Vegetable Cheese Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Casserole | 6 | Servings | |
INGREDIENTS
| 1 | Stick margarine | |
| 1 1/2 | c | Flour |
| 3 | T | Ice water |
| 1 | lb | Fresh mushrooms, sliced |
| 1 | Onion, sliced | |
| 2 | Zucchini or yellow squash | |
| 1 | Green pepper, sliced | |
| 4 | T | Butter |
| 1 | t | Salt |
| 1 | ds | Garlic salt |
| 1/4 | t | Pepper |
| 1 | Fresh tomato, sliced | |
| 1 | c | Sour cream |
| 1 | c | Grated mozzarella cheese |
INSTRUCTIONS
Make pie crust: Melt butter in 10-inch or deep-dish pie plate. Let cool & add flour, ice water & a dash of salt. Mix well with spoon & mash out in pie plate. Do not prick bottom of pie crush if used for this recipe or quiche. Slice squash. Saute all vegetables except tomatoes in butter until crisp. Drain well & add seasonings. Place tomato slices in bottom of unbaked pie shell. Add vegetables. Mix sour cream & cheese & pour over vegetables. Bake covered with foil at 350 for about 50 minutes. Uncover & bake about 10 minutes longer. Let stand 5-10 minutes before serving. Spoon out excess juices after first slice. MRS. B.G. CREMEEN From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 493
Calories From Fat: 305
Total Fat: 34.6g
Cholesterol: 54.4mg
Sodium: 847.9mg
Potassium: 585mg
Carbohydrates: 35.2g
Fiber: 3.1g
Sugar: 7g
Protein: 13g