Ingredients
Scale
- 4 cups mixed vegetables (bell peppers, zucchini, carrots, broccoli)
- 1 can (10.5 oz) cream of mushroom soup (low-sodium recommended)
- 1 cup shredded cheddar cheese
- 1 cup breadcrumbs (whole wheat or gluten-free)
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a large baking dish with nonstick spray or olive oil.
- In a bowl, combine mixed vegetables with cream of mushroom soup until well coated.
- Stir in half of the shredded cheese along with salt and pepper to taste.
- Pour the mixture into the prepared baking dish, spreading evenly.
- Top with remaining cheese and breadcrumbs; drizzle lightly with olive oil.
- Bake for 30-35 minutes until golden and bubbly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 20mg