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Vegetable-Cheese Pie

Prep time 10 mins
Cook time 45 mins
Yield 4 servings

Ingredients

  • 4 1/2 cups frozen shredded hash brown potatoes, thawed
  • 1 cup (4 ounces) shredded reduced-fat Cheddar cheese
  • 1/4 cup finely chopped green pepper
  • 1/4 cup chopped tomato
  • 3 tablespoons finely chopped onion
  • 3/4 cup skim milk
  • 3/4 cup egg substitute
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Vegetable cooking spray

Nutrition Information

  • calories 201
  • caloriesfromfat 26 %
  • fat 5.7 g
  • satfat 3.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 15.9 g
  • carbohydrate 21.3 g
  • fiber 0.9 g
  • cholesterol 19 mg
  • iron 0.0 mg
  • sodium 603 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 9 ingredients in a large bowl, stirring well. Pour mixture into a 9-inch pieplate coated with cooking spray. Bake, uncovered, at 350° for 45 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes.

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