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Baked Veal And Vegetable Casserole

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This Baked Veal and Vegetable Casserole makes a tasty and delicious meal for a weight watcher ! You can team it up with pasta or rice if you want to . Try this Baked Veal and Vegetable Casserole and tell me if you like it !
  Veal 1 1⁄2 Pound, sliced thin and cut in 2-inch squares
  Chicken bouillon 2 Cup (32 tbs)
  Yellow turnip 4 Ounce, diced
  Onion 4 Ounce, diced
  Carrot 4 Ounce, diced
  Mushrooms 1⁄2 Cup (8 tbs)
  Minced parsley 1 Teaspoon
  Garlic 1 Clove (5 gm), mashed
  Marjoram 1 Dash

In saucepan cover veal with bouillon and poach gently.
Cook until veal shows no trace of pink.
Drain, wipe dry and transfer to casserole.
Add remaining ingredients, mix well, cover casserole and bake at 325° F. for 1 hour.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1436 Calories from Fat 617

% Daily Value*

Total Fat 69 g106.2%

Saturated Fat 28.1 g140.5%

Trans Fat 0 g

Cholesterol 554.4 mg184.8%

Sodium 1374.1 mg57.3%

Total Carbohydrates 51 g17.1%

Dietary Fiber 8.8 g35.3%

Sugars 25 g

Protein 144 g287.5%

Vitamin A 388.2% Vitamin C 89.6%

Calcium 27.5% Iron 17.1%

*Based on a 2000 Calorie diet

Baked Veal And Vegetable Casserole Recipe