Curried Vegetable Casserole

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.


Chef Extraordinaire
Feb 21, 2002
North Carolina
Curried Vegetable Casserole
Makes 6 servings
3 Weight Watchers points per serving
***See Cook's Notes below

2 cups cauliflower
1 cup sliced carrot
1 cup diced celery
1 med onion, diced
1 can reduced fat cream of chicken soup
1/3 cup ff mayonaise
1/2 tsp curry powder
1/4 tsp salt
1/4 tsp coriander
1/8 tsp ground ginger
cooking spray
1/2 cup seasoned breadcrumbs
1/3 cup reduced fat grated cheddar cheese

Preheat oven to 350
Steam vegetables until crisp-tender. Drain and set aside.

Combine soup and next 5 ingredients in a large bowl. Add steamed vegetables and toss gently to coat.

Spoon mixture into a 1 1/2 qt casserole, coated with cooking spray.
Combine breadcrumbs and cheese, and sprinkle mixture over casserole.

Bake at 350 for 30 mins.

Cook's Notes from my sister in Ohio - I've used frozen broccoli in place of the cauliflower, and it was a big hit! Also, mushrooms add a nice flavor. Experiment!

Latest posts

Top Bottom