Back Of The Box - Casserole Recipes

Chili Casserole with Cornbread

1 lb lean (at least 80%) ground beef
1 jar (16 oz) Old El Paso Thick 'n Chunky salsa
2 cups Progresso dark red kidney beans (from 19-oz can), drained
1 can (14.5 oz) diced peeled tomatoes, undrained
1 1/2 cups frozen corn
3 teaspoons chili powder
1 teaspoon ground cumin
1 pouch (6.5 oz) cornbread & muffin mix
1/3 cup milk
1/3 cup shredded Cheddar cheese
1 tablespoon sliced green onion

Heat oven to 400°. In 12-inch skillet, cook ground beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated.

Meanwhile, make cornbread as directed on pouch, using milk. Spoon cornbread batter around outside edge of ungreased 12x8-inch (2-quart) glass baking dish. Spoon hot beef mixture into center. (Casserole will be full.)

Bake 18 minutes. Sprinkle with cheese; bake 4 to 5 minutes longer or until cheese is melted and cornbread is deep golden brown. Sprinkle with green onion just before serving. Makes 6 servings

Beef and Bean Pot Pie

1 lb lean (at least 80%) ground beef
1 can (16 oz) pork and beans
1 can (8 oz) tomato sauce
3 tablespoons packed brown sugar
2 teaspoons dried minced onion
1 cup Original Bisquick mix
3 tablespoons boiling water
1 tablespoon ketchup

Heat oven to 375°. Grease bottom and side of 1 1/2-quart round casserole with shortening. In 10-inch skillet, cook beef over medium heat, stirring occasionally, until brown; drain. Stir in beans, tomato sauce, brown sugar and onion. Pour into casserole; set aside.

In medium bowl, stir remaining ingredients until soft dough forms; beat vigorously 20 strokes. On surface dusted with Bisquick mix, gently roll dough in Bisquick to coat.

Shape dough into ball; knead about 10 times or until smooth. Pat ball into 7 1/2-inch round or round the size of top of casserole. Place on beef mixture in casserole. Bake uncovered 15 to 20 minutes or until crust is light brown. Makes 4 servings

Crunchy-Topped Broccoli Casserole

1 bag (24 oz) frozen broccoli & three cheese sauce
1/4 cup coarsely chopped drained roasted red bell peppers (from 7-oz jar)
3/4 cup Fiber One original bran cereal
2 tablespoons grated Parmesan cheese
1/2 teaspoon Italian seasoning
1 tablespoon olive or vegetable oil

Heat oven to 350°. In ungreased 8-inch square microwavable dish or 2-quart microwavable casserole, place broccoli & cheese sauce. Microwave on high 7 to 8 minutes or until cheese is melted and mixture is very hot; stir well. Stir in roasted peppers.

Place cereal in resealable food-storage plastic bag; seal bag and slightly crush with rolling pin or meat mallet (or slightly crush in food processor). In small bowl, mix crushed cereal and remaining ingredients until blended.

Sprinkle over broccoli mixture in casserole. Bake 20 to 25 minutes or until broccoli is crisp-tender and topping is crisp. Makes 6 servings

Impossibly Easy Barbecue Beef Pie

1 lb lean (at least 80%) ground beef
1 small bell pepper, chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
1/3 cup barbecue sauce
1 1/2 cups shredded Cheddar cheese (6 oz)
1 cup Original Bisquick mix
1 cup milk
2 eggs
Additional barbecue sauce, heated, if desired

Heat oven to 400°. Grease bottom and side of 9-inch pie plate with shortening. In 10-inch skillet, cook beef, bell pepper and onion over medium heat, stirring occasionally, until beef is brown; drain. Stir in 1/3 cup barbecue sauce. Spread in pie plate. Sprinkle with 3/4 cup of the cheese.

In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour over beef mixture. Bake uncovered 25 minutes. Sprinkle with remaining 3/4 cup cheese. Bake about 5 minutes longer or until knife inserted in center comes out clean. Serve with additional barbecue sauce. Makes 6 servings

Tuna-Vegetable Casserole

2 cups Corn Chex cereal
1 box (7 oz) elbow macaroni (2 1/2 cups)
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (5 oz) tuna in water, drained
1 bag (12 oz) frozen mixed vegetable, thawed, drained
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter or margarine, melted
1/2 cup shredded Cheddar cheese (2 oz)

Heat oven to 400°. Place cereal in food-storage plastic bag or between sheets of waxed paper; crush with rolling pin. Set aside. Cook and drain macaroni as directed on box. In ungreased 2-quart casserole, stir soup, tuna, vegetables, milk, salt and pepper until blended.

Stir in macaroni. In small bowl, mix crushed cereal and melted butter with fork; sprinkle over mixture in casserole. Bake uncovered about 30 minutes or until bubbly around edge and hot. Sprinkle with cheese; let stand 5 minutes before serving. Makes 5 servings

Impossibly Easy Ham and Cheddar Pie

1 1/2 cups cut-up cooked ham
1 cup shredded Cheddar cheese (4 oz)
4 medium green onions, sliced (1/4 cup)
1 small cooking apple, peeled, chopped (1/2 cup)
1/2 cup Original Bisquick mix
1 cup milk
1/8 teaspoon pepper
2 eggs

Heat oven to 400°. Grease bottom and side of 9-inch pie plate with shortening. Sprinkle ham, cheese, onions and apple in pie plate. In medium bowl, stir remaining ingredients until blended.

Pour over ham mixture. Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Makes 6 servings

Black-Eyed Pea Casserole

1 1/2 pounds ground beef
2 1/2 teaspoons seasoned salt
1/2 teaspoon white or black pepper
1 medium green bell pepper, chopped (1 cup)
1 small jalapeño chile, finely chopped
2/3 cup chopped onion
2 cans (15 to 16 ounces each) black-eyed peas, rinsed and drained
1 can (14.5 ounces) stewed tomatoes, undrained
1 1/4 teaspoons ground cumin
1 teaspoon garlic powder
3/4 teaspoon chili powder
1 cup Original Bisquick mix
1 cup yellow cornmeal
1/2 cup milk
1/2 cup water
1 teaspoon baking powder, if desired

Heat oven to 375°. In 10-inch skillet, cook beef, seasoned salt, white pepper, bell pepper, jalapeño and onion over medium heat, stirring occasionally, until beef is brown; drain.

Stir black-eyed peas, tomatoes, cumin, garlic powder and chili powder into beef mixture. Spoon beef mixture into ungreased rectangular baking dish, 13x9x2 inches. Set aside.

In medium bowl, stir together all remaining ingredients. Pour evenly over beef mixture. Bake casserole 40 to 50 minutes or until light golden. Makes 12 servings

Italian Fettuccine Pie

1/2 lb lean (at least 80%) ground beef
1 small onion, finely chopped (1/4 cup)
1 can (8 oz) stewed tomatoes, undrained
1 can (8 oz) tomato sauce
1/2 teaspoon Italian seasoning
6 oz uncooked fettuccine
2 eggs
1 tablespoon butter or margarine, melted
1 cup shredded mozzarella cheese (4 oz)
1 cup small-curd cottage cheese
1 cup frozen chopped broccolii, thawed
1/4 cup grated Parmesan cheese

Heat oven to 350°. In 10-inch skillet, cook beef and onion over medium heat, stirring occasionally, until beef is brown; drain. Stir in tomatoes, tomato sauce and Italian seasoning. Heat to boiling, stirring occasionally. Reduce heat. Cover; simmer 10 minutes, stirring occasionally.

Meanwhile, cook and drain fettuccine as directed on package. In medium bowl, beat one of the eggs and the butter. Stir in fettuccine and mozzarella cheese. In ungreased 9-inch quiche dish or pie plate, spoon and press mixture evenly in bottom and up side of dish.

In small bowl, mix cottage cheese and remaining egg; spread over fettuccine mixture in dish. Sprinkle with broccoli. Spoon beef mixture evenly over top. Sprinkle with Parmesan cheese. Bake uncovered about 30 minutes or until hot in center. Let stand 10 minutes before cutting. Makes 6 servings

Tuna Noodle Casserole

8 oz uncooked linguine
1 cup frozen broccoli florets
1 package (1.8 oz) leek soup mix
1 1/2 cups milk
Dash pepper
1 can (5 oz) albacore tuna, drained
2 tablespoons chopped drained roasted red bell peppers (from 7-oz jar)
1 tablespoon butter or margarine, melted
1/4 cup Progresso plain bread crumbs

Heat oven to 350°. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain linguine as directed on package, adding broccoli for last 2 minutes of cook time.

Meanwhile, in 1-quart saucepan, mix soup mix and milk. Heat to boiling over medium heat, stirring constantly. Stir in pepper.

Add linguine, broccoli, tuna and roasted peppers to soup mixture; stir gently to mix well. Spoon into baking dish. In small bowl, mix butter and bread crumbs; sprinkle over linguine mixture. Bake uncovered 20 to 25 minutes or until top is golden brown. Makes 4 servings

Roast Beef Pot Pie

1 cup cubed cooked roast beef
1 jar (12 oz) beef gravy
1 bag (12 oz) frozen mixed vegetables
1/2 teaspoon seasoned salt
1 cup Original Bisquick mix
3/4 cup milk

Heat oven to 400°. In 3-quart saucepan, heat beef, gravy, frozen vegetables and seasoned salt to boiling, stirring constantly. Boil and stir 1 minute. Spread in ungreased 1 1/2-quart casserole.

In small bowl, stir together Bisquick mix and milk until well blended. Pour evenly over beef mixture. Bake uncovered about 30 minutes or until light brown. Makes 6 servings

Southern Turkey and Lentil Casserole

4 slices bacon, cut into 1/2-inch pieces
2 medium carrots, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 cup dried lentils (8 oz), sorted, rinsed
1 can (15 oz) black-eyed peas, drained, rinsed
1 can (14.5 oz) Italian-style stewed tomatoes, undrained
1 3/4 cups Progresso chicken broth (from 32-oz carton)
1 1/2 cups 1/2-inch cubes cooked turkey or chicken
2 tablespoons chili sauce
Chopped fresh parsley, if desired

Heat oven to 350°. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch nonstick skillet, cook bacon, carrots and onion over medium heat 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in lentils. Cook 3 minutes, stirring occasionally.

Spoon mixture into baking dish. Stir in black-eyed peas, tomatoes, broth, turkey and chili sauce. Cover with foil; bake 1 hour to 1 hour 10 minutes or until liquid is absorbed. Sprinkle with parsley. Makes 5 servings

Wild Rice-Turkey Pot Pie

Filling
1 can (15 oz) cooked wild rice, drained
2 cups cubed cooked turkey (about 1 lb)
1 bag (12 oz) frozen mixed vegetables, thawed, drained
1 can (10 3/4 oz) condensed cream of mushroom soup
1/4 cup milk
2 tablespoons dried minced onion

Topping
1 1/2 cups Original Bisquick mix
3/4 cup milk
1 egg

Heat oven to 400°. Reserve 1/2 cup of the wild rice in medium bowl. In ungreased 2-quart casserole, stir remaining wild rice and remaining filling ingredients until mixed.

Into reserved 1/2 cup wild rice, stir all topping ingredients with fork just until blended. Pour over turkey mixture. Bake uncovered 25 to 35 minutes or until crust is golden brown. Makes 6 servings

Cheesy Chicken Casserole

2 cups cut-up cooked chicken
1 jar (16 oz) Cheddar cheese pasta sauce
1 bag (1 lb) frozen broccoli, carrots and cauliflower, thawed, drained
1 1/4 cups Original Bisquick mix
1/4 cup grated Parmesan cheese
1/4 cup firm butter or margarine
1 egg, slightly beaten

Heat oven to 400°. In large bowl, mix chicken, pasta sauce and vegetables. Pour into ungreased 9-inch square pan. In small bowl, mix Bisquick mix, Parmesan cheese and butter with fork or pastry blender until crumbly. Stir in egg. Sprinkle over chicken mixture. Bake 20 to 22 minutes or until topping is light golden brown. Makes 6 servings

Italian Pasta Pie

4 oz uncooked angel hair (capellini) pasta
18 to 25 slices baguette or French bread, about 1/4 inch thick
2 tablespoons butter or margarine, melted
3/4 cup shredded Swiss cheese (3 oz)
2 teaspoons dried basil leaves
1 container (10 oz) refrigerated Alfredo pasta sauce
3 medium plum (Roma) tomatoes, chopped
2 medium green onions, sliced (2 tablespoons)
1 tablespoon grated Romano or Parmesan cheese

Heat oven to 400°. Cook and drain pasta as directed on package. Meanwhile, brush bread with butter. In 9-inch glass pie plate, line bottom and side with bread, butter sides up and slightly overlapping slices. Bake about 10 minutes or until light brown.

Meanwhile, in large bowl, mix Swiss cheese, 1 tablespoon of the basil and the Alfredo sauce. Reduce oven temperature to 350°. Add pasta to sauce mixture; toss to mix thoroughly. Spoon into baked crust. Sprinkle with tomatoes, onions and Romano cheese. Bake 15 to 20 minutes or until hot. Let stand 5 minutes before cutting. Sprinkle with remaining 1 tablespoon basil. Makes 6 servings

Smoked Sausage Casserole with Cheesy Cornbread

1 ring (1 lb) fully cooked smoked sausage or kielbasa, cut into 1/4-inch slices
1 bag (1 lb) frozen broccoli, carrots & cauliflower, thawed, drained
2 cans (10 3/4 oz each) condensed Cheddar cheese soup
1 1/4 cups Original Bisquick mix
3/4 cup cornmeal
1 1/2 cups milk
2 eggs
1 cup shredded Cheddar cheese (4 oz)

Heat oven to 450°. Spray 13x9-inch pan with cooking spray. In pan, mix sausage, vegetables and soup. In medium bowl, stir Bisquick mix, cornmeal, milk, eggs and 1/2 cup of the cheese until blended.

Pour over sausage mixture. Bake uncovered 25 to 30 minutes, sprinkling with remaining 1/2 cup cheese for last 1 to 2 minutes of baking, until light brown. Makes 8 servings

Cornbread-Topped Chicken Pot Pie

1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1/2 teaspoon peppered seasoned salt
1 large onion, chopped (1 cup)
1 jar (12 oz) chicken gravy
1 bag (1 lb) frozen broccoli, carrots and cauliflower
1/2 cup sour cream
1 pouch (6.5 oz) cornbread & muffin mix
1/3 cup milk
2 tablespoons butter or margarine, melted
1 egg
2 tablespoons shredded Parmesan cheese

Heat oven to 400°. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Sprinkle chicken with seasoned salt. In 12-inch nonstick skillet, cook chicken and onion over medium-high heat 4 to 6 minutes, stirring occasionally, until chicken is brown.

Stir in gravy. Heat to boiling. Reduce heat to medium-low; cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center. Meanwhile, place vegetables in colander. Rinse with hot water until thawed. Remove chicken mixture from heat. Stir in vegetables and sour cream; keep warm.

In medium bowl, mix cornbread and muffin mix, milk, butter and egg with spoon just until moistened (batter will be lumpy). Spoon chicken mixture into baking dish. Drop batter by spoonfuls around edges of warm chicken mixture. Sprinkle cheese over batter. Bake uncovered 20 to 22 minutes or until cornbread is deep golden brown. Let stand 5 minutes before serving. Makes 4 servings

Fiesta Taco Casserole

1 lb lean (at least 80%) ground beef
1 can (15 to 16 oz) spicy chili beans in sauce, undrained
1 cup Old El Paso Thick 'n Chunky salsa
2 cups coarsely broken tortilla chips
4 medium green onions, sliced (1/4 cup)
1 medium tomato, chopped (3/4 cup)
1 cup shredded Cheddar or Monterey Jack cheese (4 oz)
Tortilla chips, if desired
Shredded lettuce, if desired
Additional Old El Paso Thick 'n Chunky salsa, if desired

Heat oven to 350°. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally.

In ungreased 2-quart casserole, place broken tortilla chips. Top with beef mixture. Sprinkle with onions, tomato and cheese. Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange tortilla chips around edge of casserole. Serve with lettuce and additional salsa. Makes 4 servings

Cheesy Fiesta Pie

1 box Seasoned Skillets hash brown potatoes
4 cups very hot water
2 tablespoons margarine, butter or spread, melted
1 egg, slightly beaten
2 cups shredded Colby-Monterey Jack cheese (8 ounces)
2 small jalapeño chiles, seeded and finely chopped
1 small red bell pepper, finely chopped (1/2 cup)
2 tablespoons all-purpose flour
1/2 teaspoon salt
2 eggs
2/3 cup milk
Shredded lettuce, if desired
Sour cream, if desired
Sliced chile peppers, if desired

Heat oven to 375º. Cover potatoes with water. Let stand 15 minutes; drain thoroughly. Toss potatoes, margarine and 1 egg. Press potato mixture on bottom and up side of ungreased pie plate, 9x1 1/2 inches. Bake 20 minutes.

Reduce oven temperature to 350º. Sprinkle half of the cheese, finely chopped chiles and bell pepper in potato crust; repeat. Beat flour, salt and 2 eggs until blended; stir in milk. Pour over cheese mixture.

Bake about 35 minutes or until center is set and top is golden brown. Let stand 10 minutes before cutting. Garnish with shredded lettuce, sour cream and sliced chile peppers. Makes 6 servings

Veggie Casserole with Dill Drop Biscuits

1 medium onion, chopped (1/2 cup)
1 bag (1 lb) frozen broccoli, carrots and cauliflower
2 cups frozen broccoli cuts
1 container (10 oz) refrigerated Alfredo pasta sauce
2 1/4 cups Original Bisquick mix
2/3 cup milk
3/4 teaspoon dried dill weed

Heat oven to 400°. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook onion in skillet 2 to 3 minutes, stirring occasionally, until crisp-tender.

Stir in vegetable mixture, broccoli and Alfredo sauce; reduce heat to medium. Cover; cook 5 to 6 minutes, stirring occasionally, until hot. Spoon into ungreased 8-inch square (2-quart) glass baking dish.

In medium bowl, stir Bisquick mix, milk and dill weed until soft dough forms. Drop dough by 9 spoonfuls onto hot vegetable mixture. Bake 18 to 22 minutes or until biscuits are golden brown. Makes 6 servings

Beef Pot Pie with Potato Biscuit

1 piece (1/2 lb) deli roast beef, cubed (1 1/2 cups)
2 cups frozen mixed vegetables
1 medium onion, chopped (1/2 cup)
1 jar (12 oz) beef gravy
2/3 cup Potato Buds instant mashed potatoes (dry)
2/3 cup hot water
1 1/2 cups Original Bisquick mix
3 tablespoons milk
1 tablespoon freeze-dried chives

Heat oven to 375°. In 2-quart saucepan, heat beef, frozen vegetables, onion and gravy to boiling over medium heat, stirring frequently. Boil and stir 1 minute. Keep warm.

In medium bowl, stir potatoes and hot water until well mixed; let stand until water is absorbed. Stir in Bisquick mix, milk and chives until dough forms. Place dough on surface dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 10 times. Pat into 11x7-inch rectangle. Fold dough into thirds.

Pour beef mixture into ungreased 11x7-inch glass baking dish. Carefully unfold dough onto beef mixture. Bake uncovered 30 to 35 minutes or until crust is golden brown. Makes 6 servings

Roasted Vegetable and Pasta Casserole

3 cups uncooked penne pasta (9 oz)
2 medium red, green or yellow bell peppers, each cut into 12 pieces
1 cup fresh mushrooms, cut in half
1 medium zucchini, cut into 1 1/2-inch pieces (2 cups)
1 tablespoon olive or vegetable oil
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1 package (1.8 oz) white sauce mix
2 cups milk
1 cup shredded Havarti cheese (4 oz)
1 cup shredded Cheddar cheese (4 oz)

Heat oven to 450°. Spray 8-inch square (2-quart) baking dish with cooking spray. Cook and drain pasta as directed on package. Meanwhile, in large bowl, toss bell peppers, mushrooms, zucchini, oil, Italian seasoning and salt to coat. Spoon into ungreased 15x10x1-inch pan. Bake uncovered about 20 minutes or until crisp-tender. Cool slightly. Coarsely chop vegetables.

Reduce oven temperature to 350°. In 4-quart saucepan, mix sauce mix (dry) and milk. Heat to boiling over medium heat, stirring constantly; remove from heat. Stir in cheeses until melted. Stir in pasta until well coated.

Spoon half of pasta mixture into baking dish. Reserve about 1/2 cup of the vegetables. Spoon remaining vegetables evenly over pasta. Top with remaining pasta. Sprinkle with reserved vegetables. Cover with foil; bake 30 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Makes 6 servings

Chicken Cordon Bleu Casserole

2 small carrots, shredded (1 cup)
2 tablespoons butter or margarine
2 packages (6 oz each) fast-cooking chicken and wild rice mix
4 cups boiling water
8 boneless skinless chicken breasts (about 2 1/2 lb)
4 slices (1/8 inch thick) cooked ham, cut in half
4 slices (1 oz each) Swiss cheese, cut in half

Heat oven to 350°. Spray 13x9-inch (2-quart) glass baking dish with cooking spray. In baking dish, stir together carrots, butter and rice mix and water. Arrange chicken on rice mixture. Top each breast with ham.

Cover tightly with foil; bake 55 to 60 minutes or until liquid is absorbed and juice of chicken is clear when center of thickest part is cut (170°). Place cheese on ham. Bake uncovered 3 to 4 minutes longer or until cheese is melted. Makes 8 servings

Chicken-Green Bean Casserole

1 bag (12 oz) frozen cut green beans
1 can (10 3/4 oz) condensed cream of chicken or cream of mushroom soup
2 cans (5 oz each) chunk chicken, drained
1/2 cup milk
1 bag (6 oz) chow mein noodles
Sliced almonds, if desired

Heat oven to 350°. Cook green beans as directed on bag; drain. In 2-quart casserole or 8-inch square glass baking dish, mix soup, chicken and milk. Stir in beans. Bake 30 to 40 minutes or until hot in center. Serve over noodles. Sprinkle with almonds. Makes 4 servings

Ham and Corn Casserole

2 cups Original Bisquick mix
1 cup finely chopped cooked ham
1 cup shredded Cheddar cheese (4 oz)
1/4 cup butter or margarine, melted
4 medium green onions, sliced (1/4 cup)
3 eggs, beaten
1 can (14.75 oz) Green Giant cream-style corn
1 can (11 oz) whole kernel corn with red and green peppers, drained

Heat oven to 350°. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In large bowl, mix all ingredients. Pour into baking dish. Bake 45 to 55 minutes or until golden brown and set. Let stand 5 minutes before cutting. Cut into squares. Makes 6 to 8 servings

Impossibly Easy Cheesy Meatball Pie

1 1/2 cups refrigerated shredded hash brown potatoes (from 1-lb 4-oz bag)
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup frozen sweet peas, thawed and drained
12 frozen meatballs (from 16-oz bag), thawed and cut in half
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick mix
1 cup milk
2 eggs

Heat oven to 400°. Spray 9-inch glass pie plate or deep-dish pie plate with cooking spray. In small bowl, toss potatoes with salt and pepper. Layer potatoes, peas, meatballs and cheese in pie plate.

In medium bowl, stir Bisquick mix, milk and eggs with fork or wire whisk until blended. Pour into pie plate. Bake 30 to 35 minutes or until center is set and top is golden brown. Let stand 5 minutes before cutting. Makes 6 servings