Impossible Pie is one of those recipes we keep in our back pocket when we have no idea what we want for dinner. However, it’s also one we forget about often until we eat it and then remember how much we love it.
Years ago my mom told me about the cheeseburger version of it. Normally that is what we make but there are so many variations out there. So when I saw the recipe card say “ham” i was intrigued.
To me it sounded like a good breakfast casserole to make. However, it included celery in it. We decided we wanted to see what it tasted like with the celery in it. Aaron is a big fan of mushrooms so I chopped up some portobello mushrooms into little bits (since I am not a fan) and included those as well.
My favorite part about some of these recipes is that my Grandma included the occasion she made the recipe for. In this case it was Helen’s 90th Birthday. She even dated it June 29, 1983.
I was having a hard time picturing this used as a dish at a big birthday party but after finally cooking it I see how it could work. Instead of serving it as a main course it can be cut up into smaller pieces and enjoyed as a casserole.
However, this also drew me into the recipe early on in my quest to cook from the box of recipes. If it was made for a party, it had to be good!
We are a gluten-free family when it comes to pancake and waffle mixes so the Bisquick I had on hand was gluten-free. I also like to try and find ways to cut down on some of the fat in recipes from time to time. In this case with three eggs I knew it was an opportunity to cut it down a little bit. I left one egg in from the original recipe and switched the other two out with a half of a cup of egg whites.
Overall the recipe was a win. Aaron loved the mushroom addition to it and didn’t notice that I swapped out two of the eggs with egg whites. Although next time I make it I think I’m going to eliminate the celery (too much crunch) and treat it more like a breakfast casserole.
Impossible Pie With Ham
- 1 Cup Chopped Ham
- 1 Medium Onion
- 2 Stalks Celery
- 1/2 Cup Portobello Mushrooms
- 1.5 Cups Shredded Cheddar Cheese
- 1 Eggs
- 1/2 Cup Egg Whites
- 1.5 Cups Milk
- 3/4 Cup Gluten Free Bisquick
- 1/2 TSP Salt
- Dice ham, onion, celery and mushrooms into small pieces.
- Spray a large pie pan with avocado oil.
- In a blender put the egg, egg whites, 1/2 or 2/3 of the ham and onion, milk, bisquick, salt & 1/2 of the cheese. Blend for 10-20 seconds.
- Put celery, mushrooms and remaining ham and onion at the bottom of the pie pan.
- Pour blended mixture into pie pan.
- Top with remaining cheese
- Bake for 30 minutes at 375 degrees or until brown.
- Let sit 5 minutes before serving.
Have you ever tried impossible pie before? Mushrooms or no mushrooms?
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