Dinner

Mushroom Soup Veggie Casserole is for Dinner.

Mushroom Soup Veggie Casserole takes 15 minutes to prepare.

Mushroom Soup Veggie Casserole takes 40 minutes to cook.

Mushroom Soup Veggie Casserole makes 4 servings.

The ingredients for Mushroom Soup Veggie Casserole are:

Mushroom soup base
1/2 tbsp grape seed oil
12 shiitake mushrooms
1/2 C onions
4 cloves garlic minced
2 large celery stalks chopped
1 C chopped green peppers
2 C 1% Milk (3 tbsp seperated)
1 1/2 tbsp corn startch

1/2 C broccoli -lightly steamed
1 1/2 C carrots - ligtly steamed
1 C acorn squash - lightly steamed
1 C each of zuchinni and eggplant - lightly steamed
3 tbsp grated parmesean cheese

Here is how you make Mushroom Soup Veggie Casserole:

Lightly steam the vegetables indicated. Begin with squash then add carrots after 3 ~ 4 mins. Add broccoli, zuchinni, & eggplant to your pot after an additional 4 mins. Let steam for another 3 ~ 4 mins.Finely chop mushrooms, onions, and celery. Saute them in a small amount of oil for approximately 5 mins. Add garlic and green peppers and continue until the onion starts to carmelize and the mushrooms are brown. Mix the 3 tbsp of milk with the corn starch. Add all of your milk to your pan and cook on a medium heat until it begins to thicken.Place your vegetables in a large casserole dish. Pour your mushroom soup base over it. Sprinkle with parmesean cheese and place in a preheated 350 degree oven for 30 ~ 40 mins or until it has browned on the top and the soup is bubbling.Serving Size:�4

The nutritional information for Mushroom Soup Veggie Casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 199.4

• Total Fat: 4.6 g
• Cholesterol: 9.1 mg
• Sodium: 193.8 mg
• Total Carbs: 32.7 g
• Dietary Fiber: 5.9 g
• Protein: 9.0 g

The dietary needs meet for Mushroom Soup Veggie Casserole is Low Fat