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Bean Sprout Casserole Recipe
|Bean sprouts||2 Cup (32 tbs), rinsed (Blanched / Canned)|
|Canned whole kernel corn||2 Cup (32 tbs), drained|
|Green pepper||1⁄2 Medium, seeded and diced|
|Diced pimento||1⁄4 Cup (4 tbs), diced|
|Basic white sauce||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Paprika||To Taste (For Garnish)|
Serving size: Complete recipe
Calories 575 Calories from Fat 181
% Daily Value*
Total Fat 21 g31.8%
Saturated Fat 5.3 g26.6%
Trans Fat 0 g
Cholesterol 19.2 mg
Sodium 1375.6 mg57.3%
Total Carbohydrates 79 g26.3%
Dietary Fiber 17.6 g70.6%
Sugars 50.2 g
Protein 24 g48.7%
Vitamin A 27% Vitamin C 150.7%
Calcium 33.9% Iron 16.1%
*Based on a 2000 Calorie diet
Transfer to a 1-quart ovenproof casserole.
Top with Basic White Sauce; sprinkle with paprika.
Bake at 350°F.
for 25 minutes or until piping hot.