Peg Bracken Casserole (serves 4):

1 can Campbell's Cream of "X" Soup (I used asparagus) (15g net)
1/2 can of cream (about 150mL) (4.9g)
1/4 tsp onion powder (0.47g)
1/4 tsp pepper (0.37g)
15 oz package of your favorite frozen veggies (I used an asparagus stir fry blend) (20g net)
1-1/2 C chopped mystery meat (I used one can of lower sodium Spam, cubed)
1 C shredded cheese (I used cheddar) (1.45g)

Let veggies defrost. Drain excess water.

Preheat oven to 400F.

In a large mixing bowl, combine soup, cream, onion powder, pepper. Mix in drained veggies, cubed meat, and half the cheese. Transfer contents to a shallow baking dish large enough for the recipe. Bake for 25 minutes. Stir the casserole, then sprinkle with the remaining cheese. Bake for an additional 5 minutes to melt the cheese.

Let the casserole cool for a few minutes, then serve and enjoy.

Carb counts depend on your choice of veggies and soup. My recipe came out to 10.54 net grams per serving (fiber subtracted). This is a complete meal; or you could serve with a salad.

This was really easy to make, and pretty darn tasty.



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Sounds like what the DR. ordered.

I do something similar, but make my own cream sauce and top with Durkee fried onions. Good stuff!

F