Vegetable Curry Casserole

last night i bought a ton of vegetables (carrying 20lbs of vegetables uphill home was a great workout), and made a DELICIOUS casserole! the idea for this came from divan, love chicken-less divan. i wanted to use a variety of vegetables, though, and make it a bit healthier (canned cream of mushroom soup and mayonnaise are so insanely unhealthy!). here is what i came up with! i like mine with a strong curry flavor. you can use less if you aren't a fan of curry.


VEGETABLE CURRY CASSEROLE

5 medium potatoes
1 turnip
1 medium onion
3 carrots
1 stalk broccoli
4 cups cabby's cream of mushroom soup
1/3 cup cabby's ranch dressing II
2 tbsp curry powder

1. dice all of the vegetables into 1/2 - 1 in cubes.

2. boil the potatoes, turnip, and carrots for about 15 minutes.

3. drain the boiled vegetables and place in a casserole dish along with the broccoli and onion.

4. mix together the cream of mushroom soup, curry, and ranch dressing. pour over vegetables and mix well.

5. bake uncovered at 350 degrees for 30 minutes.


and HERE is the nutritional for it. it got a great score for optimal health! it is even better if you use a low sodium homemade broth for the soup, as i do. this is absolutely fantastic spooned over some homemade bread! hope you all enjoy this recipe, it is my new favorite. thought i was making a special treat, and found out that it is perfect for my diet! can eat it all i want!

and if you are interested, it costs about 60 cents a serving, if you use homemade broth (made from veggie scraps) for the soup, and buy the vegetables in bulk bags as i do. that is taking in the amount of ingredients used, it isn't counting the price of leftover ingredients if you have to buy all the stuff in larger amounts than what is used. if you buy all the vegetables separately, and buy the broth, it will probably come to about $1.50 a serving. still a pretty cheap meal!