1 (10-3/4 oz can) reduced-fat condensed cream of potato soup
2 lg eggs
2 egg substitutions, such as Egg Beaters
1/2 cup 1% milk
1 (1 lb pkg) frozen mixed vegetables, such as broccoli, red pepper and mushrooms, thawed,drained
1 cup reduced-fat shredded sharp cheddar cheese
1 frozen 9-inch deep-dish ready made pie shell

Preheat oven to 375°F.

In a large bowl, whisk together soup, eggs, egg substitute, milk and 1/4 teaspoon black pepper until combined. Stir in veggies and 1/2 cup cheese. Place pie shell on jellyroll pan. Pour soup mix into pie shell. Sprinkle with remaining cheese.

Bake until set, about 45 minutes.

Great served with a simple salad.

Submitted by: Sherry Monfils