Diabetic-Friendly Vegetable Casserole Recipe

About this recipe

A hearty and satisfying vegetable casserole, perfect for dinner. This dish is diabetic-friendly and packed with wholesome ingredients for a balanced meal.

Ingredients

• 500 g Spt Frozen Mixed Vegetables
• 400G Freshos Corn Kernels
• 125 g White Shimeji Mushroom (Anabe)
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)
• 1 kg Nutty Yogi Oats Flour (Gluten Free)

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Cook 1 cup of mixed vegetables in boiling water for 3-4 minutes until tender-crisp, then drain well.
3. 3. In a large mixing bowl, combine 1 cup of cream-style corn, 1 cup of drained whole kernel corn, 2 cups of shredded reduced-fat Swiss cheese, and 1 can of condensed cream of mushroom soup (low-sodium).
4. 4. Gently fold in the cooked mixed vegetables and 1 cup of sliced mushrooms.
5. 5. Transfer the mixture into a 13 x 9 x 2-inch baking dish, spreading it out evenly.
6. 6. In a small bowl, toss 1 1/2 cups of oats flour with 2 tablespoons of olive oil. Sprinkle this mixture evenly over the top of the casserole.
7. 7. Bake the casserole, uncovered, in the preheated oven for 30 to 35 minutes, or until the top is golden brown and the filling is bubbling.
8. 8. Remove from the oven and let the casserole stand for 10 minutes before serving. Enjoy your diabetic-friendly vegetable casserole!