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Suggest a better description1. Preheat oven 375
2. Boil thin cut potatoes for 2-3 minutes
3. Cut all Vegetables thinly
4. Saucepan/Bechamel: cook 1 TBS of butter with flour and nutmeg until it's thick.
5. Spray casserole dish
6. Tomato sauce in bottom of the pan with Bechamel sauce
7. Layer vegetables with oil/S&P
8. Cook for 40-50 mins
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Serving Size: 1 (1295g) | ||
Recipe Makes: 1 | ||
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Calories: 272 | ||
Calories from Fat: 21 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 194.6mg | 7 % | |
Potassium 2547.8mg | 67 % | |
Total Carbohydrate 61.5g | 18 % | |
Dietary Fiber 25.7g | 103 % | |
Sugars, other 35.8g | ||
Protein 11.5g | 16 % | |
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: 272
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