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    You are in: Home / Recipes / Fast and Easy (Leftover) Veggie Casserole for Two Recipe
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    Fast and Easy (Leftover) Veggie Casserole for Two

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    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 :)

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    Ingredients:

    Servings:

    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

    Directions:

    1. 1
      Preheat your oven to 375 degrees.
    2. 2
      Grease 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!).
    3. 3
      In 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).
    4. 4
      Spread this mixture out in your loaf pan.
    5. 5
      Divide your margarine or butter into 6 or so pats and put them evenly over the mixture.
    6. 6
      Top with breadcrumbs, and bake for 15 minutes or until breadcrumbs are toasted.
    7. 7
      Let cool and enjoy! :).

    Ratings & Reviews:

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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
    38%
    Total Fat 13.7 g
    21%
    Saturated Fat 2.5 g
    12%
    Cholesterol 0.0 mg
    0%
    Sodium 445.5 mg
    18%
    Total Carbohydrate 41.6 g
    13%
    Dietary Fiber 2.3 g
    9%
    Sugars 2.7 g
    10%
    Protein 7.4 g
    14%

    The following items or measurements are not included:

    vegetables

    soup

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