Try this Vegetable Past Casserole recipe, or contribute your own.
Suggest a better descriptionCook shells following label directions. Drain. Turn into 13x9x2 inch baking dish. Stir in rest of ingredients. Bake at 350 for 10 minutes or until heated through.
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Serving Size: 1 Serving (166g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 234 | ||
Calories from Fat: 64 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 9 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 51.8mg | 16 % | |
Sodium 279.9mg | 10 % | |
Potassium 385.5mg | 10 % | |
Total Carbohydrate 28g | 8 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 25.6g | ||
Protein 15.3g | 22 % | |
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: 234
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