Beef and Vegetable Potpie Menu

This beef filling is first cooked in a large skillet on the stove top, then spooned into a baking dish. Finish the casserole in the over to brown the breadstick dough topping. (Serves 6)

Beef and Vegetable Potpie

* Place 12 gingersnap cookies, bottom sides up on a work surface. Top each with 1 tablespoon low-fat vanilla ice cream; top each with another cookie. Arrange sandwiches on a baking sheet; freeze.

Cooking Light, October 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note