Vegetable Soup Casserole

• 8 ounces lean ground turkey or 8 ounces beef
• 1/2 cup onion, diced
• 2 cups cabbage, finely chopped
• 1/2 cup mushroom, sliced and drained (2.5 ounce)
• 1 cup carrot, grated
• 3 cups potatoes, frozen shredded loose-packed (10 ounces)
• 1 (10 3/4 ounce) can Healthy Request cream of mushroom soup
• 1/3 cup skim milk
• 2 teaspoons dried parsley flakes
• 1/3 cup low-fat cheddar cheese, shredded (1 1/2 ounces)

1. Preheat oven to 350u0b0F.
2. Spray and 8-by8-inch baking dish with cooking spray.
3. In a large skillet sprayed with cooking spray, brown meat.
4. Spoon browned meat into prepared baking dish. Layer onion, cabbage, mushrooms, carrots and potatoes over top.
5. In a small bowl, combine mushroom soup, skim milk and parsley flakes.
6. Spoon soup mixture evenly over vegetables.
7. Cover and bake for 60 minutes or until vegetables are almost tender.
8. Uncover, sprinkle cheddar cheese evenly over top, and continue baking for an additional 15 minutes.
9. Place on baking dish on a wire rack and let set for 5 minutes.
10. Divide into 4 servings.

lean ground turkey, onion, cabbage, mushroom, carrot, potatoes, mushroom soup, milk, parsley flakes, lowfat

Taken from www.food.com/recipe/vegetable-soup-casserole-138913 (may not work)