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Baked Vegetable And Potato Casserole

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Ingredients
  Carrots 4 Ounce, diced
  Jicama/Oyster plant 4 Ounce, diced
  Okra/Parsnips 4 Ounce, diced
  Turnip 4 Ounce, diced
  Potatoes 12 Ounce, diced (About Four 3 Ounce Medium Ones)
  Diced celery 1⁄2 Cup (8 tbs)
  Dehydrated onion flakes 2 Teaspoon
  Paprika 1 Dash (Generous Amount)
  Vegetable bouillon 2 Cup (32 tbs)
  Chopped chives/Parsley 2 Tablespoon
Directions

In casserole, combine carrots, jicima, okra, turnip, potatoes and celery.
Stir in onion flakes and sprinkle with paprika.
Pour in vegetable bouillon, cover casserole, and bake at 325° F. until vegetables are soft, 40-50 minutes.
Just before serving, stir in chopped chives or parsley.
Divide evenly; serve in bowls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Everyday

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4.26842
Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 493 Calories from Fat 11

% Daily Value*

Total Fat 1 g2%

Saturated Fat 0.28 g1.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1142.4 mg47.6%

Total Carbohydrates 114 g38.1%

Dietary Fiber 27.5 g109.8%

Sugars 21.2 g

Protein 14 g28.7%

Vitamin A 422.8% Vitamin C 285.6%

Calcium 29.6% Iron 31.9%

*Based on a 2000 Calorie diet

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Baked Vegetable And Potato Casserole Recipe