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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a really easy meal to cook when you really can’t be bothered to cook but want something relatively healthy- yummy too and nice comfort food! It’s basically a rip off of chicken and broccoli casserole which I love but couldn’t’ eat once I became vego. This version tastes just as delicious. Ingredients:
3 cups mixed fresh vegetables |
1 (400 g) can cream of asparagus soup |
1/2 cup milk |
1 1/2 teaspoons curry powder |
1 tablespoon lemon juice |
salt and pepper |
breadcrumbs |
1/4 cup grated cheese |
parmesan cheese |
Directions:
1. Pre-heat oven to 190°C.
2. Cut up veggies and put in a lasagne dish.
3. Heat up soup, milk, curry powder, lemon juice in a pan.
4. Pour over veggies, top with cheeses and breadcrumbs.
5. Bake in oven for 30-40 minutes or until topping is golden brown and crunchy.
6. Serve with steamed rice and buttered toast.
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