Try this Colorful Potato Casserole recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350_ F. Heat 2 tablespoons oil in a skillet, add onion and saute over medium heat until softened, approximately 8 minutes. Place coarsely grated squash and carrots in a large bowl. Add sauteed onion. Coarsely grate potatoes and place in large strainer to squeeze out excess liquid. Add to bowl of vegetables. Add egg white and whole egg; mix. Add all other ingredients except oil and paprika to bowl. Pour into generously greased 8 x 8- inch pan or 7-cup baking dish. Sprinkle the top with oil and paprika and bake in preheated oven for 1 hour or until brown. Recipe by: Rambams Guide for the Perplexed Pesach Chef by Yeshivat R
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Serving Size: 1 Serving (80g) | ||
Recipe Makes: 8 servings | ||
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Calories: 42 | ||
Calories from Fat: 32 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.9mg | 0 % | |
Potassium 74.8mg | 2 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 1.6g | ||
Protein 0.5g | 1 % | |
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: 42
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