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Cheesy Vegetable Casserole
1 1/2 cups water 4 medium white or yellow potatoes, peeled and sliced 1/2-inch thick 1 cup bite-size raw cauliflower florets 1 cup bite-size raw broccoli florets 4 medium carrots, peeled and sliced into 1/4-inch coins 1 medium onion, chopped 2 cups frozen, cut green beans Nonstick cooking spray 1 can (10 3/4 ounces) reduced-fat, reduced-sodium cream of chicken soup 1/2 cup skim milk 1 cup shredded reduced-fat Cheddar cheese Bring water to a boil in a large pot over high heat. Add the potatoes and cook, covered, for 5 minutes. Add the cauliflower, broccoli, carrots, onion, and frozen green beans. Return water to a boil, cover, and cook 10 to 12 minutes until vegetables are tender. Drain. Spray a 2-quart baking dish with cooking spray. Add cooked vegetables. Combine the canned soup and milk. Pour soup mixture over the vegetables, mixing gently. Preheat oven to 350°F. Cover and bake casserole for 20 to 25 minutes. Uncover and sprinkle with cheese. Bake 3 to 4 minutes longer, until cheese melts. Yield: 8 servings Serving Size: 1/8 recipe Nutrition Facts Per Serving: Calories: 190 Carbohydrate: 27 g Protein: 9 g Fat: 5 g Saturated fat: 3 g Sodium: 475 mg Fiber: 5 g
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