A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Leftover Pie
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- #91973
When it says leftover, it means leftover. Leftover rice, leftover veggies, and leftover protein team up in a flaky pie crust for a truly clean-out-the-fridge dinner that's much tastier than the sum of its parts.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 prepared double pie crust
2 tablespoons vegetable oil
1 small onion, minced
2 cups leftover vegetables (carrots, peas, corn, etc.), or amount as desired
1 cup leftover protein (lentils, tofu, chicken, etc.)
1/2 teaspoon onion salt
1/4 teaspoon black pepper
2 cups leftover grain (rice, millet, noodles)
gravy, optional
directions
Preheat oven to 375F.
Place bottom crust in a 9-inch pie pan. Set aside.
In large heavy skillet over medium heat, saute onion in vegetable oil for 1-2 minutes. Add leftover vegetables and protein, and saute another 2 minutes; add salt and pepper. Stir in leftover grain and scoop whole mixture into prepared crust.
Top with second crust; trim and pinch edges together. Cut 5-6 steam slits in top. Bake for 30-35 minutes until golden. Remove from oven, slice and serve with gravy.
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nutrition data
Nutritional data has not been calculated yet.
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