings
2 cups ORE-IDA Diced Hash Brown Potatoes, thawed
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 can (8 oz.) mushrooms, drained
2 cups frozen broccoli florets
4 egg s
1/4 cup milk
1/2 tsp. each dried thyme leaves and onion powder
1/4 tsp. pepper
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Let's Make It
Heat oven to 375°F.
Press potatoes onto bottom and up side of 9-inch pie plate sprayed with cooking spray. Top with 1/2 cup cheese, mushrooms and broccoli.
Whisk eggs, milk and seasonings until blended; pour over ingredients in pie plate. Sprinkle with remaining cheese.
Bake 35 min. or until center is set and top is golden brown.
This is great reheated the next day. Microwave each slice on HIGH 1 to 2 min. or until heated through. Serve for lunch with a side salad.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.