The soup that was used for this recipe is based on a
Creamy Tomato Soup by LindaSue the fontlady. Since her recipe is for a finished creamy soup I did the following to make it condensed:
2 T. butter
6 three inch scallions chopped in a food processor (2 carbs)
2 tablespoons fresh parsley
28
ounce can diced tomatoes (14 carbs)
1 cups chicken broth (1 carb)
Salt and pepper, to taste
In a non stick sauce pan, sauté onion in butter until tender. Add tomatoes, parsley, and broth; bring to boil.
Simmer 5 minutes. Puree with stick blender until smooth. Continue to simmer until puree is reduced to a thick sauce.(approx.
1 1/2 c.) Set aside.
Cut up a large head of cauliflower and steamed it for 20 min until it was very tender. Then in an electric mixer I mixed
the cauliflower, butter, cream, cheese, and not/cereal until it was a smooth creamy texture. Set aside.
2 c. fresh green beans (8 carbs)
Steam beans for 12 mins and set aside.
1 lb. ground beef
2 scallions sliced thin
In a med. high skillet, cook ground beef and scallions until browned. Drain and stir in beans and soup. Salt and pepper
to taste.
Spoon mixture into a 2 1/2 qt casserole.
2 c. shredded cheddar cheese (8 carbs)
Mix 1 c. shredded cheddar cheese with mashed cauliflower and top the beef and soup mixture.
Top with 1 c. shredded cheddar cheese and bake in a pre-heated 350 oven until casserole is hot and bubbly. 30 to 45 min.
I made up all the parts ahead of time and put them in the fridge, then about an hour before it was time to eat I put
the parts together and popped it in the oven.
Total approx carbs for entire casserole.... 50 carbs
Hope you enjoy!
