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Baked Potato Pie II Recipe


1 (9 inch) prepared graham cracker crust

4 (3.9 ounce) packages dried mixed vegetables, divided

1 (10 ounce) can condensed cream of mushroom soup

1 (10 ounce) can condensed cream of chicken soup

2 eggs

1 tablespoon vegetable oil

2 cups boiling water

2 (10 ounce) cans tomato soup

1 (10 ounce) can condensed cream of chicken soup

1 1/2 cups sliced mushrooms

1 cup chopped carrots

1 cup chopped celery

2 (15 ounce) cans roasted potatoes

1 green bell pepper, diced

1 medium onion, diced

1 (16 ounce) can frozen mixed vegetables, thawed

3 (8 ounce) cans chicken broth


Preheat oven to 350 degrees F (175 degrees C).

Place 1 cup mixed vegetables into a 6 quart baking dish. Mix remaining 1/2 cup vegetables with a spoon. Transfer mixture to the baking dish, and sprinkle with the cream of mushroom soup and chicken soup. Beat through eggs, oil, and boiling water. Sprinkle mixture over vegetables.

Bake in preheated oven for 50 minutes, or until vegetables are tender. Remove foil from pot, and place vegetable mixture in pot. Sprinkle top with the chopped bell pepper and onion. Place baked potato mixture on top of vegetables. Pour 1 cup of chicken broth over egg mixture. Cover, and simmer for at least an hour, stirring occasionally.