Try this Scalloped Carrots and Corn recipe, or contribute your own.
Suggest a better descriptionMelt the first measure of butter
Add the chopped onion, stir, cover, and cook gently for five minutes until tender but not browned.
Add the flour, curry powder, salt and sugar.
Add the liquid in three portions, boiling and stirring well after each addition.
Fold in the corn and carrots to the cooked sauce.
Turn into an ovenware dish.
Melt the remaining portion of butter.
Remove from the heat and toss bread cubes in it.
Spread the buttered bread cubes over the vegetables.
Bake uncovered, in a moderately hot oven at One Ninety Degree cells for thirty to forty five minutes.
Serve with grilled meat or poultry and a green sala
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (241g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 410 | ||
Calories from Fat: 144 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16g | 21 % | |
Saturated Fat 8.8g | 44 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 34.5mg | 11 % | |
Sodium 903.7mg | 31 % | |
Potassium 360.4mg | 9 % | |
Total Carbohydrate 58.5g | 17 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 54.3g | ||
Protein 9.9g | 14 % | |
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: 410
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