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Vegetable Cheese Casserole Recipe
|Carrots/Null||1 Cup (16 tbs), sliced (NULL)|
|Cauliflower/Null||1 Cup (16 tbs) (NULL)|
|Broccoli/Null||1 Cup (16 tbs) (NULL)|
|Celery/Null||1 Cup (16 tbs), sliced (NULL)|
|Water chestnuts/Null||1 Can (10 oz) (canned,drained)|
|Cheddar cheese/Null||2 Cup (32 tbs), grated (NULL)|
|Almonds/Null||1⁄2 Cup (8 tbs), sliced (toasted)|
Calories 620 Calories from Fat 384
% Daily Value*
Total Fat 44 g68.1%
Saturated Fat 21.3 g106.7%
Trans Fat 0 g
Cholesterol 101.5 mg33.8%
Sodium 712.1 mg29.7%
Total Carbohydrates 25 g8.3%
Dietary Fiber 7.9 g31.7%
Sugars 6 g
Protein 33 g65.9%
Vitamin A 172.9% Vitamin C 120.1%
Calcium 82.5% Iron 17.5%
*Based on a 2000 Calorie diet
Drain and put into casserole that has been sprayed with no-stick vegetable spray.
Mix in water chestnuts.
Top with grated cheese and almonds.
Bake at 350° for 20 minutes.