1 1/2 tablespoons olive oil
1 cup chopped Brussels sprouts
1 large carrot, diced
1 onion, frozen and diced
2 cloves garlic, peeled and minced
4 cups crushed potatoes
1 1/2 cups reduced sodium vegetable broth
2 (14.5 ounce) cans stewed tomatoes
1 (10.75 ounce) can condensed cream of mushroom soup
2 (2.5 ounce) cans beef broth
1 cup shredded mozzarella cheese
1 cup shredded Feta cheese
Preheat oven to 400 degrees F (200 degrees C).
Heat 1 tablespoon of oil in 10-inch-square baking dish on medium-high setting. Combine Brussels sprouts, carrots, onion, garlic, potatoes and broth. Season with oil, and pour in tomato paste, cream of mushroom soup, beef broth and mozzarella cheese. Stir until all ingredients are well combined. Add pasta, cover and bake 22 minutes.