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Dave’s Veggie Casserole

Active Time: 15 minutes • Total Time: 50 minutes • Serves: 12


Schnucks nonstick cooking spray
12 ounces fresh cauliflower, cut into 1-inch florets (about 3 cups)
1-3/4 cups fresh carrot chips (about 6 ounces)
12 ounces fresh broccoli crowns (about 3 medium), cut into 1-inch florets (about 4 cups)
1 can (10-3/4 ounces) condensed cream of mushroom soup
1/3 cup Schnucks sour cream
1/2 teaspoon ground black pepper
1 container (6 ounces) Schnucks French fried onions, divided
1 package (6 ounces) Schnucks finely shredded Swiss cheese (1-1/2 cups), divided

1. Preheat oven to 350°F. Spray shallow 2-quart or 11 x 7-inch glass or ceramic baking dish with nonstick cooking spray. Heat 4-quart saucepan of salted water to boiling over high heat. Add cauliflower and carrots. When water returns to boiling, after about 3 minutes, add broccoli. Cook about 1 minute or until water returns to boiling. Drain vegetables.

2. In same saucepan, stir together undiluted soup, sour cream, pepper, 1-1/2 cups onions and 3/4 cup cheese. Add vegetables and gently toss to combine. Spread vegetable mixture in prepared dish. Alternately sprinkle on the diagonal remaining onions and cheese on top of casserole. Cover dish tightly with foil. Bake 30 minutes. Remove foil and bake 5 to 7 minutes longer or until cheese melts and onions brown.


Each serving: about 201 calories, 13 g total fat (7 g saturated), 16 mg cholesterol, 359 mg sodium, 13 g carbohydrate, 2 g fiber, 2 g sugars, 6 g protein