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Ingredients50 m servings
Original recipe yields 6 servings
- Combine the crust ingredients; press onto the bottom and up the sides of a greased 9-in. pie plate; set aside.
- In a saucepan, cook broccoli, cauliflower, carrots and onion in a small amount of water until crisp-tender; drain well. In another saucepan, combine mayonnaise and flour until smooth; cook and stir until bubbly. Gradually add milk, salt and pepper; cook and stir over medium heat until thick, about 3 minutes. Stir in vegetables; pour into the crust. Sprinkle with cheese. Bake at 350 degrees F for 30-40 minutes or until crust edges begin to brown. Let stand for 10 minutes before serving.
- Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
ReviewsRead all reviews 2
Very interesting dish - with the rice 'crust'. Not too difficult to make other than a lot of cutting & dicing. Found that pie ingredients were a lot for a 9" pan. Might suggest as larger pan or ...