Directions:
- Preheat oven to 375° F. Defrost the vegetables in a microwave for about 3 minutes. Cut 2 piecrusts into quarters, to yield 8 equal pieces. Coat the inside of 4 small aluminum-foil pans (4 1/2 inches in diameter, 1 1/4 inches deep) or 4 ramekins with vegetable cooking spray. Line the bottom of each with a quarter of crust, molding it with your fingers to fit. In a large bowl, stir together the soup and milk; add the remaining ingredients. Spoon about 2/3 cup of the mixture into each pan or ramekin. Top each with a piecrust quarter. Pinch the edges together and cut vents in the top. Place on a baking sheet and bake for 35 to 45 minutes or until golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1822.06 Kcal (7629 kJ) | ||
| Calories from fat | 1037.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 115.23g | 177% | |
|---|---|---|---|
| Cholesterol | 230.31mg | 77% | |
| Sodium | 5035.55mg | 210% | |
| Potassium | 2071.59mg | 44% | |
| Total Carbs | 119.19g | 40% | |
| Sugars | 9.18g | 37% | |
| Dietary Fiber | 9.36g | 37% | |
| Protein | 87.67g | 175% | |
| Vitamin C | 22.7mg | 38% | |
| Iron | 10.2mg | 56% | |
| Calcium | 343.8mg | 34% | |
| Amount Per 100 g | |||
| Calories | 161.12 Kcal (675 kJ) | ||
| Calories from fat | 91.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.19g | 177% | |
|---|---|---|---|
| Cholesterol | 20.37mg | 77% | |
| Sodium | 445.28mg | 210% | |
| Potassium | 183.18mg | 44% | |
| Total Carbs | 10.54g | 40% | |
| Sugars | 0.81g | 37% | |
| Dietary Fiber | 0.83g | 37% | |
| Protein | 7.75g | 175% | |
| Vitamin C | 2mg | 38% | |
| Iron | 0.9mg | 56% | |
| Calcium | 30.4mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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