1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
2 (4 ounce) cans diced yellow bell pepper, drained
4 ounces shredded Cheddar cheese
2 eggs
2 teaspoons dried parsley
1/2 cup chopped onion
1 teaspoon dried basil
1 teaspoon onion powder
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried thyme
1 (3 ounce) can condensed cream of mushroom soup
1 1/2 cups milk
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix the cream cheese, cream cheese, bell pepper, shredded cheese and Cheddar cheese. Mix well and spread mixture in the pie shell.
In a medium bowl, mix eggs and parsley. Mix well and spread mixture in the bottom of the pie.
In a medium bowl, mix the onion, bell pepper and yellow cheese. Mix well and spread mixture in the filling.
In a medium bowl, mix the chopped onion, basil, parsley, onion powder, rosemary, thyme, sage, basil, thyme and sage. Spread mixture in the pie shell.
In a medium saucepan, stir together the cream of mushroom soup, milk and remaining 1/2 cup chopped onion, bell pepper and cheese; bring to a boil. Stirring constantly, bring mixture to a boil. Remove from heat and stir in cream of mushroom soup.
Pour mixture into pie shell. Bake in preheated oven for 45 minutes. Serve hot or cold.
I used a good quality Italian dressing which worked well. I would have given it 5 stars, but I had to doctor it slightly. I may do again and take out the greasemonks. I liked this much more than my husband.
My wife wanted to change things up and I gave her what she wanted. We have always liked French comfort food and this was exactly right. I used zoodles but replaced the raisins with blueberries. And I wanted lemon batter since I prefer lemons. This was perfect. thought I'd leave some lemons out but not that much.I really liked this and will make again. I may change things up but we really like this recipe. <START
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