Wednesday, October 5, 2011

The One With the Veggie Casserole

I'm pretty proud of myself for coming up with this recipe all by myself. Not like it's really an intricate concept, but I'm pretty happy that I made something edible from the remainders in my cupboards. Anyway, it turned out so good that I think I'll be making it more often.


Easy-Peasy Veggie Casserole
  • 1 can cream of chicken soup (11 oz.)
  • 1 cup water
  • 4-5 cups vegetables, chopped
  • 5 russet potatoes
  • 1/3 cup sour cream
  • 3 Tbls butter
  • Garlic salt or other seasonings
Preheat oven to 350.

Combine cream of chicken soup, water and vegetables. I used a can of corn and a few cups of frozen mixed vegetables, but you could really use anything you want. Pour into an 8x8 pyrex pan and bake for 20 minutes. Meanwhile, thoroughly wash the potaotes and chop into cubes. To make the casserole more nutritious, do not peel the potatoes. Place in a 2-quart pot of water and bring to a boil over high heat. Keep potatoes boiling until you can easily insert a fork into them. Drain and use an electric mixer to whip. Add the sour cream, butter and seasonings to taste. It should be a little thicker than normal mashed potatoes since it acts as a crust. Remove the veggies from the oven and spread the potatoes over the top. Turn your oven to broil and broil for a few minutes to crisp up the top.


This was an awesome dish for me and the girls since it was just us last night, but this would also be great on the side of steaks or with chicken added to the veggie layer.

1 comment:

  1. Yummy yummy! Nice work using up what you had! I'll have to try this sometime!

    Also, yay for getting the "You may also like" widget on here! I am especially thankful for it this morning because your "...Sad State of Affiars" one came up. We need to create cupcakes soon!

    ReplyDelete

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