Sides & Salads

Assembly Directions:

Combine soup with the onion and celery. If the vegetables are frozen in clumps, break them apart. In a large bowl, toss the frozen vegetables with the croutons or bread cubes. Stir the sauce mixture into the vegetable mixture.

Freezing Directions:

Place the entire mixture into a labeled one-gallon freezer bag(s). Remove the excess air, seal and freeze.

To Serve:

Thaw bag thoroughly and bring to room temperature for two hours. Place mixture into an oiled baking dish. Top with shredded cheese. Bake at 350° for 30 minutes until vegetables are soft and cheese is melted. This could also be cooked in the microwave, but the croutons will not be crunchy on top. Cook in a covered microwave safe container without the cheese at 100% power for 10 minutes. Stir once, then top with cheese. Cover and continue cooking at 100 % power for 5-7 more minutes until the vegetables are fork tender and the cheese is melted and bubbly.

Comments:

Any mixture of frozen vegetables is fine.

Lower Fat Options:

Freezer Cooking Manual owners may use 3 C. of the Fat-free White Sauce recipe as a substitute for every 2 cans of soup. You may, of course, purchase fat free or low fat canned soups. The cheese topping may be omitted or substitute low fat or fat free cheese. Read crouton package labels. Some are baked without added fat, some are fried. Toasted bread cubes are a good option. To toast bread cubes, cut bread slices into 1/2” to 1” cubes. Place in a single layer in an ungreased rimmed baking pan and bake at 300° for 10 minutes. Turn the cubes with a spatula, then continue baking until browned. Cool in the pan.

Freezer Storage Time:

Baked: Refrigerator (40°): 4-6 days, Freezer: 2-3 months

Unbaked: Refrigerator (40°): 2-4 days, Freezer: 2-3 months

* If you use the bread cubes, you can add seasonings to the sauce if you wish. Add 1/4 teaspoon of garlic powder, 1/4 teaspoon of oregano, and 1/4 teaspoon of parsley flakes.