The Pioneer Woman Tasty Kitchen
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Parmesan Couscous Veggie Casserole

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Level: Easy

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Description

I love couscous and could eat it in some variation nearly every day. Not everyone in my household feels this way (I won’t mention the “he” who shall be nameless). In an effort to make couscous a little bit “tastier” to some folks, I thought this quick and easy casserole might hit the spot. This would be a great side dish to any meal or if you are going meatless eat this all by itself!

Ingredients

  • 1 box 10 Ounce Box, Plain Couscous
  • 1 package 12 Ounce Package, California Medley Frozen Vegetables
  • ½ cups Parmesan Cheese, Shredded
  • 1 can (10 3/4 Oz. Size) Cream Of Chicken Soup

Preparation

Preheat oven to 350 F. Spray a 9×13 inch casserole dish with cooking spray.

Make couscous according to package directions.

Cook the vegetables in the microwave according to package instructions until almost done. Then remove them from the microwave and drain off any excess water.

When the couscous is done cooking, combine vegetables, couscous, Parmesan cheese and cream of chicken soup in a bowl. Stir to combine thoroughly.

Pour the mixture into your casserole dish. Place a sheet of tin foil over the dish and bake in the oven for 30 minutes.

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