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Baked Vegetables Recipe
|Boiled vegetables||3 Cup (48 tbs) (Potatoes, Peas, Cauliflower, Beans, Carrots)|
|For white sauce|
|Milk||2 Cup (32 tbs)|
|Bread crumbs||1⁄2 Cup (8 tbs), buttered|
|Cooked spaghetti||3⁄4 Cup (12 tbs)|
|Grated cheese||6 Tablespoon|
Serving size: Complete recipe
Calories 1942 Calories from Fat 717
% Daily Value*
Total Fat 81 g125.2%
Saturated Fat 48.2 g240.9%
Trans Fat 0 g
Cholesterol 221.2 mg
Sodium 3891.1 mg162.1%
Total Carbohydrates 229 g76.5%
Dietary Fiber 47.3 g189.3%
Sugars 67.6 g
Protein 87 g174.5%
Vitamin A 588.4% Vitamin C 1254.3%
Calcium 181.5% Iron 74.9%
*Based on a 2000 Calorie diet
Combine boiled vegetables, cooked spaghetti, cheese and most of the white sauce.
Place the mixture in a greased casserole dish.
Pour remaining white sauce.
Top with bread crumbs.
Bake in moderate oven (195°C) for 20 minutes.
Take the dish out from the oven.
Arrange tomato slices and capsicum rings.
Dot with little butter.
Return the dish to the oven and bake for further Five minutes