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WEBSITE OF THE STATE OF SOUTH DAKOTA DEPARTMENT OF HEALTH
Doneen Hollingsworth, Secretary of Health

sliced carrotsEasy Cheesy Vegetable Casserole

Reprinted with permission from Diabetes Self-Management, © 2002 R.A. Publishing, Inc.
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1 1/2 cup water
4 medium white or yellow potatoes, peeled and sliced 1/2 inch thick
1 cup cauliflower florets
1 cup broccoli florets
4 medium carrots, peeled and cut into coins
1 medium onion, chopped
2 cup frozen, cut green beans
1 can reduced fat 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. Add the potatoes and cook, covered for 5 minutes. Add the cauliflower, broccoli, onion, and 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 20-25 minutes. Uncover and sprinkle with cheese. Bake 3 to 4 minutes longer, until cheese melts. Makes 8 servings.

Nutritional Information (1 serving):
Calories: 190
Carbohydrate: 27 grams
Protein: 9 grams
Fat: 5 grams

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