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Vegetable Medley Recipe
|Frozen asparagus||20 Ounce (Two 10 Ounce Packages)|
|Frozen lima beans||20 Ounce (Two 10 Ounce Packages)|
|Whole kernel corn with peppers||2 Can (20 oz)|
|White cream sauce||1 Cup (16 tbs)|
|Cheddar cheese||1 Cup (16 tbs), grated|
|Fried onion rings||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1968 Calories from Fat 736
% Daily Value*
Total Fat 83 g128.1%
Saturated Fat 35.5 g177.5%
Trans Fat 0 g
Cholesterol 169.4 mg
Sodium 2683.1 mg111.8%
Total Carbohydrates 209 g69.7%
Dietary Fiber 45.4 g181.7%
Sugars 22.9 g
Protein 107 g215%
Vitamin A 169.9% Vitamin C 536.4%
Calcium 141.2% Iron 136.3%
*Based on a 2000 Calorie diet
Drain asparagus, limas and corn.
Place alternate layers of vegetables in a casserole, saving most of asparagus for the top.
Make a rich cream sauce.
Add cheese and blend into cream sauce.
Pour over vegetables, and place in 350° oven until bubbly, about 20-30 minutes.
Top with a generous amount of fried onion rings.
Bake for an additional 5 minutes.