- Recipes Home
- Interest Groups
Vegetable Feta Casserole Recipe
|Mushroom pieces and stems||1 Can (10 oz)|
|Sliced celery||2 Cup (32 tbs)|
|Frozen cut green beans||10 Ounce (1 package)|
|Finely chopped onion||2 Tablespoon|
|Melted butter||4 Tablespoon|
|Finely chopped celery leaves||2 Tablespoon|
|Canned condensed cheddar cheese soup||10 1⁄2 Ounce (1 can)|
|Canned condensed cream of mushroom soup||10 1⁄2 Ounce (1 can)|
|Crushed dill weed||1⁄2 Teaspoon|
|Ground rosemary||1⁄4 Teaspoon|
|White pepper||1⁄8 Teaspoon|
|Bite size toasted corn cereal||4 Cup (64 tbs)|
Serving size: Complete recipe
Calories 1667 Calories from Fat 687
% Daily Value*
Total Fat 77 g118.8%
Saturated Fat 38.4 g191.9%
Trans Fat 0 g
Cholesterol 138.8 mg
Sodium 4516.4 mg188.2%
Total Carbohydrates 220 g73.3%
Dietary Fiber 37.3 g149.4%
Sugars 47.5 g
Protein 43 g86.8%
Vitamin A 86.2% Vitamin C 128.7%
Calcium 45.7% Iron 65.5%
*Based on a 2000 Calorie diet
Add celery and green beans.
Cover and cook 10 minutes or until almost tender.
Cook onion in 2 tablespoons of the butter until soft but not browned.
Add mushrooms and celery leaves and cook until mushrooms are lightly browned.
Combine beans and celery with mushroom mixture, feta, soup, dill, rosemary and pepper.
Spoon into buttered 2-quart casserole.
Crush corn cereal and mix with remaining 2 tablespoons butter and sprinkle over vegetable mixture.
Bake in 350° F oven 20 minutes or until brown and bubbling.