Curried Vegetable Casserole With Cheddar Cheese Recipe
Ingredients
| Cauliflower florets | 2 Cup (16 tbs) | |
| Carrot | 2 Cup (16 tbs), sliced | |
| Celery | 2 Cup (16 tbs), sliced | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Cream of chicken soup | 1 Can (10oz), condensed | |
| 1/3 cup reduced-fat mayonnaise | ||
| Curry powder | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Ground coriander | 1/4 Teaspoon | |
| Ground ginger | 1/5 Teaspoon | |
| Cooking spray | ||
| Breadcrumbs | 1/2 Cup (16 tbs) | |
| 1/3. cup (11 8/3 ounces) shredded reduced-fat sharp Cheddar cheese | ||
Directions
1. Preheat oven to 350°.
2. Steam first 4 ingredients, covered, 8 minutes or until crisp-tender. Drain, and set aside.
3. Combine soup and next 5 ingredients in a large bowl,- stir well. Add steamed vegetables, and toss gently to coat. Spoon vegetable mixture into a 1 11/2-quart casserole coated with cooking spray.
4. Combine breadcrumbs and cheese,- sprinkle mixture over casserole. Bake at 350° for 30 minutes or until bubbly.
2. Steam first 4 ingredients, covered, 8 minutes or until crisp-tender. Drain, and set aside.
3. Combine soup and next 5 ingredients in a large bowl,- stir well. Add steamed vegetables, and toss gently to coat. Spoon vegetable mixture into a 1 11/2-quart casserole coated with cooking spray.
4. Combine breadcrumbs and cheese,- sprinkle mixture over casserole. Bake at 350° for 30 minutes or until bubbly.
Chef
