Instructions: Preheat oven to 400. Drain mixed vegetables and pour into pie crust.

Sprinkle grated cheese over veggies. Mix soup, milk, and egg in a small bowl or measuring cup; pour over veggies. Top with remaining pie crust.

Bake until crust is brown.

Makes 3 to 4 generous servings. It is heartily approved by Beth, our atypical 6 year old who eats everything we do plus spagettios and bologna and other kid food.

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