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

• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
• 540G Birds Eye Steamfresh 4 Garden Mix Steam Bags
• 450G Pack'D Organic Super Sweet Sweetcorn
• - Cooks & Co Sliced Mushrooms
• - Longley Farm Cottage Cheese

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 cottage 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 soft rye bread crumbs with 2 tablespoons of melted 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!