Recipe by OneSpunCookie
"This easy vegetarian side dish can be used as a dip, too. You can use mayonnaise instead of yogurt."
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1 (10.75 ounce) can
condensed cream of mushroom soup
nonfat plain yogurt
shredded Monterey Jack cheese
red apples, peeled and chopped
white onion, chopped
salt and ground black pepper to taste
paprika, or to taste
I was super excited to try this after reading these glowing reviews and I don't really get it. It was okay. Definitely not amazing. Mine wasn't done in 45 mins or even 50 mins. I ended up turning up the heat to 400 and cooking it another 15 mins for it to be bubbling. There was a grease in it. I think that was my fault though I used low fat yogurt instead of non fat. It truly must make a different. But the taste itself was very bland. As a vegetarian, I am always looking for tasty new recipes and this one wasn't it.
Super easy. I had vegetarian guests and served this as a side. All the guests not just the vegetarians raved about it.
Wow - this is divine! It's a delicious, rich combination of flavors. Very savory, with a hint of sweet/tart from the apples. And SO EASY & quick! Next time I will try leaving the skin on the apples for additional nutrition & color. I agree with OneSpunCookie that this would make an excellent warm dip. I served it over brown rice.
Before I popped it in the oven I thought it might be too dry to serve over rice, but the apples release a lot of moisture. Thank you so much for posting!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Apple and Kale Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 87
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