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Curried Vegetable Casserole With Cheddar Cheese

Healthycooking's picture
Ingredients
  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
  Salt 1⁄4 Teaspoon
  Ground coriander 1⁄4 Teaspoon
  Ground ginger 1⁄5 Teaspoon
  Cooking spray 1
  Fresh breadcrumbs 1⁄2 Cup (8 tbs)
  Shredded reduced fat sharp cheddar cheese 1⁄3 Cup (5.33 tbs) (11 8/3 ounces)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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