Vegetable Casserole Recipe

Summary

Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings6
CourseMethod
VegetarianMain Ingredient
Interest Group

Ingredients

 Canned english peas17 Ounce (1 Can)
 Canned asparagus tips14 1⁄2 Ounce (1 Can)
 Chopped water chestnuts1⁄2 Cup (8 tbs)
 Oleo1⁄4 Pound (1/2 Stick)
 Milk1⁄2 Cup (8 tbs)
 Cream of mushroom soup1 Can (10 oz)
 Grated american cheese1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 351 Calories from Fat 237

% Daily Value*

Total Fat 27 g41%

Saturated Fat 8.7 g43.7%

Trans Fat 1.1 g

Cholesterol 25.9 mg

Sodium 461.3 mg19.2%

Total Carbohydrates 19 g6.2%

Dietary Fiber 3.6 g14.5%

Sugars 5.3 g

Protein 11 g22.5%

Vitamin A 29.7% Vitamin C 19%

Calcium 19.5% Iron 6.3%

*Based on a 2000 Calorie diet

Directions

Drain peas and asparagus tips.
Chop water chestnuts.
Place in casserole.
Melt oleo and add milk and soup.
Heat and cover vegetables with sauce.
Top with American cheese.
Brown until cheese melts, about 20 minutes at 300 degrees.
Serves 6 to 8.
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