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Cheesy Three-Bean Pot Pie

Categories: Casseroles
Type: Main Dishes

Don't think of homemade pot pie as too much trouble -- the taste of cheese, beans, and a fresh crust is really something special!

Serves: Serves: 8


  • 3/4 cup all-purpose flour
  • 1 1/2 cups (6 ounces) shredded Kraft reduced-fat Cheddar cheese
  • 1 1/2 teaspoons baking powder
  • 1 egg, slightly beaten, or equivalent in egg substitute
  • 1/3 cup skim milk
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 10 ounces (one 16-ounce can) red kidney beans, rinsed and drained
  • 2 cups (one 16-ounce can) cut green beans, rinsed and drained
  • 2 cups (one 16-ounce can) wax beans, rinsed and drained
  • 1 cup (one 8-ounce can) Hunt's Tomato Sauce
  • 2 teaspoons chili seasoning

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  1. Preheat oven to 375 degrees. Spray a deep-dish 10-inch pie plate with olive oil-flavored cooking spray.
  2. In a medium bowl, combine flour, 1/2 cup Cheddar cheese, baking powder, egg, and skim milk. Mix well to combine.
  3. Pour mixture into prepared pie plate. Spread mixture evenly over bottom and up sides of pie plate.
  4. In a large skillet sprayed with olive oil-flavored cooking spray, saute onion and green pepper for 5 minutes. Stir in kidney beans, green beans, wax beans, tomato sauce, and chili seasoning. Add 1/2 cup Cheddar cheese. Mix well to combine.
  5. Spoon mixture evenly over batter. Evenly sprinkle remaining 1/2 cup Cheddar cheese over top.
  6. Bake for 25 to 30 minutes or until edges are puffy and lightly browned. Place pie plate on a wire rack and let set for 5 minutes. Cut into 8 servings.

excerpted from:

From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here or on the book cover.

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