Layered Vegetable Casserole Recipe

Layered Vegetable Casserole picture

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Cheddar cheese250 Milliliter (1 Cup)
 Carrots2
 Green beans1⁄2 Pound
 Cauliflower1⁄2 Small
 Broccoli flowerets250 Milliliter (1Cup)
 Italian salad dressing125 Milliliter (1/2 Cup)

Nutrition Facts

Serving size: Complete recipe

Calories 1643 Calories from Fat 1056

% Daily Value*

Total Fat 120 g184.6%

Saturated Fat 58.5 g292.7%

Trans Fat 0 g

Cholesterol 262.5 mg

Sodium 3872.1 mg161.3%

Total Carbohydrates 72 g24.2%

Dietary Fiber 18.6 g74.4%

Sugars 27.6 g

Protein 81 g162.4%

Vitamin A 609.4% Vitamin C 622.7%

Calcium 203.5% Iron 35.1%

*Based on a 2000 Calorie diet

Directions

Assemble Blender.
Cover blender container and set at BLEND.
With motor on, remove feeder cap, and drop cheese cubes into container.
Assemble Salad Maker with Thin Slicer Disc.
Slice carrots and put into a 2-quart (2 liter) casserole.
Top carrots with 1/3 cup (75 ml) grated cheese.
Change disc to Thick Slicer Disc.
Cut beans so they will fit horizontally in hopper.
Process and put on top of cheese in casserole.
Change disc to French Fry Cutter Disc.
Process green pepper and cauliflower; put on top of beans.
Sprinkle with remaining cheese.
Top with broccoli.
Pour dressing over casserole.
Bake covered at 350°F (180°C) for 45 minutes, or until vegetables are tender.

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