Easy cheesy vegetable casserole

Preparation time: 20 minutes
Baking time: 30 minutes

 

1 1/2 cups water
4 medium white or yellow potatoes, peeled and sliced 1/2-inch thick
1 cup bite-size raw cauliflower florets
1 cup bite-size raw broccoli florets
4 medium carrots, peeled and sliced into 1/4-inch coins
1 medium onion, chopped
2 cups frozen, cut green beans
Nonstick cooking spray
1 can (10 3/4 ounces) reduced-fat, reduced-sodium cream of chicken soup
1/2 cup skim milk
1 cup shredded reduced-fat Cheddar cheese

Bring water to a boil in a large pot over high heat. Add the potatoes and cook, covered, for 5 minutes. Add the cauliflower, broccoli, carrots, onion, and frozen green beans. Return water to a boil, cover, and cook 10 to 12 minutes until vegetables are tender. Drain. Spray a 2-quart baking dish with cooking spray. Add cooked vegetables. Combine the canned soup and milk. Pour soup mixture over the vegetables, mixing gently. Preheat oven to 350°F. Cover and bake casserole for 20 to 25 minutes. Uncover and sprinkle with cheese. Bake 3 to 4 minutes longer, until cheese melts.

Yield: 8 servings
Serving Size: 1/8 recipe

Nutrition Facts

Per Serving:
  Calories: 190
  Carbohydrate: 27 g
  Protein: 9 g
  Fat: 5 g
  Saturated fat: 3 g
  Sodium: 475 mg
  Fiber: 5 g
Calcium: 214 mg
  Exchanges per serving: 1 starch, 2 vegetable, 1 medium-fat meat
  Carbohydrate choices: 2

This recipe was developed by Angie Sharp, a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.

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