I love the idea of impossible pie.
You used to find Bisquick recipes for all kinds of impossible pies. This one is even better than any of those. It’s a recipe from Rose Murray’s new cookbook 125 Best Casseroles and One-Pot Meals.
Here is what Rose says about her impossible pie recipe:
“When you think there’s nothing in the house for supper, or when relatives suddenly appear for Sunday lunch, here’s the answer. The flour mixture in this vegetable-packed dish magically forms a very thin tender base for its zesty custard filling. Serve with chili sauce or bottled salsa and a cabbage-carrot slaw.”
I’m giving this one a try for sure. Leave your comments below.
Cheddar, Corn and Bacon Impossible Pie
- 2 tablespoons bread crumbs
- 10 slices bacon, cooked and crumbled
- 1 cup Cheddar cheese, shredded mild
- 1 onion, finely chopped
- 1/2 green pepper, or red pepper, diced
- 1 cup corn
- 1/4 teaspoon pepper
- Pinch salt
- Pinch cayenne pepper
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons shortening
- 4 eggs
- 2 cups milk
- Preheat the oven to 350°F.
- Grease a 10-inch (25 cm) quiche pan or pie plate; sprinkle with bread crumbs. Combine the bacon, Cheddar cheese, onion, green pepper, corn, pepper, salt and cayenne. Sprinkle the mixture over the bread crumbs.
- In a bowl, stir together the flour and baking powder. Cut in the shortening until in you have fine crumbs. Add the eggs and milk, then whisk just until smooth. Pour over the bacon mixture.
- Bake in a 350°F (180°C) oven for 45 to 50 minutes or until knife inserted near center comes out clean.
Let stand for 5 minutes.
Makes 4 servings
For added color, use choped red pepper instead of the green pepper, or mix a variety of pepper colors. Add a bit of chopped hot peppers if you really like it spicy.
If you love bacon, this recipe is sure to become one of your “go to” easy dinner recipes.
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This recipe comes to us courtesy of 125 Best Casseroles and One-Pot Meals by Rose Murray © 2014 www.robertrose.ca It is reprinted with publisher permission.