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Layered Vegetable Casserole Recipe
|Cheddar cheese||250 Milliliter (1 Cup)|
|Green beans||1⁄2 Pound|
|Broccoli flowerets||250 Milliliter (1Cup)|
|Italian salad dressing||125 Milliliter (1/2 Cup)|
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
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.