Monday, April 25, 2011

This will make a tadpole slap a whale!!!

This is so yummo! It's the latest thing makin' my mouth happy and my waistline slimmer!  (All of the ingredients aren't low calorie but using what ones you can certainly helps out.)

Our staff came over for Easter dinner and everybody brought something to share to go along with the ham we made at our house.  Our children's pastors brought the following dish and I could have had it as my whole meal.  I said, "please, please, please, I beg you to bring that to every gathering we have that includes food..."

We are all watching our weight and this is a dish that has low calorie/fat ingredients but I promise it does not skimp on flavor.  Try it, you'll love it!  By the way, they did not bake it as indicated in this recipe, they brought it to the church in a crock pot and cooked it there and then just brought it to our home after church.

Crowd Pleasing Vegetable Casserole

Ingredients

1 can (26 ounces) Campbells Condensed Cream of Mushroom Soup Fat Free (they used Cream of Celery because my husband is highly allergic to mushrooms -- the taste was still amazing.)
1 and 1/2 cups shredded swiss cheese
2/3 cup low fat sour cream
1/4 teaspoon ground black pepper
2 bags (16 oz each) frozen vegetable combination (broccoli, cauliflower & carrots) cooked and drained
2 cans (2.8 oz each) French's French Fried Onions (2 and 2/3 cups)


Directions
Stir the soup, 1 cup of cheese, sour cream, black pepper, vegetables and 1 can onions in a 3 quart shallow baking dish.  Bake at 400 degrees for 20 minutes or until the vegetable mixture is hot and bubbling.  Stir the vegetable mixture.  Sprinkle with the cheese and the remaining onions.  Bake for 5 minutes or until the onions are golden brown.

Enjoy!

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