Vegetable Dump Casserole
By
Joan Hunt
@vegancook
1
I came up with this when i had to use up some odds and ends veggies from the refrigerator before they went bad. If you want to you can use cans of regular tomato soup. This is just what i had in my pantry, I feel the yellow and orange have lower acidity to them. If i had it i would have put an onion in it but since this was a use stuff up dish i didn't worry about it, next time i make it I will put one in. and you can add any vegetables you have in your fridge that need used up. This makes a great Main Dish or Side dish, however you wish to use it.
Ingredients
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1 mediumzucchini
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1 mediumyellow squash
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1 smallsweet potatoe
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2 smallcarrots
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1 can(s)campbells condensed harvest orange tomato soup
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1 can(s)campbells condensed sun-ripened yellow tomato soup
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4 Tbspprogresso italian seasoned bread crumbs
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2 Tbspolive oil, extra virgin
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3 Tbspmccormick perfect pinch vegetable seasoning
How to Make Vegetable Dump Casserole
- Preheat Oven to 400 degrees.
- cut all the vegetables to the same size i do this with my Salad Master food processor cone number WA-5. It slices it right into the 8x8 baking dish i will be baking it in. Then I season the vegetables with 2 Tablespoons of the vegetable seasoning.
- In a separate bowl i mix the 2 cans of tomato soup together with a whisk till it is smooth and silky, no lumps.then pour it over the vegetables.
- Bake in oven for 1 hour, or until vegetables are crisp tender and sauce has thickened.
- Mix bread crumbs with olive oil and remaining tablespoon of vegetable seasoning until it is a crumbly mixture. I use my Ninja to do this because I like the consistency it makes but you could just use a fork. remove foil and top with bread crumb mixture. Return to the oven 10-15 min until topping is a nice brown color.
- Let rest 5-10 min before serving
Serve over rice or grain of your choice.
