Fast And Easy Leftover Veggie Casserole For Two Food

FAST AND EASY (LEFTOVER) VEGGIE CASSEROLE FOR TWO

Steps:

• Preheat your oven to 375 degrees.
• Grease a 9 x 5 loaf pan with non-stick spray or butter/margarine (I imagine this would also be great with little single size servings in a cupcake tray!).
• In a medium bowl, mix your veggies (veggies should be at least tender, I just nuked some green beans for 3 minute in the microwave), soup, garlic, soymilk (or milk), flour, and black pepper together (add salt if you like, but my soup was salty enough).
• Spread this mixture out in your loaf pan.
• Divide your margarine or butter into 6 or so pats and put them evenly over the mixture.
• Top with breadcrumbs, and bake for 15 minutes or until breadcrumbs are toasted.
• Let cool and enjoy! :).

BEEF VEGGIE CASSEROLE

Steps:

• In a large saucepan, combine gravy mix and water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the beef, vegetables and potatoes; heat through. , Transfer to a greased 8-in. square baking dish. Top with biscuits. Bake, uncovered, at 400° for 12-16 minutes or until bubbly and biscuits are golden brown.

VEGGIE CASSEROLE

Steps:

• Mix soup, 1 cup cheese, sour cream and pepper.
• Stir in vegetables and half of the onions.
• Spoon into 3-quart shallow baking dish.
• Bake at 400øF.
• for 20 minutes or until hot.
• Stir.
• Sprinkle remaining 1/2 cup cheese and onions over vegetable mixture.
• Bake 2 minutes or until onions are golden.

LEFTOVER VEGETABLE CASSEROLE

Steps:

• Chop and steam all vegetables.
• Melt butter. Add flour and stir till smooth. Slowly add milk, keeping mixture smooth. Cook till thick.
• Put vegetables in casserole dish and top with sauce and cheese.
• Cook till cheese is melted.