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.
Calories: 190 calories, Carbohydrates: 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.
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This recipe was developed by Angie Sharp, a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.