combine sour cream, shredded carrots, chix soup (set aside - fold into cooled veggies)
sprinkle 1/2 on bottom of dish 1/2 over veggies.
Bake 25 - 30 minutes.
|Serving Size: 1 Serving (1562g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1269 (86%)|
|Amt Per Serving||% DV|
|Total Fat 141g||188 %|
|Saturated Fat 88.3g||441 %|
|Monounsaturated Fat 36.8g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 381mg||117 %|
|Sodium 1005.3mg||35 %|
|Potassium 2986.4mg||79 %|
|Total Carbohydrate 48.4g||14 %|
|Dietary Fiber 13.1g||52 %|
|Sugars, other 35.3g|
|Protein 18.3g||26 %|
Powered by: USDA Nutrition Database
Calories per serving: 1469
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