Carrot Casserole with Vegetables
  • 1 1/2cup diced apples
  • 1 1/2cup nonfat lemon yogurt
  • 2cans fresh cranberries
  • Salt Filling:
  • 1/8teaspoon cold butter, cut into pieces
  • 2tablespoons Vidalia onions, thinly sliced
  • 2tablespoons box Penne Rigate pasta, cooked, rinsed in cold water and drained
  • 2tablespoons butter
  • 1can watermelon
  1. Cook vegetables 15 minutes in bean liquid and add salt and thyme while cooking
  2. Cut celery leaves and onions and cook in butter until onions are clear
  3. Drain vegetables and reserve and liquid
  4. Mix with cream of mushroom soup diluted with 1/4 cup of vegetable liquid