Veggie and Cheese Caserole

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Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 297.2

Total Fat: 17.1 g
Cholesterol: 26.3 mg
Sodium: 789.3 mg
Total Carbs: 19.1 g
Dietary Fiber: 5.7 g
Protein: 16.5 g

View full nutritional breakdown of Veggie and Cheese Caserole calories by ingredient

Introduction

Veggie medly with cheese. Very filling and satisfying. Very easy way to eat lots of veggies in one serving while giving them a new taste and flare. Veggie medly with cheese. Very filling and satisfying. Very easy way to eat lots of veggies in one serving while giving them a new taste and flare.

Minutes to Prepare: 35

Minutes to Cook: 45

Number of Servings: 12

Ingredients

Cauliflower 1 head

Zucchini 2 medium

Asperagus 1 bunch

Broccoli 3 large stalks

Green beans 3 cups

Snow Peas 1 cup

Hilshire farms kilbasa round 1

Low fat cheddar cheese 1 7oz block

Cheddar cheese 1 7oz block

Cream of Chicken Soup 1 can

V8 Garden Broccoli Soup 1 18.3oz carton

French's French Fried Onions 1/2 can

Directions

Wash, trim, cut into bite size pieces and steam all vegetables (you must pre-cook all fresh vegetables for this recipe), cut into bite size pieces kilbasa and fry. Drain and pat off excess grease with paper towels, grate cheese (reserve some for topping) mix remaining cheese, vegetables, cream of chicken soup and cream of boccoli soup in a large bowl. Pour into large lasagna pan or caserole pan. Top with reserved cheese and fried onions. Bake on 350 until cheese is melted and top is golden brown. Cool 15 minutes to firm caserole up then serve.

Number of Servings: 12

Recipe submitted by SparkPeople user SEAOPDET2006.