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
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.
