Cheesy Vegetable Casserole

Cheesy Vegetable Casserole Recipe

Ingredients for 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