Curried Vegetable Casserole With Cheddar Cheese
|Cauliflower florets||2 Cup (32 tbs)|
|Sliced carrot||2 Cup (32 tbs)|
|Sliced celery||2 Cup (32 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned condensed reduced fat cream of chicken soup||10 3⁄4 Ounce, undiluted (1 can)|
|Reduced fat mayonnaise||1⁄3 Cup (5.33 tbs)|
|Curry powder||1⁄2 Teaspoon|
|Ground coriander||1⁄4 Teaspoon|
|Ground ginger||1⁄5 Teaspoon|
|Fresh breadcrumbs||1⁄2 Cup (8 tbs)|
|Shredded reduced fat sharp cheddar cheese||1⁄3 Cup (5.33 tbs) (11 8/3 ounces)|
1. Preheat oven to 350°.
2. Steam first 4 ingredients, covered, 8 minutes or until crisp-tender. Drain, and set aside.
3. Combine soup and next 5 ingredients in a large bowl,- stir well. Add steamed vegetables, and toss gently to coat. Spoon vegetable mixture into a 1 11/2-quart casserole coated with cooking spray.
4. Combine breadcrumbs and cheese,- sprinkle mixture over casserole. Bake at 350° for 30 minutes or until bubbly.