1 (10.5-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup
1 cup low-fat baking mix (such as reduced-fat Bisquick)
3/4 cup low-fat buttermilk
1 large egg, lightly beaten
How to Make It
Preheat oven to 400°.
Heat a large nonstick skillet coated with cooking spray over medium heat. Add mushrooms and red bell pepper; sauté 8 minutes. Add potato and next 7 ingredients, stirring well. Spoon into an 11 x 7-inch baking dish.
Combine baking mix, buttermilk, and egg, stirring until moist. Spoon over vegetable mixture. Bake at 400° for 30 minutes or until golden.