Vegetable Soup Casserole
Ingredients
- 8 ounces lean ground turkey or 8 ounces beef ⓘ
- 1/2 cup onion, diced ⓘ
- 2 cups cabbage, finely chopped ⓘ
- 1/2 cup mushroom, sliced and drained (2.5 ounce) ⓘ
- 1 cup carrot, grated ⓘ
- 3 cups potatoes, frozen shredded loose-packed (10 ounces) ⓘ
- 1 (10 3/4 ounce) can Healthy Request cream of mushroom soup
- 1/3 cup skim milk ⓘ
- 2 teaspoons dried parsley flakes ⓘ
- 1/3 cup low-fat cheddar cheese, shredded (1 1/2 ounces)
Instructions
- Preheat oven to 350°F.
- Spray and 8-by8-inch baking dish with cooking spray.
- In a large skillet sprayed with cooking spray, brown meat.
- Spoon browned meat into prepared baking dish. Layer onion, cabbage, mushrooms, carrots and potatoes over top.
- In a small bowl, combine mushroom soup, skim milk and parsley flakes.
- Spoon soup mixture evenly over vegetables.
- Cover and bake for 60 minutes or until vegetables are almost tender.
- Uncover, sprinkle cheddar cheese evenly over top, and continue baking for an additional 15 minutes.
- Place on baking dish on a wire rack and let set for 5 minutes.
- Divide into 4 servings.
Nutrition & Diet Analysis (per serving)
435
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).