Vegetable Casserole
 

Thought I would share - I make this every week and it is great for leftovers. If I was not on Atkins, I could eat the entire thing as a meal!

Vegetable Casserole

16 oz of frozen broccoli and cauliflower (I use fresh... one head each. The recipe also calls for carrots, which I sometimes use as my husband likes them and I just pick them out)
1 can of cream of mushroom soup (lowest carb you can find)
8oz of softened cream cheese

Prepare vegetables according to package directions. Combine cream cheese and soup and mix with the vegetables. Place in casserole dish and cook, uncovered, at 375 for one hour. It is so yummy!!!

This Looks Yummy!

Mmm...sound right up my alley!
Thank You DrH! ~Cheryl Ann