This casserole meets a couple of my criteria for an ideal recipe: It’s not only tasty, but super easy to make. Throw together frozen vegetables, a can of soup and pre-made topping and pop in the oven.
I use the Birds Eye Oven Roasters vegetables because they are pre-seasoned and thoroughly delicious, the Campbell’s Healthy Request cheese soup because it has half the fat and sodium content of regular cheese soup, and the smallest possible can of French-fried onions so the calorie count doesn’t create too many shock waves.
The recipe makes approximately 6 servings. Leftovers will last in the fridge for up to 4 days or can be frozen for up to 3 months.
- 15-ounce bag Oven Roasters seasoned brussels sprouts and carrots
- 14-ounce bag Oven Roasters seasoned broccoli and cauliflower
- 10-ounce can Campbell’s Healthy Request cheddar cheese soup
- 2.8-ounce can French fried onions
Thaw frozen vegetables in the microwave by heating the brussels sprouts and carrots on HIGH for 4 minutes, then adding the broccoli and cauliflower and heating on HIGH for another 4 minutes.
Add cheese soup and stir until all vegetables are thoroughly coated.
Pour into baking dish and bake in 375-degree oven for 25-30 minutes, or until vegetables are of desired softness when tested with a fork. (For slightly al dente vegetables, bake for the shorter period of time.)
Top with French fried onions and bake for an additional 5 minutes, or until onions are golden brown.
Serving size: 3/4 cup | Calories: 210 | Carbohydrates: 18 g | Protein: 5 g | Fat: 12 g | Saturated Fat: 2 g | Cholesterol: 0 mg | Sodium: 750 mg | Potassium: 550 mg | Fiber: 4 g | Sugar: 4 g | Vitamin A: 18% | Vitamin C: 0% | Calcium: 2% | Iron: 2%