Vegetable Pot Pie - cooking recipe

Ingredients

1 (10 3/4 ounce) can 98% fat-free cream of mushroom soup
1/4 cup skim milk
2 ounces sliced mushrooms, drained
75 g green beans
28 g onions, chopped
60 g corn
40 g carrots, diced
50 g baby spinach leaves
1/4 teaspoon parsley flakes
1/8 teaspoon oregano
salt and pepper
Topping
1 cup Bisquick reduced-fat baking mix
1/2 cup skim milk
1 egg, beaten

Preparation

Put soup into a casserole dish and stir, adding milk a little at a time until desired consistency is reached.
Add vegetables, stirring to blend well.
Add parsley and oregano, salt and pepper, if desired.
Blend biscuit mix and add 1/2 cup milk and beaten egg, stirring until smooth.
Pour batter over top of pie filling.
Bake 35 minutes at 375\u00b0 or until top is golden brown.
Allow to sit for 10-15 minutes before serving.