Description
A warm and comforting dish that combines a fragrant soup and a savory casserole, perfect for chilly evenings.
Ingredients
Scale
- 2 cups of broth (chicken or vegetable)
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 stalks celery, sliced
- 2 potatoes, chopped
- 1 cup of cooked meat (chicken, beef, or beans)
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 cup of shredded cheese
- 1 can of cream of mushroom soup (optional for casseroles)
Instructions
- Sauté the aromatics: In your large pot, heat a drizzle of olive oil over medium heat. Add the chopped onions and minced garlic. Cook until the onions become translucent.
- Add the vegetables: Next, introduce the sliced carrots, celery, and chopped potatoes. Stir occasionally, until beginning to soften.
- Pour in the broth: Carefully pour the broth into the pot, bringing it to a gentle boil.
- Season generously: Sprinkle in thyme, salt, and pepper. Add cooked meat and fold it into the mix.
- Simmer to perfection: Lower the heat and let the mixture simmer uncovered for about 20 minutes.
- Assemble your casserole: In a separate baking dish, mix soup and cheese with the cooked ingredients; bake at 350°F for approximately 30 minutes.
Notes
Make-ahead: The soup flavors deepen when refrigerated overnight.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 30mg