Try this Garden Vegetable Casserole recipe, or contribute your own.
Suggest a better description1. Cook potato in boiling water 8 minutes or until crisp-tender; drain and set aside. 2. Arrange carrot and green beans in a vegetable steamer; place over boiling water. Cover and steam 6 minutes or until crisp-tender; drain and set aside. 3. Melt margarine in a medium saucepan over medium heat; add onion (and garlic), and saute 3 minutes. Add flour, and cook 1 minute, stirring constantly. Gradually add milk, stirring constantly. Cook an additional 12 minutes or until thickened and bubbly, stirring constantly. Remove from heat; stir in 3/4 cup cheese and next 6 ingredients. 4. Combine potato, carrot, green beans, and zucchini in a bowl. Add cheese sauce; stir gently. Spoon mixture into a 13- x 9- x 2-inch baking dish coated with cooking spray. Bake, uncovered, at 350 deg for 20 minutes. Arrange tomato on top of casserole; sprinkle with remaining 3/4 cup cheese. Bake 5 minutes, or until cheese melts; let stand 5 minutes before serving. Yield: 8 servings (serving size: 1 cup). Nutritional Information: CALORIES 244 (27% from fat) / PROTEIN 12.5g / FAT 7.4g (SAT 3.1g, MONO 2.5g, POLY 1.2g) / CARB 33.1g / FIBER 3.3g / CHOL 16mg / IRON 1.7mg / SODIUM 316mg / CALCIUM 314mg From Cooking Light, July/Aug 1993, page 71. Posted to Digest eat-lf.v097.n174 by Diana Slade
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Serving Size: 1 Serving (1329g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 970 | ||
Calories from Fat: 442 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.1g | 65 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 23.2g | ||
Polyunsanturated Fat 14.1g | ||
Cholesterol 24.7mg | 8 % | |
Sodium 1571.3mg | 54 % | |
Potassium 2198.6mg | 58 % | |
Total Carbohydrate 86.7g | 26 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 84.5g | ||
Protein 46.2g | 66 % | |
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: 970
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