I used 48oz of the California mix vegetables, a 26oz can of Cream of Mushroom soup (tried to get low sodium, but could not find it), and substituted plain Greek yogurt for the sour cream. I increased the amount of yogurt and cheese roughly in proportion to the extra soup and veggies. Also, used a 6oz can of the French Fried Onions.
The veggies weren't completely thawed, so I set the oven to 375, and cooked a maybe 10 minutes longer (sorry, I'm a bad scientist in the kitchen - I go with instinct a lot).
There wasn't much leftover, and what was left was taken home by other guests. I was told it was in fact "a hit".
I'll do it again, and experiment with reducing the overall sodium and fat content, and maybe incorporating other vegetables.
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I used 48oz of the California mix vegetables, a 26oz can of Cream of Mushroom soup (tried to...