Creamy Sweet Onion Mushroom Pie
Recipe type: Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
  • 3 Vidalia Onions, Sliced Thin
  • 2 Cans of Sliced Mushrooms, Drained
  • I Can’t Believe It’s Not Butter Spray
  • Butter Cooking Spray
  • Frozen Pie Shell
  • 5 Large Eggs, Beaten
  • ¾ Cup of Fat Free Half & Half
  • 1 Teaspoon each of: Salt, Pepper, Dried Parsley, Garlic Powder
  • 1¼ Cups of Kraft Fat Free Shredded Cheddar Cheese
  1. Spray a large skillet with butter cooking spray and I Can’t Believe It’s Not Butter Spray and place over medium high heat. When pan is hot, add in sliced onions. Reduce heat to low and continue cooking for about 20 minutes. I added water (a few tablespoons at a time) while cooking so the onions didn’t stick. Continue cooking until they are very tender and limp.
  2. Preheat oven to 425 degrees. Set pie shell on a baking sheet. Line the pie shell with heavy duty foil and bake for about 7 minutes. Remove foil and let cool for about 10 minutes. Leave oven on.
  3. Spread the onions into the baking shell.
  4. Whisk eggs, mushrooms and fat free half and half until well blended. Add in salt, pepper, dried parsley and garlic powder. Pour over onions. Sprinkle cheese on top
  5. Put pie on a baking sheet and bake for about 25 minutes. Check before removing from oven to see if it’s done by sticking a knife in the center. If it comes out clean, remove from oven. Let it sit covered loosely with foil for 5 minutes before slicing.
  6. This makes 8 servings at 6 SmartPoints per serving on the BLue & Purple Plans and 7 SmartPoints per serving on the Green Plan. Enjoy!
Recipe by Dee Dee Does at