2 Prepared pie crusts
1 cn Campbell’s Broccoli Cheese
2 oz Grated sharp cheddar
1/3 c Milk
1 cn Mixed vegetables
Preheat oven to 400. Drain mixed vegetables and pour into pie crust.
Sprinkle grated cheese over veggies. Mix soup, milk, and egg in a small
bowl or measuring cup; pour over veggies. Top with remaining pie crust.
Bake until crust is brown. Makes 3 to 4 generous servings. It is heartily
approved by Beth, our atypical 6 year old who eats everything we do plus
spagettios and bologna and other kid food.