Try this Tex-Mex Casserole recipe, or contribute your own.
Suggest a better descriptionFrom: arielle@taronga.com (Stephanie da Silva) Date: Mon, 8 Nov 1993 12:57:55 GMT From a pamplet I got from Shepards seeds. Preheat oven to 350F. Using a sharp knife, cut the corn from the cobs and set aside. In a large skillet, heat a tablespoon of butter and saute the onions and zucchini for 3 to 5 minutes over medium heat. Remove. Add another tablespoon of butter and saute the tomato and tomatillos for 3 to 5 minutes. Lightly grease a large casserole. Combine all the vegetables together; season with oregano, salt and pepper. Sprinkle with the grated cheese and dot with a little butter. Bake the casserole, covered with its lid or with foil, for 30 minutes. Run it briefly under the broiler to brown before serving. REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (71g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 93 | ||
Calories from Fat: 42 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 10.2mg | 3 % | |
Sodium 37.5mg | 1 % | |
Potassium 186.8mg | 5 % | |
Total Carbohydrate 13g | 4 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 11.1g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 93
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