Vegetable Casserole With Crunchy Topping Recipe

Name: Vegetable Casserole with Crunchy Topping
Prep time: 15 min
Cook time: 1 h
Total time: 75 min
Cuisine: Fusion
Ingredients: 430Ml Hellmanns Mayonnaise Squeeze Real; 100 g Celery; 100 g Sambar Onion Peeled; 500 g Spt Frozen Mixed Vegetables; 200 g Milky Mist Paneer; 125 g White Shimeji Mushroom (Anabe); 100 ml Oleev Olivana Natural Olive Oil (Bottle); 250 ml Brothsmen Creamy Mushroom Soup - Ready To Eat; 2 x 295 g Britannia Nutrichoice Sugar Free Healthy & Digestive Crackers Cracker - Pack Of 2

Fusion cuisine · 600 calories

Vegetable Casserole with Crunchy Topping recipe

About this recipe

A diabetic-friendly, vegetarian casserole featuring mixed vegetables, water chestnuts, and a creamy base, topped with a golden cracker crust. Perfect for a satisfying dinner.

Ingredients

430Ml Hellmanns Mayonnaise Squeeze Real
100 g Celery
100 g Sambar Onion Peeled
500 g Spt Frozen Mixed Vegetables
200 g Milky Mist Paneer
125 g White Shimeji Mushroom (Anabe)
100 ml Oleev Olivana Natural Olive Oil (Bottle)
250 ml Brothsmen Creamy Mushroom Soup - Ready To Eat
2 x 295 g Britannia Nutrichoice Sugar Free Healthy & Digestive Crackers Cracker - Pack Of 2

Instructions

1. Preheat the oven to 325°F (165°C).
2. In a large mixing bowl, combine 1 cup paneer, 1 cup mayonnaise, 1 can cream of mushroom soup, 1/2 cup chopped celery, 1/2 cup chopped onion, 1 cup mixed vegetables, and 1 cup sliced mushroom. Mix thoroughly.
3. Transfer the mixture into a 2-quart casserole dish, spreading it evenly.
4. Bake the casserole in the preheated oven for 45 minutes.
5. While the casserole is baking, melt 1/2 stick of olive oil in a small saucepan. Crush 20 crackers and mix them with the melted olive oil.
6. After 45 minutes, remove the casserole from the oven and sprinkle the cracker mixture evenly over the top.
7. Return the casserole to the oven and bake for an additional 15 minutes, or until the topping is golden and crispy.
8. Remove from the oven and let cool slightly before serving.