Snappy Supper Pie
3 eggs, separated
1 cup dairy sour cream
1/2 cup flour
1/2 t easpoon salt
1 cup shredded cheese
1 can (10 ounces) condensed cream of chicken soup
1/2 teaspoon instant minced onion
3 tablespoons flour
dash of pepper
1 cup cubed ham
1 can (8 ounces) green beans (drained)
1/2 cup cubed cheddar cheese (if desired)
Separate eggs; put whites in small mixer bowl, yolks in large mixer bowl. Beat egg whites until soft mounds form.
In large mixing bowl, combine egg yolks, sour cream, flour and salt. By hand, blend well. Fold egg whites gently, but thoroughly, into egg yolk batter. Pour half of batter into greased 10 inch pie pan or 1 1/2 quart casserole. Sprinkle with 1/2 cup shredded cheese. Bake in 375 degree oven for 10 minutes. Remove from oven, spoon filling into center. Pour remaining batter over filling. Sprinkle with cheese. Return to oven. Bake 20-25 minutes or until brown. Let stand 5 minutes before serving.
To Prepare Filling: In large saucepan, combine undiluted soup, instant minced onion, pepper and flour. Simmer for 5 minutes stir in ham, green beans and cheese.
For seafood supper pie, substitute 1 cup tune (drained) or 1 can shrimp (drained) instead of ham. gently stir in with the cubed cheese.