Vegetable Timbales

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 139.

This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.

Print Recipe

Prep Time 20

Cook Time 40

Passive Time 10

Course Side Dish

Servings servings

Equipment

Custard Cups (5 oz)
Baking Pan
Oven

Ingredients

4 eggs
1 can Soup Option, (10½ oz / 298 g)
1 cup milk
Seasoning Option
1 cup Cheese Option, shredded
¼ cup butter
3 cups carrots, shredded
226 grams fresh mushrooms, chopped, (8 oz)
1 package Vegetable Option, thawed, drained, (9-10 oz / 255-284 g)

OPTIONS

Soup - Use 1 Item

condensed cream of onion soup
condensed cream of asparagus soup
condensed cream of mushroom soup, Shortcut

Seasoning - Use 1 Item

¼ teaspoon ground nutmeg
½ teaspoon dried tarragon, crushed
½ teaspoon dried dill weed, crushed

Cheese - Use 1 Item

Swiss cheese
Mozzarella cheese
Monterey Jack cheese

Vegetable - Use 1 Item

spinach, chopped
broccoli, chopped
green beans, French cut

Instructions

Generously grease eight 5 oz custard cups with butter or cooking spray.
In a large mixing bowl, beat eggs until foamy, then stir in Soup Option, milk, and Seasoning Option. Once well mixed, stir in the Cheese Option. Set aside.
Melt the butter in a large non stick pan on medium heat. When hot, add the carrot, mushrooms, and Vegetable Option, cook until tender and all the liquid evaporates. Stir occasionally while it is cooking.
While the vegetables are cooking, preheat your oven to 200° C (400° F). Get out a large baking pan, one that will hold all the custard cups.
Add vegetable mixture to the soup mixture and stir together.
Divide mixture evenly in the custard cups.
Place the baking pan on the oven rack then place the cups in the baking pan. Pour boiling water in the pan to reach halfway up the sides of the cups.
Bake for 30 minutes or until a knife inserted in the center comes out clean. Remove from oven and let rest for 10 minutes.
Unmold onto a serving platter.
Serve and enjoy.

Notes

Shortcut: Condensed Cream of Mushroom Soup.

Variant: 1. To make this a casserole, prepare using Steps 2. and 3. then pour mixture into a greased 2 quart casserole dish and bake at 200° C (400° F) for 45-50 minutes or until a knife inserted in the middle comes out clean. Let this rest for 10 minutes, then serve as a side dish, enjoy.