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Suggest a better descriptionCombine vegetables in large 3-quart casserole. Pour sauce over vegetables and toss so that all are coated. Bake at 350? for 45 minutes. Yield: 6 to 8 servings DPQ SAUCE: Blend together on stir speed of blender for 2 minutes. Store in tightly sealed container and refrigerate. Shake well before using. (Will keep for several weeks in refrigerator.) Yield: 4 1/2 cups Posted to brand-name-recipes by Ann_Bartholomew@dpsu.com on Feb 6, 1998
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Serving Size: 1 Serving (2000g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1863 | ||
Calories from Fat: 689 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 76.6g | 102 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 46.6g | ||
Polyunsanturated Fat 22g | ||
Cholesterol 0mg | 0 % | |
Sodium 12044.3mg | 415 % | |
Potassium 4949mg | 130 % | |
Total Carbohydrate 319.8g | 94 % | |
Dietary Fiber 9.8g | 39 % | |
Sugars, other 310g | ||
Protein 23.4g | 33 % | |
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: 1863
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