I am all about quick and easy. Last Saturday we had unexpected quests and I threw this together in 10 minutes, baked it for 30 and presto, a quick, easy and nutritious meal for 6. I’m thinking that this would work well in the crockpot too if you left out the cheese. Serve hot in bowls and put the shredded cheese on the top of each serving.
Quick Veggie and Bean Stew
- 1 large can or 2 small, diced tomatoes
- 1 can kidney or pinto beans drained and rinsed
- 1 sweet Vidalia onion chopped
- 1 bag frozen California mix veggies
- 1 bag frozen Asian Mix veggies
- 1 package Knorr Cream of Leek Soup mix
- 2 cups boiling water
- 4 cups shredded cheese
- 2 cups crushed corn flakes
Grease a big casserole dish. I used my lasagne pan. Put the tomatoes, beans, onions, and veggies in the pan and mix. Mix the soup mix and boiling water together and pour into the pan. Mix well. Add 1 cup of the cheese and mix through. Sprinkle the rest of the cheese on top then sprinkle the crushed corn flakes over the top. Bake at 350 degrees F. for 30 minutes. Serve with crusty bread and a green salad if you like.
