Vegetable Soup Casserole
- Reviews 1
Ready In: 1 hr 35 mins
Serves: 4
Ingredients
- 8 ounces lean ground turkey or 8 ounces beef
- 1⁄2 cup onion, diced
- 2 cups cabbage, finely chopped
- 1⁄2 cup mushroom, sliced and drained (2.5 ounce)
- 1 cup carrot, grated
- 3 cups potatoes, frozen shredded loose-packed (10 ounces)
- 1 (10 3/4ounce) can Healthy Request cream of mushroom soup
- 1⁄3 cup skim milk
- 2 teaspoons dried parsley flakes
- 1⁄3 cup 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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