Fast and Easy (Leftover) Veggie Casserole for Two

“Since I always buy veggies in bulk I often find myself desperately searching for ways to use them up before they go bad. Easy, quick, and open for tons of variation! Use your favorite soup and veggies :)”

Ingredients Nutrition

  • 473.18 ml vegetables, cooked or canned, cut into bite-size pieces (I used green beans but potatoes, carrots, mushrooms...the possibilities are endless!)
  • 212.62 g canof your favorite thick soup (I used Amy's Lentil, any Cream of... soup will also work)
  • 29.58 ml plain soymilk (optional) or 29.58 ml milk (optional)
  • 22.18 ml flour
  • 2 garlic cloves, minced
  • black pepper
  • 14.79 ml margarine or 14.79 ml butter
  • 44.37 ml breadcrumbs


  1. Preheat your oven to 375 degrees.
  2. 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!).
  3. 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).
  4. Spread this mixture out in your loaf pan.
  5. Divide your margarine or butter into 6 or so pats and put them evenly over the mixture.
  6. Top with breadcrumbs, and bake for 15 minutes or until breadcrumbs are toasted.
  7. Let cool and enjoy! :).

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