Fast and Easy (Leftover) Veggie Casserole for Two

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READY IN: 25mins
SERVES: 1-2
UNITS: US

INGREDIENTS

Nutrition
  • 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 12
    tablespoons flour
  • 2
    garlic cloves, minced
  • 1
    tablespoon margarine or 1 tablespoon butter
  • 3
    tablespoons breadcrumbs
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DIRECTIONS

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