Vegetable Soup Casserole
- Ready In:
- 1hr 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 226.79 g lean ground turkey or 226.79 g beef
- 118.29 ml onion, diced
- 473.18 ml cabbage, finely chopped
- 118.29 ml mushroom, sliced and drained (2.5 ounce)
- 236.59 ml carrot, grated
- 709.77 ml potatoes, frozen shredded loose-packed (10 ounces)
- 304.75 g can Healthy Request cream of mushroom soup
- 78.78 ml skim milk
- 9.85 ml dried parsley flakes
- 78.78 ml low-fat cheddar cheese, shredded (1 1/2 ounces)
directions
- Preheat oven to 350°F.
- Spray and 8-by8-inch baking dish with cooking spray.
- In a large skillet sprayed with cooking spray, brown meat.
- Spoon browned meat into prepared baking dish. Layer onion, cabbage, mushrooms, carrots and potatoes over top.
- In a small bowl, combine mushroom soup, skim milk and parsley flakes.
- Spoon soup mixture evenly over vegetables.
- Cover and bake for 60 minutes or until vegetables are almost tender.
- Uncover, sprinkle cheddar cheese evenly over top, and continue baking for an additional 15 minutes.
- Place on baking dish on a wire rack and let set for 5 minutes.
- Divide into 4 servings.
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RECIPE SUBMITTED BY
Doing it Right
Kalamazoo, 0