Fast And Easy Leftover Veggie Casserole For Two Recipes

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FAST AND EASY (LEFTOVER) VEGGIE CASSEROLE FOR TWO



Fast and Easy (Leftover) Veggie Casserole for Two image

Since I always buy veggies in bulk I often find myself desperately searching for ways to use them up before they go bad. Easy, quick, and open for tons of variation! Use your favorite soup and veggies :)

Provided by The Easy Vegan

Categories     Potato

Time 25m

Yield 1-2 serving(s)

Number Of Ingredients 8

2 cups vegetables, cooked or canned, cut into bite-size pieces (I used green beans but potatoes, carrots, mushrooms...the possibilities are endless!)
0.5 (15 ounce) can of your favorite thick soup (I used Amy's Lentil, any Cream of... soup will also work)
2 tablespoons plain soymilk (optional) or 2 tablespoons milk (optional)
1 1/2 tablespoons flour
2 garlic cloves, minced
black pepper
1 tablespoon margarine or 1 tablespoon butter
3 tablespoons breadcrumbs

Steps:

  • Preheat your oven to 375 degrees.
  • Grease a 9 x 5 loaf pan with non-stick spray or butter/margarine (I imagine this would also be great with little single size servings in a cupcake tray!).
  • In a medium bowl, mix your veggies (veggies should be at least tender, I just nuked some green beans for 3 minute in the microwave), soup, garlic, soymilk (or milk), flour, and black pepper together (add salt if you like, but my soup was salty enough).
  • Spread this mixture out in your loaf pan.
  • Divide your margarine or butter into 6 or so pats and put them evenly over the mixture.
  • Top with breadcrumbs, and bake for 15 minutes or until breadcrumbs are toasted.
  • Let cool and enjoy! :).

Nutrition Facts : Calories 320.9, Fat 13.8, SaturatedFat 2.5, Sodium 445.5, Carbohydrate 41.7, Fiber 2.4, Sugar 2.7, Protein 7.4

LEFTOVER VEGETABLE CASSEROLE



Leftover Vegetable Casserole image

Make and share this Leftover Vegetable Casserole recipe from Food.com.

Provided by yrragnelg

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

2 cups potatoes
2 cups broccoli
2 cups cauliflower
1 cup carrot
1/2 medium onion
1 (15 ounce) can green beans, drained
1 (15 ounce) can corn, drained
1 cup 2% low-fat milk
2 tablespoons butter
2 tablespoons flour
2 ounces cheddar cheese

Steps:

  • Chop and steam all vegetables.
  • Melt butter. Add flour and stir till smooth. Slowly add milk, keeping mixture smooth. Cook till thick.
  • Put vegetables in casserole dish and top with sauce and cheese.
  • Cook till cheese is melted.

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