The Easy Vegan's Note:
Since I always buy veggies in bulk I often find myself desperately searching for ways to use them up before they go bad. Easy, quick, and open for tons of variation! Use your favorite soup and veggies :)
My Private Note
Units: US | Metric
- 2 cups vegetables, cooked or canned, cut into bite-size pieces (I used green beans but potatoes, carrots, mushrooms...the possibilities are endless!)
- 0.5 (15 ounce) can of your favorite thick soup (I used Amy's Lentil, any Cream of... soup will also work)
- 2 tablespoons plain soymilk (optional) or 2 tablespoons milk (optional)
- 1 1/2 tablespoons flour
- 2 garlic cloves, minced
- black pepper
- 1 tablespoon margarine or 1 tablespoon butter
- 3 tablespoons breadcrumbs
- 1Preheat your oven to 375 degrees.
- 2Grease a 9 x 5 loaf pan with non-stick spray or butter/margarine (I imagine this would also be great with little single size servings in a cupcake tray!).
- 3In a medium bowl, mix your veggies (veggies should be at least tender, I just nuked some green beans for 3 minute in the microwave), soup, garlic, soymilk (or milk), flour, and black pepper together (add salt if you like, but my soup was salty enough).
- 4Spread this mixture out in your loaf pan.
- 5Divide your margarine or butter into 6 or so pats and put them evenly over the mixture.
- 6Top with breadcrumbs, and bake for 15 minutes or until breadcrumbs are toasted.
- 7Let cool and enjoy! :).
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Nutritional Facts for Fast and Easy (Leftover) Veggie Casserole for Two
Serving Size: 1 (54 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 320.9
- Calories from Fat 123
- Total Fat 13.7 g
- Saturated Fat 2.5 g
- Cholesterol 0.0 mg
- Sodium 445.5 mg
- Total Carbohydrate 41.6 g
- Dietary Fiber 2.3 g
- Sugars 2.7 g
- Protein 7.4 g
The following items or measurements are not included: