Romertopf Vegetable Casserole Recipe
Summary
Ingredients
| Mixed vegetables | 1 1⁄2 Pound | |
| Onions | 2 | |
| Butter | 3 Tablespoon | |
| Sour cream | 1⁄2 Cup (8 tbs) | |
| Cheese | 2 Cup (32 tbs), grated | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 2279 Calories from Fat 1368
% Daily Value*
Total Fat 156 g239.4%
Saturated Fat 97.6 g488.1%
Trans Fat 0 g
Cholesterol 461.1 mg153.7%
Sodium 2457 mg102.4%
Total Carbohydrates 124 g41.5%
Dietary Fiber 19.8 g79.4%
Sugars 47.5 g
Protein 93 g186.4%
Vitamin A 283.4% Vitamin C 73.4%
Calcium 244.3% Iron 15.3%
*Based on a 2000 Calorie diet
Directions
1) Clean the vegetables and slice them.
2) Chop the onion.
3) Soak the Romertopf.
4) Heat the oven to 400 F-Gas mark 6.
MAKING
5) In the Romertopf, put the vegetables in layers, adding lots of grated cheese between.
6) Pour the cream over mushrooms and add butter in small pieces.
7) Cover the casserole and cook in a hot oven for about an hour (until the vegetables are tender).
8) Remove the lid for the last ten minutes allow the mushrooms to brown.
SERVING
9) Serve the vegetable casserole with crusty bread and crispy green salad.
Chef
